Food Safety Meha Raj

BACHELOR OF OCCUPATIONAL HEALTH AND SAFETY
MANAGEMENT WITH HONOURS (BOSHM)
SEMESTER JANUARY 2020
XBFS4103
FOOD SAFETY AND HEALTH
MATRICULATION NO : 940519086067001
IDENTITY CARD NO. : 940519086067
TELEPHONE NO. : 016-4959027
E-MAIL : [email protected]
LEARNING CENTRE : PP. PULAU PENANG
1.0 Introduction
Nourishment preparing foundations overall are legitimately or by implication
administered by national nourishment laws and guidelines to keep up great clean
conditions simultaneously and to execute sanitation works on guaranteeing a
protected nourishment for the purchaser. With globalization of the nourishment
exchange, the national models are created in accordance with Codex nourishment
norms created by the joint Codex Alimentarius Commission of the World Health
association (WHO) and the Food and Agriculture Organization (FAO). Numerous
sanitation and sterile practices are viewed as acceptable assembling rehearses (GMPs)
that kill wellbeing perils from nourishments or dodge unsatisfactory degrees of
dangers. Notwithstanding the GMPs represented by national nourishment laws and
guidelines, nourishment preparing and dealing with foundations need to create and
execute their own projects of GMPs to address explicit sanitation necessities.
Generally the nourishment handling area has depended on rehearsing GMPs in its
endeavors to guarantee the security of prepared nourishments. At a later stage,
presentation of the Hazard Analysis and Critical Control Point (HACCP) framework
tended to security in nourishment handling segment in a progressively extensive way.
Be that as it may, to actualize a powerful HACCP framework, there ought to be some
fundamental necessities or essentials to fulfill the structure of HACCP framework.
GMPs that address all sanitation and clean practices yet excluded as a piece of the
HACCP plan alongside some other extra necessities, are presently viewed as essential
projects for the execution of a HACCP framework. Along these lines, nourishment
handling ventures wanting to set up HACCP frameworks need to recognize specific
extra prerequisites, considering the GMPs that are presently by and by. The exercises
for GMPs or the HACCP essential projects that are created at nourishment handling
plants are expected to record as standard operational practices or strategies (SOPs).
These SOPs help to recognize the HACCP requirements should be grown further, by
examining the holes between viability of current GMPs and their normal levels. Hole
investigation check records created for HACCP essentials are regularly utilized in
distinguishing the holes to be met in guaranteeing sanitation and creating required
GMPs.
1.1 Good Manufacturing Practice Requirement
 Good Manufacturing Practices are a lot of practices that are required so as to
consent to industry norms and guidelines.

 Helps to limit the dangers required during assembling and assists with
guaranteeing items fulfill quality and administrative guidelines.
 Ensures that items are reliably delivered and controlled by predefined quality
models.
 GMP represents Current Good Manufacturing Practices. This implies a few
shows or practices are liable to change inside the business
1.2 7 Principals of HACCP

Principle 1 - Conduct a Hazard Analysis
The utilization of this rule includes posting the means all the while and distinguishing
where noteworthy risks are probably going to Occur. The HACCP group will
concentrate on dangers that can be forestalled, wiped out or constrained by the
HACCP plan. A legitimization for including or barring the peril is accounted for and
conceivable control measures are distinguished.
Principle 2 - Identify the Critical Control Points

A basic control point (CCP) is a point, step or technique at which control can be
applied and a sanitation risk can be forestalled, wiped out or decreased to adequate
levels. The HACCP group will utilize a CCP choice tree to help recognize the basic
control focuses simultaneously. A basic control point may control more that one
sanitation danger or at times more than one CCP is expected to control a solitary risk.
The quantity of CCP's required relies upon the preparing steps and the control
expected to guarantee sanitation.
Principle 3 - Establish Critical Limits

A basic breaking point (CL) is the greatest and additionally least incentive to which
an organic, substance, or physical parameter must be controlled at a CCP to forestall,
dispose of, or diminish to a satisfactory level the event of a sanitation peril. As far as
possible is normally a measure, for example, time, temperature, water action (Aw),
pH, weight, or some other measure that depends on logical writing as well as
administrative benchmarks.
Principle 4- Monitor CCP

