Quality control system based on the HACCP principles for safety production process of toppling bread

Abstract

Nowadays, it is very important to produce safe products. The global problem is a quality of food products and it is significant item for modern producer and consumer. The quality guarantees that technology is highly monitored, with all technological steps and conditions. The technology process of toppling bread has a number of steps and production operations. Raw materials are – flour, water and yeast starter. In this article the HACCP procedure for toppling bread production is shown. The most important aspects of quality management in food industrial process are: developing a block-schema of the process, critical control points identification and, as a result, a HACCP list creation. These aspects are established in this paper according to the technological process of toppling bread. With the use of these data it is possible to implement a HACCP system in technological process of toppling bread in order to trace all processes, production conditions and to produce a safe product with good quality.

Global trends and research hotspots on HACCP and modern quality management systems in the food industry

“…At the EU level, the Directive 93/43/EEC obliges economic operators, using the HACCP method, to identify essential food safety activities, to establish, to maintain and to review the necessary safety procedures. All this is part of the quality management system (QMS) and its formulation is the responsibility of each food company [ 22 ]. This system is intended, on the one hand, for the organizations that implement it for their own documentation of internal processes, but also for the description of activities (with the establishment of critical points and control areas, for the characterization of measurable elements, the development of working procedures, etc.).…”

Digitalization of the process of traceability of grain processing products

“…This function is especially well implemented at enterprises for the production of meat and dairy products [6,7], but when processing vegetable raw materials, the elements of the HACCP system are practically not implemented. This gives rise to risks and losses [8], and, according to the classification of quality costs, it is the external costs that grow, which turn into a loss of the consumer [9].…”

Ensuring the safety of grain raw materials used in the production of grain products

“…In the system of measures aimed at obtaining environmentally friendly grain products is the preparation of raw materials for use in technological processes [5]. Deterioration of quality contributes to the defeat of grain by microorganisms of a fungal and bacterial nature [6]. Figure 1.…”