BACHELOR OF OCCUPATIONAL HEALTH AND SAFETY

MANAGEMENT WITH HONOURS (BOSHM)

SEMESTER JANUARY 2020

XBFS4103

FOOD SAFETY AND HEALTH

MATRICULATION NO : 940519086067001
IDENTITY CARD NO. : 940519086067
TELEPHONE NO. : 016-4959027
E-MAIL : meha1905@yahoo.com
LEARNING CENTRE : PP. PULAU PENANG
1.0 Introduction
Food processing establishments worldwide are directly or indirectly governed by
national food laws and regulations to maintain good sanitary conditions in the process
and to implement food safety practices assuring a safe food for the consumer. With
globalization of the food trade, the national standards are developed in line with
Codex food standards developed by the joint Codex Alimentarius Commission of the
World Health organization (WHO) and the Food and Agriculture Organization
(FAO). Many food safety and sanitary practices are regarded as good manufacturing
practices (GMPs) that eliminate health hazards from foods or avoid unacceptable
levels of hazards. In addition to the GMPs governed by national food laws and
regulations, food processing and handling establishments need to develop and
implement their own programs of GMPs to address specific food safety requirements.
Traditionally the food processing sector has relied on practicing GMPs in its efforts to
ensure the safety of processed foods. At a later stage, introduction of the Hazard
Analysis and Critical Control Point (HACCP) system addressed safety in food
processing sector in a more comprehensive manner. However, to implement an
effective HACCP system, there should be some basic requirements or prerequisites to
satisfy the framework of HACCP system. GMPs that address all food safety and
sanitary practices but not included as a part of the HACCP plan along with some other
additional requirements, are now regarded as prerequisite programs for the
implementation of a HACCP system. Therefore, food processing industries planning
to establish HACCP systems need to identify particular additional requirements,
considering the GMPs that are currently in practice. The activities for GMPs or the
HACCP prerequisite programs that are developed at food processing plants are
needed to document as standard operational practices or procedures (SOPs). These
SOPs help to identify the HACCP prerequisites need to be developed further, by
analyzing the gaps between effectiveness of current GMPs and their expected levels.
Gap analysis check lists developed for HACCP prerequisites are commonly used in
identifying the gaps to be met in ensuring food safety and developing required GMPs.
1.1 Good Manufacturing Practice Requirement
 Good Manufacturing Practices are a set of practices that are required in order to
comply with industry standards and regulations.
 Helps to minimize the risks involved during manufacturing and helps to ensure
products meet quality and regulatory standards.
 Ensures that products are consistently produced and controlled according to
predefined quality standards.
 GMP stands for Current Good Manufacturing Practices. This means that some
conventions or practices are subject to change within the industry

1.2 7 Principals of HACCP

1) Principle 1 - Conduct a Hazard Analysis
2) Principle 2 - Identify the Critical Control Points
3) Principle 3 - Establish Critical Limits
4) Principle 4 - Monitor CCP
5) Principle 5 - Establish Corrective Action
6) Principle 6 - Verification
7) Principle 7 - Recordkeeping
2.0 Product Description

Figure 1 : FETA Cheese

Figure 1 shows that Feta cheese. Feta is a soft brined white cheese with small or no
holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks,
which are submerged in brine. Its flavor is tangy and salty, ranging from mild to
sharp. Its maximum moisture is 56%, its minimum fat content in dry matter is 43%,
and its pH usually ranges from 4.4 to 4.6.[3] Feta is traditionally categorized into firm
and soft varieties. The firm variety is tangier and considered higher in quality. The
soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a
cheaper price. Slicing feta produces some amount of trímma, "crumble", which is also
used for pies (not being saleable, trímma is usually given away for free upon request).
Feta has a outstanding nutritional fee since a hundred g cheese are sufficient to cowl
the nutritional wishes of a ordinary operating man, this is 33% of high biological
value proteins and nutrients A and B2 and the 50% of desires in calcium (Zer®ridis,
1989). Feta is the fundamental cheese in Greece, where the consumption can reach
from 12±15 kg per capita per annum (Zer®ridis, 1989).
2.1 Ingredients
Figure 2: Chemical composition (%) of the ingredients used in manufacture of
imitation feta cheese products

2.2 Intended Uses

Feta cheese is made out of sheep's milk, occasionally with added goat's milk, and has
tangy, creamy, and salty characteristics that make it a favorite inside and outside of
Greece, where the most famous type of feta comes from. Although many other
countries produce their own similar types of this cheese, the name feta can only be
used on the labels of Greek cheeses because they're the only ones to have the
Protected Designation of Origin (PDO). Feta is great in appetizers, side dishes, and as
an ingredient in salads, filled pies, and pastries. Its use in preparing and serving Greek
food is almost as imperative as the use of olive oil. Use it in vegetable and fruit
salads, pasta, rice, omelets, and sandwiches.

