IMPLEMENTATION OF HACCP IN A BISCUIT MANUFACTURING PLANT

DR PRAVEENRAAJKUMAR PURUSHOTHAMAN

AIM
To implement the Hazard Analysis and Critical Control Points (HACCP) system, a
preventive approach to food safety management that focuses on identifying and
controlling potential hazards in the food production process to ensure the safety and
quality of the finished product.
OBJECTIVE
 Primary objective of this study is comprehensive hazard analysis of the entire
production process, from raw materials handling to finished product packaging. This
analysis will identify potential hazards and their associated risks. Based on this
analysis, critical control points (CCPs) will be identified, where control measures can
be implemented to prevent, eliminate, or reduce the identified hazards to an
acceptable level.
METHODOLOGY
Qualitative methods by collecting Data during monitoring of the various stages of the
process, raw materials, storage and until dispatch of finished products, including all
current procedures and from data provided by factory management and staff.
DISCUSSION 
HACCP plan will be developed that outlines the procedures and protocols to be
followed at each CCP to ensure food safety. The plan will include monitoring,
verification, and corrective action procedures to ensure that hazards are effectively
controlled and the safety of the finished product is maintained.
The implementation of the HACCP plan will involve training of employees on the
importance of food safety, the procedures outlined in the plan, and their roles and
responsibilities in its implementation. Regular monitoring and verification activities
will be conducted to ensure that the HACCP plan is effective and to identify any areas
that require improvement.
GOAL
The successful implementation of HACCP in the biscuit manufacturing plant will
result in improved food safety and quality, reduced risk of product recalls, and
increased customer confidence in the finished product. Overall, this project will
demonstrate the importance of implementing a proactive approach to food safety
management and the benefits it can bring to a food manufacturing business.