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

• Autorzy: Pombo Marques N. R. , de Oliveira Matias J. C. , dos Reis Baptista Teixeira R. , Ribeiro Proenca Brojo F. M.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

implementation; hazard analysis critical control point zob.HACCP system; bakery; HACCP system; hazard analysis; critical control point; food safety; small enterprise; medium enterprise

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2012
• Tom: 62
• Numer: 4
• Opis fizyczny: p.215-227,ref.

Twórcy

autor

Pombo Marques N. R.

• Technological Forecasting and Industrial Management Research Team, CAST Research Unit, Department of Electromechanical Engineering, University of Beira Interior, Calcada Fonte do Lameiro, 6201 - 001 Covilha, Portugal

autor

de Oliveira Matias J. C.

autor

dos Reis Baptista Teixeira R.

autor

Ribeiro Proenca Brojo F. M.

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