2 replies to this topic

[Sparkle27]

We are a HACCP Certified Bakery. Recently, the chef reheat baked cheese cake (cook - chill then reheat for easy slicing and chill again). Could this practice be food safe? Thanks.

[Charles.C]

We are a HACCP Certified Bakery. 

Recently, the chef reheat baked cheese cake (cook - chill then reheat for easy slicing and chill again).

 

Could this practice be food safe? 

 

Thanks.

 

Yr question should perhaps be rephrased - (a) Was the food safe before the "Practice" ? (b) Is the food safe after the "Practice
?

 

Assuming (a) was Yes, the answer to (b) likely depends on the hygiene implemented during carrying out of the "Practice" and the specific time/temp(s) within  the cake during the implementation of the "Practice".

 

I'm not a chef but you might consider investigating whether the "Practice" is a routine baking Procedure.

[SQFconsultant]

I am a former chef, this would not be acceptable from a food safety standpoint.

 

we used press blades, super sharp with the cheesecakes cut prior to full chill - worked great.