Hazard Analysis in Food Safety

1 Hazard Analysis Introduction This food safety plan is with respect to the ready-to-eat meat patty – a meat snack made out of roast beef cuts and pastry. The food safety plan has been developed to identify and control possible hazards in the aim of establishing and maintaining food safety. With respect to this meat patty, the aim is to outline the steps related to the purchase of ingredients, their storage, preparation, packaging, transportation, and sale. To this end, this food safety plan will include the following: 

An identification of the catering steps that will be used in the preparation of the meat patty.



An identification of the potential hazards that could apply in the preparation of the meat patty.

Buy this excellently written paper or order a fresh one from acemyhomework.com

2



An identification of the controls that will apply and how and when these controls could be applied during the preparation of the meat patty.



An identification of other control points that should be monitored in the in the preparation of the meat patty.

3 Scope of the HACCP Application Details Products

Meat patty

Process

From receipt of incoming materials to dispatch of cooked meat patty, the key processing operations include: 

Developing a mechanism of ambient storage facilities.



Storage in a cool refrigerator.



Packing the meat in a separate location.



Grinding.



Weighing.



Preparing the pastry products.



Filling.



Packaging.



Sealing.



Labeling.



Case packaging and labelling.



Storage in pallets.



Storing in freezers.



Shipping.

4 Product Description Product name(s)

Meat patty

Intended consumer

General public

How is it to be used: a. By a further

a. Separate into individual patties and

processor/retailer

serve. The patties can also be included as part of a bigger platter.

b. By the consumer

Important product characteristics

b. The product is ready-to-eat

For every meat patty: 

Lard



Butter



Plain flour



Sea salt



Free-range egg



Onion



Oil/Butter

5

Packaging and labelling



Bread crumbs



Roast beef cuts



Ground black pepper

As per company/ regulatory specifications/Ingredients/weigh/ Manufactures address/Allergens

Handling and storage requirements

As per company/ regulatory specifications/Ingredients/weigh/ Manufactures address/Allergens

6 Process Flow Diagram for the Manufacture of Meat Patty Inputs

Process steps

Roast beef or other cooked

1. Receiving of meat

meat; non-meat ingredients

Outputs 1. Receiving of non-meat



ingredients

2. Storage in a cool refrigerator.

2.1 Decartoning Salt 

2. Storage in a cool, dry place

2.2 Thawing of frozen roast beef 2.3 Wrapping in

3. Weighing 

cling film 



3. Packing the meat in a separate location.

Carton 





4. Separating and Grinding. 

4. Preparing the pastry products.

7 5. Weighing.  

5. Folding  6. Filling  7. Packaging  8. Sealing  6. Labeling 

Carton 

7. Case packaging and labelling  8. Storing in pallets

8

Pallets 

 9. Storing in freezer  Shipping

 Packed meat patty

9 Identification of Hazards from Inputs Input

Description/specification Biological

Chemical

Physical hazard

hazard (B)

hazard (Ch)

(P) Metal and plastic

Roast

Meets the specifications

Pathogenic

There is a

beef

of the company

bacteria such as

possibility of

salmonella spp.

chemical

And clostridium

residues and

spp.

other environmental contaminants in the meat

Lard

Meets the specifications

None

of the company

Spontaneous

None

combustion may result from materials that have been soaked in the lard if it is placed close to heat.

Butter

Meets the specifications of the company

None

Spontaneous combustion may result from

None

10 materials that have been soaked in the lard if it is placed close to heat.

Plain

Meets the specifications

flour

of the company

None

Contains no

None

substances that are known to be hazardous to the environment

Free

Meets the specifications

range

of the company

None

Contains no

None

substances that

egg

are known to be hazardous to the environment

Bread

Meets the specifications

slice

of the company

None

Contains no

None

substances that are known to be hazardous to the environment

Onion

Meets the specifications of the company

None

Contains no substances that

None

11 are known to be hazardous to the environment Salt

The salt is food grade and

None

Contains no

also complies with the

substances that

requirements of the Food

are known to be

Standards Code

hazardous to the

None

environment Freshly

The freshly ground black

None

Contains no

ground

pepper is food grade and

substances that

black

also complies with the

are known to be

pepper

requirements of the Food

hazardous to the

Standards Code

environment

None

12 Hazard Analysis and CCP Determination Process step

Inputs

Hazard

Justific

Q1. Is there a

Q2. Is the

CCP

reasonably

ation

control

control

No.

likely to

measure(s) for

measure

occur on or

the hazard at

at this

in the

this step?

step

product at this step

If yes, identify the control measure and then answer Q2.

essential to food safety as defined by a regulator

If no, consider

y limit or

hazard at next

operator-

step

defined limit?

If yes, this step is a CCP. If no, this step is not a CCP.

13

Main process

1. Receivin g of meat

Roast

B–

Producti Yes. Through

beef cuts

Possibility of

on done

proper

having

under

temperature

bacterial

register

regulation, it

pathogens

ed RMP

will be possible

No

1

to minimise the P–

continued

Possibility of

See

growth of

having metal

hazards

bacteria

in the roast

from

beef cuts

inputs Yes. Through the use of a metal detector at the point of receipt of the

Yes

meat.

