Development Of A Food Safety Product Essay

Question:

Discuss about the Food Safety audit to determine requirements for a Food Safety Program.

Answer:

Introduction:

Food safety program refers to the written document that indicate the way in which the business or the workplace will control food safety hazards. This is associated with the activities of the food handling of the business. Food safety program is important because it is related with the health of the human being. In the assessment, the discussion has focused on the potential food safety hazards and the critical way to control those hazards. It is necessary to control those hazards and for this purpose, the necessary changes are discussed. For the assessment, 97 Smith Street, Fitzroy, Melbourne is selected to discuss the context of the assessment. Mr. Wow’s Emporium was established in 1912. They facilitate the operational food preparation area, the commercial kitchen and commercial training kitchen.

Figure 1: Logo of Mr. Wow’ Emporium

(Source: Mr Wow's. 2012)

Nature and type of the workplace:

Mr. Wow’ Emporium is one of the oldest and famous bar and dining restaurant at Melbourne in Australia. They offer various types of foods to their customers. The atmosphere of the place is very attractive that attract the customers. Moreover, the behavior and the servicing of the staffs are very nice that privies satisfaction to the customers. The place is very clean and well ventilated. They offer different types of cocktails to their customers. The ambiance of the palace is very amusing. They are mainly famous for the variety of their cocktails. They offer their customers variety of fun items such as music, dancing, games like ping- pong table, bocce, and pool table. They have separated the smoking zone so that it cannot disturb the non- smoking people (Mr Wow's. 2012). They try to maintain the hygiene so that it cannot harm their customers as well as the staffs. People like the place to relax and reduce their stress. The fireplace and the couches are relaxing that are specially made for their customers, who want to spend quality time with their partners and friends (Mr Wow's. 2012). Moreover, they plan parties and occasions on the basis of the demands of the customers.

Potential food safety hazards:

Food safety hazards are of three types that are biological, chemical, and physical hazards. Food safety hazards occur at the time of harvesting, transporting, processing, preparing, and or at the time of storing (Gil et al. 2015). This also can occur at the time of food supply. The biological hazards include the hazards that are caused by the microbes like bacteria, virus, and other microorganisms. Food can be contaminated by the attack of the microorganisms. This can occur by various mediums for example, air, soil, water, food, and human body. These food safety hazards cause the food borne diseases, allergies, and food borne illness. On the other hand, the chemical hazards may occur at the time of harvesting, preparation, storage, and servicing. At the time of harvesting, pesticides can be used that contain various chemicals. These chemicals can cause of the harmful food borne illness. The chemical hazards can cause at the time of sanitization and cleaning if the equipments, which are used for the cooking and serving (Wu et al. 2017).

Adams (2016) mentioned that the chemical may come in direct with the foods, which can contaminate the food and as a result the food borne illness may occur. The chemical contamination can occur via the garbage can and make the food acetic. At the time of food serving, the food should not be presented on the lead glazes that are harmful for the health. To maintain the freshness of the foods, chemical are used. The percentage of chemical should be maintained otherwise, it could contaminate the food. Physical hazards occur while the food is handled poorly or any accidental contamination occurs. Physical hazards include the human hair, spit, nail, piece of metals, jewelry, silvers of glass, stones, toothpicks, dirt, feather of animals, and presence of insects (Van Boxstael et al. 2013). Moreover, the pesticides leave the residues on the fruits and vegetables. The residues may cause of the food borne illness if it is not removed appropriately. Another problem that can caused by the physical hazards is the allergy, which may result further problems like itchiness, redness of skin, feeling urn on the skin, gastric problem, and other skin problems.

Critical control points associated with hazards:

  • The raw foods should not be kept with the cooked foods.
  • . Before cooking, the utensils, raw foods should be cleaned properly.
  • The person, who is cooking the food, needs to wash his or her hands properly and can use gloves to avoid the cross- contamination.
  • The garbage container should be kept at a distance from place of cooking to avoid the biological hazards.
  • The foods should not be present in contaminated utensils and should be washed properly.
  • The person, who is presenting the food, should wear clean gloves before serving the foods (Kirezieva et al. 2015).
  • The people, who have the responsibility to cook and present the foods should wear clean dresses and should clean the place of cooking and utensils so that the contamination can be avoided.
  • Before cooking, the vegetables, other food stuffs and the crockery should be cleaned (Aung and Chang 2014).
  • The kitchen area should be clean and well ventilated.
  • Food needs to be kept appropriate temperature and for a particular time.
  • Chicken should be handled carefully and the cook should be careful about the temperature at which the chicken is kept.
  • . It should be washed properly before the use. Chicken needs to be kept in the lowest temperature as high temperature can spoil the chicken.
  • Raw vegetables should not be kept with the raw and cooked as contamination can occur.
  • It is necessary to control the time and temperature of the food while cooking and storing (Kirezieva et al. 2015).

