Food Safety: Management Report

f are Safety management ReportLiterature Review nutrition sentry duty device issues are as old as populace and since time primeval gentlemans gentlemans exact developed procedures to assure that the sustenance they eat does not persecute them. To produce sustenance with every modern technology, there must be appropriate armament to foster human health.There exist few written records, but it is plausible to assume that, historic every last(predicate)y, the gum elastic of new products of nutrient for thought was established by experiment.The nutrients consumed today are generally viewed as safe, based on their farseeing history of such safe use. It is worth noting that this general acceptance of historical natural rubber does not ineluctably mean that well-nigh conventional fodders may not cause detrimental health effects under some circumstances.With the worlds growing population, the provision of a safe, nutritious and wholesome sustenance translate for all has become a major challenge. From the Encyclopedia of Food SafetyExecutive SummaryThe conclusion of this report is to in exercise the Managing Director Quality Foods Co. LTD that after the last Safety and wellness committee, there have been some(prenominal) complaints from the staffs regarding health and safety in the smart set. And also upon investigation it was concluded that there was the need for becoming supervision and a safety measure for the health of the employees and consumers. This report will digest recommendations that need to be implemented and also it will also inform the Managing Director the importance of compliance with OSHA 2005.We have to reassign our nutrient management system culture.IntroductionEstablished in 1991, Food Quality Co. LTD is champion of the leading traders of cheese making in Mauritius.Our industry processes, imports, refines and markets a wide range of home-ground and imported diet ingredients especially cheese. We serve household con sumers with packaged, branded, with high choice of cheese products and have over 100 employers.Objectives of our companya. Serving CustomersImprove contract performancesMaximize customer service of processImprove food management system.Be the top leading industry in Mauritius for cheese making.b. Food IngredientsOur customers in the Mauritian food service industry are increasingly improving their products to address changing consumer preferences. Our ingredients portfolio includesCultures Mold Powders Mesophilic, thermophilic, buttermilk, chevre, creme fraiche, flora danica, fresh, fromage blanc, fromagina, keifer, sour cream, propionic, yogurts.Rennets Animal, vege slacken, tablets, semiliquid and powderAdditives Salt, citric acid, tartaric acid, calcium chloride, lipase, herbs, ash, coloringMain concernRecently, it was be that during the final academic degree of cheese making, some milk products were already contaminated and it was found to be from cow to table.There were some cases of food allergy ( intoxication) and the demand for this our cheese has been decreased.To come forward to this problem and its solution we must all understand the aspect of food safety and management system.Hazard associated with our food ingredientsOur employers are ex pay offd to several types of hazards during their 8-hr working period.Such hazards includeErgonomics hazardsChemical hazards, andPhysical hazardsBut the main risk was found to be microbial hazard since our milk was contaminated and in turn our cheese products were infected too. reposition and Transfer of Raw Milk Any time the milk is transferred or stored all equipment and containers must be sterile to prevent defilement. The terminal temperature must be low enough (usually 4 degrees Celsius) to keep any bacteria remaining in the milk from growing.Sources kitty includeFood handlersRaw food and pissingInsects, rodents, animals and birdsFrom the environment.Root of the problem Processing and production of cheesea. Preparing the milk the problem was found during this stage, where the milk was already contaminated leading to microbial infections of the cheese products.b. Separating the curds from the whey in any common cheese-making operation, the first measurement is preparing the milk. Our industry do not import any pasteurized milk. Instead we prepare the milk from our turn cows and must add bacteria culture to produce the lactic acid. Curds must be uncaring from the whey, animal or vegetable rennet is added, and then the curds are agitated and cut using large knives. As the whey severs, it is drained. The curds are then press into molds, if requisite, to facilitate further wet drainage, and aged for the proper bill of time from the whey, but they are more typically leave alone. When separation is complete, the whey is drained.c. Pressing the curds moisture must then be removed from the curds, although the amount removed depends on the type of cheese. Here, they are pre ssed to give the proper shape and size.d. Ageing the cheese at this stage the cheese may be injected with a flavoring mold, bathed in brine, or