Jump to content

  • Quick Navigation
Photo

Validation of oven as a kill step for salmonella in bread/baked goods

Share this

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic
- - - - -

rsuong

    Grade - Active

  • IFSQN Active
  • 24 posts
  • 2 thanks
1
Neutral

  • United States
    United States

Posted 21 November 2018 - 11:32 AM

What are some methods used to validate the oven as a kill step for salmonella In Bread and baked goods?
Is it better to validate kill steps per products with higher water activity? Or eveey single product we bake?
What type of risk assessment?

We are a bakery and this new kill step validation is a bit confusing. Can anyone elaborate?


Sent from my iPhone using Tapatalk



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 21 November 2018 - 12:58 PM

What are some methods used to validate the oven as a kill step for salmonella In Bread and baked goods?
Is it better to validate kill steps per products with higher water activity? Or eveey single product we bake?
What type of risk assessment?

We are a bakery and this new kill step validation is a bit confusing. Can anyone elaborate?


Sent from my iPhone using Tapatalk

 

IIRC AIB website have answered many of the basic Bakery validation queries in a classic, frequently linked here, publication. Maybe just google.


Kind Regards,

 

Charles.C




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users