Health quality control system

Next, they will be developed to subsequently implement good manufacturing practices.

The following programs that will be detailed below correspond to those required by the Chilean Health
Service for the implementation of good manufacturing practices to operate in food establishments, these
programs are developed in general terms suitable for the work to be carried out in the Bakery. Sun.
1. Equipment preventive maintenance program
Implementing and maintaining a Preventive Maintenance Program for local equipment is one of the
fundamental tools to contribute to the safety of care. Adequate program management minimizes failures,
ensures the continuous operation of work equipment, extends the useful life of the equipment and allows the
risks inherent to its use in the premises to be controlled. This must be carried out periodically, according to the
manufacturers' recommendations and the resources available to the establishment. This program focuses on
keeping track of the preventive maintenance of each of the equipment that operates in the bakery and the
benefits that this generates are the following:

• Prevents failures in equipment and facilities.

• Prevents risks for clients and/or workers who need to use the equipment.
• Avoid unforeseen costs associated with corrective maintenance.
• Reduces equipment replacement during its useful life.
• Reduces the amount of reserve spare parts.
• Allows planned use of human resources
The maintenance plan work chart is attached below.

MAINTENANCE PLAN
ELEMENT: DATE: No.
COMPONENT: I DO:
ITEM TASK TO BE DONE FREQU ANS. AN F M TO M J. J. TO Yes EIT N d
1 OVENS ENCY
c D HER
2 REVOLVER T
3 SOBADORA T
4 REFRIGERATED T
5 DISPLAY
COOLER CABINETS TO
6
7
NEWS FOUND: TASK STATUS TASK FREQUENCY
SCHEDULED 0 D - DAILY S - WEEKLY M - MONTHLY
COMPLIED X T- C - SEMESTER A - ANNUAL
QUARTERLY
2. Temperature control program
Its objective is to document the measures that are put into practice to prevent the storage temperature of food
from posing a food risk, in this case, a microbiological risk. Among these measures, there must be a record of
the minimum temperatures and optimal storage temperatures of each food or food preparation and of
refrigeration, freezing or hot holding equipment, with a description of their measurement and warning systems
and the verification activities and their periodicity.
To carry out a temperature control plan, we must be clear about three key concepts:
Refrigerated foods: These are foods stored at a temperature between 0ºC and 5ºC after having been cooled to

1
room temperature. This temperature prevents the proliferation of microorganisms for a few days and in some
cases even weeks.
Frozen foods: These are foods stored at a temperature of –18ºC or lower after having been cooled to room
temperature. This temperature prevents the proliferation of microorganisms at a higher level than refrigeration
and guarantees its quality for weeks or even months.
Foods kept hot: These are prepared foods, which after being prepared are kept at a temperature considered
safe against the proliferation of microorganisms (65ºC or more), and therefore minimizes the risk of food
poisoning.
The following control tables that will be used are attached.
TEMPERATURE CONTROL IN REFRIGERATION EQUIPMENT
Sub Unit:
Area: I MONTH II YEAR II
Responsible:
TEMPERATURE RANGE: 0˚CA 5˚C

Temperature in DAY
degrees Celsius 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 1 1 1 2 21 2 2 24 25 26 27 28 29 30 31
M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T 7M T 8M T 9M T 0M T MT 2M T M3 T M T M T M T M T M T M T M T M T
12
11
10
9
8
7
6
5
4
3
2
1
0
-1
-2
-3
-4
-5
-6
-7
-8
-9
-10
OBSERVATIONS

NOTE: TEMPERATURE TAKINGS WILL BE DONE TWO (2) TIMES A DAY: ONE (1) IN THE MORNING AND ONE (1) IN THE AFTERNOON (EXCEPT WHERE TWO TAKES IN THE MORNING AND TWO TAKES IN THE AFTERNOON ARE REQUIRED).
Foods that should be refrigerated: Meats (chicken, beef, pork, fish), meat products, dairy products, dairy products, fruits, vegetables and desserts.
M: Morning T: Afternoon

TEMPERATURE CONTROL IN FREEZING EQUIPMENT

Sub Unit:
Area: I MONTH II YEAR
Responsible:
TEMPERATURE RANGE: LESS THAN -18˚C

Temperature DAY
in degrees 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
centigrade M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M TM T M T M T M T MT M T M T M T M T M T M T M T M T
5
4
3
2
1
0
-1
-2
-3
-4
-5
-6
-7
-8
-9
-10
-11
-12
-13
-14
-15
-16
-17
-18
-19
-20

