[SOLVED] Pallets Storage and Delivery Assignment

This assignment involves 7 modules (A to G) that describe various scenarios related to pallets storage and delivery, including cold storage, refrigeration, and risk assessment. Each module presents a specific situation or condition, such as 'Move pallets to cold storage' or 'Store at 0-5°C for max. 2 days.' Students are required to analyze these situations and identify the best approach, considering factors like risk, cost, and efficiency.

FOOD SAFETY
ENGINEERING AND
MANAGEMENT

Contents
INTRODUCTION...........................................................................................................................3
Case Analysis: In order to identify the food safety hazards...................................................4
Problems associated with Safwan's Currie Paradise..............................................................6
Explanation of prerequisite programmes................................................................................6
HACCP plan development for Safwan's Currie Paradise....................................................10
Communication strategy to enhance food safety..................................................................13
CONCLUSION..............................................................................................................................20
REFRENCES.................................................................................................................................21
APPENDICES 3............................................................................................................................28

INTRODUCTION
Food safety refer the procedure that includes the preparation as well as proper storage of
food items that helps to reduce the existence of physical or biological contamination. With the
increase in dependency of people on packed food items has lead to growth of various air borne or
food borne diseases (Accorsi and et.al., 2017). Thus, contamination of food has cause various
hazard such as physical, and chemical hazard that hamper to the health one who consumes it.
Further, the growth of globalisation, existence of innovative technology and urbanisation has
cause various hazard related to food safety that have caused illness or allergies. Such hazard can
occur at any stage like during the time of production or the quality of raw material was not up to
the mark which affect the final good. Furthermore, it is vital for the organisation to take
precaution in order to maintain the quality of product. For instance, the use of excess chemical
and toxins in the food must be eliminated to maintain the safety of product. The regulatory
official of food department keeps on checking the quality of product and ensures that
contaminated free food must be delivered to the ultimate consumer by checking the whole
production process thoroughly. Rapid increase in the cases of food hazard can affect the
customers trust over the company. Henceforth, organisation must make sure they significantly
cater the customers need by making the precaution to sustain the organisation for longer
duration. Thus, the priority of customer is to get high quality of product for which they pays
desirable amount. As per HACCP that is Hazard Analysis and Critical Control Point System is a
valuable as well as cost effective technique that helps to eliminate unnecessary cost or
expenditure for the chances of hazard in the operation process of consumption. For better
understanding this report covers the case study of Safwan’s Currie Paradise for Chicken Balti
who lacks in adopting adequate technique of food safety. For that food safety hazards as well as
HACCP principle are explained in detail. Moreover, various food hazard such are chemical,
physical as well as biological hazard are explained briefly. Additionally, professional
management system has been evaluated that help to keep the food contaminated free.
Furthermore, effective communication strategies are covered in this report that helps to enhance
the safety of food (Auler, Teixeira and Nardi, 2017).

Case Analysis: In order to identify the food safety hazards
Food safety hazard are the harmful food items that can cause disease to the one who
consumes it. It can be chemical, allergenic, biological, nutritional related contaminated food that
can lead to adverse health condition for consumer. Thus, organisation must take precaution to
maintain the quality of product by handling, transporting, processing, packing and storing it
properly. Thus, the most common as well as harmful types of hazard are (Bahr, 2018):
Physical hazard: Such contamination in food hazard can lead to illness, injury as well
as chocking because of fragments of glass or metal. Moreover, the fragments of mental can into
in to the production process by the tools or equipments used by employee. Similarly, wooden
pieces, plastics and stones can entre from the agriculture field or packaging of product that affect
the quality of product. These metals, plastic or glass fragments and natural present hazards are
classified into unintentional hazard. Thus, these hazard may affect the health of people adversely
like the fragment of glass or mental can cause internal bleeding. Therefore, if the product is
harder and its size is greater size then higher risk is associated with the product.
Chemical hazard: Chemicals like insecticide or pesticide which are used during the time
of agriculture affect the quality of food. It can be naturally present in the product that includes
mushroom toxins and scrombo toxins (present in fishes). These toxins exist because of bacteria
and may causes toxins in human body. Directly added hazards are caused by the colour or
flavour added in the food, if these chemical substances are added beyond the defined limited then
it can affect human health. Indirectly added hazards caused because of fertilizers used in
agriculture or sanitizer can indirectly enter the human body. Therefore, intake of natural hazard
such as mushroom toxin’s affect is negligible but when continuously consumed by consumer
may cause some health issues such as allergies. Whereas, directly or indirect added chemical
hazard can cause chronic disease which are for long term. Hence, respected company must take
various precautions to maintain the quality of product from chemical hazard such as adoption

