Documents for Bread Quality Control team
Looking for SOPs, work instructions, or any other documents pertaining to Quality control measures, and teams.
Looking for SOPs, work instructions, or any other documents pertaining to Quality control measures, and teams.
What specifically are you looking for because SOPs should be detailed and optimized for your facility specifically. General guidance for QC/QA testing can be found all over the web but I recommend starting at the USDA level.
Quality is typically dependent on what you have identified as important characteristics for your finished product.
Bread can be color, height, moisture, does it meet shelf life, uniform slicing. However, there are critical quality points within your process that would have an effect on the outcome of your product. You can measure all those things I mentioned to prevent poor quality product from leaving the building, but if you actually want to make your quality checks to prevent product loss - you need a quality plan.
SQF and ISO have quality plan standards that may be helpful to you.
AIB is a good resource for Bakeries to start out with. Also you can work with your suppliers. If you have a good relationship with them, you may be able to utilize some of their experts, such as the yeast company you use. I have found yeast suppliers have some very knowledgeable people that are willing to provide some assistance.