we state this in our HACCP
product is gluten free, contains egg
Our products are baked for the time and temperature specified on the process control sheet to ensure product safety and quality. Any deviations are documented and justified. The baking process involves the gelatinisation of the starches present which gives the baked product its structure. This gelatinisation occurs at temperatures around 70ºC to 85ºC depending on the type of starch present. Completion of this process takes several minutes, (the shortest baking time for biscuits – a thin product – is 15 – 20 minutes). As long as the product is baked throughout, the core temperature must have achieved greater than 70ºC for several minutes which will effectively kill any bacteria that may be present. The degree of baking is assessed after cooling to ensure that this is the case.
Baking process to achieve a core temperature of at least 70°C for >2 minutes.
The product is baked after preparation and mixing/ moulding, producing a cookie/ biscuit with a low level of water activity. Shelf life trials have demonstrated that the product will maintain its organoleptic qualities and microbiological safety for at least 12 months.
The possibility of consumer abuse of shelf life has been considered. Consumption beyond the best before date is not likely to result in a Food Safety risk, although organoleptic quality may be compromised.
water activity and micro validation should be completed