Hello,
Our plant is looking into re-processing trimmed dough which was not part of the process before and I was wondering what kind of validation activities should be done prior to implementing this process?
Thanks!
Posted 20 January 2023 - 04:40 PM
Hello,
Our plant is looking into re-processing trimmed dough which was not part of the process before and I was wondering what kind of validation activities should be done prior to implementing this process?
Thanks!
Posted 20 January 2023 - 06:36 PM
A) you need to include the original batch/lot number into the new one
B) procedure for rework (as technically that's what this is)
As for validation, assuming your process includes a kill step, other than organoleptic, you shouldn't need to validate anything IMO
Please stop referring to me as Sir/sirs
Posted 25 January 2023 - 02:53 PM
Scampi covered it, in my opinion.
That said, I would confirm that the reworked dough is microbiologically acceptable even if you have a kill step.
You don't want it to form mycotoxins that your kill step doesn't deal with or have an unusually/unacceptably high microbiological load going into the process.
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