NAME SHARON MUGOTI
REG No H1011111H
PROGRAM FOOD PROCESSING TECHNOLOGY
COURSE FOOD QUALITY ASSURANCE AND LEGISLATION
A ready-to-eat, Chilled Meal Company (CMC) is facing closure after it has been found guilty under CAP 15:04, 1996. Preliminary results from the central Government laboratory showed that the food sold on that fateful day was heavily contaminated with pathogens such as Salmonella. Outline how would CMC assures food safety for its customers as its main quality attribute. In your answer clearly highlight the necessary standards or guideline/principles that can be used to achieve the company’s set objective. .
Chilled foods include a vast range of food ...view middle of the document...
Because of the diversity of raw materials, processing conditions and packaging systems that are used in the production of chilled foods, it is not possible to establish a "one size fits all" approach to achieving microbiological safety. Rather, the manufacturer must carefully consider a wide variety of factors and hurdles − raw material quality, hygienic processing, temperature, water activity, acidity, modified atmosphere − in determining ways to control microbiological growth and thus prevent spoilage and/or the development of conditions that can lead to food-borne illness. Via the choice and combination of these elements, the manufacturer is able to determine the optimum shelf life for a product and establish conditions for its use that will ensure safe food products for consumers.
It always remains the responsibility of the Food Business Operator (FBO) to assure the safety of its products (General food law regulation (EC) No 178/2002 – art. 17). It must be recognized that the task of setting up and managing a chilled food operation demands a high level of expertise to ensure that a facility is properly designed and that appropriate procedures are in place to achieve the production of safe foods. These procedures involve application of Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and implementation of a Hazard Analysis and Critical Control Points (HACCP)-based system.
Chilled foods may be manufactured using a wide variety of ingredients, processes and packaging systems. Microbiological hazards may be very different from one product to another. To define the hazards that should be controlled, it is necessary to identify these hazards and to assess their occurrence and severity. For example, a hazard that is not very frequent but is very serious, such as Clostridium botulinum; a hazard that is more frequent and serious, particularly for some population categories such as the elderly, infants and young children, pregnant women and immunodeficient people, such as Listeria monocytogenes; or a hazard that is quite...