Food Safety Plan: Supervising and Maintaining a Comprehensive Report

This report focuses on supervising and maintaining a food safety plan, with an emphasis on the HACCP (Hazard Analysis and Critical Control Point) system to prevent foodborne illnesses. The report covers various aspects, including documentation control, audit procedures, and the objectives of HACCP. It addresses contamination issues, corrective actions, and the importance of staff training and awareness. The report also examines different types of food contamination (physical, microbiological, and chemical), and discusses methods to mitigate risks. It highlights the importance of traceability, recall procedures, and standard operating procedures (SOPs). Additionally, the report outlines the significance of communication, training programs, and employee practices in ensuring food safety, including pest control, waste management, and facility design. The report concludes with a discussion on how to improve food safety practices and the role of the organization in providing healthy and safe food to consumers.

Supervise and Maintain
a Food Safety Plan

Table of Contents
INTRODUCTION......................................................................................................................3
1..................................................................................................................................................3
2..................................................................................................................................................4
3..................................................................................................................................................5
4..................................................................................................................................................5
5..................................................................................................................................................6
6..................................................................................................................................................6
7..................................................................................................................................................7
8..................................................................................................................................................8
9..................................................................................................................................................8
10................................................................................................................................................9
11................................................................................................................................................9
12................................................................................................................................................9
13................................................................................................................................................9
14..............................................................................................................................................10
15..............................................................................................................................................10
16..............................................................................................................................................10
17..............................................................................................................................................11
CONCLUSION .......................................................................................................................12
REFERENCES.........................................................................................................................13

INTRODUCTION
HACCP (Hazard Analysis and Critical Control point) is described as the food safety
programme 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 international
trade, it help the food companies to compete more effectively in the market (Tousignant and
et. al., 2012). For the successful implementation of HACCP, food companies should be
committed towards the concept of HACCP. The present report considered the documentation
control, audit has been described. The objectives of HACCP has also been explained.
1
Investigation Technical and Process
knowledge required to solve the
issue
Corrective Action
A large number of
meat patties are out
of spec for being
overweight and are
being kicked off the
conveyor as rejects.
The staff have to maintain the
standards of making the meat and
there should be separate staff
who does have all knowledge
that when meat become spoil.
New staff should be allocated
so that they can take of meat
and supplier should be also
good.
An operator has
stopped the line as
they have noticed
that the used by date
is not legible.
The operating can use the
handwriting to communicate
anything and print so that
employees can learn easily
(Zhang, Bai and Wahl, 2012).
Use of high technology
printers which become
understandable for the staff

Several customers
are ringing up the
customer complaint
line saying they have
noticed an strong
acid taste in the
product Hamburgers
they have consumed.
High authority management
should taste the food when
become ready and conduct a test
that which materials are using.
Taking feedbacks from
customers time to time. To
improve the quality of food.
2
Type Cause Method of control
Physical
contamination
Nail polish,
Broken glass
Including chemicals
which may create
cancer (Food Safety
and the Different
Types of Food
Contamination,
2016).
It contain toxic
chemicals blood and
create the infection
Do not use on daily basis
Do not handle the broken
glass with bare hands.

in body.
Microbiological
contamination
Bacteria
Virus
Food poisoning
Serious infection
and people can die
also.
Don't eat food which are
made one day before.
Install quality antivirus,
use a hardware which is
based on firewall
Chemical
contamination
Kitchen cleaning
agent
Food containers
made from non-safe
plastic
People
Health
Store the food where it
contains the neat and
clean space.
Store food in containers
which are designed for
the safety of reuse
(HACCP Principles &
Application Guidelines,
2014).
3
My current skills will work in following ways which have proper and technical
knowledge in food safety. To avoid the product contamination at all the stages of processing
of food. To follow the organisation procedure which are made for the food safety and does
not cause any allergic reactions to people (Ponce, Quebbemann and Patterson, 2013). In food
safety practices follow the proper procedure which are dealing with the product
contamination.
4
The following actions I will take to improve my practices at work place. The
environment should be clean where the food items are stored. At the work place keep the

food products separately form ingredients so that it can provide the healthy food and safety
food to people. My first duty is to clean the work place so that people will enjoy the party. I
will communicate with top authority people if I am not satisfying with the work or nobody is
listing to me at workplace (Randhawa, Singh and Grover, 2011).
5
There are many methods which affect the food safety hazards and can increase their
level of risk in global.
New equipments – When the food business operator purchase the new equipments
then they should know about that how much it can increase the level of risk and how much it
affect the food safety hazards.
Changing in processing methods – If a company changes their process of food making
then they should be aware about how much wastage will their which also affects the health of
people.
Adopting new technologies and techniques – While new technologies and techniques
it can increase the level of risk in food safety system.
Using new materials – Using of new materials while preparing the food it is
increasing the health problems of people (Rejeski and et. al., 2011).
Using of new places which are situated in cities – This may cause the level of risk in
food safety and problems to people who are leaving in cities.
6
For the food industry it is very important to provide the healthy food to people to put
their health strong. The objective of HACCP is as follows which is based on food safety
system.
 To provide training programme to new and existing employees which required the
good hygienic practice in food safety.
 To provide the general knowledge to every staff about the HACCP and their relations
with the food safety system.
 Considered the tools which are available for the food business operators of the
principles of HACCP.
 To provide the hygienic and healthy food to people which contain low alcohol.

