Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

Version 1 : Received: 22 July 2021 / Approved: 26 July 2021 / Online: 26 July 2021 (14:01:44 CEST)

How to cite: Jubayer, M.F.; Hossain, M.S.; Al-Emran, M.; Uddin, M.N. Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh . Preprints 2021, 2021070577 (doi: 10.20944/preprints202107.0577.v1). Jubayer, M.F.; Hossain, M.S.; Al-Emran, M.; Uddin, M.N. Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh . Preprints 2021, 2021070577 (doi: 10.20944/preprints202107.0577.v1).

Abstract

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

Keywords

HACCP; baking; food safety; critical control points; prerequisite program; hazard analysis.

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