2 replies to this topic

[jpollock]

Just started a temporary free membership today and am trying everything out.

 

I'm putting together a Food Safety Plan for our artisan bakehouse.  We have a pretty high volume but still shape and hearth bake 90% of our breads by hand. We don't have and automated lines and make virtually every bread and pastry every day. Some of the cakes, pies and cookies have a longer shelf-life and we make them several times a week.

 

Looking for any guidance on Bakery HACCP flows (yes, I've seen the Sheffield Bakery table) product descriptions end of the plan as our PRPs, GMPs, training, and SOPs are in decent shape and pretty well documented. I am willing to share my drafts as well.

 

Thanks for any help.

 

Josh

[Simon]

Don't worry Josh we let anyone in.

 

Joking apart you are very welcome here.  Have a good look around and use the site search to find previous discussions and uploaded documents.  If you need any help or have questions just ask.

 

 

Regards,

Simon

[Charles.C]

Hi Josh,

 

Nice to hear from you.

 

There are a few USA bakery people fairly regularly on these forums.

 

I'm not in USA but I'm curious as to whose regulatory jurisdiction you fall (if anybodys), FDA ?

 

If so, are you touched by the FSMA saga or maybe too small to be of their interest ?

 

i anticipate you will know a lot more about baking flows than most of the non-specialists on this forum. But maybe a bit less so as far as haccp is concerned.