Hi,
I am trying to develop the HACCP Plan for a crumbcake Manufacturer and I was wondering if there's any biological hazard if they put the crumb on top of the cake when the cake is hot? they basically bake the cake at the beginning and they place the crumb on top of the cake a few minutes later. they bake the final product again for 10 minutes at least 212 degrees. does anyone have experience with crumbcake processing? i would really appreciate it. Thanks,