Control the biological hazards documentation

What kind of  documents could I need to have to  show that the cooking temperatures for flour tortillas control the biological hazards and potential pathogen survival of lethal treatment?  I appreciate any reply .. thank you in advance for your support.

I just have an FDA Audit and this was required.

What kind of  documents could I need to have to  show that the cooking temperatures for flour tortillas control the biological hazards and potential pathogen survival of lethal treatment?  I appreciate any reply .. thank you in advance for your support.

I just have an FDA Audit and this was required.

Hi Izahel,

So how is it "cooked" ? Fried, Baked ? Process ?

The theoretical answer is simple - HACCP Plan//Validations. The Operational answer involves knowledge of the Process.

If baked, The AIB website  / Lethality Calculator  likely answers both aspects from a FDA POV in considerable detail.

https://bakerpedia.c...on-baked-goods/

Good Morning ,

Our product is baked in a oven in a range of temperatures of 400 to 600 ° F.

i Found a validation from the AIB international approved by FSMA ( Using a  data log ) to keep this validation as a records for our process.

thanks