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Verifying the production process of delicatessen rusks according to ISO 2200 norm in the “Mamut” company in Wrocław

Szołtysek K.

Zeszyty Naukowe. Quality. Production. Improvement

2016

No. 2 (5)

147--157

The present article evaluates and verifies the technological process of delicatessen rusks production in terms of its compatibility with the ISO 2200 norm. Risk analysis has been conducted which allowed to establish Critical Control Points (CCPs) and CPs – one CCP during the stage of raw material reception, and two CPs during heating and cooling. With the aid of the decision tree, critical borders for control measures for the CCP have been defined and located within the technological scheme reflecting the course of the technological process. Further requirements for CCP monitoring have been established, along with procedures for re-establishing the process and maintaining control, based on monitoring results. Finally, procedures for effective storing of HACCP documentation have been determined.