Food Safety: Management Report

nutrient recourse Management ReportLiterature Review provender dearty issues be as old as mankind and since time primeval humans have developed procedures to moderate that the nourishment they eat does not harm them. To produce victuals with any new technology, on that point must be appropriate armament to protect human health.There exist few written records, but it is plausible to assume that, historically, the precaution of new crossings of victuals was established by experiment.The pabulums consumed today are generally viewed as safe, based on their long history of such safe custom. It is worth noting that this general acceptance of historical asylum does not necessarily mean that some conventional intellectual nourishments whitethorn not cause detrimental health effects infra some circumstances.With the worlds growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. From the Encyclopedia of Food Safe tyExecutive SummaryThe purpose of this report is to inform the Managing Director fiber Foods Co. LTD that after the last Safety and Health committee, there have been several complaints from the staffs regarding health and rubber eraser in the high society. And as well up as upon investigation it was concluded that there was the engage for proper supervision and a safety measure for the health of the employees and consumers. This report will provide 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 change our food wariness system culture.IntroductionEstablished in 1991, Food note Co. LTD is one of the leading traders of stop making in Mauritius.Our industry processes, imports, refines and markets a wide range of home-ground and imported food ingredients especially cheese. We serve household consumers with packaged, branded, with heights tonus of cheese products and have al l over 100 employers.Objectives of our companya. Serving CustomersImprove contract performancesMaximize customer serviceImprove 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 up their products to address changing consumer preferences. Our ingredients portfolio includesCultures Mold Powders Mesophilic, thermophilic, butter draw, chevre, creme fraiche, flora danica, fresh, fromage blanc, fromagina, keifer, sour cream, propionic, yogurts.Rennets Animal, vegetable, tablets, liquid and powderAdditives Salt, citric acid, tartaric acid, calcium chloride, lipase, herbs, ash, coloringMain concernRecently, it was found that during the last stage of cheese making, some take out products were already contaminated and it was found to be from cow to table.There were some cases of food allergy (poisoning) and the demand for this our cheese has been reduced.To come forwa rd 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 subject 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.Storage and Transfer of Raw Milk Any time the milk is transferred or stored all equipment and containers must be sterile to prevent contamination. The storage temperature must be low enough (usually 4 degrees Celsius) to keep any bacteria remaining in the milk from growing.Sources can includeFood handlersRaw food and waterInsects, 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 m icrobial infections of the cheese products.b. Separating the curds from the whey in any common cheese-making operation, the first step is preparing the milk. Our industry do not import any pasteurized milk. Instead we prepare the milk from our farm cows and must add bacteria culture to produce the lactic acid. Curds must be separated from the whey, animal or vegetable rennet is added, and then the curds are agitated and cut using large knives. As the whey separates, it is drained. The curds are then touch into molds, if necessary, to facilitate further moisture drainage, and aged for the proper amount of time from the whey, but they are more typically left alone. When separation is complete, the whey is drained.c. imperativeness the curds moisture must then be removed from the curds, although the amount removed directs on the type of cheese. Here, they are pressed to give the proper shape and size.d. maturation the cheese at this stage the cheese may be injected with a flavor ing mold, bathed in brine, or wrapped in cloth or convert before 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 wrap stage of cheese.Controlling the hazards simple ways for our food handlers.Solution and RecommendationMilk contamination may pass on fromCow feces coming into estimate progress to with the milkCow diseases (e.g., bovine tuberculosis)Bacteria that live on the skin of cowsEnvironment (e.g., feces, dirt, processing equipment)Insects, rodents, and other animal vectorsSmall poetry of bacteria might multiply and grow in the milk before someone drinks it if it is raw.Thus, our employees in the food handling department must be well aware of the dangers of bacterial contamination.Keep the workspace cleanFollow the simple strategy clean as you go policyCarry out a cleanup spot task of work surfaces and the surrounding work area as everything must be visually clean and trim .Return all unused raw materials to the clear up 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 correctly tools, utensils, and equipment require to be cleaned immediately after use, and MAINTAIN WORKPLACE FOOD SAFETY codes/ standardsc) Keep ingredients and products separate and in their charge places separate storage areas for raw and cooked foods.2 Work in a way that keeps food safea) Dispose 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 complete 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 requirementss pecifications materialcolors, packagingfreightsamples and quantitesSelect supplieridentify suitable fountaincheck and confirm samplesClient approvalSamplesPricingTerms and conditionsSign orderPlace depositThe manufacturerProduction controlInspect quality and packingDeliveryTransport ( sea or air)Customs clearanceStoring (employers dealing with food ingredients )People taking care of the preparation department, must be aware of the temperature danger zoneTake special care with high-risk foodsStore food in the fridgeFreeze food safely.Store cooked food safely.Store raw food separately from cooked food.Choose strong, innocuous 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 fridge and dont keep it for later. clog the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.Personal hygieneThis is an obligation that our f ood industry has to their clients and the general common.The most authoritative things our food handlers need to know and understand are that they mustDo whatever is reasonable preventing their body anything from their body or anything they are wearing, coming into contact 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 cough 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, farm sure to control the wound. Clean it and put a water proof 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 Act 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 marrow it would be damaging to the health of people eating it to ensure that the food you serve or sell is of the nature, substance 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 b usinesss supremacy.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 all important(predicate) food manufacturing requirement, because food consumers are vulnerable to any form of spoliation that may occur during themanufacturing process.Factors contributing towards quality of foodAppearanceColor hearOdorNutritional 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 product.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 healthy 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 meaty that food handlers are properly trained so that they take the necessary precautions to avoid such accidents.Training of managers, supervisors and all people who can influence the safet y 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, remains a key priority under theFood Act. To complement this educative approach, councils have a range of enforcement options, including the ability to issue infringement notices for certain food safety or hygiene offences. The infringement notices make it easier for councils to administer, investigate 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 ha zards 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 tie-up between 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 province 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 professiona ls 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 basics of foodNatural processes andThe hazards to food from bacteria inside the premised or those coming from the environment.Consumers have a right to expect that the foods they purchase and consume will be safe and of high quality. They have a right 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 M auritius www.uom.mumutual savings bank ( Mauritius Standard Bureau)Food Safety act 1990Food Safety Regulations 1999CSO (2000). Digest of agricultural statistics. Central Statistical office, Port-Louis, MauritiusFSA (2000). The Food Standards Agency.