Supervise and Maintain a Food Safety Plan

Added on - 18 Dec 2019

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Supervise and Maintaina Food Safety Plan
Table of ContentsINTRODUCTION......................................................................................................................31..................................................................................................................................................32..................................................................................................................................................43..................................................................................................................................................54..................................................................................................................................................55..................................................................................................................................................66..................................................................................................................................................67..................................................................................................................................................78..................................................................................................................................................89..................................................................................................................................................810................................................................................................................................................911................................................................................................................................................912................................................................................................................................................913................................................................................................................................................914..............................................................................................................................................1015..............................................................................................................................................1016..............................................................................................................................................1017..............................................................................................................................................11CONCLUSION.......................................................................................................................12REFERENCES.........................................................................................................................13
INTRODUCTIONHACCP (Hazard Analysis and Critical Control point) is described as the food safetyprogramme and it focus to prevent the hazards which can cause the food-borne illnesses.HACCP has given the numerous benefits in past such as it reduces the barrier to internationaltrade, it help the food companies to compete more effectively in the market (Tousignant andet. al., 2012). For the successful implementation of HACCP, food companies should becommitted towards the concept of HACCP. The present report considered the documentationcontrol, audit has been described. The objectives of HACCP has also been explained.1InvestigationTechnical and Processknowledge required to solve theissueCorrective ActionA large number ofmeat patties are outof spec for beingoverweight and arebeing kicked off theconveyor as rejects.The staff have to maintain thestandards of making the meat andthere should be separate staffwho does have all knowledgethat when meat become spoil.New staff should be allocatedso that they can take of meatand supplier should be alsogood.An operator hasstopped the line asthey have noticedthat the used by dateis not legible.The operating can use thehandwriting to communicateanything and print so thatemployees can learn easily(Zhang, Bai and Wahl, 2012).Use of high technology printerswhich become understandablefor the staff
Several customersare ringing up thecustomer complaintline saying they havenoticed an strongacid taste in theproduct Hamburgersthey have consumed.High authority managementshould taste the food whenbecome ready and conduct a testthat which materials are using.Taking feedbacks fromcustomers time to time. Toimprove the quality of food.2TypeCauseMethod of controlPhysicalcontaminationNail polish,Broken glassIncluding chemicalswhich may createcancer (Food Safetyand the DifferentTypes of FoodContamination,2016).It contain toxicchemicals blood andcreate the infectionin body.Do not use on daily basisDo not handle the brokenglass with bare hands.MicrobiologicalcontaminationBacteriaFood poisoningDon't eat food which are
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