Posted: September 20th, 2022

HACCP case study of food process

Overview
Particular person report on a HACCP case study of food process
Worth: 30%
Size: approx 2000 phrases
Due – Friday 23rd September by 11:59pm
Submission necessities
The task should be submitted as a single file, together with appendix, by the
due date, uploaded to vUWS Turnitin. The report title ought to embody your
surname and HACCP subject.
The uploaded report might be marked utilizing the rubric in Turnitin. Please
overview your suggestions and feedback in Turnitin (the feedback can’t be
seen in Grademark).
Please ask for recommendation if wanted throughout the workshop on the best way to compile the
excel spreadsheets (HAW & HAT) right into a single readable Phrase file, OR
compile recordsdata into single PDF file. A number of recordsdata can’t be uploaded for
Assessment.
The duty
Every pupil will conduct a HACCP case study for a selected food
product.
Supporting info for the HACCP case study might be offered on
vUWS, together with templates for Hazard Assessment Worksheets and HACCP
Audit Desk, together with references for the related requirements and
really helpful readings.
College students might be guided by means of every part of this task throughout a
sequence of 2 x Three-hour workshops.

HACCP Audit Desk
Agency Identify: Product Identify:
Agency Deal with: Product Description:
CCP
No
Ingredient or Process
Step
(from HAW)
Hazard
Sort
B, C or P
CCP
(sort of management
measure)
CCP Important
limits
Monitoring What &
How
Monitoring
Frequency
Corrective
actions
Data
1
2
Three
four
5
Add extra rows as wanted for every CCP recognized within the Hazard Assessment Worksheet.
Hazard Assessment Worksheet Date: 1st Could 2018 (EXAMPLE)
Agency Identify: Hawkesbury Milk Product Identify: Pasteurised Milk
Agency Deal with: Bourke Road, Richmond NSW Product Description: Chilled pasteurised homogenised milk
Technique of Distribution and Storage: 2L plastic bottles, packed into crates, distributed by refrigerated truck
Supposed Use and Shopper: saved at <4oC, used inside 15 days of manufacture,
for consumption by most of the people

1234567RAW MATERIALSIdentify and describe Potential Hazard(s) Launched, Managed, or Enhanced at This StepAre the Potential Food Security Hazards Vital? Justify Your Choice for Column 3What Preventive Management Measure(s) are utilized to regulate these Hazards?Is that this a Important Management Level ?CCP NoRaw Milk
At deliveryBiological:
Uncooked milk might include pathogenic micro organism: Bacillus cereus , Listeria monocytogenes, Yersinia enterocolitica, Salmonella spp, Escherichia coli O157:H7, Campylobacter jejuni and bacterial spores YesFood Poisoning,
Threat of milk spoilageTransport and supply at <four° = CCP

Uncooked materials specification: compliance with FSANZ four.2.four Main Manufacturing Normal for Dairy – PRP
Provider audits – PRPYes1Chemical:
AntibioticsYesDrug resistant micro organism changing into prevalent in society.
Failure of fermentation processes (eg yoghurt)Antibiotic testing at supply = CCP
FSANZ 1.four.2 Most Residue Limits compliant – PRPYes2Physical:
stones, dust, mud, glass, steel fragments, animal hairNoChoking, bodily damage, separation at later stageClean milking tools – PRP
Provider audits – PRPNoAllergen:
Milk proteinsYesHuman allergy – MILK proteinLabelling at later stage – PRPNoPlastic Milk bottles
At deliveryBiological:
bacterial contaminationNoFood poisoning, milk spoilage
Low threat if produced to specRaw materials specification – Provider audits – PRP
Packaging saved beneath hygienic conditionsNoChemical:
Residues of plastic monomersNoPlastic monomers could cause intoxication, low threat if MRL stds adhered to. Uncooked materials specification – Provider audits – PRP (FSANZ 1.four.Three Articles and Supplies in Contact with Food)NoPhysical:
Fragments of packaging stepping into productNoChoking hazard – low threat if packaging intact and produced to specificationRaw materials specification – Provider audits – PRP No

