Overview
\nIndividual report on a HACCP case study of food process
\nValue: 30%
\nLength: approx 2000 words
\nDue \u2013 Friday 23rd September by 11:59pm
\nSubmission requirements
\nThe assignment must be submitted as a single file, including appendix, by the
\ndue date, uploaded to vUWS Turnitin. The report title should include your
\nsurname and HACCP topic (sample nursing essay examples by the best nursing assignment writing service).
\nThe uploaded report will be marked using the rubric in Turnitin. Please
\nreview your feedback and comments in Turnitin (the comments cannot be
\nviewed in Grademark).
\nPlease ask for advice if needed during the workshop on how to compile the
\nexcel spreadsheets (HAW & HAT) into a single readable Word file, OR
\ncompile files into single PDF file. Multiple files cannot be uploaded for
\nassessment.
\nThe task
\nEach student will conduct a HACCP case study for a particular food
\nproduct.
\nSupporting information for the HACCP case study will be provided on
\nvUWS, including templates for Hazard Assessment Worksheets and HACCP
\nAudit Table, along with references for the relevant standards and
\nrecommended readings.
\nStudents will be guided through each section of this assignment during a
\nseries of 2 x 3-hour workshops.<\/p>\n
HACCP Audit Table
\nFirm Name: Product Name:
\nFirm Address: Product Description:
\nCCP
\nNo
\nIngredient or Process
\nStep
\n(from HAW)
\nHazard
\nType
\nB, C or P
\nCCP
\n(type of control
\nmeasure)
\nCCP Critical
\nlimits
\nMonitoring What &
\nHow
\nMonitoring
\nFrequency
\nCorrective
\nactions
\nRecords
\n1
\n2
\n3
\n4
\n5
\nAdd additional rows as needed for each CCP identified in the Hazard Assessment Worksheet.
\nHazard Assessment Worksheet \t\t\tDate: 1st May 2018\t\t\t\t\t\t\t(EXAMPLE)
\nFirm Name: \tHawkesbury Milk\t\t\tProduct Name: Pasteurised Milk
\nFirm Address: \tBourke Street, Richmond NSW\t\tProduct Description: Chilled pasteurised homogenised milk
\nMethod of Distribution and Storage: 2L plastic bottles, packed into crates, distributed by refrigerated truck
\nIntended Use and Consumer: stored at <4oC, used within 15 days of manufacture,
\nfor consumption by the general public <\/p>\n
1234567RAW MATERIALSIdentify and describe Potential Hazard(s) Introduced, Controlled, or Enhanced at This StepAre the Potential Food Safety Hazards Significant? Justify Your Decision for Column 3What Preventive Control Measure(s) are applied to control these Hazards?Is this a Critical Control Point ?CCP NoRaw Milk
\nAt deliveryBiological:
\nRaw milk may contain pathogenic bacteria: Bacillus cereus , Listeria monocytogenes, Yersinia enterocolitica, Salmonella spp, Escherichia coli O157:H7, Campylobacter jejuni and bacterial spores YesFood Poisoning,
\nRisk of milk spoilageTransport and delivery at <4\u00b0 = CCP<\/p>\n
Raw material specification: compliance with FSANZ 4.2.4 Primary Production Standard for Dairy – PRP
\nSupplier audits – PRPYes1Chemical:
\nAntibioticsYesDrug resistant bacteria becoming prevalent in society.