suitable manufacturing process by keeping the separate containers for both food and toxin
chemical and the lubricant or chemical residue must be clean significantly.
Biological hazard: Microorganism such as yeast, fungus, parasites or bacteria can
contaminate the food by deteriorating its quality and leads to serious disease such as injury or
illness. It is classified into macro organisation which includes caterpillar or worms that can be
seen with naked eyes. Whereas, micro biological hazard include tiny bacteria such as yeast that
needs microscope equipment to see them. Such micro and micro organisation can enter into the
product because of human, soil, seaways, spoilage animal like rat, unclean equipment such as
machinery and so on that deteriorate the quality of product. Therefore, attack of such biological
hazard selected can adversely affects the health of consumer so selected company must adopt
precaution like the personal hygiene, proper sanitation of machinery used for the process of food.
Hence, these infected foods usually affect the individual with less immunity such as
children as well as old age people. So in related to Safwan's Curry Paradise, takes precaution
against food hazard as the company includes susceptible group that evaluate the operations by
identifying the risk involved in the food hazard. Thus, the measures taken by organisation are
included within HACCP plan to create hazardous free environment (Bernardo and et.al., 2018).

Problems associated with Safwan's Currie Paradise
With the increase in percentage of male as well as female working outside the
preferences as well as requirement of customer has a change. Due to which Safwan's Currie
Paradise offer ready to eat food items as well by making sure customer like the taste of ready
made food item because of which company add all the basic home made spices. Moreover,
company offer various variant in both vegetarian and non vegetarian category such Chicken
Balti.
However, the risk associated that can deteriorate the standard of food item are cooking of
meal in advance and reheat it again and again, lack of cooling and preparation facility, no source
to maintain the temperature of cooking or kitchen area (Brauer, 2016). Along with that if firm
lacks in instant cooking of meal that it can lose the customer as well as affect the quality of meal.
Whereas, selected company must minimise the chances of risk by predetermining all the things
and take action accordingly (Chen, 2017). Therefore, for the preparation of Chicken Batli
company must be a part of various pre requisite programmes such as HACCP plan which helps
to minimize or control the chances of food safety hazard.
Explanation of prerequisite programmes
Prerequisite programme are used to control the operations related to food item. It
basically helps in the production of hygienic as well as safe food which is favourable for the
consumption. As per World Health Organisation, implementation of prerequisite programme are
the essential practices which are adopted before HACCP plan to maintain the safety of food by
adopting desirable manufacturing as well as hygiene practices (Da Fonsece and et.al., 2017).
Herein, Safwan's Currie Paradise has implement HACCP plan which is used to supply fresh
water, prevent the quality of food from getting contaminated. Apart from that the corroded
utensils must be replaced with stainless steel which is easy to cook and clean. Thus, selected
company includes various measures to maintain the safety of food which is defined below:
Structure of building as well as equipments: The structure of Safwan's Curry Paradise
is well designed which helps the company to adopt desirable management practices. Moreover,
the material used for construction is of good quality that helps to prevent the existence of fungus
or pest that causes the harmful diseases. Company must make sure they get quality raw material,
installation of equipment that chimney that prevent the existence of bacteria on the ceiling and
conduct proper flow of product within or outside the industry. Building must have the facility of

cross ventilation, windows or doors that help to keep the pest away and control the chances of
food hazard (Dasgupta, Ranjan and Ramalingam, 2017).
Moreover, the equipments of company must be easy to clean, maintain and monitor this
helps to keep the working area hygienic. Separate rooms are designed to store the excess finished
inventory or raw material and dispose waste product that does not hamper the surrounding of
business. Further, the temperature of area where food is processes must be maintained along with
that chemical must be properly used and labelled.
Proper management of waste: Safwan's Currie Paradise has adequate space to dispose
the waste of firm to keep the working area hygienic. Further, the container which is used to store
waste must be emptied frequently because delay may cause multiplication of bacteria (Davis and
et.al., 2018).
Utilities: In order to take the precaution against airborne diseases company significantly
takes the care of its environment so whether it is manufacturing area or storage area to control
the hazard and contamination in food item. While processing the food company should have the
facility of proper lighting system as it assist the personnel that items are added in right mixture
and avoid the presence of any contaminated substance. Existence of distribution routes, storage