2
 -21
-22
-23
-24
-25

OBSERVATIONS

NOTE: TEMPERATURE TAKINGS WILL BE DONE TWO (2) TIMES A DAY: ONE (1) IN THE MORNING AND ONE (1) IN THE AFTERNOON (EXCEPT WHERE TWO TAKES IN THE MORNING AND TWO TAKES IN THE AFTERNOON ARE
REQUIRED).
Foods that should be frozen: Meats (beef, pork, chicken, fish).
M: Morning T: Afternoon

3. Cleaning and sanitation program

It basically consists of a series of protocols for cleaning and disinfection (normally a specific protocol for each
piece of equipment or utensil), documents where the operations carried out are recorded, on what dates, by
what people, etc. and a plan control system.
The cleaning and disinfection plan consists of a document that describes the cleaning and disinfection system
by answering the following questions:
WHAT we clean: premises, equipment, supplies, garbage containers and transport vehicles; Work clothes and
the cleaning equipment itself must also be included.
HOW we clean: description of the procedure to follow.
WHAT we clean WITH: products used.
WHEN we clean: frequency of operations.
WHO cleans and WHO supervises: designated people.
In addition, as explained below, it is necessary to verify that the Cleaning and Disinfection plan is complied
with and that it is effective.
The following control box to use:
CLEANING AND SANITIZATION CONTROL

SUB UNIT:
AREA:
DATE
DISINFECTANT USED AMOUNT CONCENTRATION ACTIVE PRINCIPLE RESPONSIBLE SUPERVISE OBSERVATIONS
DAY MONTH YEAR

4. Pest control program

The pest control plan, also called the disinfestation and deratization plan (D+D), includes the application of a
whole series of preventive and control measures that must be used in food establishments systematically to
3
avoid the presence of animals. that may constitute a pest.

The structure of the pest control plan is made up of:

• The pest control program: which collects detailed information on the precise way in which
disinfestation and deratization activities will be carried out. This information must specify:
• What types of pests can occur in the establishment.
• When pest control operations should be carried out.
• How and with what methods pest control operations will be carried out.
• Who or who are responsible for the implementation of the plan.
• How the proper functioning and effectiveness of the activities of the D+D plan will be verified.
• Records: collect the results of the application of the pest control program.
The following control box is attached to work as a record:
PEST CONTROL
DATE
MONTHS RESPONSIBLE COMPANY OBSERVATIONS
DAY MONTH YEAR
JANUARY
FEBRUARY
MARCH
APRIL
MAY
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER
DECEMBER
The pest control plan, also called the disinfestation and deratization plan (D+D), includes the application of a whole series of
preventive and control measures that must be used in food establishments systematically to avoid the presence of animals. that may
constitute a pest.

5. Personal hygiene program

People who handle food are one of the main sources of contamination. Humans harbor germs in certain parts
of their bodies that can be transmitted to food upon contact and cause illness.
The skin, hands, nose, mouth, ears and hair are parts of the human body that must be given special attention
when handling food.
Special care must also be taken with cuts or wounds, with the type of clothing used during work, with
personal objects and with hygienic habits in general.
The food handler frequently comes into contact with products through their hands. For this reason, hygiene in
this part of the body must be maximized and act accordingly.
following way:

• Always wash your hands before starting work and whenever circumstances require it.
• Keep nails short, manicured and free of dirt. Furthermore, they should not be painted.
4
 • Carefully protect cuts or wounds on your hands with waterproof dressings to prevent them from
coming into contact with food.
• Cover hands with food handling gloves before handling the food itself.
• Cover hair areas, especially the head, with caps to avoid contamination from hair loss in food.
How to wash your hands:

• Wet hands and forearms with hot water to open pores.

• Lather from the elbow to the nails with liquid soap, preferably if it is germicidal, rubbing your hands
together meticulously.
• Brush your nails.
• Rinse them well with cold water to close the pores, making sure that no traces of detergent remain.
• Dry them with a disposable paper towel or with air.
When to wash your hands:

• Before starting work.

• After using the toilets.
• When you change activity.
• After touching your hair, nose, mouth, etc.
• After handling raw foods such as meat, poultry, fish, eggs or other potentially hazardous foods.
• After contact with animals.
• After handling garbage, money, cleaning supplies or chemical compounds.
• And whenever circumstances require it.

6. Training program
Maintaining a training program for staff working in the bakery is essential to maintain the effective
application of correct hygiene practices and safety levels in line with risk management within the bakery.
Establishing a Training Plan for these employees is an obligation for every food business operator.
This is why a training program according to what is required by the establishment will be requested through
courses, although the worker may arrive with zero knowledge regarding the appropriate action in everything
that has to do with food handling and hygiene. , will coordinate with respective institutions with the help of
government courses that offer training in this entire field.
The objectives of every worker having training and a training plan for food and hygiene handlers are basically
based on meeting the following objectives:
• Comply with current legislation regarding training of workers in the sector.
• Improve the habits of handlers, through correct hygiene and handling practices.
• Detect deficiencies in training and information among workers and correct them
• Keep workers updated on regulatory and/or technological changes.

