Jump to ContentJump to Main Navigation
Show Summary Details
More options …

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year


IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

SCImago Journal Rank (SJR) 2016: 0.397
Source Normalized Impact per Paper (SNIP) 2016: 0.951

Open Access
Online
ISSN
2083-6007
See all formats and pricing
More options …

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Nuno Ricardo Pombo Marques
  • Technological Forecasting and Industrial Management Research Team of CAST Research Unit, University of Beira Interior, Department of Electromechanical Engineering, Calçada Fonte do Lameiro, 6201 – 001 Covilhã, Portugal
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ João Carlos De Oliveira Matias
  • Corresponding author
  • Technological Forecasting and Industrial Management Research Team of CAST Research Unit, University of Beira Interior, Department of Electromechanical Engineering, Calçada Fonte do Lameiro, 6201 – 001 Covilhã, Portugal
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Raquel Dos Reis Baptista Teixeira
  • Quality Manager, Padaria da Ramalha, S.A., Parque Industrial do Canhoso, Lote A 21, 6200-027 Covilha, Portugal
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Francisco Miguel Ribeiro Proença Brojo
  • University of Beira Interior, Department of Aeronautic Sciences, 6201 – 001 Covilhã, Portugal
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2012-11-20 | DOI: https://doi.org/10.2478/v10222-012-0057-5

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.

Keywords: Hazard Analysis Critical Control Points (HACCP); hazards; Critical Control Points (CCP’s); Pre-Requirements Operational Program (PROP); food safety; small and medium enterprise bakery

  • 1. Almeida C.R., The HACCP system as a form to quality foods guarantee. R. Higi. Aliment., 1998, 12, 12-20 (in Portuguese).Google Scholar

  • 2. Arvanitoyannis I.S., Traikou A., A comprehensive review of the implementation of Hazard Analysis Critical Control Point (HACCP) to the production of fl our and fl our-based products. Crit. Rev. Food Sci. Nutr., 2005, 45, 327-370.CrossrefGoogle Scholar

  • 3. Arvanitoyannis I.S., Varzakas T.H., Application of ISO 22000 and Failure Mode and Effect Analysis (FMEA) for industrial processing of salmon: A case study. Crit. Rev. Food Sci. Nutr., 2008, 48, 411-429.Web of ScienceGoogle Scholar

  • 4. Arvanitoyannis I.S., Palaiokostas C., Panagiotaki P., A comparative presentation of implementation of ISO 22000 versus HACCP and FMEA in a small size Greek factory producing smoked trout: A case study. Crit. Rev. Food Sci. Nutr., 2009, 49, 176-201.Web of ScienceGoogle Scholar

  • 5. Arvanitoyannis I.S., Varzakas T.H., Application of Failure Mode and Effect Analysis (FMEA) and Cause and Effect Analysis in conjunction with ISO 22000 to a snails (Helix aspersa) processing plant. Crit. Rev. Food Sci. Nutr., 2009, 49, 607-625.Web of ScienceGoogle Scholar

  • 6. Bas M., Yüksel M., Çavusoglu T., Diffi culties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Contr., 2007, 18, 124-130.CrossrefGoogle Scholar

  • 7. Batista P., Noronha J., Oliveira J., Saraiva J., HACCP generic models. Forvisão - Consultoria em Formação Integrada, Lda. 1ª Edição, 2003, (in Portuguese), Guimarães. Available on-line at: http://www.esac.pt/noronha/manuais/manual_6.pdf.Google Scholar

  • 8. Bolton D.J., Maunsell B., Guide to Food Safety Control in European Restaurants, The National Food Centre, Ashtown, 2004, Dublin, Ireland: Available on-line at http://www3.uma.pt/jcmarques/ docs/haccp/EUGuidefoodsafety.pdf.Google Scholar

  • 9. Costa Neto P.L.O., Figueiredo V.F., Implementation of HACCP in the food industry. Gest. Prod., 2001, 8, 100-111 (in Portuguese). Available on-line at: http://www.scielo.br/pdf/gp/v8n1/ v8n1a07.pdf.Google Scholar

  • 10. Cruz A.B., Cenci S.A., Maia M.C.A., Prerequisites for implementation of HACCP system in a line of processed lettuce. Ciên. Tecnol. Aliment., Campinas, 2006, 26, 104-109 (in Portuguese).CrossrefGoogle Scholar

  • 11. Damikouka I., Tzia K.C., Application of HACCP principles in drinking water treatment. Desalination, 2007, 210, 138-145.CrossrefGoogle Scholar

  • 12. de Jonge J., Frewer L., Van Trijp H., Renes R.J., Wit W., Timmers J., Monitoring consumer confi dence in food safety: an exploratory study. Brit. Food J., 2004, 106, 837-849.CrossrefGoogle Scholar

  • 13. Eves A., Dervesi P., Experiences of the implementation and operation of hazard analysis critical control points in the food service sector. Hospitali. Manag., 2005, 24, 3-19.Google Scholar

  • 14. FAO/WHO, Codex Alimentarius Commission, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, Annex to the Recommended International Code of Practice - General Principle of Food Hygiene, CAC/RCP 1-1969, Rev. 3, 1997.Google Scholar

  • 15. Jeng H.J., Fang T.J., Food safety control system in Taiwan-the example of food service sector. Food Contr., 2003, 14, 317-322.CrossrefGoogle Scholar

