CQB 10203 : INTRODUCTION TO FOOD SAFETY AND QUALITY TECHNOLOGY

TEST 2
NAME : MUHAMMAD DANIAL IQHWAN BIN MOHD RIAT
ID NUMBER : 55228122043

1. (a) (i)The eight of  basic principles of Food Hygiene according to the Codex
General Principles are:
 Primary production. Is to ensure that food is safe and suitable for its intended use.
 Design and facilities. Premises, equipment and facilities should be located,
designed and constructed according to the nature of operations with reduced
associated risks.
 Control of operation. Such as Control of food hazards, general control procedures
and key aspects of hygiene control specific process steps.
 Maintenance and sanitation. Effective control of food hazards, pests, and other
agents likely to contaminate food.
 Personal hygiene. Its contain reduction of food contamination by people and food
contamination and illness transmission by due to poor personal cleanliness.
 Transportation. Measures to prevent food contamination, damage and growth of
pathogens and measures to prevent food contamination and assure that the food
reaches its destination in a suitable condition.
 Product information and consumer awareness. Its show appropriate information
such as lot identification, product information, labelling and consumer education.
Consumers acquire sufficient knowledge to make choices and prevention of
mishandling of the product at later stages in the food chain.
 Training. Those who are associated with food operations need be trained in food
hygiene and training is fundamental in any level of food hygiene system.

(ii)The seven principles of HACCP are:

 Conduct a hazard analysis. The HACCP team will focus on hazards that can be
prevented, eliminated or controlled by the HACCP plan.
 Determine critical control points (CCPs). The HACCP team will use a CCP
decision tree to help identify the critical control points in the process such as
prevented, eliminated or reduced to acceptable levels.
 Establish critical limits. Is the maximum or minimum value to which a
biological, chemical or physical parameter to an acceptable level the occurrence
of a food safety hazard.
 Establish monitoring procedures. HACCP team will describe monitoring
procedures for the measurement of the critical limit at each critical control point.
  Establish corrective actions. The procedures that are followed when a deviation
in a critical limit occurs.
 Establish verification procedures. Determine the validity of the HACCP plan and
that the system is operating according to the plan such as instrument calibration
and product testing.
 Establish record-keeping and documentation procedures. To prove that the food
was produced safely. Should include information on the HACCP team, product
description, flow diagrams, the hazard analysis and corrective action.

1. (b)
Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control
Points (HACCP) are both systems intended to ensure the safety of food. GMP is
the first step to food safety, as a series of principles to be fulfilled to ensure that
products meet legal prerequisites for safety and quality. It can be one of the
components of HACCP, which is a systematic approach to production that is
designed to prevent hazards from occurring. Codex General Principles of Food
Hygiene recommends a HACCP-based approach as a means to enhance food
safety. The code is generally applicable. Provisions must be interpreted on the
basis of sound knowledge of process, conditions, potential hazards and associated
risks Guidance provided to industry should emphasise measures necessary to
control main risks Codex General Principles of Food Hygiene contains an annex
on the application of HACCP systems which are Codex General Principles of
Food Hygiene emphasises need to apply 7 HACCP principles in any HACCP
system, acknowledges the need for flexibility in applying HACCP systems in
small and less developed businesses and provides models for record keeping. The
GMP guidelines follow several basic principles. Manufacturing processes must
be clearly defined and controlled, instructions much be written in clear language,
operators must be trained to carry out and document procedures, records must be
made, the distribution of drugs must minimize any risk to their quality, there
must be a system for recalling any batch of drugs, and complaints must be
examined to prevent re-occurrence. HACCP is built around seven principles
which conduct a hazard analysis, identify critical control points, establish critical
limits for each critical point, establish critical control point monitoring
requirements, establish corrective actions, establish procedures for ensuring the
HACCP system is working as intended and establish record keeping procedures.
2. (a) Hazard of pineapples received from the farm during the process of canned slice
pineapple in syrup:

Biological Hazard
 Pathogenic bacteria such as Bacillus cereus, Salmonella Spp., E. coli, Coliform
bacteria, Staphylococcus aureus, Clostridium botulinum, Clostridium Perfringens,
Flat Sour group and Aciduric spoilage group.
 Yeast & Mold

