Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL. It indicates that a possible food safety hazard may have occurred and that unsafe product may have been produced. Thus, corrective actions must be immediate and must trigger an automatic review of the HACCP plan. Corrective actions and expected actions or outcomes, as defined by different agencies
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mills, and food manufacturing establishments have identified pathogens in our local food supply. It is reported that 48 million people get sick, 128,000 are hospitalized, and 3,000 people a year actually die from food-borne illnesses. Although the Hazard Analysis Critical Control Point (HACCP) system is in place to provide safe food to the market place, it is essential all consumers take extra care and precautions keeping food safe in the wake of this drastic rise in food-borne epidemic. Pathogens
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Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion
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Bachelor of Tourism and Hospitality Management Semester 1, 2009 BTH701 Logistics for the Tourism and Hospitality Industry: Logistics for the Food Service Industry Assessment 2 – Research and Reflective Analysis Report Stores Management Operational Plan Escape Hotel Lecturer: David Craven-Kalber Student Name: Su Yu Hsu Student ID Number: HSU06138476 Due Date: Monday 18th of May, 2009. Table of Contents INTRODUCTION3 1. STOCK TAKING4-6 Purpose4 Frequency4-5 Reporting5
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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
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QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors
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ukessays.com http://www.ukessays.com/essays/marketing/company-analysis-of-old-chang-kee-marketing-essay.php Company Analysis of Old Chang Kee Need help? ☎ 0115 966 7955 Old Chang kee which is based in Singapore engaged in the manufacturing and distribution of food products in Singapore, Malaysia and Republic of China. It is famous for its Curry Puff and later diverse into as many as 30 products which could be found in its network of outlets distributed around Singapore, Malaysia and Republic
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ISO 9000 - Quality management The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved. ISO 9001:2008 ISO 9001:2008 sets out the criteria for a quality management system and is the only standard in the family that can be certified
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5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ___________________________________________________________________________________________________________ 6 1. Analyze hazards ______________________________________________________________________________________________ 7 2. Identify critical control points ______________________________________________________________________________ 8 3. Establishing the limits
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