HACCP Food Safety Plan Example

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! 

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  ?

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

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.