space and proper ventilation help to control the dust, excess heat or contamination of airborne
diseases (De Boeck and et.al., 2016).
Contamination prevention: Company must abide by various guidelines in order to
prevent the contamination and maintain the trust of people over the company for their offerings.
Moreover, various tests are conducted to make sure company attains the standards otherwise they
may face the pressure of customer and government that can even deteriorate the image of
company. Thus, Safwan's Currie Paradise make precaution against contamination of food from
chemical, physical and biological hazard. Company can hire separate department which is
responsible to manage, coordinate and control the existence of contaminated food stuffs. Some
of the types of contamination are defined below (Demirci, Soon and Wallace, 2016):
Microbiological contamination: It is significant for Safwan's Curry Paradise to adopt
sufficient control measure so that the product does not gain pathogenic organism. It helps the
company to identify the risk and take measure against multiplication of micro organisation.
Physical Contamination: The breakable material such as glass as well as plastics must
be clearly inspected and then only it should be used at the production process. Additionally the
brittle material's use must also be replaced in the respected company. The dust, fragment and dirt
within production area must be avoided within building and equipments. Therefore, this helps to
prevent the health of both customer and the people involved in manufacturing food items.
Chemical contamination: Chemicals must be used at adequate quality by the company to
produce final product. Safwan's Currie Paradise uses only those chemical which are
recommended and dopes not harm the ultimate consumer. For instance, at the time of testing the
product, if it causes any allergy then immediately measure are taken to eliminate the risk of food
hazard.
Handling purchased items: Company must maintain good supplier management
relationship to get the quality raw material as it is only used to prepare the final good (Grover,
Chopra and Mosher, 2016). Further, respected company can inspected the raw material to ensure
that desirable output is produced by company. It includes the certificate of analysis which is
given to the raw material before production process begins. Therefore, it gives the green signal to
company in order to run their business process smoothly.
Cleaning: Working in clean surrounding promotes the company to run all its operations
with hygiene. Herein Safwan's Currie Paradise ensure that their functioning area always remain

neat and clean even they ensure that they working department washes all the food item before
using them and cover their hair. This decreases the chances of multiplication of bacteria that can
affect the health of consumer.
Pest control: It is the essential activity which is adopted by selected company. It simply
refer to the management or regulation opted by company to control the entrance of pest within
the working area. This helps the company to keep the control on the existence or multiplication
of bacteria. Such outsourced item maintains the quality of product by preventing it to get
contaminated. Thus, training is provided to apply the chemical significantly otherwise it can
adversely affect the health of human being.
Personal hygiene: Company cannot take all the precaution by their own so it is
necessary for each and every individual to maintain the hygiene at their level like washing hand
before cooking or doing the preparation of Chicken Balti. There should be proper changing
room, clean canteen facility, the hands as well as hair of staff must be covered with gloves. The
nails of employee must be properly trimmed and habits such as smoking or drinking must not be
allowed in working area of organisation.
Furthermore, selected company must draw up proper policies and guidelines related to
personal hygiene as the better precautions they take the better they will serve to customer. Thus,
it is more effective way of doing the work that helps to decrease the chance of any food hazard
such as biological hazard.
Personnel training: Training helps to groom the personality of an individual by
enhancing the existing knowledge as well as skill of an individual. Additionally, the member of
selected company must have the knowledge about the company, the hygiene level of member
and about how they have to perform the activities significantly. In context to Safwan's Currie
Paradise company must train their existing as well as new staff on the continuous basis and
monitor their activities effectively as well as effectively. Moreover, the employee must be
familiar with the hygiene factors and what circumstances can take place if not maintained
properly. Further, employee should have the knowledge about HACCP principles and
requirement of critical control points that prevails in the job.
Traceability and recall: The food items which are unsafe for the customer must be
removed from the shelves of retailer so that it does not hamper the health of customer. These
procedures plays vital role at the time of loss of control. Thus, respective company have to

