Michel Suas's Advanced Bread and Pastry: A Professional Approach PDF

By Michel Suas

ISBN-10: 141801169X

ISBN-13: 9781418011697

Complicated Bread & Pastry has a special method of delivering complicated point suggestions, recommendations and formulation to these desiring to be specialist bakers pastry cooks. beautiful images are all through to additional motivate beginners and pros of the limitless capability of the craft. complex Bread and Pastry offers extensive info and troubleshooting ideas for addressing the advanced suggestions of the complicated point of bread and pastry arts.

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Additional resources for Advanced Bread and Pastry: A Professional Approach

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Does this step eliminate or reduce the likely occurence of a hazard to an acceptable level? YES NO Q3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? YES NO, not a CCP STOP* Q4. Will a subsequent step, prior to consuming the food, eliminate the identified hazard(s) or reduce the likely occurence to an acceptable level? This is a CRITICAL CONTROL POINT NO YES NO, not a CCP STOP* *Proceed to the next step in the selected process.

If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against contamination by these objects of the food, food-contact surfaces, or food-packaging materials. (5) Maintaining gloves, if they are used in food handling, in an intact, clean, and sanitary condition. The gloves should be of an impermeable material. (6) Wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other effective hair restraints.

Chapter 2: Food Safety and Sanitation in the Baker y Figure 2-2 Process Hazard Assessment of Sourdough Baguette Production 1 4 5 Is Hazard CONTROLLED by Pre-Req. Program (Yes or No)? If Yes, List. Is Hazard ELIMINATED by Later Step (Yes or No)? Identify the Later Step Which Controls/Eliminates Potential Hazard (B) Salmonella, aflatoxin, vomitoxin (C) Allergen cross contamination (P) Paper, plastic, wood, metal (B) Yes, product specs (B) Yes (C) Yes, receiving procedures (P) Yes, GMPs (C) (B) Baking, product reaches internal temp of 200ЊF (C) (P) Yes (P) Metal Detector CCP#1 (B) Salmonella, aflatoxin, vomitoxin (C) Allergen cross contamination (P) Paper, plastic, wood, metal (B) Yes, product specs (B) Yes (C) Yes, receiving procedures (P) Yes, GMPs (C) (B) Baking, product reaches internal temp of 200ЊF (C) (P) Yes (P) Metal Detector CCP#1 (B) Mold related to bulk silos (C) Allergen cross contamination (P) Paper, plastic, metal (B) MCS (B) (B) (C) Yes, production GMPs, allergen control protocols (P) Paper/plastic: Yes: GMPs.

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Advanced Bread and Pastry: A Professional Approach by Michel Suas


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