I have database access through my university, but I am coming up totally short in finding relevant documentation. FSMA Inspectors told us validation studies were online/easy to find; but I am not coming up with any for the product they audited (almond flour based loaf; almonds have a kill step from the supplier but we have eggs in the product, so looking at salmonella largely).
I hadn't realized when I went through pcqi training that we needed a validation study in the way they need; we had just sent product off to labs to have it tested for aerobic plate count/ listeria/salmonella/ pH/water etc. That's clearly not what FSMA meant. So now I am looking for kill step validation studies for the baking process; but I have my doubts that they will accept a study I found for nut-inclusion muffin batter (no eggs; study in 2019) as a replacement for a quick bread size loaf that also has egg-based pathogens.
Any suggestions besides conducting one externally? I know AIB has kill step calculators, but not one that seems to be the right fit for this product.
Our Internal temperature gets to 200 F, pH post bake is 5.98 and Aw .87. So I have a lot of confidence that we bake well past a kill step// would have nonviable product if it wasn't past. But now just looking for the supporting docs.