Food Science Shock

Nurhazwani Binte Salleh (0604625D)
Temasek Polytechnic, Applied Food Science and Nutrition
TA05_2
Subject: Food Safety

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PLEASE PROCEED TO FOOD SAFETY RESEARCH. THANK YOU.

Tuesday, April 1, 2008 Food safety and summary of package 1

2:50 AM

My Food Safety blog!!!

Food safety helps to ensure safe food!

Safe and Yummy! Just like that pasta picture that you see! It's Home-made~

That's one of my job scope! Help saving the food and you guys from DANGEROUS food! =D
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Summary of FS Package 1.

Due to many complaints that we received from customers, claiming that they had fallen ill after consuming the first production batch of newly launched product, we were told by the Managing Director to make a proposal on how to prevent future recurrence of such problem; and to look into all potential hazards associated with the product.

In this package, we are supposed to focus on HACCP system and Product Recall Procedure.

A few questions were brought up to help us solve this problem.

How to conduct a proper and effective product recall?

*What are the steps?
What kind of compensation and how much the value should be?
Which media is the most suitable?

How to dispose the defect products? (RELATED TO QS 1)

What is the best or suitable disposition for the chosen food product?

What are the potential hazards in the chosen product?

Product process flowchart
Identify the CCPs
Justify the hazards
How to control the hazards and prevent them using HACCP system?

What is the cause of the food borne illness? (source)

What are the different types of food-borne illness?
Inspect the food in order to identify the cause. (Phy,chem or bio hazards)
Identify the CCPs and sources of these hazards.

What are the tests needed to conduct, to ensure safe consumption for the new batch production or for the future? (Test that can determine the effectiveness of recall procedures)

RELATED TO QS. 3 and 4.

The type of test will be determined once the types of hazards and sources are identified.

How to improve the overall cleaning system? How to control and monitor the CCPs? (more detail than QS.2)

RELATED TO QS.3 4 and 5.

The types of hazards identified will determine the necessary preventive measures

What are the regulations and legislations of the chosen product?

RELATED TO QS.3 4,5 and 6

All procedures and preventive measures will be based on the regulations set by the government.