IMPLEMENTATION OF THE HACCP QUALITY SYSTEM FOR AMANDINA CAKE

Abstract

The application of HACCP for confectionery products is compatible with the implementation of quality management systems, from the SR EN ISO 9001, 2001 series and with food safety management from the SR EN ISO 2200, 2005 series. HACCP was applied to all stages of obtaining Amandina cake starting from the storage of raw materials to the completion of the technological process, and its implementation was based on compliance with the principles of quality and safety in the food industry. In order to ensure the safety of the studied food, the HACCP implementation was carried out strictly respecting the implementation stages. The main purpose of applying the HACCP manual within the processing unit was to facilitate verification by the authorities and to promote local trade by increasing confidence in food safety. The detailed analysis of the requirements and the way of designing and implementing the HACCP system in the confectionery-pastry processing unit also aims to launch a model of the quality manual for a confectionery product appreciated by consumers, namely the Amandina cake.