Bakery Products: Quality and Hazard Analysis Notes

Food Safety Responsibility

All food companies must provide safe, wholesome foods; safety is essential in planning and production.

Hazard Analysis Critical Control Point (HACCP)

HACCP is a key management method for ensuring food safety, based on quality control, microbiology, and risk management.
To improve product safety:

• Gather information.

• Identify contamination sources (micro-organisms, biological, chemical, or physical contaminants).

Quality Control

Quality control ensures raw materials are consistently handled to produce a uniform product that meets customer specifications.

Controlling Quality

Quality is controlled through:

• Inspecting raw materials.

• Checking the process (weights of ingredients, temperature, baking time).

• Inspecting the final product.

Importance of Quality Control

Producing good quality products is essential for the survival of food processing businesses.
Consumers and buyers are increasingly aware of safe, high-quality products.
Quality means achieving agreed customer expectations or specifications.
Manufacturers use a Quality Control System to ensure the product consistently meets these criteria.