I/m new in bakery operation , i have done haccp for school food service .
(1) Is haccp for food service adaptable to bakery operations ?
(2) Does anybody have a haccp template for bakery operation ,
(3)do i need haccp for every single product for baking ?
Hi better2hermans,
Yr haccp course sounds like it may have been rather limited in the basics.
"haccp" is a generally applicable methodology for ensuring safe processing.
I daresay the GMP element of a Food Service course may transfer to baking. But "Food Service" afaik is presumably of much wider scope and possibly of different orientation so that the process hazard analysis etc may vary.
The basic procedure described in any haccp course should be usable for any process. But the hazard analysis is likely to be specific to your own Process. Nonetheless a variety of baking related processes and their typical hazard/handling have been dicussed on this Forum.
Your own (unknown) process may be included (somewhere).
(1) see above. maybe but depending on the FServ. course content / baking process details..
(2) If you mean a hazard analysis template, a specific relevant template will depend on yr process. haccp text/courses usually provide basic templates for hazard analyses, etc ?.Examples for some baking processes exist on this Forum.
(3) No if the process flows/associated significant hazards for different products are similar
