Grade - Active
Posted 19 August 2022 - 04:22 PM
Only recently obtained my PCQI certification but I'm now tasked with building a food safety program for the bakery I've been baking at for years. Any information that's specific to bakeries would be much appreciated
Currently finishing up my first pass at hazard analysis
Grade - FIFSQN
Posted 19 August 2022 - 04:34 PM
Hi, welcome to the forum! I like your name: ciabatta is my favorite bread, especially with olives, yum:) I used to work for bakeries and it's pretty hard job due to multiple ingredients. Good luck to you!
Grade - FIFSQN
Posted 19 August 2022 - 05:17 PM
Welcome!!
-Setanta
Grade - SIFSQN
Posted 20 August 2022 - 12:26 AM
Welcome 🤗
SQFconsultant
Posted 20 August 2022 - 02:05 AM
Mee toooo - favorite bread!
Welcome!
All the Best,
All Rights Reserved,
Without Prejudice,
Glenn Oster.
Glenn Oster Consulting, LLC -
SQF System Development | Internal Auditor Training | eConsultant
Martha's Vineyard Island, MA - Restored Republic
Grade - MIFSQN
Posted 21 August 2022 - 04:18 PM
Hi,
Welcome to the forum!
Grade - AIFSQN
Posted 22 August 2022 - 05:35 PM
Bakerpedia and AIB are great resources to check out for initial information on HACCP. The latter having a kill step calculator to help with that portion of your HACCP analysis. The FDA has a risk analysis spread sheet that I personally prefer for that portion of the HACCP plan. If you have non-common allergens you will want to get allergen swabs as the FDA is focusing on this this year at the bakeries I know FS folks at. You are going to find a lot of opposing opinions here about baking being a CCP. Be ready to make your own choice and stand by it as both sides have very great points. Best of Luck!
Grade - PIFSQN
Posted 31 August 2022 - 06:50 PM
Welcome!
If your bakery has been operating for years already, it's likely you already have a food safety program already mostly done for you. The fsp is merely a collection of all the programs and policies your bakery operates under. If they haven't already compiled them into a cohesive FSQMS, then you'll have your work cut out for you to get them organized. Such are the challenges of the job.
Grade - MIFSQN
Posted 02 September 2022 - 05:59 PM
Only recently obtained my PCQI certification but I'm now tasked with building a food safety program for the bakery I've been baking at for years. Any information that's specific to bakeries would be much appreciated
Currently finishing up my first pass at hazard analysis
Dont forget to think about the hazards with conveying the dough and bread. Open environment = Opportunities for foreign material and post-bake environmental contamination.
Grade - AIFSQN
Posted 02 September 2022 - 06:20 PM
Hello Ciabatta,
Welcome!
Grade - Active
Posted 16 September 2022 - 03:38 PM
Welcome!
If your bakery has been operating for years already, it's likely you already have a food safety program already mostly done for you. The fsp is merely a collection of all the programs and policies your bakery operates under. If they haven't already compiled them into a cohesive FSQMS, then you'll have your work cut out for you to get them organized. Such are the challenges of the job.
We had an outdated HACCP plan when the FDA showed up and that was about it
It's been a whirlwind of learning and work ever since. Finished up Hazard Analysis and our Process Controls and moving on to Vendor Verification and Environmental Monitoring
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