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Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery
Publication date: 2012-12-31
Pol. J. Food Nutr. Sci. 2012;62(4):215-227
KEYWORDS
Hazard Analysis Critical Control Points (HACCP)hazardsCritical Control Points (CCP’s)Pre-Requirements Operational Program (PROP)food safetysmall and medium enterprise bakery
ABSTRACT
This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira - Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verified by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the final product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers.
CITATIONS (11):
2.
Detection of extraneous inclusions as a constituent of HACCP systems in bakery and confectionery production
Kateryna Kopylova, Serhii Verbytskyi, Tetiana Kos, Olga Kozachenko, Verbova
FOOD RESOURCES
Kateryna Kopylova, Serhii Verbytskyi, Tetiana Kos, Olga Kozachenko, Verbova
FOOD RESOURCES
3.
Applying Hazard Analysis Critical Control Point (HACCP) for production process of oyster mushroom chips in small and medium enterprise (SME)
Retno Damayanti, Pringgo Laksono, Risya Zeline, Taufiq Rochman
2016 2nd International Conference of Industrial, Mechanical, Electrical, and Chemical Engineering (ICIMECE)
Retno Damayanti, Pringgo Laksono, Risya Zeline, Taufiq Rochman
2016 2nd International Conference of Industrial, Mechanical, Electrical, and Chemical Engineering (ICIMECE)
4.
Analysis of food safety compliance in Warsaw nurseries
Joanna Trafialek, Agnieszka Domańska, Wojciech Kolanowski
Food Control
Joanna Trafialek, Agnieszka Domańska, Wojciech Kolanowski
Food Control
5.
Managing safety of the developed cakes made from organic raw materials with improved fattyacid composition
Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn
Eastern-European Journal of Enterprise Technologies
Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn
Eastern-European Journal of Enterprise Technologies
6.
A Blockchain-Based Traceability System in Agri-Food SME: Case Study of a Traditional Bakery
Luisanna Cocco, Katiuscia Mannaro, Roberto Tonelli, Lorena Mariani, Matteo Lodi, Andrea Melis, Marco Simone, Alessandro Fanti
IEEE Access
Luisanna Cocco, Katiuscia Mannaro, Roberto Tonelli, Lorena Mariani, Matteo Lodi, Andrea Melis, Marco Simone, Alessandro Fanti
IEEE Access
7.
Sustainable and Responsible Entrepreneurship and Key Drivers of Performance
Kafigi Jeje, Vannie Naidoo, Rahul Verma
Kafigi Jeje, Vannie Naidoo, Rahul Verma
8.
Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study
Md. Jubayer, Md. Hossain, Md. Al-Emran, Md. Uddin, mez G
Journal of Food Quality
Md. Jubayer, Md. Hossain, Md. Al-Emran, Md. Uddin, mez G
Journal of Food Quality
9.
Bread packaging techniques and trends
Malathy S., Periyar S., Vishnupriya Subramaniyan, Sanjana Subramanian, Mythili Sathiavelu
Italian Journal of Food Safety
Malathy S., Periyar S., Vishnupriya Subramaniyan, Sanjana Subramanian, Mythili Sathiavelu
Italian Journal of Food Safety
10.
Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery
Ika Puspitawati, AR Sunarti, Erwan Saputro, Suprihatin, Luluk Edahwati, Vika Wulandari, Bayu Bibaroq, Yusoff Bin, M. Aziz, A.P. Bayuseno, R. Mardian
MATEC Web of Conferences
Ika Puspitawati, AR Sunarti, Erwan Saputro, Suprihatin, Luluk Edahwati, Vika Wulandari, Bayu Bibaroq, Yusoff Bin, M. Aziz, A.P. Bayuseno, R. Mardian
MATEC Web of Conferences
11.
HACCP operation in two Latin American meat packers: Case study
N. M. Guerrero-Castiblanco, E. Maldonado-Simán, P. A. Martínez-Hernández
Theory and practice of meat processing
N. M. Guerrero-Castiblanco, E. Maldonado-Simán, P. A. Martínez-Hernández
Theory and practice of meat processing
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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