HACCP Plan for Bakeries | Food Safety | BAKERpedia
bakerpedia.com
HACCP Plan for Bakeries | Food Safety | BAKERpedia
The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods.
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Cooking school on Instagram: "Key Principles of HACCP (7 Steps) 1. Conduct Hazard Analysis – Identify potential hazards in raw materials, processes, and handling. 2. Identify Critical Control Points (CCPs) – Steps where hazards can be controlled or eliminated (e.g., cooking, cooling, storage). 3. Establish Critical Limits – Set acceptable limits for each CCP (e.g., cooking temp 75°C, storage below 5°C). 4. Establish Monitoring Procedures – Decide how to check CCPs (e.g., thermometer checks, pH t
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Cooking school on Instagram: "Key Principles of HACCP (7 Steps) 1. Conduct Hazard Analysis – Identify potential hazards in raw materials, processes, and handling. 2. Identify Critical Control Points (CCPs) – Steps where hazards can be controlled or eliminated (e.g., cooking, cooling, storage). 3. Establish Critical Limits – Set acceptable limits for each CCP (e.g., cooking temp 75°C, storage below 5°C). 4. Establish Monitoring Procedures – Decide how to check CCPs (e.g., thermometer checks, pH t
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