Professional Documents
Culture Documents
Food Safety
Food Safety
XBFS4103
FOOD SAFETY AND HEALTH / KESELAMATAN MAKANAN DAN KESIHATAN
SEPTEMBER 2015
STUDENT NAME
MATRICULATION NO :911229065193001
IDENTITY CARD NO :911229065193
TELEPHONE NO
:0179634626
:MR.MEGAT@YMAIL.COM
LEARNING CENTRE
1.0
conduct a HACCP program in small scope rather than attempt to cover an extended list of
hazard areas when documentation will become complex. However, an experienced team
may choose to cover the whole hazards areas which depending on the available resources
to produce and maintain a composite HACCP plan and the way in which it being
incorporated into local quality plan and quality system (Jervis, 2002).
The implementation of HACCP in food industry has many benefits, for instance; HACCP
has the potential to identify all hazards in the manufacturing process hence controls can
be established to assure food safety and quality; the systematic approach of HACCP is
relevant to all stages of food processing including agriculture practices, harvesting,
processing, product distribution and customer practices; provides a cost effective control
of food borne hazards as HACCP focuses technical resources on critical parts of the
process and enabling the manufacturer to get it right the first time and reduce reject waste
as HACCP facilitates the move from retrospective end product testing to a preventative
quality assurance approach.
2.0
and distribution conditions, the storage temperature throughout the product shelf
life should be recorded where possible. Meanwhile, required shelf life which is
the total shelf life together with life after open seal should be recorded. Example
of product description and intended use is tabulated in Table 2.1.
Table 2.1: Product Description and Intended Use
1. Product name
3. How is it to be used
4. Intended consumer
5. Packaging
6. Shelf life and storage requirements
7. Where it will be sold
8. Labelling Instructions
9. Special distribution controls
2.3
In order to validate process flow diagram, the constructed flow diagram should be
confirmed on site by the HACCP team. The accuracy of the document should be
verified by inspecting the process. If the process changes, the process flow
diagram must be updated.
3.0
4.0
In this principle, all potential hazards must be listed. In order to done this, every
single process step should be considered. For instance, considerations on hazards
in raw material, hazards introduced during the process and hazards that survive
the process steps. These hazards can be categorized into chemical, physical and
biological and their sources may come from animals, the environment, ingredients
and personnel. After that, hazards analysis which is the process of collecting and
evaluating information on hazards and conditions leading to their existence. As in
this production of frozen cooked beef patties, the hazards list and analysis is
tabulated in Table 4.1.
Table 4.1: Hazards List and Analysis of Each Steps
Process Step
Sanitation
Receiving Meat
Receiving Non-Meat
Storage Meat
Assemble/Pre Weight/Pre Grind Meat
Assemble/Pre Weight Non-Meat
Final Grind
Packaging and Labelling
4.2
in turn and reaching a conclusion on its CCP status where control can be
applied and essential to prevent or eliminate or reduce hazard in the process steps.
This principle is useful to be guided by a CCP decision tree. The determination of
CCPs is tabulated in Table 4.2.
4.3
CCP Description
Sanitation chemical
Receiving Meat
Time/Temperature
Mishandling
Receiving Non-Meat
Labelling
Storage Meat
Time/Temperature
Assemble/Pre Weight/Pre
Grind Meat
Time/Temperature
Formulation
Final Grind
Foreign material
Critical Limit
Insignificant chemical
residue.
Temperature and product
age within plant
specifications.
Packaging appearance
acceptable to plant
specification.
Material as labelled meets
plant specifications.
Environmental
temperature and product
age within plant
specification.
Temperature and product
age within plant
specifications.
Accurate weight and
measure of ingredients.
Follow approved
formulation,
No visible foreign
material.
Temperature
Proper labelling
4.4
Time/Temperature
Product and
environmental
temperatures within plant
specifications.
Ingredient label must
comply with packaged
product.
Time and temperatures
within plant
specifications.
Establishment
Monitoring
Visual inspection or
other test specified by
the plant.
Performed at
appropriate times by
qualified personnel.
Corrective Action
Rinse equipment and
review deviation with
sanitation personnel.
Time/Temperature
Mishandling
Labelling
Time/Temperature
Internal temperature
and product age
monitored at
appropriate times by
qualified personnel.
Regular calibration of
thermometers.
Evaluate cause of
deviation and take action
to avoid reoccurrence.
Visual inspections by
qualified personnel.
Cross reference to
purchase order or to
other records of plant
specifications.
Environmental
temperature and
product age
monitored at
appropriate times by
qualified personnel.
Regular calibration of
thermometers.
Time/Temperature
Product temperature
and product age
monitored at
appropriate times by
qualified personnel.
Regular calibration of
thermometers.
Formulation
Measured throughout
the day by qualified
personnel.
Foreign material
Temperature
Visual inspection
throughout the day by
qualified personnel.
Product temperature
and product age
monitored at
appropriate times by
qualified personnel.
Regular calibration of
thermometers.
Proper labelling
Time/Temperature
4.5
Evaluate cause of
deviation and take action
to avoid reoccurrence.
Place affected product on
hold for evaluation and
disposition by qualified
personnel.
Evaluate cause of
deviation and take action
to avoid reoccurrence.
Place affected product on
hold for evaluation and
disposition by qualified
personnel.
Evaluate cause of
deviation and take action
to avoid reoccurrence
Random checks of label to
assure compliance.
Place affected product on
hold for evaluation and
disposition by qualified
personnel.
Evaluate cause of
deviation and take action
to avoid reoccurrence
actions must clearly state who is responsible if the CCP is out of control. Table
4.3 shows the tabulated corrective action of each CCP of steps involved in
production of frozen cooked beef patties.
4.6
4.7
HACCP Records
HACCP System Verification
Data entered and initialed at CCP by qualified Periodic testing and measurement of each CCP
personnel on plant specified log. Records kept and visual inspection by designated personnel.
Audit of relevant records and on-going review
for specified time.
of HACCP plan in response to deviations and
system modifications.
5.0
CONCLUSION
Generally, the hazard analysis and critical control points (HACCP) system is a logical
scientific process control for preventing hazards at critical areas in food production chain.
HACCP application is based on technical and scientific principle that assures food safety.
Next, the important aspect of this system is that it is a preventative system rather than an
inspection system in controlling food safety hazards. Moreover, prevention of hazards
cannot be accomplished efficiently by end product inspection. To conclude, the HACCP
system has two major components. The first goes to hazard analysis which identifies
where and how the hazards occur during production and secondly the critical control
points that provide the control of the process. As in this production of frozen cooked beef
patties of Gemilang Frozen Food Industries Sdn.Bhd, it can be concluded that in this task,
time, temperature, mishandling, labelling, formulation of beef patties, and presence of
foreign material were identified as critical control points. Other than that, the
implementation procedures and actions to ensure that the CCPs and activities are in line
with the requirements of the HACCP system are crucial. In addition to that, the proper
implementation and working corrective system, the effective review of the CCPs along
with the effectiveness of the HACCP system can be viewed as the backbone of the
HACCP system. Lastly, the implementation of HACCP system in this company also
contributed towards the ability to measure product characteristics and ensured that there
were same or closer to the specifications. Thus in doing so, the consistency of the quality
of product was enhanced therefore meeting customers expectations.
6.0
REFERENCES
United States Department of Agriculture,. (1994). Generic HACCP Model for Fresh
Ground Beef. New York: Food Safety and Inspection Service.