Hello- I was wondering if it was safe to BAKE a cookie/baked good with milk, sour cream, or cream cheese in the recipe and safely store it a room temperature for days, after baked? I was wondering if anyone knew the official science behind this question? Due to food laws of hazardous foods, I didn’t want any potential customers getting sick. Also, is there a specific amount that may be used in product, such as under a 1/2 of cream cheese, etc? Thank you for the help!
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I don’t know science, but once it’s baked I can’t see the problem.
Once it's baked, it's not going to spoil the way fresh dairy products would. But if you mishandle the baked product (with unwashed/contaminated hands, etc.), you can still cross-contaminate anything that's been baked. You really should consult with your local Department of Health and go through any food-safety training that they offer before you serve the general public though.