A model of hazard and risk analysis for bread production and the awareness of food safety

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S. Özçakmak


HACCP, food law, food safety, bread production


A physical, chemical, biological or allergenic substance associated with a food commodity from harvesting to the consumer’s hand could contaminate food processing. Hazard analysis and critical control points (HACCP) ensures product protection. Though many manufacturers obtain a HACCP certificate easily, they may not apply the systematic food screening programs during all stages of the process. The purpose of this study was to evaluate the HACCP implementation for the roll bread production line and determine the education level of food safety and legal requirements in Samsun, Turkey. Verification procedures, record keeping and workflow in the roll bread manufacturing plant was screened and hence the HACCP chart was revised, by the HACCP team. The critical control points (CCPs) were determined by going through the decision tree of the method specified in ISO 22000:2005. The level of awareness of staff for good hygiene practices and food safety was determined via face-to-face method questionnaire. Within all stages of the process, cooling (stage 10) was considered as CCP in the manufacturing plant. The control and preventive activities created including pre-requisite programmes for the other processing steps. In addition, label information of the product was re-evaluated according to the present production conditions and was revised. Regarding the education level of the food hygiene practices and quality control applications was determined to be inadequate; personnel need to be informed and technical support is required to ensure internal control.

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