HACCP Plan For Cooked Rice

Draft a (Hazard Analysis Critical Control Point ) HACCP plan ("HACCP Principles & Application Guidelines", 1997; GmbH, 2016; "Safefood 360º Whitepaper Design of CCP Monitoring Programs", 2013; Anderson, 2016; nenalandim, 2011)

HACCP Plan

For the purpose a execution of a food processing, manufacturing and production process with safety and high quality standards as key requisites, the development of a Hazard Analysis Critical Control Point Plan (HACCP) is of utmost importance, as established by the U. S. Food and Drug Administration (FDA) and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). The food production principles of HACCP, incorporate the usage of extensive and systematic evaluation procedures, for the purpose of assessing the level of safety associated with a food item, throughout its processing steps from raw ingredient procurement to final retail distribution (Soman & Raman, 2016).

The following paragraphs of this report, aim to shed light on the HACCP plan required for the production of cooked rice, along with an extensive and elaborate discussion on the evaluation of hazards, the establishments of critical control points and limits, the associated documentation reports and the formulation of a decision tree.

For the production of boiled rice which is safe for consumption, one of the most preliminary yet essential step, is the development of the HACCP Plan which serves as a guideline outlining the steps involved in the food production process as well the key activities and responsibilities to be delegated to the members of the HACCP team concerned with the production of boiled or cooked rice. In accordance to the guidelines formulated by the Food and Drug Administration, the following flow chart outlines the key steps in the HACCP plan required for the production of rice (HACCP Principles & Application Guidelines, 1997)

One of the key primary steps required in the quality production of cooked rice is the formulation of a team responsible for salient conductance of the required processes. A multidisciplinary team will be appointed for the production of cooked rice, consisting of farmers or agriculturalists for raw rice growth, local retailers or distributors for raw material procurement, engineers to ensure optimum functioning of required equipment, microbiologists to evaluate microbial presence and a quality control and assurance team to evaluate the entire process and manage steps pertaining to record keeping and documentation (Petruzzelli et al., 2014).

The chosen food is rice or Oryza sativa, which is a common staple cereal product consumed widely all across the globe. The chosen food product is required as a raw ingredient for the preparation of recipes as well as a food item itself, in a community health center. The product, that is rice, will be distributed in cooked or boiled form, at temperatures ambient for consumption.

Verification of Cooked Rice Production Flow Diagram

The consumers of the food, that is boiled rice will include patients admitted in a community health center, comprising mainly of adults.

The development of the food product, that is boiled rice, will require the conductance of a number of steps such as purchasing of raw ingredients, delivery of raw ingredients to process site, storage of raw materials before processing, preparation of the rice before cooking that is washing, cooking or boiling of the rice, rinsing the cooked rice, cooling of the rice for further storage or use and lastly, storing the rice under refrigerated conditions  or serving it immediately under temperatures ambient for consumption. The following is the process flow chart of the boiled rice (Petruzzelli et al., 2014).

Prior to the commencement of the production process as per the above flow chart, the entire HACCP food production plan will be reviewed and monitored by the recruited HACCP team, for the purpose of evaluating its efficiency and recommendations of alterations for future improvements and removal of errors (HACCP Principles & Application Guidelines, 1997).

The following sections covers the key steps to be considered while assessing the nature and risks associated with the hazards involved in the production of boiled rice.

After completion of the development of the Hazard Analysis Evaluation in the production of boiled rice, the next step would include the formulation of a critical control point decision tree, which helps in determining the steps required in the removal of hazards which have been identified. A number of control steps may be required in the removal of a single hazard, and likewise, a number of hazards may be remove through incorporation of a single control step. Hence, in accordance to the guidelines presented by the U. S. Food and Drug Administration, the following critical control point decision tree has been utilized for the production of boiled rice ((HACCP Principles & Application Guidelines, 1997).

Critical Control Points and Critical Limits (As designed by the Author) (Akoa Etoa et al., 2018)

Policy: To maintain the usage of Hazard Analysis Critical Control Point (HACCP) system, as per the Food Safety Enhancement Program by the Canadian Food Inspection Agency (Trifialek et al., 2015).

Purpose: To adhere to the seven principles of HACCP plan standardized by the Codex Alimentarius Commission (Huang et al., 2015).

Scope: The areas of food production and catering are affected in the organization, that is the community health center.

• Farmers/Agriculturalists: To help in the production and procurement of raw materials, that is, rice grains.
• Local dealers: To help in the delivery of raw materials, that is rice grains, in the processing site, that is, community health center.
• Chefs: To help in ensuring and execution safety and control measures during food processing, that is, production of cooked rice.
• Microbiologists: To help in the evaluation of the microbial content of the raw material, that is, rice grains, as well as the equipment involvement, prior to and after processing.
• Engineers: To help in ensuring optimum functioning of required equipment for boiled rice production, in order to meet critical control points and critical limits.
• Quality Control/Assurance Personnel: To help in the monitoring and evaluation of the entire HACCP process and ensure compliance with record-keeping and verification procedures.