  • 16. Jonnalagadda P.R., Sudershan R.V., Raji N.S., Rao D.R., Identifi cation of critical control points in the two selected HACCP- -certifi ed prawn processing units. J. Food Qual., 2009, 32, 177- -189.Web of ScienceCrossrefGoogle Scholar

  • 17. Mensah L. D., Julien D., Implementation of food safety management systems in the UK. Food Contr., 2011, DOI:10.1016/j. foodcont.2011.01.021.CrossrefGoogle Scholar

  • 18. Mortimore, S. How to make HACCP really work in practice. Food Contr., 2001, 12, 209-215.CrossrefGoogle Scholar

  • 19. Moura A.P., Cunha L.M., Portuguese Consumer regarding food safety. Seg. e Quali. Aliment., 2008, 4, 46-49 (in Portuguese).Google Scholar

  • 20. Panisello P.J., Quantick P.C., Technical barriers to Hazard Analysis Critical Control Point. Food Contr., 2001, 12, 165-173.CrossrefGoogle Scholar

  • 21. Pinto J., Neves R., HACCP: Risk Analysis in Food Processing, 2010, 2nd edition, Publindústria, (in Portuguese).Google Scholar

  • 22. Poumeyrol G., Rosset P., Noel V., Morelli E., HACCP methodology implementation of meat pâté hazard analysis in pork butchery. Food Contr., 2010, 21, 1500-1506.CrossrefGoogle Scholar

  • 23. Raspor P., Jevšnik M., Good nutritional practice from producer to consumer. Crit. Rev. Food Sc. Nutr., 2008, 48, 276-292.CrossrefGoogle Scholar

  • 24. Ribeiro V., Assessment and Risk Control Matrices, 2002, (in Portuguese), Available on-line at: http://www.forma-te.com/.../1342- avaliacao-de-riscos-metodo-matrizes.html.Google Scholar

  • 25. Ropkins K., Beck A.J., Application of Hazard Analysis Critical Control Points (HACCP) to organic chemical contaminants in food. Crit. Rev. Food Sci. Nutr., 2002, 42, 123-149.CrossrefPubMedGoogle Scholar

  • 26. Ropkins K., Fergunson A., Beck A.J., Development of Hazard Analysis by Critical Control Points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities. Crit. Rev. Food Sci. Nutr., 2003, 43, 287-316.CrossrefPubMedGoogle Scholar

  • 27. Sikora T., Nowicki P., Food safety assurance according to CodexAlimentarius and ISO 22000 Standard. Pol. J. Food Nutr. Sci., 2007, 57 (4C), 489-493.Google Scholar

  • 28. Surak J.G., The Evolution of HACCP - A perspective on today’s most effective food safety system. Food Quality Magazine, February/March, 2009. Available on-line at: http://www. foodquality.com/details/article/807887/The_Evolution_of_ HACCP.html.Google Scholar

  • 29. Taylor E., HACCP in small companies: benefi t or burden? Food Contr., 2001, 12, 217-222.CrossrefGoogle Scholar

  • 30. Taylor E., Kane K., Reducing the burden of HACCP on SMEs. Food Contr., 2005, 16, 833-839.CrossrefGoogle Scholar

  • 31. Trafiałek J., Kołożyn-Krajewska D., Diffi culties during the implementation of the HACCP System prior to and after Poland’s accession to the European Union. Pol. J. Food Nutr. Sci., 2007, 57 (4C), 571-576.Google Scholar

  • 32. Trafiałek J., Kołożyn-Krajewska D., Implementation of Safety Assurance System in Food Production in Poland. Pol. J. Food Nutr. Sci., 2011, 61 (2), 115-124.Google Scholar

  • 33. UNIHSNOR, Union of Associations of Hotels and Restaurants of Northern Portugal. Prevention Handbook ISHST (Portuguese Organization for Occupational Health and Safety - ACT), 2005, Lisbon (in Portuguese).Google Scholar

  • 34. Varzakas T.H., Arvanitoyannis I.S., Application of Failure Mode and Effect Analysis (FMEA), cause and effect analysis, and Pareto diagram in conjunction with HACCP to a corn curl manufacturing plant. Crit. Rev. Food Sci. Nutr., 2007, 47, 363-387.Web of ScienceCrossrefGoogle Scholar

  • 35. Varzakas T.H., Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) cause and effect diagrams and Pareto in conjunction with HACCP and risk assessment for processing of pastry products. Crit. Rev. Food Sci. Nutr., 2011, 51, 762-782.Web of ScienceGoogle Scholar

  • 36. Yeung R., Yee W.M.S., Food safety concern: Incorporating marketing strategies into consumer risk coping framework. Brit. Food J., 2012, 114, 40-53.CrossrefWeb of ScienceGoogle Scholar

  • 37. Walker E., Pritchard C., Forsythe S., Hazard analysis critical control point and prerequisite program implementation in small and medium size food businesses. Food Contr., 2003, 14, 169- -174.CrossrefGoogle Scholar

  • 38. Wallace C., Williams T., Pre-requisites: a help or a hindrance to HACCP? Food Contr., 2001, 12, 235-240.CrossrefGoogle Scholar

About the article

Published Online: 2012-11-20

Published in Print: 2012-11-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-012-0057-5.

Export Citation

This content is open access.

Comments (0)

Please log in or register to comment.
Log in