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Investigate and discuss the development of a pathogen

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Reference no: EM133294670

Global Food Safety and Healthcare assignment

Assignment
Based on the content, you have learnt within this module, you will now investigate and discuss the development of a pathogen management strategyto produce a ready-to-eat Caesar salad with Cooked Chicken and Bacon.

Higher marks will be achieved by considering:
• Risk (severity of hazard x likelihood)
• Legislation (appropriately documented, relevant)
• Government/ industry guidance (appropriately documented, relevant)
• Literature (academically appropriate)
• Personal input

Ready to Eat Caesar Salad with Chicken and Bacon

Part 1
Design a floor plan, with an outline of equipment, for the salad manufacturing company, covering all areas/ rooms/ corridors as shown in the list below. Maximum mark allocation in brackets.

Highlight in the diagram at least the following:

• Loading bay and goods in the area
• Raw material storage for packaging and ingredients
• Defrost area (if required)
• All low-risk areas& high care areas
• Changing rooms
• Decanting area
• Machinery
• Hand wash stations
• Machinery wash area
• Waste rooms
• Toilets W/C for staff and customers
• Staff entrance (1)
• Customer entrance (1)
• Staff Canteen (1)
• Management offices (1)
• Corridors (2)
• Dispatch (2)

Include in the diagram
1. Arrows showing the direction flow of raw materials (BLUE ARROWS) leading from delivery to production
2. Arrows showing direction flow of production processed goods (RED ARROWS) leading to dispatch

Part 2

This must be designed in LANDSCAPE mode only.
Complete the following table based on the ingredients usedin the production of the Caesar salad:

Part 3
There is a range of foodborne pathogens that would require controlling in this product/environment.

WhichONEdo youbelieve would be of theGREATEST concern (state genus and species of the pathogen) and give a background to the pathogen (250 words)?

What evidence has led you to this decision (250 words)?

What steps would you take to minimise the risk of this foodborne pathogenfrom being present in the final chicken Caesar salad prior to dispatch (750 words)?

Verified Expert

In this assignment, the floor plan has been developed.It aims to create a judgment that can be used to evaluate or redesign the layout of the salad manufacturing company—focusing on finding the ideal separation of work areas or various hygienic zones while paying close attention to product hygiene and process.Cooking and reheating are the best processes for removing bacterial hazards from food.Most foodborne bacteria and viruses can be removed when food is cooked or heated for a long time at a high temperature.

Reference no: EM133294670

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