A Practical Hazard Analysis and Critical Control Points Implementation Model in Biscuit Production

Bagheri, Mahour; golmakani, Mohammad-Taghi

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Volume 13, Issue 1 (Jan-Mar 2026)

Nutr Food Health Dis 2026, 13(1): 53-69

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A Practical Hazard Analysis and Critical Control Points Implementation Model in Biscuit Production

Mahour Bagheri

, Mohammad-Taghi Golmakani ^*

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran , golmakani@shirazu.ac.ir

Abstract: (234 Views)

Background and Objectives: Ensuring food safety is critical for consumer confidence and regulatory compliance in the food industry. This study explores implementing the Hazard Analysis and Critical Control Points (HACCP) system in biscuit production to mitigate risks and enhance safety standards.
Materials and Methods: A structured approach to HACCP implementation was adopted at the Shirin Eram Sepanta biscuit manufacturing plant. The process included evaluating prerequisite programs (PRPs), forming a multidisciplinary team, developing a detailed product description, preparing a validated production flow diagram, and conducting a detailed hazard analysis using a risk assessment matrix. Critical control points (CCPs) were identified, including sieving, metal detection, and baking. Control measures, critical limits, and monitoring procedures were developed to manage these CCPs effectively.
Results: Applying the HACCP system improved food safety practices, enhanced documentation processes, and strengthened the verification of safety measures. Key CCPs were effectively managed, leading to zero reported safety or quality issues during the study period. The study highlights the model’s adaptability to other food manufacturing operations.
Conclusions: This study provides a practical and replicable HACCP implementation framework, emphasizing its role in identifying and controlling hazards in biscuit production. The model enhances product quality and consumer trust by ensuring compliance with food safety standards, offering valuable insights for broader applications in the food industry.

Keywords: HACCP, Biscuit Production, Food Safety, Prerequisite Programs (PRPs), Risk Assessment

Full-Text [PDF 1056 kb] (90 Downloads)

Article type: Applicable | Subject: Food Science
Received: 2025/10/2 | Accepted: 2026/04/27 | Published: 2026/08/1

Eram Biscuit Plant consistently exceeded inspection standards, enabling HACCP and ISO 22000 certification.
A multidisciplinary HACCP team strengthened risk management, cross-department coordination, and accountability.
Comprehensive hazard analysis and a validated production flow diagram identified critical control points (CCPs), including sieving, metal detection, and baking.
Tailored control measures, proper PRP implementation, and continuous verification ensured food safety compliance and high-quality production.
This adaptable HACCP model provides a practical guideline for other food industries to enhance safety, documentation, and operational effectiveness.

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Bagheri M, golmakani M. A Practical Hazard Analysis and Critical Control Points Implementation Model in Biscuit Production. Nutr Food Health Dis 2026; 13 (1) :53-69
URL: http://nfsr.sbmu.ac.ir/article-1-671-en.html

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