chembake wrote:

> I concur......HACCP is always in the mind of a competent food
> processor...

Agreed, sorta. A bit too extreme for most baked goods.

> Indeed past experience confirm that you can ge the dairy rich
> decorated cake and when done just allowing it to stand in ambient
> overnight...

I don't understand this.

> but food safety rules must prevail specially if we are
> producing food items for other peoples consumption.

Absolutely. But they must be applied knowledgeably.

> Food items that have a high water activity should be kept under
> refrigeration.

Too sweeping a statement. Pickles are a good example of foods with high
water activity that can safely be stored at room temp. The combinations
of pH, water activity, preservatives and processing are the determinants.

Pastorio