HACCP in small bakeries

Abstract Introducing HACCP to small bakeries is particularly difficult as many products are involved and staff familiar with HACCP are lacking. Before making an HACCP concept, hygienic weak links must be removed by ensuring Good Manufacturing Practice. Bakery goods with unbaked cream filling are particularly sensitive. Dirty equipment and lack of cooking are the hygienic weak points in these products. Methods to reduce the levels of microorganisms on equipment are described. Adding acetic or citric acid to sensitive creams delays the growth of pathogenic microorganisms by lowering pH levels. Cream products with fruit are more stable because of lower pH levels and should be preferred in summer. Cooling is still the most important measure to prevent microbiological growth.