3.0 Process Flow Diagram

During the development of the process flow diagram, the HACCP team should
describe each step and operation that takes place during the manufacturing of the
specific food. The flow diagram is a very important tool required by the HACCP team
for the development and implementation of an effective HACCP plan. The flow
diagram is also utilised by the auditors of the competent authorities called in to
scrutinise the programme; these individuals, must understand all aspects of the
manufacturing process during the evaluation of the HACCP programme. The flow
diagram should depict the processing steps controlled by the company. Furthermore,
it may include steps that precede or follow the processing operation, such as receiving
of raw materials, storage and possible pre-treatment of them, handling, packaging,
storage, distribution or usage of the end-product. The flow diagram should be detailed
and contain a variety of data and information on raw materials, ingredients, and
packaging materials. It should also provide information on the layout of the factory,
equipment, relationship between temperature and time for every step of the processing
operation from receiving and storage of raw materials to handling of intermediate and
end-products. Furthermore, the flow diagram may contain information about the
storage and distribution of the end-product.
The flow diagram is specific for the cheese production in this plant. It is made of four
parts: raw material, processing, critical limits and adjustment. The reason is the
producer needs to check the condition of each step during processing. If it is inside the
critical limits, the process continues; otherwise the process is stop and the proper
adjustment is made. The adjustment is determined based on the temperature, time and
salt change. If the condition cannot be controlled the product will be reject. See detail
in Figure 3.
 Figure 3: Process Flow of Feta Cheese.
4.0 Seven Provisions of GMP
I. Personnel
Personnel must be conscious of ailment manage measure and practice the popular
level of personnel hygiene and cleanliness for the duration of processing operations.
They be given training and coaching on GMP and SoP’s associated to their work.
Personnel must also be supervised efficaciously to make certain that they practise
GMP and SoP’s as properly as other standards, wear appropriates garments and
behave properly at work.

II. Plants and Grounds

Plants ought to be designed and built as recommended. Grounds of flora must be
constructed appropriately for the required purpose.

III. Sanitary Facilities and Controls

Water supply, plumbing, sewage disposal, rest room facilities, hand washing
facilities, rubbish and offal disposal need to have effortless accessibility, be
conveniently available, separated from meals coaching or processing areas and be
well maintained.

IV. Sanitary Operations

General upkeep be performed at regular intervals. Substances used for cleaning, pest
control, sanitation of food contact surfaces, storage and managing of meals have to
follow the manufacturer’s coaching on every occasion necessary.

V. Process and Controls

Delineates tactics and controls for raw materials and different components such as the
complete manufacturing operations.

VI. Equipment and Utensils

The layout and measurement of the gear and utensils ought to be appropriate for its
purpose. They need to be positioned close to the plant in order to facilitated the usage
and waft of processing operation. They must be cleaned and maintained regularly.

VII.Warehousing and Distribution

Storage and transportation of food should be protected towards infection and
deterioration of the meals and its container.
5.0
5.1 Seven HACCP Principle
Principle 1 - Conduct a Hazard Analysis
The application of this principle involves listing the steps in the process and
identifying where significant hazards are likely to Occur. The HACCP team will
focus on hazards that can be prevented, eliminated or controlled by the HACCP plan.
A justification for including or excluding the hazard is reported and possible control
measures are identified.

Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated or reduced to
acceptable levels. The HACCP team will use a CCP decision tree to help identify the
critical control points in the process. A critical control point may control more that
one food safety hazard or in some cases more than one CCP is needed to control a
single hazard. The number of CCP's needed depends on the processing steps and the
control needed to assure food safety.

Principle 3 - Establish Critical Limits

A critical limit (CL) is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or
reduce to an acceptable level the occurrence of a food safety hazard. The critical limit
is usually a measure such as time, temperature, water activity (Aw), pH, weight, or
some other measure that is based on scientific literature and/or regulatory standards.

Principle 4- Monitor CCP

The HACCP team will describe monitoring procedures for the measurement of the
critical limit at each critical control point. Monitoring procedures should describe how
the measurement will be taken, when the measurement is taken, who is responsible
for the measurement and how frequently the measurement is taken during production.

Principle 5 - Establish Corrective Action

Corrective actions are the procedures that are followed when a deviation in a critical
limit occurs. The HACCP team will identify the steps that will be taken to prevent
potentially hazardous food from entering the food chain and the steps that are needed
to correct the process. This usually includes identification of the problems and the
steps taken to assure that the problem will not occur again.

Principle 6 - Verification
Those activities, other than monitoring, that determine the validity of the HACCP
plan and that the system is operating according to the plan. The HACCP team may
identify activities such as auditing of CCP's, record review, prior shipment review,
instrument calibration and product testing as part of the verification activities.

Principle 7 - Record keeping

A key component of the HACCP plan is recording information that can be used to
prove that the a food was produced safely. The records also need to include
information about the HACCP plan. Record should include information on the
HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's
identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping
Procedures, and Verification Procedures.