Hi everyone, I am currently working at a Bakery manufacturer that produces tarts and some RTE frozen tarts,
I was wondering if it is necessary for us to check the product's internal temperature once or twice a day in order to verify the monitoring procedures?
Most of our products are baked at 350F for 27-29 minutes (critical limits) and the average internal temperature is around 220F which is higher than the minimum required internal temperature, which I believe to be 160F.
Can I justify that most of our finished products exceeded the minimum internal temp and we don't have to verify it daily? We do keep record/log for our baking time in/out.
I hope someone could help me clarify these. Thank you :)