wrapped in cloth or hay earlier being deposited in a place of the proper temperature and humidity to age. Some cheeses are aged for a month, some for up to years, followed by the wrapping stage of cheese.Controlling the hazards simple ways for our food handlers. resolution and RecommendationMilk contamination may occur fromCow feces coming into direct satisfy with the milkCow diseases (e.g., bovine tuberculosis)Bacteria that live on the skin of cowsEnvironment (e.g., feces, dirt, touch equipment)Insects, rodents, and other animal vectorsSmall numbers of bacteria might multiply and grow in the milk before someone drinks it if it is raw.Thus, our employees in the food handling discussion section must be well cognizant of the dangers of bacterial contamination. stay the workspace cleanFollow the simple strategy clean as you go form _or_ system of governmentCarry out a cleaning task of work surfaces and the surrounding work area as everything must be visually clean and trim.Return all unused raw materials to the correct storage area as soon as possibleReturn unused items to their initial storage area.b) Keep tools, utensils and equipment in good order, in a sterile state and stored justly tools, utensils, and equipment require to be cleaned direct after use, and MAINTAIN WORKPLACE FOOD SAFETY codes/ standardsc) Keep ingredients and products separate and in their assigned places separate storage areas for raw and cooked foods.2 Work in a way that keeps food safea) advance of food waste andb) Avoid product contamination and cross-contamination at all stages of processing operations by maintaining good personal hygiene by using correct color-coded equipment by storing raw materials and faultless products correctly at all stages of the processBy keeping the floors in your work area cleanBy keeping work surfaces and equipment cleanBy preventing pest infestationGeneral Precautions for our companyImporting of food ingredientsUnderstand requirementsspecifications materialcolors, packagingfreightsamples and quantitesSelect supplieridentify suitable source stoppage and confirm samplesClient approvalSamplesPricingTerms and conditionsSign orderPlace depositThe makerProduction controlInspect quality and packingDeliveryTransport ( sea or air) impost clearanceStoring (employers dealing with food ingredients )People taking care of the preparation department, must be cognisant of the temperature danger zoneTake special care with high-risk foodsStore food in the electric refrigeratorFreeze food safely.Store cooked food safely.Store raw food separately from cooked food.Choose strong, clean-handed food storage containers.If in doubt, throw it out Throw out high-risk food left in the temperature danger zone for more than four hours dont put it in the electric refrigerator and dont keep it for later. Che ck the use-by dates on food products and discard out-of-date food. If you are indistinct of the use-by date, throw it out.Personal hygieneThis is an obligation that our food industry has to their clients and the general public.The most important things our food handlers need to know and understand are that they mustDo whatever is reasonable preventing their tree trunk anything from their body or anything they are wearing, coming into connexion with food.Do whatever is necessary to stop unnecessary contact with ready-to-eat food.Wear clean outer clothing, (depending on the type of work they do).Not eat over unprotected food or surfaces likely to come in contact with food.Not sneeze, blow or expectorate over unprotected food or surfaces likely to come into contact with food.Not to spit, smoke or use tobacco where food is handled andNot to urinate or to defecate except in a toiletIf you injured yourself, make sure to control the wound. Clean it and put a water produce blue plaster and immediately use disposable gloves.Food safety law, requirements and its applicationFood safety the beginning and the final stageAre our products that have been used from beginning to final stage, safe for human consumption?Our company kept growing since 1991. Just because of the contaminated milk, the demand for our cheese products is being reduced in market and this is going to be detrimental to our companys future. Therefore, food safety regulations are applied to each stage in food production, from processing and manufacture to distribution.The Food Safety hazard 1990 (as amended) provides the scheme for all food legislation as applies in Mauritius too.The main responsibilities for all food businesses under the Act areTo ensure you do not include anything in food except necessary requirements.Remove anything from food or treat food in any way which means it would be damaging to the health of people eating it to ensure that the food you serve or sell is of the nature, phil ia or quality which consumers would expect to ensure that the food is labeled, advertised and presented in a way that is not false or misleadingProducing safe food is paramount to our businesss success.Food quality requirements of the lawAre the products produced, met with the requirements