Old dog, new tricks?
I have been called upon to put together a GMP/HACCP program for a 60 year bakery. There are quite a few challenges on the road ahead. We have some systems in place, however, documentation is what we really need to work on. SOP's need to be established with validation. How should I approach this task? Where do I begin? Any assistance would be greatly appreciated!
Thanks!
Welcome to the forum !
It might be of help if you informed what level / quantity of technical knowledge is available initially ? Only yourself perhaps ? And what kind of documentation, eg specifically HACCP or ? As you noted, I hope you hv a reasonable documentation for GMP since that acts as a launching pad sort of.
Plus are you targetting any particular standard, eg SQF, in the foreseeable future ?.
Rgds / Charles.C
http://www.books-by-...342-1932-8.html
Regards
Ajay
A brave statement indeed !It is not uncommon for a bakery to have no critical control points.
There are several existing arguments (for/against) over bakery CCPs on this forum. Care to elaborate your above comment ? (or perhaps you already did somewhere else here in which case apologies in advance
Rgds / Charles.C
Dear Cathy,
A brave statement indeed !
There are several existing arguments (for/against) over bakery CCPs on this forum. Care to elaborate your above comment ? (or perhaps you already did somewhere else here in which case apologies in advance?
Rgds / Charles.C
I'd have to review the link on the prior conversations
I applaud yr caution.
I hv attached 3 bakery documents previously posted here. Two are pro-CCP (for the given product examples), one against (bak3) although the latter is perhaps more due to the UK’s decision to re-interpret the blanket EC-FS/HACCP directive of ca. 2005 in less “difficult” terminologies / concepts. The first one was apparently regulatory in 1995 but I'm less sure now (?).
bak1 fsa baking guide.pdf 777.66KB 36 downloads
bak2 - Fletchers bakery - HACCPanalysis.pdf 39.79KB 30 downloads
bak3 - FS system for bakeries.pdf 541.96KB 40 downloads
Nonetheless, I hv no doubt that published bakery HACCP plans with no CCPs can be found also.
Rgds / Charles.C
Have been in the Bakery industry more years than I can remember on and off.
The best place to start is at the beginning and i am not being insulting here
Start with the HACCP study, this will set out what you need in the other areas and to what level.
For example,
The HACCP study will set out items like the following:
Factory Background
Your HACCP Team
They training & Knowledge
Who you are suppling (old, young etc)
The legislation and Regs that you have to comply with.
Your Pre-requistes
Most common contaminates
Your flows of ingredients, packaging, people and product
Then you can go onto setting up the flow charts, doing your Risk Assessments etc
From all this you will see your areas that you need to review, fix or just generally re-build and the training needed for you and your staff.
Good Luck
Old bakeries are not easy mostly due to the culture engrained (or baked in!) within them.
Good Day Everyone,
I have been called upon to put together a GMP/HACCP program for a 60 year bakery. There are quite a few challenges on the road ahead. We have some systems in place, however, documentation is what we really need to work on. SOP's need to be established with validation. How should I approach this task? Where do I begin? Any assistance would be greatly appreciated!
Thanks!
You might find the baking HACCP comments in this thread of interest also -
http://www.ifsqn.com...dpost__p__41321
Rgds / Charles.C
I am going to agree with Charles C on this one. I have not come across a bakery with no CCPs.
Rope is a serious concern in the bread industry. As is physical contamination: metals, hair, string. Let's not forget mice.
Perhaps I need to work with more bakeries to have faith that some require no CCPs...
Dear Cathy,
A brave statement indeed !
There are several existing arguments (for/against) over bakery CCPs on this forum. Care to elaborate your above comment ? (or perhaps you already did somewhere else here in which case apologies in advance?
Rgds / Charles.C
Thanks!
I'm equally sure the other posters here are/will be interested to know yr final decisions regarding CCPs and associated justifications together with a schematic of yr production flow chart.
Rgds / Charles.C