Produktsäkerhet i livsmedelsindustrin : HACCP inom bageri och konditori

Sammanfattning: During the last years, producers and consumers have become increasingly aware of food safety. Foodborne illness and foodborne injury are in best case unpleasant but they can also be fatal. HACCP (Hazard Analysis Critical Control Point) is a preventative food safety system which is aimed to guarantee production of safe food free from pathogens, foreign materials and substances with potential to cause adverse health effect. In order to succeed in developing, installing, monitoring and verifying a HACCP system, there is a mix of hurdles for the company to overcome. While larger food companies meet a difficult challenge, small and medium size enterprises often feel that the hurdles are almost impossible to manage. The problems are especially pronounced now due to the European legislation that requires documented HACCP in all food companies, starting January 2006. The objective of this thesis is to examine how a relative small food company can ensure safe food with HACCP. The chosen company is a bakery and the study is focused on two groups of products, bread and cakes. Through qualitative observations and reading of documents hazards have been identified and analysed. The study results in two hazard analyses that identify biological, chemical and physical agents in the production with potential to cause an adverse health effect. Further, the study has identified critical control points (CCP:s) and a suggestion of a HACCP plan for bread respectively cake is provided.