COMPANY PROFILE

BREAD PRODUCTS
Rodriguez Rizal, Philippines
phone: +639753687817

• The company is operating bread products.

• It is located and launched in Laguna.
• Presently, there are 2 varieties of brownies which are
baked through out the day.
• Bread Products has a strong commitment to quality and
food safety along the entire production chain.
 Product Description
______________________________________________________________________________________

Product name and weight.

➢ Chocolate brownies (500g)
Packaging materials used in the product.
➢ In a plastic film with box.
Raw materials and ingredients used in the product.
➢ Cocoa powder, sugar, brown sugar, vanilla, milk, salts, walnuts, baking powder, chocolate, butter, eggs, alp
flour.
What safety measures aimed at preventing consumers from improperly handling this product?
➢ The 'best before' date are printed at the right side of the box. Once the date has passed, it may just lose its
freshness, taste, aroma or nutrients.
Characteristic of products.
➢ Baked and Ready-to-eat.
Suitable temperature at storage.
➢ At room temperature.
How long the shelf life of the product?
➢ 2 months.
Target Market.
➢ General population.
Where will you market the product?
➢ Food services, distributor, retail and wholesale groceries.
Product Information.
➢ Chocolate brownies label contains information such as: Product name, ingredients, nutrition facts, weight, best-
before date, storage and handling instructions, manufacturing company and contact information.
Ingredients and allergens of the product.
➢ Egg; milk, flour, chocolate.
Distribution control of the product.
➢ Chocolate brownies are shipped using a clean truck into a at room temperature.
Process type.
➢ Receiving products, ambient storage, cool refrigerator storage, weighing of ingredients, mixing, wire-cutting
process, baking, cooling, packaging, storing.
Rework process.
➢ None.
Product code for product tracing.
➢ A1-220-2179
Brand Name.
➢ The Brownies
 Process Flow Diagram

PURCHASE RECEIVING WEIGHING

BAKING WIRE-CUTTING MIXING

COOLING PACKAGING STORING

 HACCP
PROCESS STEP POSSIBLE MONITORING: MONITORING: MONITORING: CORRECTIVE RECORD
/ CCP HAZARDS CRITICAL LIMITS WHAT/HOW FREQUENCY WHO ACTION VERIFICATION KEEPING

The checker must have

Purchase raw daily inventory for the
Purchase of raw Every inventory Inventory materials based on raw materials needed in
PURCHASING NIL NIL materials checking Checker the inventrory the production.

Salmonella,
staphylococcus Ensure that all raw Conduct meeting on
Aurcus, materials has been how product should
asperigillus and Hygenic handling Use standard Every receiving of Inventory purchased from an hadled in hygenic
RECEIVING penicillium of raw materials. quality control. delivery Checker approved supplier. procedure.

The production
manager manage on
Weighing and how the staff handled
Metal detecting other metal must the weighing machine
Weighing process to Production have proper and other metal in
machine and eliminate metal Cleaning of manager / cleaning after quality and hygenic
WEIGHING other metal contamination. weighing machine. Every production Quality cont production. procedure.

Checking of all Ensure that all staff

Proper handling parts of mixing are knowledgeable Conduct meeting on
Metal pieces of of the mixing machine are still Production in handling the how the machines are
MIXING mixing machine machine. intact. Every production manager mixing machine. operated.
Ensure to
record all the
Ensure that the
activity in the
production area
logbook.
Metal detecting are arrange away
process to from dusty places Conduct meeting about
WIRE Metal pieces and eliminate metal Production areas Production to elliminate hygenic process of
CUTTING dust contamination. are always clean. Every production manager contamination. production.

Listeria Temperature Ensure the exact

monocytogenes, range to 200c - length and
e-coli, shigella, 300c baking time Checking of time Quality Control temperature of Record all the result on
BAKING salmonella 4-6 minutes and temperature. Every production manager baking are follow. daily baking record.
 Listeria 6mm duration is Ensure the exact
monocytogenes, 6.5-4.5 minutes in Checking the length of cooling
e-coli, shigella, an ambient length of time of Quality Control procedure are Record all the result on
COOLING salmonella temperature cooling procedure. Every production manager follow. daily baking record.

Foreign matter Ensure the foreign

such as hair, matter is taken
insects, dust and Monitor the Quality Control out. Maintain good Reject torn cartoons
PACKAGING glass. Proper packaging product. Every production manager hygenic practices and damage product.
Monitoring by the
Listeria workers who are
monocytogenes, Proper pest control responsible of
e-coli, shigella, Proper pest Daily cleaning of must follow every cleanliness of storage
STORING salmonella control. the storage area. Every month Utility manager month. area.