1. Almeida C.R., The HACCP system as a form to quality foods guarantee. R. Higi. Aliment., 1998, 12, 12-20 (in Portuguese).
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. [Crossref]
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 Science]
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 Science]
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 Science]
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. [Crossref]
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.
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.
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.
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). [Crossref]
11. Damikouka I., Tzia K.C., Application of HACCP principles in drinking water treatment. Desalination, 2007, 210, 138-145. [Crossref]
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. [Crossref]
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.
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.
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. [Crossref]
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 Science] [Crossref]
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. [Crossref]
18. Mortimore, S. How to make HACCP really work in practice. Food Contr., 2001, 12, 209-215. [Crossref]
19. Moura A.P., Cunha L.M., Portuguese Consumer regarding food safety. Seg. e Quali. Aliment., 2008, 4, 46-49 (in Portuguese).
20. Panisello P.J., Quantick P.C., Technical barriers to Hazard Analysis Critical Control Point. Food Contr., 2001, 12, 165-173. [Crossref]
21. Pinto J., Neves R., HACCP: Risk Analysis in Food Processing, 2010, 2nd edition, Publindústria, (in Portuguese).
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. [Crossref]
23. Raspor P., Jevšnik M., Good nutritional practice from producer to consumer. Crit. Rev. Food Sc. Nutr., 2008, 48, 276-292. [Crossref]
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.
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. [Crossref] [PubMed]
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.
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.
29. Taylor E., HACCP in small companies: benefi t or burden? Food Contr., 2001, 12, 217-222. [Crossref]
30. Taylor E., Kane K., Reducing the burden of HACCP on SMEs. Food Contr., 2005, 16, 833-839. [Crossref]
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.
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.
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).
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 Science] [Crossref]
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 Science]
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. [Crossref]
38. Wallace C., Williams T., Pre-requisites: a help or a hindrance to HACCP? Food Contr., 2001, 12, 235-240. [Crossref]
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 increased in 2015: 0.679
SCImago Journal Rank (SJR) 2015: 0.345
Source Normalized Impact per Paper (SNIP) 2015: 0.516
Impact per Publication (IPP) 2015: 0.756
Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery
- 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
- Quality Manager, Padaria da Ramalha, S.A., Parque Industrial do Canhoso, Lote A 21, 6200-027 Covilha, Portugal
- University of Beira Interior, Department of Aeronautic Sciences, 6201 – 001 Covilhã, Portugal
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.