1234567PROCESS STEPS
Record every step from FPCIdentify and describe Potential Hazard(s) Launched, Managed, or Enhanced at This StepAre the Potential Food Security Hazards Vital?Justify Your Choice for Column 3What Preventive Measure(s) are utilized to regulate these Hazards?Is that this a Important Management Level?CCP NoStorage of uncooked milk Organic:
bacterial contamination,
bacterial develop throughout storageYesFood Poisoning if not delivered chilledMilk saved at < four°C = CCP
Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ Three.2 Food security applications compliant
Lab exams for bacterial rely and pH – PRP
Thermometer calibration – PRP
Yes3Chemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ 1.Three.Three Processing aids compliance – PRP NoPhysical
Steel from tools,
Disintegrating rubber seals NoChoking threat,
Particle separator at later stage Tools upkeep – PRPNoClarification of uncooked milkBiological:
somatic cells, bacterial sporesNoFood poisoning, warmth process at later stageEquipment sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ Three.2 Food security applications compliantNoChemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ 1.Three.Three Processing aids compliant -PRPNoPhysical:
stones, dust, mud, glass, steel fragments in uncooked milk NoChoking, bodily injuryCentrifugal processing to take away international particles- PRP
Elimination of sludge from holding area – PRP NoStandardisation mixing tank
Organic:
bacterial contamination of tankNoFood poisoning,
warmth process at later stage Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ Three.2 compliantNoChemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ FSC 1.Three.Three Processing aids compliant – PRPNoPhysical:
international particle contamination from pumps, pipes and tankNoChoking, bodily damage
Low threat if tools maintainedEquipment upkeep – PRPNoHomogenisationBiological:
bacterial contamination of homogeniserNoFood poisoning, warmth process at later stage Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ Three.2 compliant

