Assessing Risks in the Bakery Industry: A Comprehensive Analysis of Hazards and Their Impact on Food Safety and Quality Management
Ruslan Sardarov
Abstract. Bakery products hold a central position in the daily diet, making the systematic identification of production hazards essential for food safety. This study aims to identify the biological, chemical, and physical hazards in pan-baked wheat bread prepared in laboratory conditions from premium-grade wheat flour, examine their sources, and justify critical control points based on HACCP principles. Methods of analysis, comparison, and systematization were applied, along with gravimetric, titrimetric, and Zavyalov procedures for physicochemical assessment. The scientific novelty lies in the stage-wise classification of hazards for a specific bread sample and the development of an HACCP plan with seven critical control points. The practical results can be applied to food safety control systems in bread production enterprises and to educational processes.
Keywords: bread safety, HACCP, critical control points, hazard identification, food safety management, wheat bread production