\nFailure of fermentation processes (eg yoghurt)Antibiotic testing at delivery = CCP
\nFSANZ 1.4.2 Maximum Residue Limits compliant – PRPYes2Physical:
\nstones, dirt, dust, glass, metal fragments, animal hairNoChoking, physical injury, separation at later stageClean milking equipment – PRP
\nSupplier audits – PRPNoAllergen:
\nMilk proteinsYesHuman allergy \u2013 MILK proteinLabelling at later stage – PRPNoPlastic Milk bottles
\nAt deliveryBiological:
\nbacterial contaminationNoFood poisoning, milk spoilage
\nLow risk if produced to specRaw material specification – Supplier audits \u2013 PRP
\nPackaging stored under hygienic conditionsNoChemical:
\nResidues of plastic monomersNoPlastic monomers can cause intoxication, low risk if MRL stds adhered to. Raw material specification – Supplier audits \u2013 PRP (FSANZ 1.4.3 Articles and Materials in Contact with Food)NoPhysical:
\nFragments of packaging getting into productNoChoking hazard \u2013 low risk if packaging intact and produced to specificationRaw material specification – Supplier audits \u2013 PRP No<\/p>\n
1234567PROCESS STEPS
\nList each step from FPCIdentify and describe Potential Hazard(s) Introduced, Controlled, or Enhanced at This StepAre the Potential Food Safety Hazards Significant?Justify Your Decision for Column 3What Preventive Measure(s) are applied to control these Hazards?Is this a Critical Control Point?CCP NoStorage of raw milk Biological:
\nbacterial contamination,
\nbacterial grow during storageYesFood Poisoning if not delivered chilledMilk stored at < 4\u00b0C = CCP
\nEquipment sanitised on regular basis to prevent bacteria contamination and growth – PRP
\nFSANZ 3.2 Food safety programs compliant
\nLab tests for bacterial count and pH – PRP
\nThermometer calibration \u2013 PRP
\nYes3Chemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ 1.3.3 Processing aids compliance – PRP NoPhysical
\nMetal from equipment,
\nDisintegrating rubber seals NoChoking risk,
\nParticle separator at later stage Equipment maintenance – PRPNoClarification of raw milkBiological:
\nsomatic cells, bacterial sporesNoFood poisoning, heat process at later stageEquipment sanitised on regular basis to prevent bacteria contamination and growth – PRP
\nFSANZ 3.2 Food safety programs compliantNoChemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ 1.3.3 Processing aids compliant -PRPNoPhysical:
\nstones, dirt, dust, glass, metal fragments in raw milk NoChoking, physical injuryCentrifugal processing to remove foreign particles- PRP
\nRemoval of sludge from holding space – PRP NoStandardisation mixing tank
\nBiological:
\nbacterial contamination of tankNoFood poisoning,
\nheat process at later stage Equipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ 3.2 compliantNoChemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ FSC 1.3.3 Processing aids compliant – PRPNoPhysical:
\nforeign particle contamination from pumps, pipes and tankNoChoking, physical injury
\nLow risk if equipment maintainedEquipment maintenance – PRPNoHomogenisationBiological:
\nbacterial contamination of homogeniserNoFood poisoning, heat process at later stage Equipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ 3.2 compliant<\/p>\n
No
\nChemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ FSC 1.3.3 Processing aids compliant – PRPNoPhysical:
\nforeign particle contamination from homogeniser NoChoking, physical injury
\nLow risk if equipment maintained,
\nCheck at later stageEquipment maintenance – PRPNoPasteurisationBiological:
\nFailure of pasteurisation may result in food poisoning bacteria risk: Salmonella spp, Escherichia coli O157:H7 Listeria monocytogenes, Yersinia enterocolitica. Heat resistant pathogens : Mycobacterium tuberculosis and Coxiella burnetii YesFood poisoning if not adequately pasteurisedMilk heated at 72\u00b0C for 15 secs = CCP
\nFlow Diversion valve (FDV) to reprocess inadequately heated milk
\nEquipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP, FSANZ 3.2 Food safety programs compliant
\nThermometer calibration \u2013 PRP
\nEquipment maintenance \u2013 PRP
\nYes4Chemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ FSC 1.3.3 Processing aids compliant \u2013 PRP
\nNoPhysical: foreign particle contamination from heat exchanger equipment and pumpsNoChoking, physical injury
\nLow risk if equipment maintained
\nCheck at later stageEquipment maintenance – PRPNoChillingBiological:
\nFailure of chiller allow bacteria to grow bacterial contamination of chillerYesFood poisoning if not chilledMilk chilled to <4oC
\nEquipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ FSC 3.2 compliant
\nThermometer calibration \u2013 PRP
\nEquipment maintenance \u2013 PRP
\nYes5Chemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ FSC 1.3.3 Processing aids compliant – PRPNoPhysical:
\nforeign particle contamination from heat exchanger equipment and pumps
\nNoChoking, physical injury
\nLow risk if equipment maintainedEquipment maintenance – PRPNoFilling of Plastic bottles, with lid closure fittedBiological:
\nbacterial contamination of filling equipment
\nfailure of closure causing leaksNoLow Food poisoning risk, maintained as chilled Equipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ 3.2 compliant
\nEquipment maintenance to ensure seal integrity is maintained in equipment – PRPNoChemical:
\nCIP cleaning chemicalsNoCleaning chemical & sanitiser contamination
\nLow Intoxication riskCIP cleaning protocol SoP \u2013 PRP
\nFSANZ FSC 1.3.3 Processing aids compliant – PRPNoPhysical:
\nforeign particle contamination from equipment or plastic bottlesYesChoking, physical injury magnetic metal detection of foreign particles Equipment maintenance \u2013 PRP
\nSupplier agreement for bottles – PRPYes6Chilled StorageBiological:
\nfailure of chiller allow bacteria to grow bacterial contamination of chillerYesFood poisoning if not chilledMilk maintained at <4oC in cold storage
\nEquipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ FSC 3.2 compliantYes 7Chemical:
\nNil for packed productNonilnilNoPhysical:
\nNil for packed productNonilnilNoChilled DistributionBiological:
\nfailure of chiller allow bacteria to grow bacterial contamination of chillerYesFood poisoning if not kept chilledMilk maintained at <4oC in refrigerated trucks
\nEquipment sanitised on regular basis to prevent bacteria contamination and growth \u2013 PRP
\nFSANZ FSC 3.2 compliantYes8Chemical:
\nNil for packed productNonilnilNoPhysical:
\nNil for packed productNonilnilNo\u2003
\nHACCP AUDIT TABLE \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(EXAMPLE)
\nFirm Name: \tHawkesbury Milk\t\t\t\tProduct Name: Pasteurised Milk
\nFirm Address: \tBourke Street, Richmond NSW\t\t\tProduct Description: Chilled pasteurised homogenised milk
\nCCPIngredient or Process Step (from HAW)Hazard Type
\nB, C or PCCP
\n(type of control measure)Critical limitsMonitoring What & HowMonitoring FrequencyCorrective actionsRecords1Raw Milk DeliveryBiologicalChilled Milk delivery Temp <4\u00b0CTemperature probe,
\nDirect measurement of milk while still in tankerEach tanker is tested at delivery, prior to unloading.If > 5.5\u00b0C redirect milk to alternate product (eg flavoured milk)
\nIf > 7\u00b0C reject milk delivery
\nInvestigate cause for high temperature and correctMilk temperature delivery records
\nRejection records
\nCalibrations
\n2Raw Milk deliveryChemicalAntibiotic testingZero result for AntibioticsCharm ROSA (Rapid One Step Assay &
\nCharm MRL Beta-lactam\/ Tetracycline
\n2 Minute Test for MilkEach tanker is tested at delivery, prior to unloading.If antibiotics detected using Charm rapid test, do follow-up test using the Delvo test to verify the presence of antibiotics
\nReject milk delivery if antibiotics detected by both Charm and Delvo tests.