No
Chemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ FSC 1.Three.Three Processing aids compliant – PRPNoPhysical:
international particle contamination from homogeniser NoChoking, bodily damage
Low threat if tools maintained,
Examine at later stageEquipment upkeep – PRPNoPasteurisationBiological:
Failure of pasteurisation might lead to food poisoning micro organism threat: Salmonella spp, Escherichia coli O157:H7 Listeria monocytogenes, Yersinia enterocolitica. Warmth resistant pathogens : Mycobacterium tuberculosis and Coxiella burnetii YesFood poisoning if not adequately pasteurisedMilk heated at 72°C for 15 secs = CCP
Circulate Diversion valve (FDV) to reprocess inadequately heated milk
Tools sanitised on common foundation to forestall micro organism contamination and development – PRP, FSANZ Three.2 Food security applications compliant
Thermometer calibration – PRP
Tools upkeep – PRP
Yes4Chemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ FSC 1.Three.Three Processing aids compliant – PRP
NoPhysical: international particle contamination from warmth exchanger tools and pumpsNoChoking, bodily damage
Low threat if tools maintained
Examine at later stageEquipment upkeep – PRPNoChillingBiological:
Failure of chiller enable micro organism to develop bacterial contamination of chillerYesFood poisoning if not chilledMilk chilled to <4oC
Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ FSC Three.2 compliant
Thermometer calibration – PRP
Tools upkeep – PRP
Yes5Chemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ FSC 1.Three.Three Processing aids compliant – PRPNoPhysical:
international particle contamination from warmth exchanger tools and pumps
NoChoking, bodily damage
Low threat if tools maintainedEquipment upkeep – PRPNoFilling of Plastic bottles, with lid closure fittedBiological:
bacterial contamination of filling tools
failure of closure inflicting leaksNoLow Food poisoning threat, maintained as chilled Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ Three.2 compliant
Tools upkeep to make sure seal integrity is maintained in tools – PRPNoChemical:
CIP cleansing chemicalsNoCleaning chemical & sanitiser contamination
Low Intoxication riskCIP cleansing protocol SoP – PRP
FSANZ FSC 1.Three.Three Processing aids compliant – PRPNoPhysical:
international particle contamination from tools or plastic bottlesYesChoking, bodily damage magnetic steel detection of international particles Tools upkeep – PRP
Provider settlement for bottles – PRPYes6Chilled StorageBiological:
failure of chiller enable micro organism to develop bacterial contamination of chillerYesFood poisoning if not chilledMilk maintained at <4oC in chilly storage
Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ FSC Three.2 compliantYes 7Chemical:
Nil for packed productNonilnilNoPhysical:
Nil for packed productNonilnilNoChilled DistributionBiological:
failure of chiller enable micro organism to develop bacterial contamination of chillerYesFood poisoning if not saved chilledMilk maintained at <4oC in refrigerated vans
Tools sanitised on common foundation to forestall micro organism contamination and development – PRP
FSANZ FSC Three.2 compliantYes8Chemical:
Nil for packed productNonilnilNoPhysical:
Nil for packed productNonilnilNo 
HACCP AUDIT TABLE (EXAMPLE)
Agency Identify: Hawkesbury Milk Product Identify: Pasteurised Milk
Agency Deal with: Bourke Road, Richmond NSW Product Description: Chilled pasteurised homogenised milk
CCPIngredient or Process Step (from HAW)Hazard Sort
B, C or PCCP
(sort of management measure)Important limitsMonitoring What & HowMonitoring FrequencyCorrective actionsRecords1Raw Milk DeliveryBiologicalChilled Milk supply Temp <four°CTemperature probe,
Direct measurement of milk whereas nonetheless in tankerEach tanker is examined at supply, previous to unloading.If > 5.5°C redirect milk to alternate product (eg flavoured milk)
If > 7°C reject milk supply
Examine trigger for top temperature and correctMilk temperature supply data
Rejection data
Calibrations
2Raw Milk deliveryChemicalAntibiotic testingZero outcome for AntibioticsCharm ROSA (Speedy One Step Assay &
Attraction MRL Beta-lactam/ Tetracycline
2 Minute Take a look at for MilkEach tanker is examined at supply, previous to unloading.If antibiotics detected utilizing Attraction fast check, do follow-up check utilizing the Delvo check to confirm the presence of antibiotics
Reject milk supply if antibiotics detected by each Attraction and Delvo exams.
Examine trigger for antibiotics and proper (guarantee farmer take away affected cows from milking herd)Milk supply data
Attraction check log
Delvo check Lab check data
Rejections3Raw milk storage BiologicalChilled Milk storage Temp <four°CTemperature probe,
Direct measurement of milk whereas in milk silosContinuous monitoring of milk silosIf > 5.5°C redirect milk to alternate product (eg flavoured milk)
If > 7°C dump milk
Establish trigger for insufficient chilling in silo and proper drawback
Temperature information logs for milk silos
Calibrations
Rejections4Pasteurisation of milkBiologicalPasteurisation Temp & time
72oC for 15 secondsTemperature probe at exit of pasteuriser, timing monitored by pump circulation fee Steady monitoring of exit temperature & pump circulation rateIf < 72oC use FDV to return milk to steadiness tank for re-pasteurisation. Alarm to alert failure of pasteuriser.
If pump circulation fee quick or fails. Alarm to alert failure of pasteuriser. Dump milk
Establish trigger for failure of pasteurisation and appropriate problemTemperature information log of pasteuriser
Pump circulation fee log
Calibrations
Rejections5 Chilling of pasteurised milkBiologicalChilling of milkTemp <four°CTemperature probe at exit of chiller after pasteurisation Steady monitoring of chiller put up pasteurisation If > 5.5°C redirect milk to alternate product (eg flavoured milk)
If > 7°C dump milk
Establish trigger for insufficient chilling and proper problemTemperature information logs for chiller put up pasteuriser
Calibrations
Rejections6Filling of milk into bottlesPhysicalDetection of steel particles in milkZero detection of steel particlesMetal DetectorContinuous monitoring If steel particles detected, reject and dump milk
Acquire rejected samples and Establish trigger for the presence of particles and proper supply of problemData logs for checks, calibrations and rejections7Chilled storage of milkBiologicalCold storage of milkTemp <four°CTemperature probe in chilly storeContinuous monitoring with alarm
Handbook temperature test of chilly retailer If > 5.5°C redirect milk to alternate product (eg flavoured milk)
If > 7°C dump milk
Establish trigger for failure of chilly storage and proper problemTemperature information logs
Calibrations
Rejections8Distribution of milkBiologicalChilled distribution of milkTemp <four°CTemperature probe in truckContinuous monitoring of truck with again to base alarm If > 5.5°C redirect milk to alternate product (eg flavoured milk)
If > 7°C dump milk
Establish trigger for failure of chilling of truck and proper problemTemperature information logs
Calibrations
Rejections

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