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

被引：8
|
作者：
Pombo Marques, Nuno Ricardo
de Oliveira Matias, Joao Carlos
Baptista Teixeira, Raquel dos Reis
Ribeiro Proenca Brojo, Francisco Miguel
机构：
来源：
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2012年 / 62卷 / 04期
关键词：
EFFECT ANALYSIS FMEA; FAILURE MODE; ISO; 22000; CONJUNCTION; BARRIERS; SYSTEM;
D O I：
10.2478/v10222-012-0057-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 verified by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the final 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.
引用
收藏
页码：215 / 227
页数：13
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