This document discusses HACCP (Hazard Analysis and Critical Control Points) and ISO (International Organization for Standardization) standards for bakery technology. It defines ISO as an independent organization that develops standards to ensure quality and safety of products. ISO 22000 specifies requirements for a food safety management system, including interactive communication, system management, prerequisite programs, and HACCP principles. HACCP is a systematic approach to food safety that identifies hazards and controls them at critical points during food production, preparation, processing, packaging, distribution and storage. The key principles of HACCP include hazard analysis, identifying critical control points, establishing monitoring procedures, and corrective actions.

1. • NAME:AKSHATA SANJAY CHIWANDE
• SUBJECT: BAKERY AND
CONFECTIONERY TECHNOLOGY
• TOPIC: HACCP AND ISO IN BAKERY
TECHNOLOGY

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CONTENTS
▪ What is ISO?
▪ ISO 22000
▪ What is HACCP?
▪ Application and principles of HACCP.
▪ Benefits of HACCP.

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ISO: INTERNATIONAL ORGANISATIONS
FOR STANDARDIZATION
▪ An independent organization.
▪ Non-Government oorganization.
▪ That develops standard to ensure
the quality, quantity, safety and
efficiency of products.

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Examples of ISO
▪ ISO 9000-Quality Management
▪ ISO 4001-Environmental management.
▪ ISO 13485-Medical devices related.
▪ ISO 22000-Food safety management systems.

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ISO 22000
▪ ISO 22000 International standard specifies
therequirements a food safety management
system that involves the following elements.
1. Interactive communication.
2. System management.
3. Prerequisites programs.
4. HACCP principles.

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What is HACCP?
▪ Is a systematic preventive approach to food safety
from biological, chemical, physical hazards.
▪ HACCP system which is science based systematic
identifies sepcific hazard and measure for the
control to ensure the safety of food.
▪ HACCP is an international recognised method of
identifying and managing food safety related
programs.

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APPLICATION
▪ Food production.
▪ Preparation.
▪ Processing.
▪ Packaging.
▪ Distribution.

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PRINCIPLES
1. Conduct a hazard analysis.
2. Identify the critical control points.
3. Establish monitoring procedure.
4. Establish corrective actions.

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BENEFITS OF HACCP
▪ Management tool that provide a more structural approch to the
control of indentified hazard in camaprison traditional insepction
and quality control procedures.
▪ It is a systematic approach covering all aspects of food safety
from raw material to final products.
▪ Under the FASSI 2006 essential to ensure licence and consent
to operate.
▪ International authority such as WHO codex alimentarious
commission promote HACCP as the system of choice for
ensuring food safety.

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▪THANK YOU