business - new media

G UIDELINES
Essentials for Food Safety
Certificate in Bakery Industry
Background: In general, biscuits, bread, pastries, Why food Safety Certificates: Excellence in
cakes are products manufactured in a unit which is quality of food and safety has taken tangible form
termed as the bakery industry. It is estimated that with the advent of the ISO series with a view to meet
the size of the industry is around Rs. 5000 Crores, certain quality objectives in the country. The
which is growing at a fast rate. Day by day, HACCP (Hazard Analysis Critical Control Print) is
consumers in India are growing conscious about directed towards ensuring the ISO standards
safety of the products in the bakery industry. The initiated by the International Organization for
traditional old fashioned cottage type baker is Standardization (ISO) and HACCP standards by
closing down and more and more mechanized units Codex Alimentus Commission (CAC) in the year
are coming up. There is stiff competition amongst 2005.
those units.
The ISO has introduced a series of ISO 22000-
The trade reforms imposed by the World Trade 2005 Food Safety Management Systems which will
Organization (WTO) have transformed business cover both the quality objectives of ISO 9000 and
environments and brought about adoption of new HACCP System. These standards have assumed
activities in industries and government. importance worldwide both as an essential
Manufacturing food products is not enough. The requirement to tap markets and as a marketable
product must be free from harmful additives, feature of the company.
microorganisms and shall remain good during the
The HACCP system identifies, evaluates and
intended shelf life. Therefore, procedures to be
controls hazards to the safety of bakery products.
employed for quality assurance by the bakery
industry will have a great deal of accuracy and To achieve the goal of obtaining Food Safety
sophistication, depending upon the type of Management System like ISO 22000 - 2005, the
ingredients, production process and control over establishment must have some pre-requisite
activities.
programmes which are described below.
Pre-Requisite Programmes (PRPs): It is
a great concern to food safety in the
manufacture of bakery products in
particular and all other food products in
general. The Hazards Analysis Critical
Control Points (HACCP) is a scientific
approach to prevent and control food
safety hazards right from receiving raw
material, through the production process
and the distribution until it reaches the
consumer. This system involves systematic
assessment of all the steps involved in
food operation and identification of these
hazards that are critical to the safety of the
product.
The HACCP food safety programme of
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Bakery Business May-June 2010