maintain the proper documentation and make sure they do not supply any contaminated food
item that can affect the health of consumer. Thus, respected company prevent the distribution
those food item which are hazardous and can cause crises for the existence of company.
HACCP plan development for Safwan's Currie Paradise
HACCP team formulation: Hazard analysis and critical control points refers to the
systematic or preventive approach in order to safe food from the chemical, biological in the
process of production that can be the reason of finished goods to be unsafe and it also designs the
such measures to minimize these risk factor to a safe level effectively. This system can be used
in the all stages of food chain from the production of food and the process of preparation of
products which includes in different aspects such as distribution, packaging and so on. That’s
why all US. Require food and drug administration in order to keep food safe and fresh in an
appropriate manner. These processes can be implemented by the 4-6 members within the
organization in the form of team or a group (Halim Lim and et.al., 2017). Along with this these
members also have good knowledge about food safety and also received effective training
programme regarding HACCP methods or techniques. There are several kinds of members like
engineering, supplier of quality assurance who all are responsible to understand the method of
hazards. Apart from this there are also other members in this company who take care of the food
which are given below:
 Operation manager- These are essential part of Safwan’s Currie Paradise because they are
the only one who always keeps records of everyday production activities and
manufacturing procedures as well.
 Managing director- They are responsible to evaluate of HACCP plan in order to define
the quality assurance, food manufacturing as well as sales in an effective manner.
 Transport manager- In this manager has to lead and manage all processes of
transportation of raw materials and distribution of the food from an organization (Horgan
and et.al., 2016).
Therefore these managers play a vital role in Safwan’s Currie Paradise in order to safe
company’s food in an effective manner. They are also responsible to analyze the biological,
chemical and physical hazards in order to manage the suppliers operation effectively (Heeps,
2016).

The Term Of Reference: It refers to the purpose and structure of a project, meetings,
negotiation or same collection of the people who have always agreed to work together in order to
accomplish the desired goals in an appropriate manner (Liu and et.al., 2016). On the other side
the term of reference shows how objects in question will develop as well as verified. In reference
to the Safwan’s Currie Paradise they need to focus on the scope in regards with hazard analysis.
For this HACCP team members conduct the different ways of study about individual hazard
categories. By this company’s workers can easily learn the criteria of manufacturing process of
product in an easiest way (Memon and et.al., 2018). This is very important element so that
according to this company can increase their sales as they used lot of food safety panels to their
customers effectively. In regards with the product of Chicken Balti so this organization start their
food process from raw material to the finished food and delivered their food by HACCP plan in
order to give better and fresh quality products to its consumers in an effective manner.
Description of product and its purpose: According to Mortimore and Wallace (2015),
every available data which describes the product along with its specification it is important for
managers to form the product description (Mitreva and et.al., 2016). The findings will be
intended and documented use can be identified in order to confirm the knowledge of HACCP
team for its products and process. Safwan’s Currie Paradise had to form its product description
along with the purpose of various products which are produced in the factory premises in order
to conduct hazard analysis. Description of product which is produced by the company should
include the elements which can influence multiplication of safety and pathogens which includes
pH and acidity; preservatives; ingredients and different water activity. Description which is used
in packaging methods, handling techniques, labelling, storage facilities, shelf life and multiple
technologies which are applied during the process of production must include evaluated safety of
its products offered. It must define its target group of consumers availing its products must
include malnourished, elderly and infants of its various product range to detect hazards food in
advance (Meyer and Reniers, 2016).
Product description and intended use of Chicken Balti
1. Product name: Chicken Balti

2. Target customers: Chicken Balti is appropriate for different people of different age
groups along with people which are of high-risk which include pregnant women, children
and old age.
3. Ingredients: Lime juice, Plain Yogurt,Root Ginger, Garlic, Ground Coriander, Ground
Cumin, Paprika, Salt, Chicken Breasts, Garam Masala, Double Cream, Black
Pepper,Unsalted Butter, it also includes the ingredients of basic sauce (vegetable oil,
onion, garlic, root ginger, green chillies, turmeric powder, ground cumin, ground
coriander and tomatoes).
4. Advice on storage, preparation and handling: In order to store it’s the most
recommended temperature is below 5 degree Celsius. The instructions for cooking which
is given to the customers are suggested to cook from frozen. The method of heating
which is recommended includes (Modarres, 2016):
Microwave: Make small holes in the lid of the film and the sleeve are to be discarded. Heat
recommended is to be full power on which is for 5 minutes in 700 W and it should be in 900 W
for 4 minutes and microwaves should be applied (Mikulsen and Diduck, 2016). After providing