2. Storage

Roast

B–

See

Yes. Through

Yes

2

14 of meat

beef cuts

Possibility of

hazards

proper

in a cool

bacterial

from

temperature

refrigerat

pathogens

inputs

regulation, it

or

being carried

will be possible

over from the

to minimise the

last step

continued growth of bacteria

3. Packing

Roast

B–

See

Yes. Through

beef cuts

Possibility of

hazards

proper

in a

having

from

temperature

separate

bacterial

inputs

regulation, it

location

pathogens

the meat

No

will be possible to minimise the continued growth of bacteria

4. Grinding

Roast

B–

See

Yes – PRP Good No –

beef cuts

Possibility of

hazards

sanitation and

because

having

from

cleaning

this is a

bacterial

inputs

pathogens

cooking Through proper temperature

step

15 Ch –

regulation, it

Possibility of

will be possible

chemical

to minimise the

contaminatio

continued

n from the

growth of

use of the

bacteria

grinding implements P– Possibility of physical hazard from the metallic grinding implements 5. Weighing

Roast

B–

See

No – controlled

beef cuts

Possibility of

hazards

by supplier

and the

having

from

pastries

bacterial

inputs

pathogens

B– Possibility of

No

16 having bacterial spore formers P– Possibility of physical hazard from the metallic weighing implements 6. Preparing

Pastry

B–

See

Yes – PRP Good No

the pastry

Possibility of

hazards

sanitation and

products.

having

from

cleaning

bacterial

inputs

spore formers 7. Filling

Ground

B–

See

Yes – PRP Good No

beef cuts

Possibility of

hazards

sanitation and

and

having

from

cleaning

pastry

bacterial

inputs

pathogens

P– Possibility of

17 physical hazard from the metallic filling implements 8. Packagin g

Packing

B–

See

Yes – PRP Good No

prepared

Possibility of

hazards

sanitation and

meat

having

from

cleaning

patties

bacterial

inputs

pathogens

Ch – Possibility of chemical contaminatio n from the use of the packaging implements 9. Sealing

Sealing

B–

See

Yes – PRP Good No

the

Possibility of

hazards

sanitation and

individual having

from

cleaning

packages

inputs

bacterial

18 containin

pathogens

g the meat

Ch –

patties

Possibility of chemical contaminatio n from the use of the sealing implements

10. Labeling

Labelling

Ch –

the

Possibility of

individual chemical packages

contaminatio

containin

n from the

g the

use of the

meat

labelling

patties

implements

and including

P–

the date

Physical

None

None

No

19 best

contaminatio

before

n of the plastic steel

11. Storing in Storing pallets

Plastic and

Physical No

Yes –

steel

contami

PRP,

individual contaminatio

nation

proper

packages

of

temperatur

containin

Plastic

e control

g the

steel

meat

Microbi

patties in

al

pallets

growth

the

n

can occur if temp/ti me not correctl y controll ed 12. Storing in Storing freezers

the

Bacterial spores, e.g:

B– There is

Yes - Freezer

Yes – PRP,

20 individual lostridum packages

perfringens,

containin

Bacillus

g the

cereus

meat

a

keep -20°C

proper temperatur

possibili

e control

ty of microbi al

patties in

growth

freezers

to occur if tempera tures are not controll ed in a proper manner

13. Shipping

Dispatch

Bacterial

of the

spores, e.g:

individual lostridum packages

perfringens,

containin

Bacillus

g the

cereus

B– There is a possibili ty of microbi

Yes - Freezer

Yes –

keep -20°C

PRP, proper temperatur e control

21 meat patties in freezers

al growth to occur if tempera tures are not controll ed in a proper manner

22 CCP Summary Process

Hazar

CC

Critical

Monitorin

Corrective

Verificatio

HAACP

step

d ID

P

Limits

g

Action

n

Records

No.

Procedure

Procedure

s 1. Receivin CCP g of Meat

#1

1

To respond

1. Test

1. When

1. At the

Validatio

to the

the

the

end of

n Record

hazard, the

metal

metal

each

metal

detecte

detecte

producti

detector

d at the

d does

on day,

must detect

start of

not

review

at least 2.5

the

work,

the

mm of

proces

replace

daily

ferrous

s so as

it

metal

material,

to

immedi

detector

2.5 mm of

ensure

ately

log to

nonferrous

that it

2. When

ensure

material

is in

an item

that it

and 3.0

proper

is

has

mm

workin

rejected

been

stainless

g

by the

properly

steel test

conditi

metal

complet

samples.

on

detector

ed.

23 This

2. Check

,

Further

detection

the

inspect

more,

will occur

metal

the

ensure

when the

detecte

product

that

test

d to

for the

there is

samples are

ensure

metal

a

routinely

that it

piece

weekly

passed

detect

review

through the

at least

of the

detector

2.5

metal

with the

mm of

detectio

product. In

ferrous

n log.

order for

materi

this hazard

al, 2.5

to be

mm of

controlled,

nonferr

there must

ous

be a

materi

rejection of

al and

the product

3.0

by the

mm

metal

stainle

detector.

ss steel

24 test sample s.

2. Storage

To respond

There will

Check the

The

Validatio

to the

be

temperatur

measureme

n record.

in a cool

hazard,

continuous

es

nt of

refrigera

there

temperatur

constantly

temperature

tor

should be

e

to ensure

s

the use of

recording

compliance

HAACP

cooling

to ensure

.

Review

times and

that there

temperatur

is the

Develop

es that will

slowest

regular

ensure the

colling

training

specified

temperatur

procedures

cooling

e for every

to ensure

rate has

batch of

compliance

been

meat patty. .

of meat

CCP #2

2

achieved