Food Safety Final Report

Name: Choong Wen Kang Iain Student ID: 19190014

Everyone requires food to survive in the world. However, the increase in food
production has causing the spread of disease in our world. Therefore, we need to set up
with a good product handling. Examples of food handlings include Prerequisite
Programs (PP), GMP, GHP and general sanitation programs: cleaning, washing.

1. Sanitation of facilities, utensils, and others : cleaning, washing

2. Employee education

3. Maintenance of facilities, utensils, and others

4. Hygiene to pests: rats, insects

5. Hygiene of water for food production

6. Management of wastes: food, water

7. Hygiene of employee: health check, hand washing, and so on

8. Hygienic handling of food products and food materials

9. Recall plan : foods produced in undesired ways or conditions

10. Maintenance of devices for examination: incubator, pH meter

Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific
approach to control hazards in meat production. HACCP is a preventive system which
assure the safe production of food products. The application of HACCP is based on
technical and scientific principles that assure food safety. An ideal application of
HACCP would include all processes from the farm to the table. The principle of HACCP
can be applied to production, meat slaughter and processing, shipping and distribution,
food service and in home preparation. The following are the principles of HACCP:
  Conduct a Hazard Analysis
 Identify Critical Control Points (CCP)
 Establish Critical Limits for CCP
 Establish Monitoring Procedures
 Establish Corrective Actions
 Establish Record keeping Procedures
 Establish Verification Procedures

HACCP are factory and product that strictly follow the sanitary control schemes that
shall prevent, detect, control and/or reduce to save levels accidentally occurring
hazards to consumers’ health. It is specifically for meat processing plants, such hazards
may be provoked by failures such as:

• batches of incoming raw meat materials with abnormal tissues or heavy

contamination

• breakdowns in refrigeration

• failure in cooking/sterilization operations

• abnormal pH or aw in raw or finished products

• errors in levels of application of curing salts and other additives

• technical problems in sealing of vacuum packages or cans with the risk of

recontamination.

In conclusion, the production of food need to follow the strict regulations to ensure the
consumers to eat safely. Food producers must always take this into consideration when
they produce food in large quantity. Any mistake in the food production chain will result
in a great loss and affect consumer health.