A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. Having clear checks and systems in place can save you a lot of waste and worry in the long run.
A great place to get started?
A HACCP plan. The foundation of any food safety program, it’s a systematic approach to food safety management that aims at identifying and evaluating the food safety hazards (biological, chemical and/or physical) that are likely to occur at any stage in the food supply chain and establishes controls to prevent them from happening.
Successful implementation of HACCP programs heavily depends on the commitment of all areas of the company, especially the support of management, quality assurance and operations departments. Most of the potential hazards in bakeries are related to their dairy components and high moisture content fillings. However, this doesn’t mean that HACCP plans are not strongly advised to maintain optimal security for the whole process.
What are the key points?
Some elements to include are:
- A trained HACCP team
- Product description
- Intended use
- Process flow diagrams
- Hazard analysis chart (HACCP Principle 1)
- Critical Control Points (CCP) identification (HACCP Principle 2)
- HACCP Control Chart (HACCP Principles 3-7)
What does a plan look like? Check it out in our technical paper.
