IMPLEMENTATION OF THE HACCP SYSTEM FOR THE PRODUCT BREAD WITH POTATOES

Abstract

Bread is a product that has undergone a wide range of changes depending on the region, people, or culture and has become a symbol in certain parts of the world. In recent times the taste of the bread buyer has been modernized, with different secondary raw materials (seeds, potatoes, olives, onions, etc) being introduced into the dough.
Implementing the quality manual in a company whose main activity is bakery for the production of the product bread with potatoes consisted of going through the stages of the HACCP system, in strict compliance with the principles of HACCP. The main points were: checking the documentary system, establishing the work team, describing the product and distribution methods, describing the raw and secondary materials, constructing the technological flow diagram, determining the critical control points, and validating the HACCP plan.