Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study
Md. Fahad Jubayer, Md. Sajjad Hossain, Md Al-Emran, Mohammed Nasir Uddin
Abstract
The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective actions as the components of several HACCP principles. One critical control point (CCP) and two operational prerequisite programs (oPRPs) were identified throughout the manufacturing process. This is the first HACCP study aimed at a cake manufacturing company, and it is expected that it would assist process engineers and quality control specialists in designing and implementing control measures.