\nInvestigate cause for antibiotics and correct (ensure farmer remove affected cows from milking herd)Milk delivery records
\nCharm test log
\nDelvo test Lab test records
\nRejections3Raw milk storage BiologicalChilled Milk storage Temp <4\u00b0CTemperature probe,
\nDirect measurement of milk while in milk silosContinuous monitoring of milk silosIf > 5.5\u00b0C redirect milk to alternate product (eg flavoured milk)
\nIf > 7\u00b0C dump milk
\nIdentify cause for inadequate chilling in silo and correct problem
\nTemperature data logs for milk silos
\nCalibrations
\nRejections4Pasteurisation of milkBiologicalPasteurisation Temp & time
\n72oC for 15 secondsTemperature probe at exit of pasteuriser, timing monitored by pump flow rate Continuous monitoring of exit temperature & pump flow rateIf < 72oC use FDV to return milk to balance tank for re-pasteurisation. Alarm to alert failure of pasteuriser.
\nIf pump flow rate fast or fails. Alarm to alert failure of pasteuriser. Dump milk
\nIdentify cause for failure of pasteurisation and correct problemTemperature data log of pasteuriser
\nPump flow rate log
\nCalibrations
\nRejections5 Chilling of pasteurised milkBiologicalChilling of milkTemp <4\u00b0CTemperature probe at exit of chiller after pasteurisation Continuous monitoring of chiller post pasteurisation If > 5.5\u00b0C redirect milk to alternate product (eg flavoured milk)
\nIf > 7\u00b0C dump milk
\nIdentify cause for inadequate chilling and correct problemTemperature data logs for chiller post pasteuriser
\nCalibrations
\nRejections6Filling of milk into bottlesPhysicalDetection of metal particles in milkZero detection of metal particlesMetal DetectorContinuous monitoring If metal particles detected, reject and dump milk
\nCollect rejected samples and Identify cause for the presence of particles and correct source of problemData logs for checks, calibrations and rejections7Chilled storage of milkBiologicalCold storage of milkTemp <4\u00b0CTemperature probe in cold storeContinuous monitoring with alarm
\nManual temperature check of cold store If > 5.5\u00b0C redirect milk to alternate product (eg flavoured milk)
\nIf > 7\u00b0C dump milk
\nIdentify cause for failure of cold storage and correct problemTemperature data logs
\nCalibrations
\nRejections8Distribution of milkBiologicalChilled distribution of milkTemp <4\u00b0CTemperature probe in truckContinuous monitoring of truck with back to base alarm If > 5.5\u00b0C redirect milk to alternate product (eg flavoured milk)
\nIf > 7\u00b0C dump milk
\nIdentify cause for failure of chilling of truck and correct problemTemperature data logs
\nCalibrations
\nRejections<\/p>\n","protected":false},"excerpt":{"rendered":"
Overview Individual report on a HACCP case study of food process Value: 30% Length: approx 2000 words Due \u2013 Friday 23rd September by 11:59pm Submission\u2026<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[479,537,172,478],"tags":[704,702,687,211,699,215,706,68,208,686,210,705,701,703,697,157,33,698,209,700,685],"class_list":["post-105256","post","type-post","status-publish","format-standard","hentry","category-nursing-course-hero","category-nursing-essay-pro","category-nursing-study-bay","category-nursing-study-pool","tag-apn-nursing-help","tag-assignment-help-online-free-help-with-assignment-online","tag-assignment-help-website","tag-best-website-for-nursing-assignment","tag-dnp-nursing-help","tag-do-my-nursing-homework","tag-get-help-with-assignments","tag-healthcare-homework-help","tag-help-with-nursing-assignment","tag-help-writing-online-assignment-homework","tag-homework-help-for-nursing-school","tag-medical-assignment-help","tag-msn-nursing-help","tag-need-help-with-assignment","tag-nursing-capstone-help","tag-nursing-dissertation-help","tag-nursing-essay-help","tag-nursing-help-websites","tag-nursing-homework-website","tag-nursing-school-help-sites","tag-online-writing-assignments-for-pay"],"_links":{"self":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts\/105256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/comments?post=105256"}],"version-history":[{"count":0,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts\/105256\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/media?parent=105256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/categories?post=105256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/tags?post=105256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}