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Regulations in Bakery

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mansi15

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Posted 21 May 2024 - 06:18 AM

Hello Everyone!!, I am looking for guidance on regulatory in Bakery industry. 

I have some queries such as

  • Do we need ISO22000 or HACCP only will be sufficient. I know they are different but how to start first.
  • If I have gained HACCP certification then how to build the HACCP chart and is it made by Quality people or we need to hire consultant.
  • How do we standardized the bakery product and its shelf life check.
  • GMP and GHP - do we need certification for this . HACCP includes this so we will not need it separately right?
  • For bakery Product , How to start exporting and what are the Certifications we need.

If people loving bakery section are here, People provide some insights.

 

 

Thank You



Dorothy87

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Posted 21 May 2024 - 09:33 AM

Hi, 

 

Please confirm where about you want to export your goods, 

 

;) 



mansi15

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Posted 21 May 2024 - 09:53 AM

Hi , We want to export to gulf countries and US/UK.

 

Thanks



mansi15

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Posted 21 May 2024 - 09:54 AM

Hi, 

 

Please confirm where about you want to export your goods, 

 

;)

                                                                                                                                                                                                                                                                        Hi , We want to export to gulf countries and US/UK.

 

Thanks



Dorothy87

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Posted 21 May 2024 - 10:14 AM

UK 

  • Do we need ISO22000 or HACCP only will be sufficient. I know they are different but how to start first.

- HACCP 

- If exporting to retailers they will ask for BRC, then hey will share their requirements and they will audit you. 

  • If I have gained HACCP certification then how to build the HACCP chart and is it made by Quality people or we need to hire consultant

- do your HACCP level 2 training first, you will need level 3 at least if you will be the one who is responsible for HACCP

- your HACCP team should include : QA Manager, Factory manager, Engineer, Sales manager, NPD (new product development) or representatives 

  • How do we standardized the bakery product and its shelf life check.

- Frozen?

- Fully baked ? 

- Half baked ? 

  • GMP and GHP - do we need certification for this . HACCP includes this so we will not need it separately right?

- you will need a good GMP (good manufacture practice) and you will use this in your HACCP control measures. 

  • For bakery Product , How to start exporting and what are the Certifications we need

- see above, however you will need a strong technical team who will deal with legislation (labelling, export documents  etc) 

 

;) 



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mansi15

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Posted 29 May 2024 - 07:19 PM

UK 

  • Do we need ISO22000 or HACCP only will be sufficient. I know they are different but how to start first.

- HACCP 

- If exporting to retailers they will ask for BRC, then hey will share their requirements and they will audit you. 

  • If I have gained HACCP certification then how to build the HACCP chart and is it made by Quality people or we need to hire consultant

- do your HACCP level 2 training first, you will need level 3 at least if you will be the one who is responsible for HACCP

- your HACCP team should include : QA Manager, Factory manager, Engineer, Sales manager, NPD (new product development) or representatives 

  • How do we standardized the bakery product and its shelf life check.

- Frozen?

- Fully baked ? 

- Half baked ? 

  • GMP and GHP - do we need certification for this . HACCP includes this so we will not need it separately right?

- you will need a good GMP (good manufacture practice) and you will use this in your HACCP control measures. 

  • For bakery Product , How to start exporting and what are the Certifications we need

- see above, however you will need a strong technical team who will deal with legislation (labelling, export documents  etc) 

 

;)

 Hey!! 

Thank you for clearing most of the things. I was looking for Frozen products and baked cookies.

 

Also, I am trying to develop new product such as sugar free cookies. But other than stevia and monk fruit , I don't know how to prepare and move further for sugar free millet based cookies. We are into plant based products and under millet based product initiatives.

 

Thank You!!





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Also tagged with one or more of these keywords: Food Production, HACCP, ISO22000, BRC, Quality Control, Documentation, Bakery, GMP, Audit, FSSAI

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