HACCP Manual for Bakery Products

Dear All Food Safety Specialists for Bakery,

Kindly help me any reference for HACCP manual according SQF standards for bakery products. Since I am new in bakery fields and facing a lots of raw and process steps to handle and identified hazard, its so challenging for me. 

Thanks

May 

:happydance:

Dear May,

That's a real challenge. I have worked for 16 years in a bakery company and I confirm that there is a lot of different raw materials and processes (big challenge!).

The best thing you can do, is to split up the project in small pieces (steps). By doing so, you will keep it manageable. In a few months you can book a lot of progress.

Kind regards,

Gerard Heerkens

Hi May,

I agree with Gerard.

A detailed answer to yr query is likely to be book-size, in fact I seem to recall there are books (or chapters of books) on haccp in the baking industry.

Perhaps you can narrow the scope of yr query to some specific products of interest ?

Dear Gerard and Charles,

Thanks for all of your suggestions. So now I have to do is to draw flow chart and identify all the hazard in each single step for all of the products. 

Thanks 

May

Dear May,

That are just 2 steps of the process of building a HACCP system, be aware of that fact. However these actions are good to start with. Don't forget the raw materials.

Kind regards,

Gerard