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Validating trimmed dough reprocess

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Mccabanero

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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!

 

 



Scampi

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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


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SHQuality

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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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