Justification of CCPs

Baking, P5. As it is the only process in bread-making that kills microbes, it is very critical that the purpose is achieved. Most microbes can survive at most till 80°C, while spores can survive up to 100°C. Therefore, it is important that the internal temperature of bread reaches 100 °C as the major bread ingredient, flour, is commonly associated with Bacillus cereus, which can exist as spores.


Cooling, P6. Baking ensures that the bread achieves commercial sterility and is safe for consumption. As there is no further heat treatment of the bread after cooling, it is important that cooling continues to maintain this sterility. For efficiency and effectiveness, cooling is done in open air. The cooling room is maintained in positive air pressure to prevent outside air from flowing in. Air from the outside carries microorganisms and foreign particles, which is undesirable if they land on the product.