Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh
Abstract
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.
Keywords
Acknowledgements
The authors appreciate the cooperation of staff of central marketing company for conducting of this study.
Disclosure statement: The authors report no conflict of interest.
Citation
Shuvo, S.D., Josy, M.S.K., Parvin, R., Zahid, M.A., Paul, D.K. and Elahi, M.T. (2019), "Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh", Nutrition & Food Science, Vol. 49 No. 6, pp. 1180-1194. https://doi.org/10.1108/NFS-03-2019-0074
Publisher
:Emerald Publishing Limited
Copyright © 2019, Emerald Publishing Limited