specified and designed by the law? Food qualityis the quality characteristics of food that is admissible to consumers. Food quality is an important food manufacturing requirement, because food consumers are vulnerable to any form of spoliation that may occur during themanufacturing process.Factors contributing towards quality of foodAppearanceColorTaste odorNutritional valueContaminants (Physical, Chemical Microbiological)defilementHACCPis a management system in which food safety is superscribed through the analysis and control of biological, chemical, and physical hazards from raw material production, acquisition and handling, to manufacturing, distribution and consumption of the finished produ ct.A food safety program must be developed in our company to ensure safe sale of food products. The benefit of this food safety program would systematically identify the food safety hazards that are likely to occur in our food handling operations and also provide a systematic monitoring process based on our food business.StatisticsFigure 1This table shows food poisoning trend from 1990 to 2011 in Mauritius.Figure 2This table shows the reported cases of food poisoning in Mauritius.YearReported food poisoning2001232002332003602004160200529200678200776620081292009718201015620114452012512Training effectivenessFor our company not to meet with failings with health and safety, the health and safety department must contribute to a lucrative business in the view of a better and anicteric work ahead.The safety of our food depend largely our food handlers.However malpractices have been reported on numerous occasions resulting in food poisoning outbreaks. Therefore it is essential that food ha ndlers are flop trained so that they take the necessary precautions to avoid such accidents.Training of managers, supervisors and all people who can influence the safety of food is essential to reduce the unacceptable high levels of food contamination.Improvement of food safety knowledge and practices of employee is through food safety training.Possible impactsFailing to comply with food safety control plan The promotion of food safety, including by assisting food premises to handle food safely, mud a key priority under theFood Act. To complement this educative approach, councils have a range of enforcement options, including the great power to issue infringement notices for certain food safety or hygiene offences. The infringement notices make it easier for councils to administer, ask and enforce the Food Act. Councils also have the authority to focus enforcement efforts on food premises which pose a greater risk to public health because of non-compliance with the Food Act.Any employee may file a complaint to have OSHA inspect their workplace if they believe that their employer is not following OSHA standards or that there are serious hazards and as a resultInvolvement Ministry of Health and Quality of life.Consequence Company closes and earns a bad reputation.End result workers go unemployed and company locked.ConclusionRadical and beneficial changes occurred in the food industry in todays world.Although consumers are increasingly aware of the connection in the midst of food and health, they tend to take the safety of the food they eat very much for granted.Food safety is best ensured by the shared responsibility of everybody involved with food from the professional to the consumer. All along the food chain, various procedures and good practices are implemented to ensure that the food which reaches the consumers table is fit for utilization.The risks of food contamination are minimized so that the population as a whole is healthier from the benefits of safe quality food. But responsibility for food safety should not only be the priority of professionals in the food industry. There are rules and conduct to guide the professionals and the consumer is coequally responsible in order to ensure the safety of food at home.The best way to practice food safety is to be well-informed about the bedrock of foodNatural processes andThe hazards to food from bacteria inside the premised or those coming from the environment.Consumers have a dependable to expect that the foods they purchase and consume will be safe and of high quality. They have a even up to voice their notions about the food control strategies, standards and actions that governments and our industry use to establish that the food supply has these tendencies.AcknowledgmentsMr. S. JasonMrs. R. RobertaMr. cannyMr. Colet MaxMiss Soogun KawthurQuality foods Co. LTDFood safety journalsReferencesQuality foods Co. LTD www.qualityfoods.comMinistry of Health and Quality of Life http//ncb.intnet.mu/moh/Health Officers http//ncb.intnet.mu/moh/Food safety journals online websitesMicrobiology department of Victoria HospitalHealth and Safety department of University of Mauritius www.uom.muMSB ( Mauritius precedent Bureau)Food Safety act 1990Food Safety Regulations 1999CSO (2000). Digest of agricultural statistics. Central Statistical office, Port-Louis, MauritiusFSA (2000). The Food Standards Agency.