it a gentle shake, the product should be heated in 700 W for another 5 minutes in microwave and
in 900W for 4 minutes using its full power. The pack is needed to be kept in microwave for
another 1 minute in both type of microwave oven.
Communication strategy to enhance food safety
Preheat heat the conventional oven at temperature of 200 C/Gas mark 6. After that discard
sleeve and start making holes on the lid of film as well as then place pack on baking tray on the
mid of preheated oven for the duration of 30 to 40 minutes (Moumen and El Aoufir, 2017). After
that, it is prepare now it’s time and have to discard the film lid and then serve it.
5. Shelf life: 5 days
6. Packaging: CPET trays which are utilise for packing as well as it should be heat sealed.
7. Essential procedure: Mix all the ingredients in bowl, Cool in refrigerator for 12 hours, grill
chicken I oven for 4 minutes, cook in the oven, decanting it in trays as well racks, cool chicken
by using blast chiller, pack it and then freezing.
8. Key Risk: There are some biological hazards related to it for instance, spore germinations as
well as growth within ageing stage or micro organisms (Salmonella spp, Staphylococcuus
aureus, clostridium perfingens and Escherichia coli) in raw material. In addition to this, there is
chances of physical risk also like several contaminants such as metals from equipments as well
as contaminants by raw material should be considered (Nakandala, Samaranayake and
Ramanathan, 2017). Apart from this, there is chemical related risk also such as sometimes
cleansing liquid or other material remain on cooking equipment give negative impact on food
products. Moreover, allergens such as dairy products named as butter and yogurt have to be
considering as chemical risk.
9. Important Control measures: there are several measures which have to be control such as
suppliers and certification of outsource material, anticipation of cross contamination, temperature

control, allergen manage programme, labelling of food products with detail information as well
as metal detection system.
Construction and validation of process flow diagram – It is an important step which
assist in risk analysis because in this procedure there is flow diagram. As well description related
to full process which is provided in proper manner by classifying procedure within several steps.
Although, there are two key approaches utilise for explaining the process flow diagrams by
drawing in single diagram which involve entire procedure as well as through utilising modular
method in which sequence of small flow charts are drawn. Although, all technical information
have to be involved within the procedure of flow diagram of safwan’s Currie Paradise company
for assisting the HACCP group. So that it become easy to understand several steps starting from
receiving of raw material up to its finish goods and distribution as has been analysed within the
scope (Rebelo, Santos and Mendes, 2016). Respective organisation should have to frame an
elaborated procedure of flow diagram by using modular approach which aids in risk
identification. But there is requirement of some information or knowledge such as :-
 Description related to the ingredients and packaging of food.
 Proper explanation of process activities
 Storage facilities
 Monitoring of temperate related to food cooking and their packaging
 Explanation in relation of rework process
 Characteristics of equipment as well as design

It is important to check accuracy of process flow diagram which can be possible by
assessing, analysing as well as comparing process through several steps within the diagram.
Justification process will assist in detecting steps which are neglected as well as help in
preventing from any type of development risk. This process has to be conducted in various shifts
because several operatives may follow different practices.
Application of HACCP principles – There are several principles of HACCP
explanation of these are as follows :-
1. Conducting a hazards analysis – HACCP team of Safwan’ss Currie paradise have to inspect
raw material and stage procedure flow diagram in appropriate manner for reducing chances of
risk (Rein, 2016). Potential risk have to be addressed for finding out its necessities for keeping
food safety as well as suitable measures which are required to be apply to get secure from risk
related to food safety. There are mainly three type of risk such a physical, biological as well as
chemical which have to be consider ensuring food related safety (Tan, Ali and Ismail, 2017). In
respective organisation it has been identified in advance that there are some issues which result
in biological risk. Because organisation have inadequate stock rotation, inappropriate heating as
well as cooking procedure. Because improper heating give negative result as well as growth of
gram negative and positive bacteria which include Escherichia coli STEC, Vibrio
Parahaemolyticus, staphylococcus aureus, clostridium perfingens, bacillus cerecus, clostridium
botulinum and several others. Food such as chicken balti have risk related to food safety so it
require proper heating, cooling as well as proper method prepared or partially cooked food.
Along with this, chemical mobination may occur within the satge of supply chain involving
storage, production and distribution (Wang,Wu and Huang, 2017). Effect of chemical
contamination may be for short time period as well as long lasting on customers. As dairy related

