Implementing HACCP Plans in Bakeries

We do not think of baked goods as particularly hazardous to people, but bakers do need to think about having a Hazard Analysis Critical Control Point (HACCP) plan under the recent Food Safety Modernization Act signed into law earlier this year. Low-acid canned foods, juices, and seafoods have been required to have HACCP plans in place, and FDA has issued guidances about such plans that suggest what hazards should be addressed and what critical control points should be established. No such guidan…