Baking CCP
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!