...Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance. In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment. Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food Agricultural Organization and the World Health Organization...
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...MANAGEMENT SYSTEM Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. You are required to integrate food safety into Environment, Health and Safety (EHS) management system. Please define the following: a. Correspondence or cross reference between food safety and EHS management system. ISO 22000, published on 1 September 2005, is a new International Standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. Many organizations that use ISO 22000 systems are now choosing to also implement ISO 14001 and OHSAS 18001 compliant systems due to factors such as demands of government regulations, customers, risk management, market requirements and corporate...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0 practical) Rationale This core unit develops a broad knowledge and understanding of food safety and food hygiene thereby enabling individuals working in food processing to identify problem areas and to assess solutions to ensure that food safety hazards are controlled. It is likely that this unit...
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...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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...the food stays hot, the salad stays crisp, and the hummus stays hummusy? YOU!!! You are responsible for consistency and high quality of all food products as well as kitchen maintenance. Responsible for organization and cleanliness of all areas and aspects of kitchen. Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste. Responsible for controlling weekly, quarterly, and annual inventory. May be required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days, or not having consecutive days off. Duties ◦ To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment ◦ To ensure that the company food hygiene management system is in place and fully understood by all the team ◦ To ensure that the kitchen team comply with the policy on personal hygiene and uniform ◦ Ensure that there is a strict adherence to regulations where applicable ◦ To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies ◦ Develop a relationship and seeking advice and guidance as necessary ◦ To ensure cleaning rotas are operational throughout the food production...
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...Food Product Design FMI Reveals Grocery Shopper Trends October 29, 2010 0 Comments Posted in News, Economics, Market Research, Market Trends, Consumer Preference, Dairy, Snack Foods, Beverages, Frozen / Refrigerated Foods, Confectionery, Fruits / Vegetables, Bakery / Cereal, Private Label Print ARLINGTON, Va.—It’s all about the deal for today’s grocery shopper, according to “U.S. Grocery Shopper Trends 2010," a report from the Food Marketing Institute (FMI). “Shoppers have gained a renewed appreciation for saving money through home-cooked meals, comparison shopping, store selection, brand preference, coupons and more," said FMI President and Chief Executive Officer Leslie G. Sarasin. “They choose to save money by eating at home but they also believe, overwhelmingly, that the food they eat at home is healthier than eating away from home. It is clear supermarkets are positioned to help their customers save money and help them make healthier choices when it comes to food." According to the FMI report, shoppers are spending an average of $99.90 weekly on groceries, up 1.5 percent compared to last year’s average of $98.40. The three top reasons for choosing a primary store are: Price (75 percent); high-quality fruits and vegetables (73 percent); and items on sale or money-saving specials (67 percent). With saving money at the top of their minds, consumers are buying only what they need and seeking the best value for their money, says the FMI report. They are also using...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...Our prOgress in 2011 Creating a more delicious world Message from Our Chairman and Chief Executive Officer 2011 was another challenging year. Economic turmoil. Political upheaval. Natural disasters. The world as we knew it has surely changed. But despite the challenges, Kraft Foods not only survived but thrived— as evidenced by our top-tier financial performance and our growing reputation as one of the world’s leading companies. We did that by staying focused on what matters most—to our business and to our stakeholders—and by raising the bar across the company. Improved performance doesn’t happen by accident. It takes hard work (lots of it) and commitment. I’m proud to lead the team who made 2011 such a success for our company. And I’m equally proud that our success benefited not only our shareholders but also our employees, their communities, those we buy from, those we sell to and those who enjoy our delicious products around the world. From investing in sustainable agriculture to eliminating waste and promoting healthy lifestyles, we continue to evolve the way we do business to reduce our environmental impact and enhance our contributions to society while delivering outstanding financial performance. This report provides a snapshot about what we do, why we do it and how we’re getting on. It highlights key facts about the five areas that matter most to society and to our business. Building and sustaining brands people love and trust takes dedication. And our progress...
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...Southern Pasta, a company recently acquired by Mike’s has delivered pasta shells contaminated with Salmonella to its largest customer. Mike’s needs to decide how to prevent the infection from reaching the public while minimizing financial losses and damage to its reputation. Mike’s can hide this information from the restaurant chain or even instruct them to pasteurize the food to inactivate the bacteria. However, any slip-ups can lead to regulatory issues and multi-million dollar lawsuits. It is recommended that Mike’s should initiate a food recall. Although this is a costly option, but it ensures public safety and garners customer and employee goodwill, which will be beneficial in the long-term. * Number of words: 108 Table of Contents Situational Analysis 1 Problem 2 Options 2 Criteria for Evaluation 2 Evaluation of Options 2 Recommendation 5 Action Plan 5 List of References 6 Exhibits 7 Situational Analysis Michael’s Homestyle Pasta, a leading supplier of gourmet stuffed pasta shells, has recently acquired its arch-competitor, Southern Pasta Company. Mike’s faces a corporate nightmare as the recent lot of seafood stuffed pasta shells shipped out by Southern to a restaurant chain is tainted with Salmonella. The prior knowledge of the poisoning and the demand spike due to New Year festivities further aggravates the problem from an ethical and operational standpoint. The recall costs can be to the tune of $ 0.5 million, which represents almost 2%...
