Jump to content

  • Quick Navigation
- - - - -

Thanks for letting me in!

HACCP Bakery Bread IFSP Pastry Pies

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic


    Grade - Active

  • IFSQN Active
  • 14 posts
  • 3 thanks

  • United States
    United States

Posted 12 May 2016 - 07:18 PM

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.




    IFSQN...it's My Life

  • IFSQN Admin
  • 12,607 posts
  • 1329 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 12 May 2016 - 07:26 PM

Don't worry Josh we let anyone in. :smile:


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.






Get FREE bitesize education with IFSQN webinar recordings.
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.

Check out IFSQN’s extensive library of FREE food safety videos


    Grade - FIFSQN

  • IFSQN Moderator
  • 19,484 posts
  • 5387 thanks

  • Earth
  • Gender:Male
  • Interests:SF

Posted 12 May 2016 - 08:34 PM

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.

Kind Regards,



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users