Hi Dakis,
HACCP is a systematic and step by step process to be conducted for each product/step for a company which can be bakery, dairy, ice cream or whatever. For example, in a bakery there could be 15 products. You will need to analyze all 15 products, all 15 flow chart, and determine the level of risk and type of hazard (biological, chemical and physical) for each product and each step.
SO it will be a huge work to do and impractical because I don't know the exact product and processing approach.
One easy way for you to get that kind of information in one place is to buy a specific guide for that industry. For example, the seafood HACCP training manual from FDA: HACCP-Training-Curriculum-June-2020.pdf (flseagrant.org)
or the hazard analysis guideline for seafood from FDA: Fish and Fishery Products Hazards and Controls Guidance June 2022 Edition (fda.gov)
Hi there, maybe I wasn't clear enough. I know how to implement. The thing is what must I take into consideration refering to companies like those. Like, what are the hazards for a catering bakery store that makes bread, cookies, even cooked meals. And what are the basic microorganisms that I have to be careful for