Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh

Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirem...

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Bibliographic Details
Published in:Nutrition and food science 2019-11, Vol.49 (6), p.1180-1194
Main Authors: Shuvo, Suvasish Das, Josy, Md. Shahariea Karim, Parvin, Rashida, Zahid, Md. Ashrafuzzaman, Paul, Dipak Kumar, Elahi, Md. Toufiq
Format: Article
Language:English
Subjects:
Baking
Biscuits
Corporate image
Customer satisfaction
Decision analysis
Decision making
Decision trees
E coli
Factories
Food
Food quality
Food safety
Food selection
Good Manufacturing Practice
Hazard analysis critical control point
Hazard assessment
Hazard identification
Hygiene
Industrial plants
Industrial safety
International organizations
Manufacturing
Measuring instruments
Methods
Monitoring
Monitoring methods
Organic chemistry
Pest control
Product safety
Product testing
Responsible persons
Risk analysis
Risk assessment
Risk factors
Risk management
Safety
Safety management
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Summary:Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the critical control points were selected and the critical limits, monitoring, corrective measures, records and verifications were established using risk analysis and decision tree. Findings With the implementation of HACCP system, it could be possible to reduce the food safety hazard and provide safe food and increase customer satisfaction. The critical control points were identified in sieving, sugar crushing, baking and detecting metal through the use of risk analysis and decision-making tree to control the biological, physical hazards along with monitoring through the control sheets. Critical limits, monitoring methods and frequency, responsibilities and corrective actions of the processes are also presented. This measuring instrument could be used by a food company as assessment tool and a benchmarking tool. Originality/value Applying the HACCP system in food manufacturing can effectively assure food safety and quality, as well as expand the market and improve the manufacturers’ management level. In doing so, suitable strategies can be selected by a food company to allocate resources, increase HACCP effectiveness and improve its product safety.
ISSN:0034-6659
1758-6917
DOI:10.1108/NFS-03-2019-0074