Food Supplier HACCP: Product Bake Process Checklist

The mobile form includes fields to document items such as critical control point ID, hazard, critical limit, finished product moisture (moisture loss profile): and heat processing internal product temperature. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form. A product batch that has not reached the target processing temperature of 180°F (82.2oC) or equivalent shall be considered underprocessed, not removed from the oven, and cooking shall continue until such time as the target temperature is reached. The product that is removed from the oven that has not achieved critical limits (temperature/time relationship) shall be considered under-processed product and shall be discarded. Under processed product shall be discarded. If the product is determined to be under processed per monitoring of validated product/process specified profiles or if the product center temperatures are found to be less than 180 °F (82.2oC) at oven exit (before cooling zones), the product shall be placed on Category I hold to await disposition from Designated Quality function. If the product is determined to be under processed due to final Aw >0.85 (Staphylococcus aureus toxin production) being measured for the product, all affected product shall be placed on Category I hold to await disposition from Designated Quality function. Hold/Release documentation is required. Corrective action must be documented.