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Microbiological limit in the bakery industry

Microbiological limit bakery raw material

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ikaidris

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Posted 23 November 2021 - 03:18 AM

Hi Everyone!

 

May I seek your opinion on how to set up microbiological limit for raw material used in bakery industry? What should I consider referring to?

 

Thank you



Charles.C

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Posted 23 November 2021 - 09:31 AM

Hi Everyone!

 

May I seek your opinion on how to set up microbiological limit for raw material used in bakery industry? What should I consider referring to?

 

Thank you

 

For Safety only ?

So what specifically is the relevant raw material(s)?


Kind Regards,

 

Charles.C


ikaidris

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Posted 24 November 2021 - 01:18 AM

Hi Charles,

 

Yes for safety. The raw material I am referring to are:-

 

Wheat flour

Eggs

Nuts

Dried fruits

Milk

Edible Fat & oil

Jam 
Seeds
Seasoning
Food flavoring and Food Color

Cereal 

 

Thank you



Charles.C

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Posted 24 November 2021 - 10:16 AM

Hi Charles,

 

Yes for safety. The raw material I am referring to are:-

 

(1) Wheat flour

(2) Eggs

(3) Nuts

(4) Dried fruits

(5)Milk

(6)Edible Fat & oil

(7)Jam 
(8)Seeds
(9)Seasoning
(10) Food flavoring and Food Color

(11) Cereal 

 

Thank you

Thanks detail.

 

I speculate that items (3-11) are RTE grade while (1,2) are NRTE. .Literature  micro. refs tend to be separated accordingly (although the majority of data is for RTE).

 

I suggest you have a browse through the various micro "collections" in these 2 links -

 

https://www.ifsqn.co...ds/#entry127333

https://www.ifsqn.co...al/#entry127998


Kind Regards,

 

Charles.C


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