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A bakery validates a kill step for Salmonella in a filled pastry. Thermocouples show the filling cold spot lags behind the crust, and the validation surrogate was placed only on the surface. What is the principal food safety weakness?
The validation is acceptable because the crust browns before the filling heats
The only weakness is that pastries are not covered by HACCP principles
The surrogate should be omitted because finished-product pathogen testing is more direct
The study fails to prove lethality at the internal cold spot, so surrogate placement and heat mapping must be redesigned
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