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Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery

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Pombo Marques N. R., de Oliveira Matias J. C., dos Reis Baptista Teixeira R., Ribeiro Proenca Brojo F. M.

Polish Journal of Food and Nutrition Sciences

2012

tom 62

nr 4

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 verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal 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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Pombo Marques N. R.

1 Ribeiro Proenca Brojo F. M.

1 de Oliveira Matias J. C.

1 dos Reis Baptista Teixeira R.

1 2012

Wyniki wyszukiwania

Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery