5 replies to this topic

[BakeryGal]

I am trying to put together a TCS (Time/Temperature control for safety) plan for a bakery manufacturing plant.  Does anyone have a template or sample plan?  I don't want to reinvent the wheel but would like a good resource to help create and implement a strong program/plan to stay compliant with the FDA regulations.

 

Thank you for any assistance you can offer.

[Charles.C]

I am trying to put together a TCS (Time/Temperature control for safety) plan for a bakery manufacturing plant.  Does anyone have a template or sample plan?  I don't want to reinvent the wheel but would like a good resource to help create and implement a strong program/plan to stay compliant with the FDA regulations.

 

Thank you for any assistance you can offer.

Hi BG,

 

I suggest a browse  through this impressive website -

 

https://www.aibinter...tep-validation/

[BakeryGal]

Thank you for your response.  I have looked on AIB and do not see anything other than parameters of storage temperatures.  I am in need of a sample plan/program/template to create this program for my company's food safety plan.  I have looked on AIB and do not see anything other than parameters of storage temperatures.  I am trying to write a TCS (Time/Temperature Controls for safety for retail food protection storage and handling) program to be in compliance with CFR21 117.  Any other suggestions where else I could look?  

Thank you

[SHQuality]

I don't have much experience with bakery products, but I suspect that your oven baking steps kill pretty much all microbiological organisms out there, provided the initial load isn't too high.

I would worry about acrylamide formation by temperatures over 120 Celsius.

And mycotoxins formed by moulds before they died off.

 

Also, are you temperature measuring systems regularly checked and calibrated?

[BakeryGal]

Thank you for your response. I think I did not explain my needs fully.  Sorry for the confusion. The FDA wants a plan written for time/temperature controls for safety for the ingredients stated waiting to be used in per CFR21 117, written into our food safety plan.  Once our product is made, it is immediately shipped out, so we don't need to store any of our finished products.  I am looking for a plan for storage of ingredients, prior to baking (manufacturing storage, in house).  The kill step is after the ingredients are used to create the product.  I hope this makes more sense of what I am looking for.

Thank you

[Evans X.]

Greetings,

 

As I see it, you need to wirte down the storage time for each ingredient and the temperature at which it needs to be stored. Not all ingredients/ raw materials have the same shelf-life eg vegetables last less than salt (extreme example, but you get the point).

Also, some ingredients may need deep freezing (-18^oC) while others require simple freezing (-2 to 2^oC) or even ambient temperature.

When you get all this written down, you then have to state in each case how you control temperature via regular checks or software with an alarm mode etc and how you keep track of the raw materials shelf-life, so you haven't forgotten about the gabbage that has been in the storage for 3 years now (   !!!).

 

Regards!