Jump to content

  • Quick Navigation
Photo

Validating trimmed dough reprocess

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

Mccabanero

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

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

    Fellow

  • IFSQN Fellow
  • 5,630 posts
  • 1541 thanks
1,659
Excellent

  • Canada
    Canada
  • Gender:Not Telling

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


SHQuality

    Grade - SIFSQN

  • IFSQN Senior
  • 317 posts
  • 46 thanks
59
Excellent

  • Netherlands
    Netherlands

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.





Share this


Also tagged with one or more of these keywords: reprocess, rework, bakery, baked goods, HACCP, Food safety plan, BRC

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users