3 replies to this topic

[bmate]

Hey guys, I'm looking for some examples of HACCP plans for baked goods. Specifically, cakes, french pastries, and/or baked goods. Please note that all products are being sold to catering companies and will consumed immediately. 

 

I originally modeled my plan after this helpful link I found online: https://www2.gov.bc....sponge_cake.pdf   however, I was told that it wasn't good enough and I needed to make changes. Any helpful links or attachments would be greatly appreciated! 

[Charles.C]

Hey guys, I'm looking for some examples of HACCP plans for baked goods. Specifically, cakes, french pastries, and/or baked goods. Please note that all products are being sold to catering companies and will consumed immediately. 

 

I originally modeled my plan after this helpful link I found online: https://www2.gov.bc....sponge_cake.pdf    however, I was told that it wasn't good enough and I needed to make changes. Any helpful links or attachments would be greatly appreciated! 

 

The example lacks a hazard analysis. Was that the criticism of yr own plan or  ?

[Padfoot]

I work in a bakery as well, did they not tell you why it wasn't good enough? 

[tahoeskier]

have you taken the PCQI course?  The plan you attached is only a snapshot of what is required.  You are missing ingredient and process hazard analysis, allergen controls, sanitation and supply chain.

I've attached a template from the course.

Attached Files

•  FSPCA_Ap2_Worksheets__V1.2FINAL.docx   58.05KB   223 downloads