HACCP for Ready-To-Eat Ambient Cake Products
Hi All,
I have been a member of IFSQN for some time but this is my first post.
I am seeking BRC accreditation for a medium sized manufacturer of ambient cake products such as Angel Cake, Victoria sponge cake, etc.
The sponge bases are baked exit a rack oven at 90 Deg C. Various "finishings" are applied, post bake in the form of butter icing, cream cheese icing, etc.aw is 0.85 pH 6.5 to 7.0. Potassium sorbate is used as a preservative.
Can anyone help with HACCP Critical Control Points, microbiological standards, etc?
Kind regards,
"Red" Major
Dear redmajor,
I don’t see any directly matched plans to yr query here but the items below may be useful as starters. There are a few professional bakers here who will hopefully see yr post. :smile:
ca1.A - haccp cake (gateau) draft (with errors).pdf 119.17KB 188 downloads
ca1.B - haccp cake (gateau) final (corrected).pdf 102.04KB 408 downloads
ca1.C - haccp cake (gateau) analysis of errors in ca1.A.pdf 129.59KB 154 downloads
ca2 - haccp cake (gateau).pdf 1.04MB 297 downloads
ca3 - HACCP research for Baking CCP_1 (Bnue).docx.doc 32.5KB 261 downloads
(ex 1st link below)
ca4 - baked cereal products 2005.png 126.76KB 9 downloads
http://www.ifsqn.com...ion/#entry58612
(whole thread and associated attachments)
http://www.ifsqn.com...indpost&p=60942
(attachment cheesecake)
http://www.awrey.com...&lid=6&sec=food
(some micro, data but only an idea IMO)
IMO, the numerous raw material CCPs in ca1,2 would be PRPs nowadays in most haccp plans. More like the results in 2nd link above.
Rgds / Charles.C
Thanks Charles.
The information is much appreciated.
I have previously led a HACCP team for these types of products supplied to a major multiple but I am debating whether or not baking should be a CCP with my new team.
Regards,
"Red" Major :spoton:
Hi Red Major
The baking process can be a little unclear when applying the HACCP decision trees etc. It is important to get the hazard identification right in terms of the baking and cooling steps before you remove them from the HACCP system completely. Typically I have seen CCP's like sieving, baking, cooling, metal detection. I'm not saying they are correct, just common. Also consider the make up step for Potassium sorbate which is legally controlled and important in terms of preservation and the factors of food safety perhaps?
I agree with Charles regarding the excellent sample plans he provided. One seems to include every step as a CCP. This is not required of course as PRP's will do the job.
Just a small tip for you in relation to BRC. Pay close attention to the new requirements in Issue 6 on Production Risk Zones. Make sure you do this early since if you are handling high risk ingredients such as cream etc this may significantly change the standards require in your operation. This is nearly as important as the CCP identification issue. I have a nice Excel template for doing this if you need it - just let me know.
George
Hi George,
I would appreciate the excel spreadsheet.
Thanks,
redmajor