HAZARD ANALYSIS AND CRITICAL CONTROL POINT

(HACCP) FOR BAKED PRODUCTS

BAKERY AND CONFECTIONARY TECHNOLOGY

FOOD TECHNOLOGY

UNDER THE GUIDANCE OF

Mr.Rahulkumar

Assistant professor

VFSTR

Vadlamudi

PRESENTED BY:

V. Sitamahalakshmi (171FA15073)

Uday(171FA15088)

M.Jyothi (171FA15056)
CONTENTS:

1. Abstract
2. Introduction
3. Principles of HACCP
4. HACCP for sponge cake
5. HACCP plan for baked foods
6. Figures
7. Conclusion
8. References

TABLES: implementation of HACCP

FIGURES:

Figure 1: HACCP diagram t.

Figure2: Flow diagram of HACCP.

ABSTRACT:

Hazard Analysis Critical Control Point (HACCP) systems can be used to assure
the safety of food products. Management commitment is essential for a
successful program. A team approach with worker involvement must be used to
make the program work. Guidelines for implementation include developing a
flow diagram, identifying hazards, controlling hazards at critical control points
(CCP's), monitoring CCP's and recording information, and verifying the
HACCP plan is working. A tool which the food industry is adopting to aid in
the production of safe foods is the Hazard Analysis Critical Control Point
(HACCP) system. The HACCP system was introduced to the food processing
industry in the early 1970's. HACCP is a systematic approach to hazard
identification, assessment and control. HACCP programs identify the potential
hazards which may be associated with a food from growth, through harvesting,
processing, storing, and distributing to the consumers' hands. A well-designed
HACCP program will minimize the risk of developing food safety problems.
Because producing safe foods is so important, HACCP programs must focus
strictly on safety so that company management's clear message about food
safety is not misunderstood by plant personnel and so that attention to safety
does not become diluted by quality concerns.
INTRODUCTION:

HACCP stands for Hazard Analysis Critical Control Point. This is a

preventative food safety system in which every step in the manufacture ,storage
and distribution of a food product is scientifically analyzed for microbiological
,physical and chemical hazards.Potential hazards are therefore identified and
appropriate control measures are taken before the problem can occur.
Implementing Hazard Analysis and Critical Control Point (HACCP) is crucial
for any food manufacturing process. A HACCP plan covers the total supply
chain, from inbound logistics, through storage, processing, sanitation and
maintenance to the final use by the consumer. Across the operations, it must be
ensured that procedures are available for internal logistics, processing
specifications, working instructions, hygiene procedures and preventive
maintenance plans. These procedures must cover start-ups, shutdown and
unexpected stoppages during processing. Hazard Analysis Critical Control Point
(HACCP) is essential to carry out to identify the weakness of the production
line and to suggest critical limits in compliance with legislation and therefore
the preventive and corrective measures. Though HACCP system was designed
to aim zero defect products, yet it is not feasible to achieve 100% defect free
products. However, it sets a goal to minimize the associated risks during
production and subsequently reduce unacceptable unsafe products. During
implementation of HACCP, it is imperative to set controls at each point of the
production line at which safety problems (physical, chemical and
microbiological) are likely to occur. A HACCP plan is required to be in place
before initiating the HACCP system. A HACCP plan consists of 5 initial steps
and 7 major HACCP principles. Hazards can be of physical ,chemical and
biological.At each and every processing step,if any hazards were present they
will be identified and proper care is taken to prevent them.
PRINCIPLES OF HACCP:

Principle No. 1: Conduct a hazard analysis. Prepare a list of steps in the process
where significant hazards occur and describe the preventive measures.

Principle No. 2: Identify the CCP's in the process.

Principle No. 3: Establish the critical limits for preventive measures associated
with each identified CCP.

Principle No. 4: Establish CCP monitoring requirements. Establish procedures

for using the results of monitoring to adjust the process and maintain control.

Principle No. 5: Establish corrective action to be taken when monitoring

indicates that there is a deviation from an established critical limit

.Principle No. 6: Establish effective record-keeping procedures that document

the HACCP system.

Principle No. 7: Establish procedures for verification that the HACCP system is
working correctly.
FIGURES:

HACCP FOR SPONGE CAKE:

REFERENCES:
• Bakery and Bakery products by Pawan Agarwal.
• Textbook-Bakery-Confectionery-Yogambal-Ashokkumar.
• Wallace, C.A., Sperber, W.H., and Mortimore, S.E. “Developing a
HACCP plan.” Food Safety for the 21st Century, Blackwell Publishing,
John Wiley & Sons, Inc., 2011, pp. 185–215.
• Mortimore, S.E., and Wallace, C.A. “Appendix B: Acronyms and
Glossary.” HACCP: A Food Industry Briefing, John Wiley & Sons, Ltd,
2015, pp. 153–157.
• 2.
• Ashjian, C.J, Davis, C.S., Gallager, S.M. and Alatalo, P. (2005).
Characterization of the zooplankton community, size composition, and
distribution in relation to hydrography in the Japan/East Sea. Deep Sea
Research Part II: Topical Studies in Oceanography 52(11): 1363- 1392.