Vol. 7, Issue 7, Part E (2025)

The bakery sector is crucial in the global food industry, providing a diverse range of products that include bread, cakes, cookies, and pastries. Nonetheless, as consumers become increasingly aware of food safety and quality, there is a pressing need for strict control measures across the production process. This paper offers a thorough review of the Quality Assurance (QA) and Quality Control (QC) methods in bakery manufacturing. It examines important quality indicators, vital QA frameworks like Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), and QC techniques that focus on raw materials, process management, and testing of the final products. Additionally, the research highlights the challenges encountered by the bakery industry in establishing effective QA/QC systems and considers the future of quality management in bakery manufacturing.