HACCP resources for bakers and pastry chefs
Comprehensive guides, displayable cards and downloadable logs. Tailored to artisan bakery and pastry shops.
HACCP in a bakery: why and how
HACCP (Hazard Analysis Critical Control Points) was born in 1971 at Pillsbury for NASA, to guarantee food safety for astronauts. Today, it is the recognized global standard for food safety in the food industry. Rather than checking the finished product, you identify and control hazards (microbiological, chemical, physical) at every stage of an ingredient's journey — receiving, storage, preparation, baking, allergens, traceability, cleaning. Not a corrective approach, but a daily discipline.
- Origin: NASA / Pillsbury, 1971
- Preventive approach, not corrective
- 9 stages of an ingredient's journey
Displayable cards and downloadable logs
Print-ready A4 templates to display in your workshop or fill in daily. Designed for artisan bakery and pastry shops.
HACCP method
Food safety inspections in bakeries: how to be ready at all times
Temperatures, HACCP, traceability, allergens, training: the 7 points every food safety inspector checks. A guide applicable worldwide.
Food safety plan: building a living, operational document
A reference document for every artisan in food production: good hygiene practices, HACCP, traceability, self-checks. Build a food safety plan that actually works.
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