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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.
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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