• HACCP: A systematic process of identifying, evaluating  and control hazards pertaining to food safety.
• Critical Control Points: An essential step in the food production process requiring application of control for the elimination of possible hazards.
• Critical Limits: A range outlining minimum and maximum parameters which must be adhere for the administration of critical control measure, resulting in eradication of possible hazards.

• Food Grade Thermometers for Temperature Monitoring
• Petri Plates, Incubators, Laminar Flow, Microbial media for microbial assays and microbial colony counting.
• Batch Boilers for Cooking
• Water supply and cleaning area for rinsing and washing
• Warehouses and refrigerators with temperature monitoring devices
• Gloves, Head caps, disinfectants for Hygienic handling
• Copy of legal guidelines of HACCP process plan by Codex Alimentarius

1. Purchasing: The local farmers or agriculturalists will ensure safe farming and harvesting of healthy, disease-free rice grains, with the administration of permissible pesticide levels.
2. Delivery: Local retailers or delivery personnel will ensure safe transportation of rice grains to the community health center, with the administration of adequate packaging and protection to prevent contamination.
3. Pre-processing Storage: Staff of the community health center will ensure stock holding measures and procurement and storage of rice grains in well-ventilated, hygienic warehouses to avoid microbial and rodent infestation.
4. Washing: Food production staff will ensure washing of rice grains with potable water along with hygiene practices to prevent contamination.
5. Boiling: Microbiologists and Chefs will ensure boiling of rice at critical temperatures of 75°C to avoid microbial contamination (Bacillus cereus). Engineers will ensure proper functioning of equipment like thermometers and batch boilers.
6. Rinsing: Food production staff will ensure washing of cooked rice with potable water along with hygiene practices to prevent contamination.
7. Cooling/Storage: Chefs and subordinates will ensure cooling and storage of rice at holding refrigeration temperatures of 18°
8. Serving: To avoid recontamination, the chefs and catering, and housekeeping staff will ensure holding and maintenance of temperatures at 65°

Conclusion

Hence, to conclude, a HACCP plan was successfully prepared for the production of cooked and boiled rice for the purpose of food preparation at a community health center. The critical control points and limits were successfully identified along with the corrective measures to be taken to ensure safety in food production. Likewise, for the purpose of verification and documentation, a standard operating procedure and deviation form was prepared to ensure adequate certification and monitoring. Finally, a HACCP Summary Plan was formulated to summarize all the salient activities of the HACCP system in cooked and boiled rice production.

References

Akoa Etoa, J. M., Nossi, É. J., Nembot Fomba, C. G., & Mounjouenpou, P. (2018). Overview of Culinary Preparations Sold in the Major Markets of Yaoundé–Cameroon. Journal of Culinary Science & Technology, 16(2), 178-193.

Anderson, C. (2016). How to Write a Standard Operating Procedure Template. bizmanualz. Retrieved 13 September 2016, from https://www.bizmanualz.com/save-time-writing-procedures/how-to-create-a-standard-operating-procedure-template.html

HACCP Principles & Application Guidelines. (1997). US Food and Drug Administration. Retrieved 10 August 2016, from https://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm

Huang, H., Brooks, B. W., Lowman, R., & Carrillo, C. D. (2015). Campylobacter species in animal, food, and environmental sources, and relevant testing programs in Canada. Canadian journal of microbiology, 61(10), 701-721.

Mishra, B. K., Balamurugan, N., Hati, S., & Paul, B. (2015). 'Chubitchi'-the native fermented rice beverage of the garos' of west garo hills, Meghalaya. International Journal of Fermented Foods, 4(2), 67.

Nenalandim,. (2011). Managing Validation.3. Slideshare.net. Retrieved 13 September 2016, from https://www.slideshare.net/nenalandim/managing-validation3

Petruzzelli, A., Foglini, M., Paolini, F., Framboas, M., Serena Altissimi, M., Naceur Haouet, M., ... & Tonucci, F. (2014). Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: A case study. International journal of environmental health research, 24(1), 73-81.

Sachdev, N., & Mathur, P. (2017). Evaluation of safety of street foods in Delhi using a HACCP approach. Int. J. Curr. Microbiol. App. Sci, 6(1), 948-955.

Soman, R., & Raman, M. (2016). HACCP system–hazard analysis and assessment, based on ISO 22000: 2005 methodology. Food Control, 69, 191-195.

Trafia?ek, J., Lehrke, M., Lücke, F. K., Ko?o?yn-Krajewska, D., & Janssen, J. (2015). HACCP-based procedures in Germany and Poland. Food Control, 55, 66-74.