Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: case study of a bakery.

摘要

Technical details concerning the development and implementation of HACCP in one of the largest bakeries of Cova da Beira, Portugal, are presented. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. From an overview of the HACCP system implemented in the bakery, it was verified that there was no reduction in quality of the final product during the manufacturing process and implementation of the requirements was particularly strong, with the total commitment and sense of responsibility of all workers being instrumental in achieving this.