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Polish Journal of Food and Nutrition Sciences

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

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2083-6007
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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
/ João Carlos De Oliveira Matias
  • 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
  • :
/ Raquel Dos Reis Baptista Teixeira
  • Quality Manager, Padaria da Ramalha, S.A., Parque Industrial do Canhoso, Lote A 21, 6200-027 Covilha, Portugal
/ Francisco Miguel Ribeiro Proença Brojo
  • University of Beira Interior, Department of Aeronautic Sciences, 6201 – 001 Covilhã, Portugal
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

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Published Online: 2012-11-20

Published in Print: 2012-11-01


Citation Information: Polish Journal of Food and Nutrition Sciences. Volume 62, Issue 4, Pages 215–227, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-012-0057-5, November 2012

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