Abstract
The research was conducted to find out comparative assessment of quality and prcxluctivity of
high energy biscuit with intervention of Safety Management System (FSMS) and Hazard
Analysis Critical Control Point (HACCP) in Nabisco Biscuit and Bread Factory Ltd. The quality
such as compositional analysis and microbial count were done to find out the effect.
Fortified high energy biscuit (HEB) was prepared as influenced by different levels of soy flour
protein and wheat flour gluten content Of biscuit rwipes in a focxi industry before and after
FSMS and HACCP implementation. Packaging study was also conducted by high density
lx)lyethene upto 90 days Storage and compared tn Bangladesh Standard and Testing Institution
(BSTI) standard requirement. The moisture, protein, fat, sucrose and iron content remain
acceptable for sample Sl(Bakery recipe with G c.oded flour from Bashundhara flour mills),
S2(Bakery recipe with E coded flour from City flour mills) and S3(Bakery recipe with H coded
flour from Anchor flour mills) as per BSTI requirement. Sample Sl containing the highest soy
flour protein and wheat flour gluten estimated the highest protein, fat and iron contents compared
to samples S2 and S3. Microbial quality of raw materials were also examined. The microbial tests
are done as total viable count (TVC), total coliform count, Escherichia coli count, Salmonella
spp. count and yeast and molds count. Comparing to Sl and Sm the sample S3 had higher
microbial count and S2 had lower microbial count. Sensory qualities of biscuits were also
evaluated which showed the sample S3, treated with lowest amount of soy flour protein and
wheat flour glutens was the most perferred biscuit with respect to quality attributes. Though the
high energy fortified biscuit has compact source of energy but packaging system need to be
to hold moisture content as per BSTI requirement level during 90 days of storage.
After implementing HACCP and FSMS the productivity increasing gradually 811 MT in 2014 to
1016 MT in 2017. Consumer's complaint number decreased dramatically from 139 in 2014 to 42
in 2017. Result showed the quality and prcxluctivity trend was in positive after implementing
HACCP and FSMS.