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
Process flow diagrams
Hazard analysis chart (HACCP Principle 1)
Critical Control Points (CCP) identification (HACCP Principle 2)
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.