product may result in allergic relation mainly for sensitive human beings. So there is requirement
of proper labelling on goods like butter, chicken, yogurt and so on. Apart from this, there are
some physical risk also foreign substances may get within the food related supply chin at any
stage. There is chances of physical injury when glass, metal, bones or all these type of things get
entered in food packaging’s.
Thus, in the case of chicken balti there is requirement of proper control over temperature
because it may result in multiplication of organisms within chicken (Wang and Yue, 2017). So it
is important to have proper control over temperature and maintain hygiene related to defrosting
area which helps in preventing food safety hazards.
2. Determine critical control points (CCP) – HACCP team of same company have to
determine CCPs which is based on flow diagram. It is important step which analyse control
measures for managing food safety hazards (Xiong, Liu and Zheng, 2017). There are several
numbers CCPs which are established for food safety as well as there are less number of risk
related to development of safety hazards. Although, CCP decision making tree is essential as
well as effectual tool which assist HACCP team to take decision related to critical control point
which are needed for managing potential risk of food safety hazards. Related to chicken balti
there is need eliminating several food haxards such as blast cooling for preveting multiplication
of vegetative spores as well as metal reducing tool for analysing metal contaminants within
eatable products.
3. Determine critical limits – this will assist company in analysing the margins of safe food
as well as risky food. pH, time, water activity as well as salt concentration are the most important
critical limits which can be easily measured or recorded.

4. Construct a checking system for CCPs – Within the production procedure of Chicken balti
metal detection tool will utilise as CCP as well as control by identifying the working condition
respective tool. By analysing temperature records temperature CCPs will be examined. Along
with this, it is necessary to appoint such staff member who have proper knowledge related to the
process as well as HACCP system.
5. Establish a corrective action plan for each CCP – It is responsibility of team member to
identify accurate action plan for resolving the condition of critical limits which are beyond
borderline. This action will assist Safwan’s Currie Paradise in gining instant control on the food
related hazards as well as also help in preventing future related similar issue within present
scenario. It is necessary to have correct records related to the actions as well as reason behind
selecting these for resolving issues. Apart from this, there is requirement of documenting all the
process which is using for preventing food related hazards. This documentation has to involve
detail or each and every information of staff member who s responsible for entire process or duty
is assigned to him/her. This help when in future any mistake happen in term of the process
applied because it is responsibility of individual to make sre that it will not impact in negative
manner.
6. Verification – It is necessary for Safwan Currie paradise to make sure that their HACCP
plan is effective for their utilisation. There are some step which involved within the process of
verifying HACCP plan. When team members completed their study realted to specific topic it is
necessary to verify each and every component of plan and make sure that it will effectively
control food related hazards. Respective team have to verify that procedure have to be completed
within given parameters by utilising several records. Alog with this, it is necessary to conduct
regular auditing activity ecause it will make sure that working is going in effective manner or

not. If their will be requirement of any modification the also it can be implemented in effective
manner without and hazard or risk to entire process (Zhu, von Zedtwitz, Assimakopoulos and
Fernandes, 2016). Apart from this, technology is increasing day by day as by using these team
members can maintain electronic records and it help in frequent review of data or information in
easy manner.
7. Appropriate documentation and recording – There is requirement of Adequate
documentation within HACCP system because it will provide support to diligence as well as
litigation process. There is requirement for company to maintain several records such as HACCP
plan, product description, risk analysis, process flow chart and so on. So that it will provide that
CCPs have appropriate control in maintaining by the facility.
Implementation – For gaining real advantages of HACCP plan, it is required to be
implementing in proper manner. There are various steps for accomplishing the HACCP
implementation in better manner. These are mention below :-
 Analyse implementation approach by doing all things together or through utilising
approach named as stepwise.
 Construction activity list and timetable
 Training as well as awareness program have to be organise related to the CCp
monitoring for staff members.
 Set up monitoring methodology
 Finishing up one time activity or action related to specific task
 Now its time to check that monitoring system had work well or not

