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The OpX Leadership Network’s Workforce Product Safety Solutions Group is pleased to release Spotlight on Baking, a guideline derived from their more comprehensive publication, Validating the Reduction of Salmonella and Other Pathogens in Heat Processed Low-Moisture Foods, published in Sept. 2012.
The complete OpX Leadership Network validation document is broad in scope, while Spotlight on Baking focuses on validation activities needed specifically for baking processes, and provides practical assistance to food facilities of any size.
Companies producing Ready-to-Eat food must justify that production processes reduce or eliminate pathogens to an acceptable level through validation and verification. This is accomplished by establishing science-based evidence that the thermal process prevents food-borne illness from raw materials that may harbor a pathogen, and measuring the associated process parameters to affirm that minimum acceptable standards are achieved. Spotlight on Baking provides a comprehensive series of checklists for operations, sanitation, maintenance, quality and food safety employees to use in the validation process.
“This continuing effort from the diverse members of the OpX Leadership Network strives to simplify complex processes and openly share food safety information that may not otherwise be readily available,” said Lisa A. Lucore, Ph.D., senior food safety technical partner, Kellogg Company.
The OpX Leadership Network was founded in 2011 by PMMI, The Association for Packaging and Processing Technologies, to ensure consumer packaged goods companies and original equipment manufacturers are well-connected and well-prepared to solve common operational challenges, make smarter decisions and achieve operational excellence.
Spotlight on Baking, as well as other operational solutions, are available for free download at www.opxleadershipnetwork.org.
