Food Safety Engineering and Management Report: Case Study

This report provides a comprehensive analysis of food safety engineering and management, focusing on a case study of Safwan's Currie Paradise. It begins with an introduction to food safety, defining hazards and their impact. The report then analyzes the case, identifying specific food safety hazards, including physical, chemical, and biological contamination, and the problems faced by Safwan's Currie Paradise, such as inadequate cooking and storage practices. The core of the report outlines prerequisite programs and the development of a HACCP (Hazard Analysis and Critical Control Point) plan to mitigate risks. It details the importance of building structure, waste management, utilities, and contamination prevention. Finally, the report explores communication strategies to enhance food safety, emphasizing the need for clear protocols and employee training. The report concludes by summarizing the key findings and recommendations for improving food safety practices within the business.

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