Posted: May 8th, 2015

report on a HACCP Analysis of a food product process.

HACCP Report

report on a HACCP Analysis of a food product process

Length:             1800 words. Due date 28^th May 2015.

 

Each student will conduct a HACCP analysis on a particular food product process. Your assigned food product is Pickled peppers (capsicum).

 

Part 1 will cover the background to the HACCP, and you will work on the following sections:  Introduction (background information about your product); Flow Process Chart; and Prerequisite programs.

Part 2 will cover HACCP, and you will complete your Hazard Assessment Worksheet and Hazard Audit Table

 

 

Details – Report Criteria

 

Part1:

Watch this link http://www.youtube.com/watch?v=7nbjd_TnU8o

(to give a good back ground of HACCP)

1. Introduction

Overview of your product, how it is produced and its characteristics:

1. Provide information on the raw materials in the product, composition etc. Describe the likely hazards associated with the raw materials, (microbiological, chemical and physical).
2. Describe the manufacturing process for your product, with details on each process step and the recommended process conditions (temperatures, pH etc.).
3. Describe the final product. The nutrient composition, pH and moisture content. The recommended storage conditions and shelf life. How is the food prepared in the home for consumption (is there any reheating step, or is it consumed directly).
4. Outline of the likely food safety hazards in the final product and hazards that may occur during the production and distribution of the product, (microbiological, chemical and physical).

 

2. Flow Process Chart

Draw up a flow process chart covering the sequence of all steps in the food process, from raw materials to end products; use proper symbols, identify all process conditions (times, temps, pH etc).

Example: please see file name (Flow process charts – practical examples) in the uploaded files.

 

 

 

 

3. Pre-requisite programs

Provide an overview of the importance of pre-requisite programs to preserve the safety of your product, citing the relevant standards in the FSANZ Food Standards Code and Codex Alimentarius.

Select four relevant pre-requisite programs and discuss how these pre-requisite programs protect the safety of your product during manufacture.

 

 

Part 2:

Watch this link http://www.youtube.com/watch?v=gRJ7q_2Vkrc&feature=relmfu

(togive a better understanding)

 

 

Use this file bellow that you find in the uploaded files and fill out the tables and join it to the writing in one word file:

‘’ Hazard Analysis Worksheet & Hazard Audit Table – excel version”

((compile the excel spreadsheets (HAW & HAT) into a single readable Word file­))

 

4. Hazard Assessment Worksheet

Conduct a hazard analysis; assess the biological, chemical & physical hazards of the raw materials and each process step for the manufacture your product, correctly identify CCPs. Present this in a Hazard Assessment Worksheet.

 

 

5. Hazard Audit Table

Analyse the CCPs in your process, the hazard being controlled, how are the CCP’s monitored, what are the corrective actions when the CCP fails, and what records need to be kept. Present this in a Hazard Audit Table.

 

6. References

Good use of appropriate references to support work. Correctly referenced using Harvard style; referenced within text on slide and listed at the end.

 

 

 

*I will upload my friend report he have done the same report but with a deferent food product, so the report structure would be the same as this one.

* I will also upload a paper that was uploaded by the lecturer to be used in this assignment. This file name would be “CXS_247e(1)“.

* I will also upload the lecture notes on HACCP if that would help in any way.