ISO 22000 international standard in food safety management in the production of bread with additives

The proposed research shows the necessity of applying the rule of HACP to baking production on the example of mixed bread ' with additives (vital gluten vitamin C). To this end a 12- tage procedure in accordance with the e en rul of Code Alimentarius (and also of the HACCP system) was conducted. The result was meeting with the legal requirement (hygienic packet) with special emphasis placed on the analysis of potential hazards. Four critical control points were determined ( CP ) along with the methods of their verification and its frequency. What followed was defining the necessary corrective actions and the methods of th syst em s udit (Codex Alimentarius 2003) (PN- N ISO 9004:2001). Owing to the recent introduction of norm ISO 22000, the proposed research has a significantly innovative character and are demonstrative in nature for baking plants in Poland.

Szymon T. Dziuba