The HACCP group will depict observing techniques for the estimation of as far as
possible at each basic control point. Observing techniques ought to depict how the
estimation will be taken, when the estimation is taken, who is answerable for the
estimation and how much of the time the estimation is taken during creation.
Principle 5 - Establish Corrective Action

Remedial activities are the strategies that are followed when a deviation in a basic
breaking point happens. The HACCP group will distinguish the means that will be
taken to keep possibly perilous nourishment from entering the natural way of life and
the means that are expected to address the procedure. This typically incorporates
recognizable proof of the issues and the means taken to guarantee that the issue won't
happen once more.
Principle 6 - Verification
Those exercises, other than checking, that decide the legitimacy of the HACCP plan
and that the framework is working as indicated by the arrangement. The HACCP
group may recognize exercises, for example, evaluating of CCP's, record audit, earlier
shipment survey, instrument alignment and item testing as a feature of the check
exercises.
Principle 7 - Recordkeeping
A key segment of the HACCP plan is recording data that can be utilized to
demonstrate that the a nourishment was delivered securely. The records additionally
need to incorporate data about the HACCP plan. Record ought to remember data for
the HACCP Team, item depiction, stream outlines, the risk examination, the CCP's
recognized, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping
Procedures, and Verification Procedures.
2.0 Product Description
Figure 1 : FETA Cheese
Figure 1 shows that Feta cheddar. Feta is a delicate brined white cheddar with little or
no openings, a minimized touch, hardly any cuts, and no skin. It is typically framed
into enormous squares, which are submerged in saline solution. Its flavor is tart and
salty, going from mellow to sharp. Its most extreme dampness is 56%, its base fat
substance in dry issue is 43%, and its pH as a rule ranges from 4.4 to 4.6.[3] Feta is
generally ordered into firm and delicate assortments. The firm assortment is tangier
and thought about higher in quality. The delicate assortment is practically delicate
enough to be spreadable, for the most part utilized in pies and sold at a less expensive
cost. Cutting feta creates some measure of trímma, "disintegrate", which is likewise
utilized for pies (not being saleable, trímma is normally parted with for nothing upon
demand). Feta has a outstanding nutritional fee since a hundred g cheese are sufficient
to cowl the nutritional wishes of a ordinary operating man, this is 33% of high
biological value proteins and nutrients A and B2 and the 50% of desires in calcium
(Zer®ridis, 1989). Feta is the fundamental cheese in Greece, where the consumption
can reach from 12±15 kg per capita per annum (Zer®ridis, 1989).
2.1 Ingredients
Figure 2: Chemical composition (%) of the ingredients used in manufacture of

imitation feta cheese products
2.2 Intended Uses

Feta cheese is made out of sheep's milk, occasionally with added goat's milk, and has
tangy, creamy, and salty characteristics that make it a favorite inside and outside of
Greece, where the most famous type of feta comes from. Although many other
countries produce their own similar types of this cheese, the name feta can only be
used on the labels of Greek cheeses because they're the only ones to have the
Protected Designation of Origin (PDO).
Feta is great in appetizers, side dishes, and as an ingredient in salads, filled pies, and
pastries. Its use in preparing and serving Greek food is almost as imperative as the use
of olive oil. Use it in vegetable and fruit salads, pasta, rice, omelets, and sandwiches.
3.0 Process Flow Diagram

During the improvement of the procedure stream outline, the HACCP group ought to
portray each progression and activity that happens during the assembling of the
particular nourishment. The stream graph is a significant device required by the
HACCP group for the improvement and execution of a viable HACCP plan. The
stream outline is additionally used by the examiners of the skilled specialists brought
in to investigate the program; these people, must see all parts of the assembling
procedure during the assessment of the HACCP program. The stream chart ought to
delineate the handling steps constrained by the organization. Moreover, it might
incorporate advances that go before or follow the preparing activity, for example,
accepting of crude materials, stockpiling and conceivable pre-treatment of them,
taking care of, bundling, stockpiling, circulation or use of the finished result. The
stream chart ought to be definite and contain an assortment of information and data on
crude materials, fixings, and bundling materials. It ought to likewise give data on the
format of the industrial facility, hardware, connection among temperature and time for
each progression of the preparing activity from accepting and capacity of crude
materials to treatment of middle of the road and final results. Moreover, the stream
outline may contain data about the capacity and dissemination of the final result.
Figure 3: Process Flow of Feta Cheese.
4.0 Seven Provisions of GMP
I. Personnel
Work force must be aware of infirmity oversee measure and practice the well known
degree of staff cleanliness and tidiness for the span of handling tasks. They be given
preparing and instructing on GMP and SoP's related to their work. Staff should
likewise be regulated strongly to verify that they practice GMP and SoP's as
appropriately as different models, wear appropriates articles of clothing and act
appropriately grinding away.
II.Plants and Grounds

Plants should be planned and worked as suggested. Grounds of vegetation must be
developed properly for the necessary reason.
III.Sanitary Facilities and Controls

Water supply, plumbing, sewage removal, rest room offices, hand washing offices,
refuse and offal removal need to have easy availability, be advantageously accessible,
isolated from dinners training or preparing territories and be all around kept up.
IV.Sanitary Operations
General upkeep be performed at normal interims. Substances utilized for cleaning,
bug control, sanitation of nourishment contact surfaces, stockpiling and overseeing of
dinners need to follow the producer's training on each event vital.
V.Process and Controls

Depicts strategies and controls for crude materials and various segments, for example,
the total assembling activities.
VI.Equipment and Utensils

The design and estimation of the apparatus and utensils should be fitting for its
motivation. They should be situated near the plant so as to encouraged the use and
float of preparing activity. They should be cleaned and looked after consistently.
VII.Warehousing and Distribution
Capacity and transportation of nourishment ought to be ensured towards disease and
disintegration of the dinners and its holder.
5.0 Identify the significant hazards not sufficiently address by GMP

It is in particular obvious that differences in tolerance tiers are capability resources of
warfare between countries. The use of excellent agricultural practices (GAPs) at
preharvest and true production practices (GMPs) at processing and distribu-tion can
be used to minimize risk, and provide strategies for reducing mycotox-ins ranges
proper to greater international locations (CAST, 2003). They compliment product
standards and potentially reduce overall economic losses. The Codex recom-mended
that GAPs and GMPs be used to set up HACCP protection systems all through the
meals production chain (CAST, 2003). HACCP standards are in all likelihood to be
amongst the most effective manner of lowering risks and economic losses for the
reason that prevention is more practical than decontamination (at least theoretically).
Mycotoxins are economically vital despite the fact that not publicly
prominent.Balancing monetary value and health blessings has grow to be a supply of
friction in particular for export-reliant growing international locations. Trade disputes
are probable topersist with recognize to regulatory standards. Many elements that
influence infection are hard or not possible to control. Tolerable health risks appear to
rely on degree of monetary improvement and susceptibility of a nation’s
crops.Mycotoxins standards may be set without the world over accepted chance
assessments because of the “precautionary principle”. To minimize hazard,
stakeholders must consider imposing GAPs, GMPs and HACCP concepts, despite the
fact that growing international locations will require help with implementation
(CAST, 2003).
6.0 HACCP Control Chart

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BACHELOR OF OCCUPATIONAL HEALTH AND SAFETY

MANAGEMENT WITH HONOURS (BOSHM)

SEMESTER JANUARY 2020

FOOD SAFETY AND HEALTH

consent to industry norms and guidelines.

1.2 7 Principals of HACCP

Principle 2 - Identify the Critical Control Points

Principle 3 - Establish Critical Limits

Principle 4- Monitor CCP

Principle 5 - Establish Corrective Action

Figure 1 : FETA Cheese

Figure 2: Chemical composition (%) of the ingredients used in manufacture of

2.2 Intended Uses

3.0 Process Flow Diagram

II.Plants and Grounds

III.Sanitary Facilities and Controls

V.Process and Controls

VI.Equipment and Utensils

5.0 Identify the significant hazards not sufficiently address by GMP

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