Baking and Frying Lethality Process Plan For Bakery
We recently have a state audit and was told that we need to have a baking/frying lethality plan in place for our products. We have CCPs written in our HACCP plan, and validation studies completed. However they wanted a baking/frying lethality process plan. Does anyone know of any samples or templates on how to write this process plan or a link to one that could assist me in writing ours?
Thank You for any help you can offer!!
I'm a little lost. Do / Did your CCPs not include baking / frying / a lethality step? If baking/lethality is included in your CCPs, I have no idea of the difference between that and what they call lethality process plan. You may need to provide more info on what you are doing and what they are asking for.
Are you only using HACCP or do you have the required preventive controls plan as well.
I have HACCP and CCPs written. I have also conducted validation studies. However our state auditor wants a baking/frying lethality process plan written in addition to the the CCPs, HACCP, and Preventive Controls. It seems redundant to me but I am trying to create this document. However, they mentioned having a bake temp that does not meet our kill temp (underbaking) especially for thick products such as jumbo muffins at the lowest range and create failure ranges. Visually they would not look good, and would not leave the facility due to quality. I am looking to see if there are templates for this so I can write it. Hopes this makes sense.
Do you have just one cook time and temp / validation that covers all products? have all products been validated?
Is a quality / visual inspection the only way you know an item possibly did not meet the lethality critical limit? That would be an issue.
I believe that they might have doubts with parts of your HACCP / PC plan. It seems like they beleive that there is opportunity for product that might not be safe to be released. Asking you to create a lethality process plan might be an indirect way of stating this.
A process lethality plan IMO is nothing more than: identifying target organisms, identifying ccp, identifying critical limits, identifying monitoring actvities, identifying corrective actions, idnetifying verifcation and validation procedures. HACCP
Thank you! All of our products have been validated. We have set one cook temp for all our products but cook times are different, such as cookies bake quicker then breads. Do you know of a format, sample or template for documenting this? Looking for the best way to document this information. I have been searching for guidance but can not locate anything.
Thank you again for your assistance!