2 replies to this topic

[Mccabanero]

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]

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

[SHQuality]

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.