5
7. Raw materials receipt program
Reception of food and raw materials
Control of the raw materials that we are going to use is essential to guarantee the quality and safety of the food
that we are going to prepare or manufacture.
We must ensure that the products arrive in perfect condition and meet all guarantees.
Products that are not presented in optimal conditions will not be accepted. We must establish these quality
characteristics with suppliers. For example:

• Cured meats must come sealed and accompanied by invoices or delivery notes indicating their origin.
They must appear fresh and without bumps, dirt or abnormal coloring.
• Dairy products must come in optimal conditions without deterioration and with a production date and
expiration date clearly defined and viable.
• In the case of eggs, they will be presented with the shell intact, clean and will come labeled.
• The raw material such as flour must be sealed and labeled accordingly with all the information on the
ingredients, production and expiration dates, and what is important, not show any appearance of
humidity that could cause the deterioration of the raw material.
• The cans will not show signs of dents, bulges or loss of tightness.
• Frozen products should not show signs of partial thawing, such as softening or excess frost.

• Products of dubious origin or without a recognized health guarantee (homemade eggs, unlabeled
honey, etc.) should not be admitted.

What to check at reception

In general, we must control:

• The condition of the products.

• That the labels meet the legal requirements (identification, expiration or best-before dates, storage
conditions, etc.).
• That the hygienic and temperature conditions of transport are the most appropriate for each type of
product.
• That containers and packaging are intact and clean.
Raw materials storage

The most important dangers that can occur during food storage are:
• Chemical contamination from storing them together with cleaning products, disinfectants, etc.
• Cross contamination.
• Bacterial proliferation due to not storing them at correct temperatures.
The following guidelines will be observed in storage:

• The products will be ordered by categories, respecting their conservation method.

• Products must be protected and arranged in a way that reduces the risk of contamination.

6
The arrival and departure of products from the premises must be programmed so that the first thing in is the
first thing out (FIFO system). This will always guarantee that the expiration dates and the freshness of the
food are not exceeded.

Storing products at room temperature

Non-perishable food products are stored at room temperature, that is, those whose shelf life is long and do not
require special conservation conditions (for example, dried legumes, pasta, cans, cereals, etc.). The premises
have facilities that ensure a cool, dry and well-ventilated environment.
• The products must be stored neatly on shelves or on pallets, avoiding contact with the floor.

• Food products should not be stored together with non-food products, in particular with dangerous
substances, such as detergents, rodenticides, insecticides, bleaches, etc.
• In the warehouse, tasks that are not specifically storage must be expressly prohibited.
Storage of cold products
Cold storage is used to store a wide variety of raw, cooked and, of course, frozen and deep-frozen foods.
Refrigeration allows you to preserve perishable foods (meat, fish, eggs, fruits and vegetables, etc.) for a short
period of time. The optimal cooling temperatures are between + and +5 °C.
Wherever possible, separate refrigeration locations should be provided for raw foods and cooked foods to
avoid cross-contamination. When this is not possible, it is advisable to always place raw foods below cooked
foods, to avoid the risk of contamination from dripping and dirt, and they should always be properly protected
and identified.

8. Written procedures of the production processes

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Bread making process

• It involves mixing the basic ingredients (water, flour, salt and yeast) homogeneously
until forming a flexible and elastic dough.
Estimated time 15 Minutes.
A. ado
M
The dough is left for a while until it doubles in volume.
Estimated time, up to 3 hours.
•
•
ermentation

It consists of weighing and cutting the dough into homogeneous parts. Estimated
time 15 Minutes.
•
•

The dough is left to rest again until doubled in volume. Estimated time, up to 2
hours.
•
•
ermentation
The dough continues to inflate until 55º C is reached. The crumb is formed internally and as the temperature
increases, the crust hardens and takes on a golden hue. Cooking time 30 minutes.
•

The bread is baked at an average total temperature of 200° C.

