Rice Pudding, Gelatin, Chocolate Pudding, Flan FSIS Help

Hello, I am having a hard time finding good articles to add to my haccp validation section regarding the scientific evidence for CCPs. I was wondering if anybody knew of any that they could share. Thank you so much, in advance. :)

It would depend on the process and CCP, with the goal of showing scientific evidence that the process can achieve effective results that controls the hazard.  The validation depends on the process, procedures, monitoring, parameters, verification, etc.  For example, if you want to validate a cooking process CCP, then you might look for scientific articles that demonstrate and describe how the cooking process length of time and temperature will ensure sufficient cooking in terms of quality and reduction of microorganisms of public health significance.

hmmmmmm so i didn't have much luck either--------perhaps you could find studies re: the destruction of the microbes of concern and build those into your validation

https://www.fda.gov/.../99581/download           this shows the area of concern by product type