 Making sure that implementation procedure is accomplished
 In the end, audit will be conducted with the motive of verifying implementation.
HACCP system maintenance – Safwan’s Currie paradise have to maintain their HACCP
system up to date by using frequent reviews as well as updating for making sure food safety and
making it effectual. In case some new things are introduced such as product, equipment,
methods, raw material and so on then there is requirement of implementing few modifications.
These all activities involve hazards analysis, HACCP plan updating as well as auditing should be
supported through staff training.
Use of communication strategies to improve food safety - Communication is important in
organisation for sharing information as well as managing daily basis activity. It is important to
have communication within risk managers, risk evaluators, scientists as well as customers for
handling major challenges related to food safety management. Along with this, communication is
the tool which enhances the efficiency of HACCP. In addition to this, proper recording as well as
reporting help in reducing chances of misunderstandings within the staff members working in
industry. Appropriate strategy utilise within organisation result in positive outcomes such as
reducing the level of risks and assist in developing positive impact on the behaviour of
stakeholders. Moreover, Interaction within the staff members of food regulatory management
help in improving as well as gradually enhancing the mitigation system and enhances the
anticipatory method related to food safety.

CONCLUSION
From the above discussion it has been concluded that, Safwan’s Currie Paradise can
reduce potential risk related to the food safety as well as can gain control over present problem
by doing careful development, implementation as well as maintenance of HACCP system. Apart
from this, recommendations on the basis of determined hazards have been discussed in the above
mention report.

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APPENDIX
Appendix 1
Process Flow Diagram of Butter Chicken based on modular approach Figure 1

Figure 2 Receipt of goods (Module 1)

Figure 3 Storage of materials (Module 2)
Figure 4 Ingredient preparation processes (module 3)
Figure 5 Packaging and unwrapping (module 4)

Figure 6 – Cooking and cooling (Module 5)
Figure 7 secondary and tertiary packaging (module 6)

Figure 8 End- product storage and dispatch (Module 7)
Appendix 2 Critical Control Point Decision Tree example (US Food and Drug
Administration, 2014)

APPENDICES 3
Table 1. Safwan’s Currie Paradise - Food Hazard Analysis and Identification of CCP in Various
Steps of the Processes
No Process
Step
Hazards &
possible
reason for
hazards
Control
measures
Significan
t hazard
Decision
tree
CCP
Q1 Q2 Q3
Module 1
Receiving
Goods
1A Deliver
y of
goods
Internal
damage
due to
transpor
t
Asking
to the
transpor
t
busines
s
organis
ation to
not to
hurry
while
supplyi
ng
product
s.
No No
1B Checkin
g goods
Wrong
material
s or the
products
with
expiry
date.
Detaile
d
descript
ion of
every
single
process
regardi
ng
product
s.
No No
1C Shifting
of raw
material
s
Pathoge
ns
process
is going
to be
applied
Transfe
ring
goods
from
one
place to
No No

in order
to
reduce
all the
risks
another.
1D Transfer
of
packagi
ng
material
s to
storage
No
issues
found
No No
Module 2
Storage
of
Materials
2A1 Receivi
ng
ingredie
nts
No
issues
found
No No
2B1 Receivi
ng
packagi
ng
No
issues
found
No No
2A2 Shifting
of fresh
meat
and
curry
No
issues
found
No No
2A3 Transfer
to
storage
spaces
in
chiller
No
issues
found
No No
2A4 Transfer
to
storage
spaces
of
ambient
conditio
n
No
issues
found
No No
2A5 Store
below -
18°C
No
issues
found
No No

2A6 Storage
of 0-
5°C
No
issues
found
No No
2A7 Storage
of
ambient
conditio
ns
No
issues
found
No No
2B2 Transfer
to
storage
spaces
of
packagi
ng
No
issues
found
No No
2B3 Storage
of
ambient
conditio
ns
No
issues
found
No No
Module 3
Activities
of
preparati
on
3A Moving
curry from
one place
to another
No issues
found
3B Bags
regardin
g
packagi
ng
No
issues
found
3C Open
and
move
dry
ingredie
nts to
producti
on
storages
Coverin
g with
high
technolo
gy
packagi
ng
techniqu
es.
Going
through
every
single
process
in order
to
reduce
wastage
s
3D Defrosti
ng
1. U
n
5.
Def
Yes Yes No

h
y
g
i
e
n
i
c
b
l
e
n
d
t
h
a
t
m
a
y
l
e
a
d
t
o
f
a
c
e
a
r
a
n
g
e
o
f
i
s
s
u
e
s
r
e
g
a
r
d
i
6.
Foll
Yes Yes
No