Total estimated preparation time: 6 approximate hours.
LIST OF TYPE/S OF FOOD/S THAT WILL BE PREPARED
- White bread
LIST OF RAW MATERIALS
- Flour
- Water
- Salt
- Yeast
Proportion according to ingredients:

8
Flour: 100%
Water: 70%
Salt: 1.5% to 2%
Yeast: 2%

Sweet dough making process

ALFAJORES CORNSTARCH
In a bowl we will place all the dry ingredients;
> 300 g of corn starch (Maizena),
> 200g of common flour,
> 150 g extra fine sugar,
> 1/2 teaspoon baking soda,
> 2 teaspoons baking powder,
> mix these ingredients.
Then we will incorporate
> 200 gr semi melted butter,
> 3 yolks plus 1 whole egg,
> 1 teaspoon vanilla essence or extract,
> lemon zest,
Now join the dry ones to the wet ones, it is not necessary to knead, just homogenize forming a dough.
Once we manage to obtain a dough, we will stretch it and with a cutter we will make the circles, we will put it
on a plate, and at medium temperature they will go in the oven for between 8 and 10 minutes, these little caps
do not need to brown so you have to be very careful, depending of the power of each oven.
Once we obtain the tapas of our alfajores, we will let them cool, and then we will place a teaspoon of dulce de
leche in one and crush it with another, surround the candy around it and roll it in carved coconut

MILK BREADS
To make 42 units: 40 Gr
Ingredients:
> Butter 200 gr
> Flour 0000 1kg
> Sugar 120 gr
> Eggs 4
> Milk 300 ml Vanilla essence c/n
> Yeast 50 gr
> Salt 1 pinch
> Lemon zest

ANNEXES:

9
 MAINTENANCE PLAN
ELEMENT: DATE: No.
COMPONENT: I DO:
ITEM TASK TO BE DONE FREQUE ANS. AND F M TO M J. J. TO Yes EITH N d
1 OVENS NCY
c ER
2 REVOLVER T
3 SOBADORA T
4 REFRIGERATED DISPLAY T
5 CABINETS
COOLER TO
6
7
NEWS FOUND: TASK STATUS TASK FREQUENCY
SCHEDULED 0 D - DAILY S - WEEKLY M - MONTHLY
COMPLIED X T - QUARTERLY C - SEMESTER A - ANNUAL

1
0
Sub Unit: TEMPERATURE CONTROL IN REFRIGERATION EQUIPMENT
Area:
Responsible: MONTH II YEAR
TEMPERATURE RANGE: 0˚CA 5˚C

temperature in DAY
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
degrees
M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T M T MT M T M T M T M T M T M T M T M T M T M T

12
11
10
9
8
7
6
5
4
3
2
1
0
-1
-2
-3
-4
-5
-6
-7
-8
-9
-10

OBSERVATIONS

NOTE: TEMPERATURE TAKINGS WILL BE DONE TWO (2) TIMES A DAY: ONE (1) IN THE MORNING AND ONE (1) IN THE AFTERNOON (EXCEPT WHERE TWO TAKES IN THE MORNING AND TWO TAKES IN THE
AFTERNOON ARE REQUIRED).
Foods that should be refrigerated: Meats (chicken, beef, pork, fish), meat products, dairy products, dairy products, fruits, vegetables and desserts.
M: Morning T: Afternoon

1
1
 TEMPERATURE CONTROL IN FREEZING EQUIPMENT
Sub Unit:
Area: MONTH II YEAR
Responsible:
TEMPERATURE RANGE: LESS THAN -18˚C

Temperature DAY
12 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
in degrees
MTM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM TM T
centigrade
5
4
3
2
1
0
-1
-2
-3
-4
-5
-6
-7
-8
-9
-10
-11
-12
-13
-14
-15
-16
-17
-18
-19
-20
-21
-22
-23
-24
-25

OBSERVATIONS

NOTE: TEMPERATURE TAKINGS WILL BE DONE TWO (2) TIMES A DAY: ONE (1) IN THE MORNING AND ONE (1) IN THE AFTERNOON (EXCEPT WHERE TWO TAKES IN THE MORNING AND TWO TAKES IN THE AFTERNOON ARE REQUIRED).
Foods that should be frozen: Meats (beef, pork, chicken, fish).
M: Morning T: Afternoon

1
2
 CLEANING AND SANITIZATION CONTROL

SUB UNIT:
AREA:

DATE
DISINFECTANT USED AMOUNT CONCENTRATION ACTIVE PRINCIPLE RESPONSIBLE SUPERVISE OBSERVATIONS
DAY MONTH YEAR

1
3
 PEST CONTROL

DATE
MONTHS RESPONSIBLE COMPANY OBSERVATIONS
DAY MONTH YEAR
JANUARY
FEBRUARY
MARCH
APRIL
MAY
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER
DECEMBER

The pest control plan, also called the disinfestation and deratization plan (D+D), includes the
application of a whole series of preventive and control measures that must be used in establishments
systematically to avoid the presence of animals that could constitute a pest.

1
4