NAME SHARON MUGOTI REG No H1011111H PROGRAM FOOD PROCESSING TECHNOLOGY COURSE FOOD QUALITY ASSURANCE AND LEGISLATION QUESTION A ready-to-eat, Chilled Meal Company (CMC) is facing closure after it has been found guilty under CAP 15:04, 1996. Preliminary results from the central Government laboratory showed that the food sold on that fateful day was heavily contaminated with pathogens such as Salmonella. Outline how would CMC assures food safety for its customers as its main quality attribute
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NAME SHIMPEKE COURSE FOOD SERVICE MANAGEMENT 1.Management cannot supervise effectively beyond a limited number of persons and determination of the appropriate number is difficult. Explain the factors involved in determining the proper number. (20 marks) The number of persons that management can effectively supervise and oversee in business is indeed one difficult to determine and there is no tangible, workable formula that cab be universally applied to arrive at the ideal figure. This
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Review of Related Literature Hazard Analysis 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
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Gardenia | Sourcing | QAF Limited being the manufacturer and distributor of Gardenia Bread.(http://www.qaf.com.sg/ourbiz/bakery.asp)The ingredients used in our bread are sourced only from certified suppliers with high standards of food safety assurance programmes, and these are subject to incoming quality inspections and tests to ensure that they conform to Gardenia‟s quality and safety specifications. | Inventory Management | Gardenia Bread are baked fresh daily so that consumers get the finest
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1. True or false: Holding food in a steam table above 140F (60C) kills disease-causing bacteria and eliminates the problem of food poisoning. Explain you answer. False. Bacteria will not multiply at 60C, but most are not killed. 2. True or false: Canning food eliminates air so disease-causing bacteria can’t grow. Explain your answer. True. Canned and bottled foods that are unopened are not likely to support bacterial growth in their normal state. 3. Which of the following foods can become
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Are Celebrities Liable for Food Ads? Since the melamine scandal last year, false food ads have become a hot topic. Many people disputed about whether the stars to assume responsibilities for the victims of the harmful dairy products. Following the social discussion, The Food Safety Law was passed early this year, stating that individuals who advertise unsafe food products should accept liability with manufacturers. This formulation means that a star may compensate the consumers with all his
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management safety system that will help them manage their food related risk. One-way Kudler can began to implement a safe food managing plan is to take a general assessment of food regulations set by the Hazard Analysis and Critical Control Point (HACCP) system. “Hazard Analysis and Critical Control Point (HACCP) system determines where contamination can happen during food production” (U.S. Department of Health and Human Services, 2006, P.11). Section 205.308 of the National Organic Program (Agricultural
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FOOD & BEVERAGE INDUSTRY PRODUCTION OPTIMIZATION SOLUTIONS FOR RESPONSIBLE AND PROFITABLE OPERATIONS TRENDS & ISSUES IN THE FOOD & Global market forces are driving the continual evolution of the food and beverage industry. Consolidation, changing consumer preferences and increasing government regulations are dramatically impacting manufacturing and business strategy. In this fiercely competitive marketplace, you must offer a greater variety of products to meet consumer demand. At the same
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CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 21 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION Annex to CAC/RCP 1-1969 (Rev. 4 - 2003) PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending
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2.5 : SHELF-LIFE 2.6 : INTENDED USE & CONSUMER 2.7 : WHERE THE PRODUCT WILL BE SOLD 2.8 : LABELLING 2.0 : PROCESS FLOW CHART 3.0 : HAZARD ANALYSIS WORKSHEET 4.0 : HACCP SUMMARY PLAN 6.0 : SUMMARY OF PRE-REQUISITE PROGRAMMES 1.0 : SCOPE OF HACCP PLAN AND FOOD SAFETY OBJECTIVES Hazard Analysis and Critical Control Point (HACCP) is a science-based system that aims to prevent food safety problems from occurring rather than having to react to non-compliance of the finished
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