Food Safety Program Of Metropolitan Best Meat Manufacturer Limited

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 3C and 6C 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.