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Suggestions for Critical Quality Points (CQP's) and how to validate them in the baking industry


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#1 FoodSafety007

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Posted 14 April 2020 - 05:33 PM

Could someone in a baking industry suggest some examples of Critical Quality Points (CQP's) and how they have validated them?



#2 Tomato Country Girl

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Posted 14 April 2020 - 07:11 PM

I am not in Baking industry but I would reach out to AIB International they are consultants for the Baking Industry. Google them and check out their website they may have some useful articles.  So in baking I would think Mold prevention would be a quality CQP,using scientific data to back up how/what you are doing to prevent mold is scientific validation and in addition looking at holds you have had and customer complaints. Hope this helps.






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