Determination of necessary changes:

Mr. Wow’s Emporium needs to maintain the hygiene while food handling. The food safety hazards can be controlled via various methods. Different foods need to be handled in different way. Chicken should be handled carefully and the cook should be careful about the temperature at which the chicken is kept (Qianqian and Harasawa 2016). The chicken should not be kept in the open vessels and before use, the contamination should be checked. It should be washed properly before the use. Chicken needs to be kept in the lowest temperature as high temperature can spoil the chicken. Raw vegetables should not be kept with the raw and cooked as contamination can occur (Ko 2013). Before use the vegetables, visible signs of contamination needs to be checked and reject the contaminated foods. Fresh vegetables need to be bought from market to use that is free of spoilage signs. According to Brackett et al. (2014), temperature can spoil the quality of foods. Therefore, it is necessary to control the time and temperature of the food while cooking and storing.


Necessary controlling steps need to be taken at the time storing the foods. The raw foods should not be kept with the cooked foods. Before cooking, the utensils, raw foods should be cleaned properly. The person, who is cooking the food, needs to wash his or her hands properly and can use gloves to avoid the cross- contamination (Hyde, Hoflund and Pautz 2016). The garbage container should be kept at a distance from place of cooking to avoid the biological hazards. Moreover, the foods should not be present in contaminated utensils and should be washed properly. The person, who is presenting the food, should wear clean gloves before serving the foods. The people, who have the responsibility to cook and present the foods should wear clean dresses and should clean the place of cooking and utensils so that the contamination can be avoided (Gil et al. 2015). Before cooking, the vegetables, other foodstuffs and the crockery should be cleaned. The kitchen area should be clean and well ventilated.

Conclusion:

Based on the above discussion, it can be said that food safety program is important because it is related with the health of the human being. It is necessary to control those hazards. Mr. Wow’s Emporium maintains the hygiene in their place but they need to be aware about the food safety and avoid the food borne illness and food borne disease. food safety hazards cause the food borne diseases, allergies, and food borne illness. At the time of harvesting, pesticides can be used that contain various chemicals. These chemicals can cause of the harmful food borne illness. The chemical contamination can occur via the garbage can and make the food acetic. At the time of food serving, the food should not be presented on the lead glazes that are harmful for the health. The HACCP plan should be maintained for the human wellbeing so that the diseases related to food can be avoided

References

Adams, T., 2016, August. Justifying the significance of food safety hazards during hazard analysis. In IAFP 2016 Annual Meeting. Iafp.

Aung, M.M. and Chang, Y.S., 2014. Traceability in a food supply chain: Safety and quality perspectives. Food control, 39, pp.172-184.

Brackett, R.E., Ocasio, W., Waters, K., Barach, J. and Wan, J., 2014. Validation and verification: a practical, industry-driven framework developed to support the requirements of the Food Safety Modernization Act (FSMA) of 2011. Food Prot. Trends, 34, pp.410-425.

Gil, M.I., Selma, M.V., Suslow, T., Jacxsens, L., Uyttendaele, M. and Allende, A., 2015. Pre-and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables. Critical reviews in food science and nutrition, 55(4), pp.453-468.

Hyde, R., Hoflund, A.B. and Pautz, M., 2016. One HACCP, Two Approaches: Experiences With and Perceptions of the Hazard Analysis and Critical Control Point Food Safety Management Systems in the United States and the EU. Administration & Society, 48(8), pp.962-987.

Kirezieva, K., Luning, P.A., Jacxsens, L., Allende, A., Johannessen, G.S., Tondo, E.C., Rajkovic, A., Uyttendaele, M. and van Boekel, M.A., 2015. Factors affecting the status of food safety management systems in the global fresh produce chain. Food Control, 52, pp.85-97.

Ko, W.H., 2013. The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees. Food control, 29(1), pp.192-197.

Mr Wow's. 2012. Home. [online] Available at: [Accessed 14 Jun. 2017].

Qianqian, G. and Harasawa, H., 2016. Fruit Deep Processing Product Quality and Food Safety Risk Detection Scheme Based on HACCP System. Journal of Applied Science and Engineering Innovation, 3(1), pp.13-17.

Van Boxstael, S., Habib, I., Jacxsens, L., De Vocht, M., Baert, L., Van de Perre, E., Rajkovic, A., Lopez-Galvez, F., Sampers, I., Spanoghe, P. and De Meulenaer, B., 2013. Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain. Food Control, 32(1), pp.190-197.

Wu, S., Ricke, S.C., Schneider, K.R. and Ahn, S., 2017. Food safety hazards associated with ready-to-bake cookie dough and its ingredients. Food Control, 73, pp.986-993.

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