Hi there everyone,
I work with fruit pies and cream pies. I came into the job and no HARPC Hazard Analysis had been done.
What controls are adequate for sporeformers like C. Bot. & Bacillus Cereus? We have a baking step for the fruit pies but we don't reach a temperature high enough to destroy spores. The cream pies don't have a final kill step even though the filling and the crust are cooked separately.
Any suggestions or advice on how to handle this on my hazard analysis.
The 2 standard harpc resources are attached below. (Ist one esp. for baking info + typical hazards, 2nd one has detailed model harpc hazard analysis)
Draft Guidance for Industry-FDA hazard analysis,risk-based preventive controls, 01-17-2018-2.pdf 2.17MB
FSPCA Preventive Controls,2016.pdf 20.75MB
sporeformer like Bacillus, controls - raw mat. spec./ post-baking time -temp. control / hygiene.
cream has other problems (eg see below) ?
These 3 random, non-harpc, threads (amongst many) may be of interest -
PS - there are a few other harpc presentations on this forum but, IIRC, none unfortunately for cream pies.