A Practical Hazard Analysis and Critical Control Points Implementation Model in Biscuit Production
Abstract
Background and Objectives: Ensuring food safety is critical for consumer confidence and regulatory compliance in the food industry. This study explores implementing the Hazard Analysis and Critical Control Points (HACCP) system in biscuit production to mitigate risks and enhance safety standards. Materials and Methods: A structured approach to HACCP implementation was adopted at the Shirin Eram Sepanta biscuit manufacturing plant. The process included evaluating prerequisite programs (PRPs), forming a multidisciplinary team, developing a detailed product description, preparing a validated production flow diagram, and conducting a detailed hazard analysis using a risk assessment matrix. Critical control points (CCPs) were identified, including sieving, metal detection, and baking. Control measures, critical limits, and monitoring procedures were developed to manage these CCPs effectively. Results: Applying the HACCP system improved food safety practices, enhanced documentation processes, and strengthened the verification of safety measures. Key CCPs were effectively managed, leading to zero reported safety or quality issues during the study period. The study highlights the model’s adaptability to other food manufacturing operations. Conclusions: This study provides a practical and replicable HACCP implementation framework, emphasizing its role in identifying and controlling hazards in biscuit production. The model enhances product quality and consumer trust by ensuring compliance with food safety standards, offering valuable insights for broader applications in the food industry.