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.