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...– Single largest Food Service Retailer in the world – Serves around 50 million customers every day – Around than 30,000 Restaurants worldwide across 120+ countries • India – Started in 1996 – Currently present in around 40 cities with around 180 restaurants – Serves around 500,000 customers daily – Unique menu with Vegetarian products and Nonvegetarian products (Fish, Chicken) …World’s largest democracy … 2nd largest population in the world …fastest growing middle class consumers Incredible India A land of huge opportunities • At 175 million tonnes per annum, India is the second largest producer of fruits and vegetables ……but more than 15 billion US$ worth fruits and vegetables wasted every year post harvest …. only 2.2% of the produce is processed 3rd largest producer of potatoes …..but less than 5% of potatoes grown are process grade • • World’s largest producer of milk …however yield per lactation cycle of a buffalo is 1/10th of US Supply Chain Challenges Agriculture •Outdated farming and irrigation practices Logistics & Distribution •Poor road and other infrastructure conditions •Cold chain – virtually non-existent •Huge wastage of natural resources (water, electricity etc.) •Lack of proper storage facility at farm level for storing post harvest produce •Crops like iceberg lettuce not commercially grown •Only 200 refrigerated trucks in whole of India •Specialized temperature controlled warehouses (e.g. for potato storage) not available Food Processing •Patty...
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...Contract and Event Management 1.1 The main characteristics of the contract and Event catering sectors. In the UK catering market, contract caterers are the key players and they are expert operators who are destined to take charge of the catering amenities for a whole variety of organisations. Likewise, growth in the recent years has been through the food service market as it has developed. The UK’s contract catering sector is subjugated by international operators, for instance; Sodexho, Aramark, Compass etc... Bearing in mind this causes rivalry between these companies which therefore creates competition. Furthermore, in order for a small sized food and drink business to proceed and get in the market they must therefore find a way to work alongside those that are more highly levelled, specialised and experienced for catering wholesales or those that already serve to larger well known companies. The Benefits of Contract Catering Contract catering business has many benefits which include; • Fall in distribution costs • Expand experience of the foodservice industry • A one way route to a large number of outlets. • More advanced, more lucrative. • Potential growth in one of the fastest growing sectors of the UK catering market. Getting Started Start with the strategy: The recognition of contract catering has advanced revenue streams that would have been expanded from the companies planning and evaluated in order to authorize. Heres a list of key questions...
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...Food Hygiene Assignment Facilities and kitchen staff: * We have 50 rooms which are 75% occupancy midweek and 100% occupancy weekends. * Midweek room turnover is 37.5 rooms @ 89 per room( inclusive of breakfast) = €3,337.50 per day. * We cater for 25 breakfasts on average per day Monday – Thursday. Total for the 4 days =€ 13,350 each week * Weekend room turnover is 50 rooms @ €109 per room = €5,450 per day. * We generally cater for 70% breakfasts per day Friday – Sunday. Total for the 3 days = € 16,350 Totals for year = € 1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to...
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...Himalaya Mall, Gurukul, Ahmedabad Cuisines Fast Food Opening hours 10 AM to 12 Midnight World's largest chain of fast food restaurants. The Golden Arches—the corporate emblem, symbolized pleasant, fast service and tasty, inexpensive food. Serve around 68 million customers daily in 119 countries. Operates over 34,000 restaurants worldwide, employing more than 1.7 million people. Between 1990 and 1991, sales per unit had slowed down. Reasons: Consumers were changing management to wonder whether the company’s operating system, suited to the new circumstances the company faced McDonald’s was gathering flak from environmentalists who decried all the litter and solid waste its restaurants generated each day to counter some of the criticism, McDonald’s partnered with the Environmental defense fund to explore new ways to make its operations more friendly to the environment. INTRODUCTION McDonald’s is a limited menu restaurant is characterized by speed of operations. McDonald’s is the world leading retailer with more than 33,000 restaurants in 118 countries serving more than 67 million customers each day. In India, the first outlets of the chain threw open their doors to the public in Delhi and Mumbai in 1996 within one month of each other. McDonald’s is present in 40 Indian cities with 250 restaurants and serves 650,000 customers daily. THE FOOD RETAIL INDUSTRY internationally, no doubt McDonald’s is considered the largest food service retailer in the world. The first restaurant...
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...A Guide to Setting up a Restaurant / Coffee Shop / Food Outlet. Getting Started Making the decision to set up a restaurant /food business involves careful consideration. As the standards and expectations of customers are rising all the time, the setting up of any food business could involve considerable financial outlay and time. Food business are required to be compliant with a range of legislation and non-compliance can result in serious consequences so food business owners need to be well prepared before they commence in business. The purpose of this guide is to take you through the steps to get started and provide you with relevant information that will help you plan your business start-up. Step 1 – Market Research Your first requirement is to conduct detailed market research. This will reassure you that you are doing the right thing and that there is a market for your new business. A successful restaurant always has a carefully planned mix of elements that combine to make it work and getting one of these wrong could have a detrimental effect on your business. Think of your favourite restaurant – why do you go there ? It is probable that you like the general ambiance, the food is consistently of good quality, the restaurant is clean and staff are friendly. It is estimated that 30% of restaurants in Ireland fail in their first year in business and furthermore, 50% wind up their business within five years of opening. Therefore, it is crucial that you conduct...
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