Is Baking a CCP for Egg Custards in HACCP Plans?
Hello IFSQN
I am reviewing our haccp and have multiple products so created 2 process flows. First we have sweet cakes and tarts such as sponge, loaf cakes, cookies flap jack all of which I don't feel should have baking as a CCP. However we then also make egg custards. I am thinking these fall under the second flow for savoury pies and quiches which will have baking as a ccp but then based on reading old posts, failure to cook the quiche will be noted due to liquid egg being present.
What are your thoughts please?
Do your Risk Analysis of each hazard. Typically baking/cooking to a specified internal temperature is used to kill off microbes that can be present in the ingredients or environment. Once the baking step becomes the way to control any micro growth from the earlier steps, then it is your CCP.
FDA source for cookie CCPs:
https://www.fda.gov/...pter-6)-PDF.pdf
Previous discussion that looks applicable: