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Food Safety Program Of Metropolitan Best Meat Manufacturer Limited
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Food Safety Program Of Metropolitan Best Meat Manufacturer Limited
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Question:
Discuss about the Food Safety Program.
Answer:
Introduction
Metropolitan Best Meat Manufacturer Limited is a leading food manufacturing company in Australia. It has branches in Melbourne and Sydney. Since its establishment in 2003, the company has been committed to supplying quality meat and chicken products. The clients served by the company are individuals and corporate organizations. However, to satisfy the diverse needs of our clients, we have been having a good management team. Besides, the company has been putting up a lot of measures to produce safe food that cannot cause any hazard to the clients (Nummer, Gump, Wells, Zimmerman & Montalbano 2015). This is why the company has a comprehensive food safety plan for all the products.
HACCP-based Food Safety Plans
HACCP Team
The HACCP is responsible for the effective implementation of HACCP guidelines in the company. The HACCP team at the Metropolitan Best Meat Manufacturer is composed of the following personnel:
NAME
POSITION IN COMPANY
TEAM LEADER
Mary Alake
Operations Manager
TEAM MEMBER
Brian Fouler
Chief Chef
TEAM MEMBER
Mohammed Abdulla
Chef
TEAM MEMBER
George Pocola
Chef
Scope and Purpose
Metropolitan Best Meat Manufacturer is committed to be the best meat supplier in Australia. It has therefore developed a food safety plan to help in preventing the manufactured food products from causing health problems to the workers and consumers as well. The plan will help in dealing with disease-causing micro-organisms such as Salmonella and Campylobacter during the manufacturing, storage, packing, and usage (Pierson 2012).
Product Description and Intended Use
Product Name
Sausage
Ingredients used/composition
Fresh
Form
Between 3°C and 6°C
Packaging
10 grams
Shelf Life
21 days
Storage and Transport
Pre-packed
Intended Use
Can be cooked or eaten when raw
Consumer
General consumption
Process Flow Chart
1. Purchasing
2. Unpacking and thawing
3. Trimming
4. Storage
5. Bowl chopping
6. Mixing and adding the Ingredients
7. Filling
8. Detection
9. Fermentation
10. Ripening
13. Packing, labeling, supply to the target customers
Hazard Analysis
CCP= Critical Control Point SP= Support Program
PROCESS STEP
HAZARD
CONTROL MEASURE
Q1
Q2
Q3
Q4
Q5
CCP
Purchasing
Contamination of ingredients and food by pesticides and antibiotics during transportation (Nielsen 2014).
Inspection during reception
Y
CPP
Unpacking and Thawing
The microorganisms can grow in the meat if there are changes in temperature
Inspection of the food by the operator
Y
N
CPP
Trimming
Contamination by pathogens
Temperature regulation
Y
Y
SP
Storage
Contamination by pathogens
Regulation of temperatures
N
Y
SP
Bowl chopping
Metal contamination
Appropriate inspection
Y
CPP
Mixing and adding ingredients
Contamination by microorganisms
Inspection
Y
N
SP
Filling
Contamination by metal
Detection of metal in time
Y
Y
CPP
Fermentation
Prolonged fermentation can encourage growth of pathogens (Zwietering, Ross & Gorris 2014).
Regulation of the temperature
Y
Y
N
CPP
Packing, labeling, and supply to the target clients
Poor labeling of the food packages; contamination during transportation
Strict adherence of labeling regulations
Y
N
SP
References:
Nielsen, S. ed., 2014. Food analysis. Springer Science & Business Media: New York.
Nummer, B., Gump, D., Wells, S., Zimmerman, S. & Montalbano, A., 2015. Hazard Analysis and Critical Control Points (HACCP). In Regulatory Foundations for the Food Protection Professional. Springer: New York.
Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media: New York.
Zwietering, M.H., Ross, T. & Gorris, L.G.M., 2014. Food safety assurance systems: Microbiological testing, sampling plans, and microbiological criteria. In Encyclopedia of Food Safety, Volume 4: Food Safety Management (pp. 244-253). Academic Press.
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