Chemical Hazard

 Raw material such as herbicide, heavy metal and nitrate

 Equipment – lubricant
 Tin cans – tin, lacquer and rust
 Sanitizing chemical – detergent, chlorine, sodium hydroxide and nitric acid

Physical Hazard

 Wood from the farm

 Metal scraps
 Bits of plastics
 Sand particles
 Jewelry from the workers
 Broken pieces of glass

2.(b)The Codex Guidelines outline 12 steps for conducting a HACCP study and
establishing a HACCP plan.

1. Assemble and train the HACCP team

The HACCP team must be proportionate to the size, risk and complexity of
the business operation. The team must have the technical expertise and
awareness of the potential hazards and control associated with the animal
feed production.

2. Describe the products and processes.

A detailed description of the process and final products will be provided.

3. Identify intended users.

The intended users of the final product are stated.

4. Construct a flow diagram.

A systematic representation of the sequence of steps involved in the

production of the final product is constructed. Typically, this starts with the
purchase of raw materials to the customer.

5. Validate the flow diagram.

Validating that the constructed flow diagram accurately reflects what

happens during production.

6. Conduct a hazard analysis (Principle 1).

Hazard analysis involves:

a. Identifying the hazards that may affect the process

b. Identifying the steps were hazards are likely to occur
c. Deciding which hazards are significant
d. Determining the measures necessary to control the hazards

7. Determine the critical control points (CCPs) (Principle 2).

 These are the steps where control measures are necessary to prevent
biological, chemical or physical hazards presenting a safety risk to animals
or consumers.

8. Establish critical limits for each CCP (Principle 3).

Critical limits are the values which are set for control measures to ensure the
feed is safe. Critical limits should be unambiguous and measurable. If a
critical limit is breached the feed should be rejected. To avoid waste and
allow corrective action to be taken before the critical limit is breached, it is
advisable to set a target level. If the target level is breached, corrective
action can be taken to get it back within the target. Critical limits include
time, temperature, size, weight and appearance/colour. Objective and
measurable parameters are preferable.

9. Monitoring of control measures at each CCP (Principle 4).

Monitoring is necessary to confirm that the process is under control and

critical limits are not exceeded. Monitoring systems should state:

 What the critical limits and target levels are

 How the monitoring should be undertaken
 Where the monitoring should be taken
 When the monitoring should be taken
 When the monitoring should be undertaken
 Who is responsible for monitoring
10. Establish corrective actions (Principle 5).

Corrective action is the action taken when a critical limit is exceeded. There
are two parts to corrective action. Firstly, what to do with the affected
product, and secondly, bringing the process back under control. Procedures
for corrective action should outline:

 the action to be taken and by who (e.g. how to deal with the product,
product, stop production, issue a recall)
 who should be notified
 who can authorise the restart of production or sales

11. Establish verification procedures (Principle 6).

Verification involves the use of methods, procedures and tests, in addition to

those used in monitoring to demonstrate that the decisions made in the
development of the HACCP study are valid and effective. A number of
methods can be used to verify the HACCP system:

 Examining monitoring records, deviations and complaints

 Auditing the HACCP system to ensure all hazards and CCPs have
been identified and controls and monitoring remain effective is the
most common verification technique

The HACCP plan should be reviewed periodically, when a change has

occurred (e.g. new raw material, equipment, recipe or packaging) and
when a complaint or illness has occurred.

12. Establish documentation and record-keeping (Principle 7).

Documentation helps to demonstrate compliance to the HACCP plan and to

support a due-diligence defense if this is required in court.

Documentation to support the HACCP system may include:

 i. Details of the HACCP team
ii. The scope and terms of reference
iii. The product and process description
iv. The intended customers
v. A floor plan
vi. The flow diagram
vii. The prerequisite programmes
viii. Hazard analysis and CCP determination
ix. Critical limits, targets, deviations and corrective actions
x. Signed and dated monitoring records
xi. Validation, verification and review procedures
xii. Audit reports