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Baking CCP

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QAONE

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Posted 08 November 2022 - 08:12 PM

Hello everyone! My name is Brock Elmer. I am not only new to this network but I am also new to the occupation of food safety. Earlier this year I was hired into a position of Quality Assurance Manger at a growing bakery manufacturer. I became HACCP certified and have basically been learning none stop about food safety, HACCP Plans, Prerequisite Programs, FDA/USDA regulations and so forth. Well my company currently has a baking program for our cookies and muffins and we were informed by the FDA that we should implement Bake Temperature as a CCP. I have tried researching information concerning set baked kill point temperatures for the various pathogens and viruses but cant find a good enough source or study that is specific to our baking needs. most studies and sources I find only reference this information concerning meat, poultry, fish, etc. Could anyone please point me in the right directions that I may find credited sources for validation and verification  in our program?

 

Much appreciated to all! 



Scampi

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Posted 08 November 2022 - 08:52 PM

Welcome!

 

This should help

 

https://www.aibinter...tep-validation/


Please stop referring to me as Sir/sirs


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