HACCP and GMP's for bakeries

Food Safety Programs

We Offer a Comprehensive Food Safety and Quality Program

Good Manufacturing Practices GMPs or HACCP Prerequisite Programs

Quality Hazard Analysis Critical Control Points (HACCP)

Good Manufacturing Practices GMPs or HACCP Prerequisite Programs

GMPs (Good Manufacturing Practices) deal with what we do before we manufacture a product. The HACCP (Hazard Analysis Critical Control Points) Prerequisite Programs include good manufacturing practices on:

    GMP Standards

1.       Premises – includes water safety monitoring

2.       Transportation, Storage and shipping

3.       Equipment Maintenance Program

4.       Personnel Practices

5.       Sanitation and Pest Control

6.       Product Recall Program

Supplementary Programs Included

Allergen Programs

Glass Policy

Plant Security

Standard Operating Procedures (SOPs)

Quality Systems

Personnel Training: Training includes GMP Standards, personal hygiene, foreign materials, and an optional module on microbiology. All training modules include a written or oral test.

The GMP or HACCP Prerequisite program is detailed, hence reduces the number of critical control points during the hazard analysis in the HACCP manual. The implementation of the HACCP prerequisites is one of the most important steps to improve quality in food processing.

Quality Systems

The components of the quality systems will depend on the type of operation. It is designed to improve the product quality. Many food processors already have a quality system, but it is usually not formal or documented. Larger accounts such as supermarkets, for example, demand a formulized and documented quality system. A formulised system will identify weaknesses in quality and help improve quality. Here is an example of what it may contain:

Quality Assurance Policy

Rework Policy and Forms

Scrap Policy

Hold Policy

Batch Manufacturing Procedure

Product Testing

Sensory Evaluation

Raw Material Testing

Supplier Guarantee Program

Product Development Policy

Recipe Maintenance

Label Control

Label Verification Program

Food Security & Crisis Management

Quality Hazard Analysis Critical Control Points (HACCP)

In contrast to the GMP program, HACCP looks at the actual process of production. It is a scientific and systematic approach to controlling food safety during the manufacturing process. The HACCP approach takes isolated quality control procedures at various points in the process and puts them together as a system. All points interrelate in such a manner as to prevent situations that are outside specifications and which may cause a hazard without the information being picked up through the monitoring system. Here are the twelve steps that lead to the HACCP implementation:

1)       Assemble HACCP team

2)       Describe the product

3)       Identify intended use

4)       Flow diagrams & schematics

          Verify process flow and schematics

6)       List hazards in process

5)       Determine CCP’s

8)       Establish critical limits

     Establish monitoring procedure

10)     Establish deviation procedure

11)    Establish verification procedure

12)    Establish record keeping

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