Implementierung eines Qualitätssicherungssystems zur Beherrschung der Betriebs- und Prozesshygiene bei der Verarbeitung pflanzlicher und tierischer Lebensmittel in einer Bäckerei und Konditorei

This study describes the process of implementing a quality
assurance system in a middleclass bakery and discusses its impact.
After a thoroughly planned assessment of the situation an
HACCP-System was developed, which included a substantial catalogue
of measures with short, medium and long term procedures. The
purpose is to align the bakery’s procedures with the hygiene
regulations of the LMHV. During the assemblage of the catalogue of
measures, it was noted that even basic hygiene needs improvement
since most LMHV Regulations were not complied with. There was a
need for action at the enforcement of internal controls, the
training of staff and documentation. It seems that the inadequate
situation had so far not been detected by the relevant authorities
due to too long periods between inspections. It would be the
responsibility of the authority to explain to the personnel of the
bakery that compliance with the LMHV Regulations is important for
both their own protection and product liability. The management of
the group, to which the bakery belongs, was aware of the need for a
quality assurance system. In fact, they were the ones who initiated
the implementation but unfortunately there was a lack of
understanding of the changes among the staff, especially since
these changes were accompanied by extra work. A scheme to kick off
the QA system, which was initiated by the management, failed to
emphasize the importance of the measures to be taken. Hence, the
bakery staff did not fully understand the reasons behind the
changes. As a consequence the workforce did not perceive the
measures as a progress but as a burden and additional work. It was
found that the implementation and further development of a QA
System require managers with both authority and sufficient stamina
to meet the high demands of such a task. But a successful
implementation of an HACCP-System not only requires the full
appreciation of the employees but also of the customers of a
business. Therefore, it is important to market a QA System in order
to demonstrate the customers that ones products are superior to the
products of competitors and that for this business consumer
protection is important.