Hazard analysis and critical control point (HACCP) plan for ensaymada bread with custard filling at Yellow Brick Food Service Incorporated, Tagaytay H
by Joyce Ann P. Ronio
- Indang, Cavite : Cavite State University- Main Campus, 2016.
- xv, 75 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
RONIO, JOYCE ANN PEREZ. Hazard Analysis and Critical Control Point (HACCP) Plan for Ensaymada Bread at Yellow Brick Food Service Incorporated, Tagaytay Highlands Incorporated. Plant Practice. Bachelor of Science in Food Science and Technology, Cavite State University, Indang Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.
This plant practice was conducted to provide students hands-on experience in developing high quality standard for Ensaymada Bread at Yellow Brick Food Service Incorporated, Tagaytay Highlands Incorporated Golf Club Incorporated Brgy. Calabuso Tagaytay City, Cavite from November 15, 2015 - December 31, 2015 for a total of 300 hours. Specifically, it aims to: familiarise the student with the process of producing ensaymada from preparation up to packaging, identify Good Manufacturing Practices (GMP) for ensaymada bread, identify Critical Control Point (CCP's), hazard to be controlled corrective actions; and establish a Hazard Analysis Critical Control Point (HACCP) Plan for ensaymada.
Knowledge and skills in monitoring of GMP, sanitation inspection, food safety, and identification of critical control points in production were obtained. Hands-on skills on ensaymada bread and develop working attitude and social interactions with others were applied. Those CCP’s include receiving of raw materials such as eggs and fresh milk, cooling of ensaymada bread at ambient temperature using cooler and fan and packaging in “9x15” clear polyethylene bag and a printed sticker of Tagaytay Highlands..
This plant practice provided the student knowledge and experience of hands on production of bread manually. The student developed multi-tasking skills in using the time efficiently. Lastly self-discipline, patience, confidence and hard work ethics were acquired and enhanced during the training.