Produce a HACCP plan for the production of a chicken

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Reference no: EM133131749

Food Quality Assurance

HACCP Assignment

You are asked to produce a HACCP plan for the production of a chicken and vegetable pie. You will work in teams to produce a joint report. You have just over four weeks to do this.

Instructions:

In your assigned teams and using the details provided below, you will act as a HACCP team in a factory producing Chicken and Vegetable Pies.

Question 1. Convert the given brief into a suitable ‘Introduction' for a HACCP Plan for Chicken and Vegetable Pies. The Introduction should contain:
a. the scope of the HACCP plan being undertaken.
b. a short description of the final product in terms of its composition, ability to support microbial growth, intended use, packaging shelf life etc.
c. brief details of the Pre-requisite Programmes implemented on the site to support the HACCP Plans. Do not just copy general PRP information from books or the internet but adapt the information so that the details are relevant to your pie production factory.
d. names of the members of your team and their role within the HACCP team

Question 2. Prepare a Flow Diagram of the complete process from the details provided; adding any steps/details you feel may have been omitted.

Question 3. Conduct a Hazard Analysis. For the purposes of this assignment you are asked to consider part of the process only. This will be from the point where thickener is added to the pie mix to the point of dispatch of the finished product. You should also consider any raw materials relevant to this section of the process i.e. modified starch, egg-based glaze powder, water, pastry mix, aluminium cases and packaging materials. Provide details of the team's output on the blank Hazard Analysis Form provided. You should consider possible hazards associated with each step and then assess their significance. Record on the Hazard Analysis Form whether or not a hazard is significant with details of the justification for the decision.

Question 4. Identify Critical Control Points. Using the adapted Codex Decision Tree (the 5 question version provided in the lecture notes), identify the Critical Control Points (CCPs) in the process, using the CCP Identification Form provided, to record decisions and justifications of the decisions taken.

Question 5. Detail the Critical Limits For the CCPs identified, use the HACCP Control Chart Form to detail the Critical Limits, any warning or target limits, appropriate Monitoring activities and Corrective Actions

References
There are many references available for aspects of applying HACCP.

Attachment:- Food Quality Assurance.rar

Reference no: EM133131749

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