Hazard analysis including Process steps, Hazards identified at each stage and any Critical control points identified. Include how the hazards are monitored and corrective action and verification procedures

A food safety plan for the meat patty/cream scenario (study guide has examples) Contributing Value: 40% You have been requested by a small to medium sized food business to develop a pilot Food Safety Plan/Food control plan for them. The manager is keen to explore the use of food safety plans/food control plans. a) Food Product Working individually, you must consider important aspects relating to Good Manufacturing Practice (GMP) or Prerequisite Programs (PRP), sometimes called Good Operating Practice (GOP). Then complete a HACCP assessment on the product and its manufacturing process. 1) For the Food Business chosen write at least One(1) Prerequisite programmes for the food business from some the following typical: Prerequisite programs a) Inward goods b) Cleaning c) Pest Control d) Product recall e) Staff Training f) Entry of people/visitors g) Temperature monitoring h) Microbiological testing (include what tests need to be performed on the product you have chosen). 14 –Other aspects are outlined in (valid as of January 2016) http://www.foodsafety.govt.nz/industry/general/gop/documents.htm http://www.foodsafety.govt.nz/industry/general/fsp/develop.htm http://foodsafety.govt.nz/elibrary/industry/standardisation-ofhaccp.pdf http://foodsafety.govt.nz/elibrary/industry/Applying_Haccp_ClipExplains_Been.htm 2)
Working individually, you need to conduct a HACCP assessment on the product and its manufacturing process. Required outputs (i.e. what needs to be included in your assignment report) a) An introduction including the scope of your assignment b) A Product Description for the product and its intended use c) Hazard identification from inputs (i.e. chemical, physical & microbial hazards d) Process Flow diagram e) Hazard analysis including Process steps, Hazards identified at each stage and any Critical control points identified. Include how the hazards are monitored and corrective action and verification procedures 3) Finally, Consider how the product would need to stored and what shelflife would you expect at 18°C and 4°c storage and why?

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