Hi all,
New to this site but quite pleased I have stumbled across it as I'm hoping someone can help with a bit of clarity. I am currently revising a HACCP study for a bakery that was found wanting in a recent BRC audit. A number of errors have been corrected but I am now having a daily argument with our Central Technical department in terms of allocation of CCP's.
We produce various baked products but all of similar characteristics covering bread (300g, 400g, 750g, 800g), rolls, muffins and teacakes. Currently our CCP's sit at sieving of raw ingredients and metal detection. I am being "advised" that I should be setting vinegar addition as a CCP as well due to its preservative properties. I am arguing that vinegar addition is more a measure of preventing food spoilage as opposed to posing any health risk or potential pathogen growth to unsafe levels (if at all). With bread still being classed as a low risk food product, it would indicate the risk to be minimal with or without vinegar or other preservatives.
I need to put a strong case together as to why I do not think it is a CCP and provide some sort of relevant justification/validation to back up my reasoning. I have struggled to find anything online in the way of formal papers or studies although I have found a number of websites stating the risk is minimal.
Can anyone give a nudge in the right direction? I would be interested to hear your thoughts on vinegar addition as a CCP.
Any help appreciated
Thanks