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HACCP Analysis-Chalkhills Bakery (Receive ingredients/packaging from…
HACCP Analysis-Chalkhills Bakery
Receive ingredients/packaging from approved supplier
Ingredients storage (FRESH YEAST)
Bacterial/Physical contamination
Significant Hazard
Check ingredient packaging/Use by Date. Keep fresh yeast at temperature of 3c-5c
Packaging storage
Check packaging for condition and contamination
Physical contamination
Not a significant Hazard
Dry Storage Ingredients
Bacterial/Physical Contamination
Significant Hazard
Check packaging for spoilage/condition & Use by Date
Weighing Ingredients
Bacterial/Physical contamination
Not a significant Hazard
Check for foreign bodies & scales are clean
Mixing Ingredients
Physical contamination/Spoilage from air and staff
Not a significant Hazard
Check for foreign bodies & mixing bowls are clean
Weighing Dough Pieces
Physical contamination/spoilage from air and staff
Not a significant Hazard
Check for foreign bodies & scales are clean
Shaping the Dough
Physical contamination/spoilage from air and staff
1 more item...
Check production surfaces are clean/no foreign bodies/personal items
Proving process
3 more items...
Contaminated Ingredients (spoilage/pathonogenic insects)
Not a significant Hazard
Inspect ingredients received/proper storage/temperature & UB date
Bloomer large thin 1100