Food and Public Health 2013, 3(5): 240-246
DOI: 10.5923/j.fph.20130305.02

The Design of Hazard Analysis Critical Control Point
(HACCP) Plan for Biscuit Plant
Abdel Moneim E. Sulieman* , Heba M. Siddeg, Zakaria A. Salih Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-M edani, Sudan

Abstract HACCP (Hazard Analysis Critical Control Point) is a preventive system concerned with food safety. This

system has become a prerequisite for t ransactions involving food products.The purpose was to set up specific HA CCP plan for Sudanese biscuit processing plant in an existing b iscuit processing plant in Wad Medani, central Sudan. A specific generic HACCP model was developed to improvesafety and quality of biscuit produced in this plant. This was based on actual conditions in the biscuit manufacturing plant, the seven principles of HACCP and several existing generic models of HACCP using qualitative approach. Six-member HA CCP team was constituted and HACCP chart, verification procedures and record-keeping were init iated. Four CCPs were identified in the p roduction of biscuit in the manufacturing plant. The most important identified CCPs were raw material receipt and storage, blending, packaging and product storage. However, the HACCP plan in this study has not been implemented in the biscuit making process. Based on the findings of this study, the authors recommend implementation of HA CCP system in all food facilit ies.

Keywords Biscuit, Critical Control Po int, Control Chart, Verification

1. Introduction with Food Safety
Biscuit is a nutritious, easy-to-store, easy-to-carry, and
long-lasting food product. It is hard and dry, survives rough handling and high temperature. It can be kept without
spoiling for years as long as it is kept dry[1]. Biscuits are made fro m flour with the addition of other ingredients such as salt, fat, sugar and flavoring agents. Protein-fort ified biscuits contain nutrients in concentrated forms for feeding programmes as emergency rations. However, the acceptance

of protein-fort ified biscuits depends on: However, the
acceptance of protein-fort ified biscuits depends on their
nutritional and organoleptic qualities and cost of production. HACCP has been recognized as an effective and rational
means of assuring food safety from primary production
through final consumption, usinga “farm to table
“methodology. HACCP was developed by Pilsbury
Co mpanyalong with NASA in the 1960s. It was orig inally
developed as a microbiological safety system to ensure food
safety for astronauts. At that time most food safety and
quality control systems were based on end product testing,
which is an inefficient method due to product waste.
Therefore, a preventive system was needed to give a high
level of food safety[3],[4],[5].
HACCP is an acrony m for the Hazard Analysis crit ical
cont ro l po int [3]. It is usefu l t o th in k o f HA CCP as a * Corresponding author:
[email protected] (Abdel Moneim E. Sulieman)
Published online at http://journal.sapub.org/fph
Copyright © 2013 Scientific & Academic Publishing. All Rights Reserved

preventative food safety system, and not traditional quality control inspection system. HACCP is not "zero risk" and
does not eliminate the possibility of a hazard getting into the food product. HACCP attempts to decrease that possibility to an acceptable level. The most effective way to active food
safety is to focus on prevention of possible hazards and to
improve the process[6].
Hazard Analysis Crit ical Control Po ints (HACCP) is a
systematic method that serves as the foundation for assuring food safety in the modern world. The HACCP system is
designed to be used to prevent the occurrence of food-borne
hazards fro m production through manufacturing, storage and
distribution of a food product.
The assurance of safe production and the supply of
adequately safe and healthy food products appear to be the
main aims of the food industry. These aims can be achieved
by adopting a systematic and organizational structure,
controlling activ ities, procedures and resources according to the standards which constitute the basis for total quality
systems, including ISO 9000 series and the Hazards Analysis
Critical Control Points(HACCP)[7].
HACCP system demands a high initial quality of financial
resources. The initial input of this system requires additional resources for staff training, equip ment and extra supplies, purchase as well as technical support[8].

2. Materials and Methods
2.1. Study Area
This study was performed in a b iscuit plant in Wad

Food and Public Health 2013, 3(5): 240-246

Medani, Gezira State, Sudan. The plant supplies the local
markets in Gezira State and other Sudan States. The p lant has about 500 emp loyees working in three shift to produce
different biscuit products. The plant has a capacity to
produce around 40,000 bo xes of biscuits and wafer biscuits
per day.
The researchers spent six weeks in the biscuit p lant in
order to observe all the to final p roduct, the employees and operators and mon...

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