HACCP analysis

A food safety plan for the meat patty/cream scenario (study guide has examples) Contributing Value: 40% You have been requested by a small to medium sized food business to develop a pilot Food Safety Plan/Food control plan for them. The manager is keen to explore the use of food safety plans/food control plans. a) Food Product Working individually, you must consider important aspects relating to Good Manufacturing Practice (GMP) or Prerequisite Programs (PRP), sometimes called Good Operating Practice (GOP). Then complete a HACCP assessment on the product and its manufacturing process. 1) For the Food Business chosen write at least One(1) Prerequisite programmes for the food business from some the following typical: Prerequisite programs a) Inward goods b) Cleaning c) Pest Control d) Product recall e) Staff Training f) Entry of people/visitors g) Temperature monitoring h) Microbiological testing (include what tests need to be performed on the product you have chosen). 14 –Other aspects are outlined in (valid as of January 2016) http://www.foodsafety.govt.nz/industry/general/gop/documents.htm http://www.foodsafety.govt.nz/industry/general/fsp/develop.htm http://foodsafety.govt.nz/elibrary/industry/standardisation-ofhaccp.pdf http://foodsafety.govt.nz/elibrary/industry/Applying_Haccp_ClipExplains_Been.htm 2)
Working individually, you need to conduct a HACCP assessment on the product and its manufacturing process. Required outputs (i.e. what needs to be included in your assignment report) a) An introduction including the scope of your assignment b) A Product Description for the product and its intended use c) Hazard identification from inputs (i.e. chemical, physical & microbial hazards d) Process Flow diagram e) Hazard analysis including Process steps, Hazards identified at each stage and any Critical control points identified. Include how the hazards are monitored and corrective action and verification procedures 3) Finally, Consider how the product would need to stored and what shelflife would you expect at 18°C and 4°c storage and why?
Administration Guide | 15 Assignment marking schedule Marks will be based on the following 1) Prerequisite Programmes (20 marks) 2) HACCP plan (60 marks) – Product, process – description & intended use. – Hazard identification from inputs (i.e. chemical, physical & microbial hazards – Identification of Control Points & Critical Control Points – Monitoring – Corrective actions – Verification 3) Estimated product storage and shelf life (10 marks) – I want you to estimate what you believe would be the expected shelf-life of this product, stored at 18 °C and 4°C 4) Presentation & Structure (10 marks) – Presentation – Layout – Clarity – Due date – Detail – Accuracy – References/bibliography – Use of Diagrams – Supplementary material. 16 SCENARIO A manufacturer of “small goods” has started manufacture of a “Very Theoretical” chilled (4°C), “cooked” meat-patty, with fresh cream on top and a piece of dried apricot on top of the cream (see Fig 1 below). The manufacturers are necessarily concerned and have asked you as an expert in Food Safety to investigate their process with and complete a HACCP analysis for the cooked” meat-patty, with fresh cream on top and a piece of dried apricot on top of the cream. The following information will assist you in your HACCP design. Figure 1: Picture of “cooked” meat-patty, with fresh cream on top and a piece of dried apricot on top of the cream and packaging for the item. The ingredients for the manufacture of the meat-patties are: 1. Raw Mince, received frozen and thawed in the chiller before use. 2. Vegetable oil, provided in plastic containers stored at room temperature until required for use. 3. Bread crumbs, onions, Ground black pepper, salt and eggs – provided by local markets and stored in the chiller until required. 4. Water – potable quality Administration Guide | 17 The ingredients for the manufacture of whipped fresh cream are: 1. Fresh pasteurised cream 2. Icing sugar The process for meat-patties consists of: 1. Receiving and storing the raw materials 2. Thawing (in chiller) 3. Combining all the ingredients, mixing 4. Forming in 2cm thick and 8 cm diameter patties 5. Cooking the meat-patties (> 75°C 30 sec) 6. Cooling to 4°C The process for fresh cream consists of: 1. Receiving and storing the raw materials 2. Mixing and fresh cream and icing sugar 3. Whipping cream and icing sugar Final process involves 1. Placing 10 grams of Whipped cream on chilled (4°C) meat patty, with a 1 cm3 piece of Sulphur dioxide treated dried apricot on top of the cream. 2. Packing in small box and then Labelled. 3. Chilling (4°C) for storing and delivery. Note 2 – Marks will be taken off if too many CCP’s (critical control points) are used. Too many CCP’s only diminishes their value in industry.

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