n
g
s
t
o
m
a
c
h
3E Clean
vegetabl
es
Potentia
l for
contami
nation
with
chemica
l
material
s
Prevent
ion
through
using
combin
ed tools
related
to food
ingridie
nts.
No No
3F Measur
e
adequat
e
quantiti
es for
the
product
No
issues
found
None None
3G Move
covered
currie to
chiller
(<5°C)
No
issues
found
None None
3H Prepare
non dry
ingredie
nts
based
on
recipe
No
hazards
detected
None None
3I Shift
currie
from
chiller
Reactio
ns
because
of
bacteria
Use of
books
which
are
given.
None None
Module 4
Packaging and
unwrapping

4A Move
food
touchin
g
packagi
ng to
producti
on
zones
No
issues
found
None None
4B Moving
of both
seconda
ry and
teritary
packagi
ng
No
issues
found
None None
4C Moving
the
material
or
ingridie
nts to
hatch
No
issues
found
None None
4D Unwrap
ping the
third
packagi
ng
No
issues
found
None None
4E Keep
food
touchin
g
packagi
ng in
producti
on
zones
No
issues
found
None None
4F Fill
seconda
ry and
tertiary
packagi
ng in to
packing
machine
No
issues
found
None None
4G Unwrap No None None

ping of
raw
material
based
food
issues
found
4H Proper
packagi
ng
No
issues
found
None None
Module 5
Cooking
and
Cooling
Module
5
Cookin
g and
Cooling
5A
Ingredie
nts
should
be
mixed
and
marinati
ng.
No risk
has been
identifie
d.
No No
5B Shifting
marinat
ed
chicken
to the
refriger
ator for
the
period
of 12
hours.
Pathoge
nic
organis
m must
be grow
in case
there is
an
adequat
e control
over
temperat
ure and
time.
Monitor
/ control
the
tempera
ture in
the
refriger
ator and
control
time
duration
of
marinat
ed
chicken
kept in
the
No No

fridge.
5C Bring
out the
chicken
from
the
refriger
ator for
4
minutes
for the
purpose
of grill.
No risk
has been
identifie
d.
No No
5D Cookin
g
Micrbial
growth
in case
if there
is
impriop
er heat
is
attained
by the
food.
Ensure
whether
chicken
is
properly
cooked
in the
oven
(200°C
for 12
minutes
)
Yes Yes Yes Yes
5E Filling
hot
food
into
CPET
trays
Potentia
l for
spores
to get
germina
te and
multipli
cation of
pathoge
ns
There is
complet
ion of
process.
No No
5F Cover
with
film lid
Cover
with
film lid
No Risk
has been
identifie
d
No No
5G Blast
cooling
Potentia
l for
spores
to get
germina
Speed
up the
cooling
process
attain
No Yes Yes Yes

te and
multipli
cation of
pathoge
ns
tempera
ture
below
10°C
within
90
minutes
Module
6
second
ary and
tertiary
packagi
ng and
labellin
g
6A Metal
detectio
n
Potentia
l for
physical
contami
nation
with
metals
from
raw
material
s or
from
any
other
process
steps
Screeni
ng of
food
product
s using
a good
working
metal
detector
Yes Yes Yes Yes
6B Date
tagging
Incorrec
t tagging
of date
can
cause
inaccura
te shelf
life
identific
ation.
Causes
multipli
cation of
pathoge
Follow
written
guidelin
es on
labellin
g
mention
ed in
the
prerequi
site
program
me
No No

ns
6C Packing
outer
cover
No Risk
has been
identifie
d
No No
6D Labellin
g
No Risk
has been
identifie
d
No No
6E Palletis
ation
No Risk
has been
identifie
d
No No
6F Move
pallets
to cold
storage
No Risk
has been
identifie
d
No No
Module
7 End
produc
t
storage
and
dispatc
h
7A Move
pallets
to
storage
areas
Shift
pallets
to cold
storage.
No Risk
has been
identifie
d
No No
7B Store at
0-5°C
for
max. 2
days
No Risk
has been
identifie
d
No No
7C Refriger
ating
the
items.
No Risk
has been
identifie
d
No No
7D Deliver
to
No Risk
has been
No No

consum
ers
between
0 and
5°C.
identifie
d