 To implement the food safety management system on the food companies which are
associated with the HACCP (Mudey and et. al., 2010).
7
The following are the steps which involve in the development of HACCP plan.
 Assemble the HACCP team – The team consisting of those individuals who are
having the specific knowledge about the appropriate products and process.
 Describe the food and its distribution – It considered the normal description of food
which includes ingredients and processing method of food.
 Describe the intended use and consumers of the food – The consumers may be from
general public or may be belongs from the particular segment and it should describe
the use of food which are expected by the normal people.
 Develop a flow diagram which describe the process – The purpose of develop the
flow diagram is to provide a clear and simple steps which are involve in the process of
HACCP plan (Tousignant and et. al., 2012).
 Verify the flow diagram – The team should review on the operation which verify the
completeness and accuracy of flow diagram.

(Preliminary Task, 2014)
8
The purpose of reviewing HACCP plan is the food organisation can provide the
healthy foods to people. The recommendations are given on the bacterial growth which has
been monitor by the temperature probe and corrective actions can be taken when it is
required. The person can review on the biological contamination which includes the meat.
The people will aware about the non-food grate materials which cause the cancer or which
cause the serious health issue to the public.
9
Recall procedure is an alternative method which removes or correct the market
consumer products of their labelling, promotional literature that violates the laws which are
administrated by Food and Drug Administration (Mudey and et. al., 2010). The following
steps are include are as below.
First recall step is planning, to ensure the product recall it is an effective process to
execute the plan properly.
Illustration 1: Preliminary task in the development of
HACCP plan

Secondly, how the company will cooperate to conduct the voluntary recall and how it
will be benefited to produce the more healthy products.
Lastly, Corrective action plan, it includes the remedial actions which are taken by the
firm.
10
Traceability continuous method it is the quite effective method in which processing of
foods and raw-materials are fed into the different system of the supply lots of products. In
this raw material are are combined with the physico-chemical or with micro biological
process (E Chambers and et. al., 2011). In traceability concepts it consists the ability to find
out the each proportion of final or intermediate products which generates a lots of production
process while producing the new products.
11
Documentation control is required by every firm to generate the information. Control
is required to make sure that availability and suitability of the resource which also protected.
Document control is the core management standards of firm. There are some latest version
which can use by the firm storage and preservation, control of changes retention and
disposition and many more. These help the company to secure their document in proper way.
The firm can secure the information in computer also which can protect the firm information
form their competitors (Heinz, 2013).
12
The purpose of standard operating procedure is to provide the consistency and
predicability of products which ensures the quality of best outcomes. SOP is particularly
significant for the scientific and technical field. The main purpose of SOP is to provide the
instruction to person that how will they perform their task on a routine basis either in
organisation or in industry. As it a written procedure but its aim to provide the specification
solution to get the desired outcomes (Javanparast and et. al., 2011).
13
The following are the audit which verifies the HACCP plan at working place.

Desk audit – This audit is based on system documentation which are related with food
safety plans, standard operation procedure and many more. This audit is usually conducted
for the establishment of the external auditor.
Full audit – This audit is generally used in all the sites and location which assess the
appropriate standards of food safety plan (Jia and Jukes, 2013).
Unannounced audit – The organisation are conducting the audit with giving any prior
warning. This audit sometimes works as a internal audit.
14
The following are the different ways in which food safety required to proper
communicated to employees, customers or managers.
Facilities location and design – The food safety meets should be meet out with the
standards which avoid the risk of contamination. The managers will also take care to provide
the safety requirement to food.
Pest Control – It is the significant part in food safety. The manager have to conduct
the pest control for the safety of the food. They have to monitor the pest control which detect
the pest from entering in the food.
Waste management - The managers or employees have to provide the appropriate
containers for the wastage storage.
15
In training schedule programme it will include the that how the staff will focus on
customer that what kind of food they want (Jianu and Chiş, 2012). The education and training
programme will be given which are related with the food safety system. So that every staff
will aware about the HACCP. In order to achieve the goals of the firm, it is necessary to work
the employees in team member which will also give a quality of work. To build the morale
between the staff and to make the organisation proud that they are giving the better quality of
foods to customers.
16
Focus Area Policy / Procedure
Wearing appropriate It makes the good image of the firm that they are providing the

clothing and
footwear as required
by the task
food through wearing the glavous and does not contain any
unhygienic food (Liu, 2010).
Requirements of
moving between
different areas eg.
raw materials,
processing,
packaging, canteen.
The proper use of transportation should be there. Warehousing
facility should be provided which does not damage the food.
Focus Area Policy / Procedure
Cleaning and
sanitation of the
equipment and line.
(when, what, how)
When food is serve to customers is should be clean and use those
materials which does harm the person. Like kitchen cleaning
material can be used by the enterprises (Ko, 2013).
Reporting health
conditions and
illnesses
If any employee or staff is suffering form the health condition then
they do not work serve the food or prepare any food. They should
use glvous while preparing any food.
Receival of raw
materials.
Eg. Checks, Storage
Entry should be made properly that what and how much materials
are coming and using to provide a quality of food. The storage of
raw material should be also included in the entry of the firms.
17
The quality of burger is quite well because it contains a lots of oil and potatoes which
harm the health of people. The following are the some factors which determine the how much
it includes the chemicals. The mineral oil are used which cause the cancer. While frying the
potatoes it contains the so much oil which cause the pimples and they are not beneficial for
those person who are suffering from the oily problems (Medeiros and et. al., 2011). Food
health safety system provides the quality of food which does not contain any disease or
chemicals.

CONCLUSION
From the above report it can be concluded that HACCP has implement their food
safety plans to food companies to provide the hygienic food to people. For the organisation
the purpose of SPO is crucial which gives the benefits to get the best possible outcomes. The
different audit has been conducted for achieving the goals properly.

REFERENCES
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