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Food Safety Program Of Metropolitan Best Meat Manufacturer Limited

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Question:

Discuss about the Food Safety Program.
 
 

Answer:

Introduction

Metropolitan Best Meat Manufacturer Limited is a leading food manufacturing company in Australia. It has branches in Melbourne and Sydney. Since its establishment in 2003, the company has been committed to supplying quality meat and chicken products. The clients served by the company are individuals and corporate organizations. However, to satisfy the diverse needs of our clients, we have been having a good management team. Besides, the company has been putting up a lot of measures to produce safe food that cannot cause any hazard to the clients (Nummer, Gump, Wells, Zimmerman & Montalbano 2015). This is why the company has a comprehensive food safety plan for all the products.

HACCP-based Food Safety Plans

HACCP Team

The HACCP is responsible for the effective implementation of HACCP guidelines in the company. The HACCP team at the Metropolitan Best Meat Manufacturer is composed of the following personnel:

 

NAME

POSITION IN COMPANY

TEAM LEADER

Mary Alake

Operations Manager

TEAM MEMBER

Brian Fouler

Chief Chef

TEAM MEMBER

Mohammed Abdulla

Chef

TEAM MEMBER

George Pocola

Chef

Scope and Purpose

Metropolitan Best Meat Manufacturer is committed to be the best meat supplier in Australia. It has therefore developed a food safety plan to help in preventing the manufactured food products from causing health problems to the workers and consumers as well. The plan will help in dealing with disease-causing micro-organisms such as Salmonella and Campylobacter during the manufacturing, storage, packing, and usage (Pierson 2012).  

Product Description and Intended Use

Product Name

Sausage

Ingredients used/composition

Fresh

Form

Between 3°C and 6°C

Packaging

10 grams

Shelf Life

21 days

Storage and Transport

Pre-packed

Intended Use

Can be cooked or eaten when raw

Consumer

General consumption

Process Flow Chart

1. Purchasing

 


2. Unpacking and thawing

 


3. Trimming

 

4. Storage

 

5. Bowl chopping

 

6. Mixing and adding the Ingredients

 


7.  Filling

 

8. Detection

 

9. Fermentation

 

10.  Ripening

13. Packing, labeling, supply to the target customers


Hazard Analysis

CCP= Critical Control Point               SP= Support Program

PROCESS STEP

HAZARD

CONTROL MEASURE

Q1

Q2

Q3

Q4

Q5

CCP

Purchasing

Contamination of ingredients and food by pesticides and antibiotics during transportation (Nielsen 2014).

Inspection during reception

Y

 

 

 

 

CPP

Unpacking and Thawing

The microorganisms can grow in the meat if there are changes in temperature

Inspection of the food by the operator

Y

N

 

 

 

CPP

Trimming

Contamination by pathogens

Temperature regulation

 

Y

 

Y

 

SP

Storage

Contamination by pathogens

Regulation of temperatures

N

 

Y

 

 

SP

Bowl chopping

Metal contamination

Appropriate inspection

 

Y

 

 

 

CPP

Mixing and adding ingredients

Contamination by microorganisms

Inspection

Y

 

N

 

 

SP

Filling

Contamination by metal

Detection of metal in time

 

Y

 

Y

 

CPP

Fermentation

Prolonged fermentation can encourage growth of pathogens (Zwietering, Ross & Gorris 2014).

Regulation of the temperature

Y

Y

N

 

 

CPP

Packing, labeling, and supply to the target clients

Poor labeling of the food packages; contamination during transportation

Strict adherence of labeling regulations

 

Y

 

 

N

SP

 

 

References:

Nielsen, S. ed., 2014. Food analysis. Springer Science & Business Media: New York.

Nummer, B., Gump, D., Wells, S., Zimmerman, S. & Montalbano, A., 2015. Hazard Analysis and Critical Control Points (HACCP). In Regulatory Foundations for the Food Protection Professional. Springer: New York.

Pierson, M.D., 2012. HACCP: principles and applications. Springer Science & Business Media: New York.

Zwietering, M.H., Ross, T. & Gorris, L.G.M., 2014. Food safety assurance systems: Microbiological testing, sampling plans, and microbiological criteria. In Encyclopedia of Food Safety, Volume 4: Food Safety Management (pp. 244-253). Academic Press.

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