You are the food safety supervisor for “Nice ‘n’ Healthy” café, which provides morning teas andlunches from a small shopfront in a suburban shopping strip. The café sells hot and coldbeverages, ready-prepared cakes and slices, freshly made sandwiches, hot dishes such asquiche, gourmet pies, salads, and fruit salad. It has an ‘eat-in’ or ‘take-away’ option forcustomers. It employs one full-time manager (you) and three part-time waitresses.The government has recently required all food businesses to produce and utilise a writtenHACCP plan. You are charged with the responsibility of developing the plan. Describe, in detailand with reference to the details above, how you would develop the HACCP plan. (10 marks)
Question
You are the food safety supervisor for “Nice ‘n’ Healthy” café, which provides morning teas andlunches from a small shopfront in a suburban shopping strip. The café sells hot and coldbeverages, ready-prepared cakes and slices, freshly made sandwiches, hot dishes such asquiche, gourmet pies, salads, and fruit salad. It has an ‘eat-in’ or ‘take-away’ option forcustomers. It employs one full-time manager (you) and three part-time waitresses.The government has recently required all food businesses to produce and utilise a writtenHACCP plan. You are charged with the responsibility of developing the plan. Describe, in detailand with reference to the details above, how you would develop the HACCP plan. (10 marks)
Solution
Developing a HACCP (Hazard Analysis Critical Control Point) plan for the "Nice 'n' Healthy" café would involve several steps:
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Assemble the HACCP Team: This would include myself as the manager and the three part-time waitresses. We would all need to be trained in understanding the principles of HACCP.
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Describe the Product: We would need to list all the food and beverages we serve, including hot and cold beverages, ready-prepared cakes and slices, freshly made sandwiches, hot dishes such as quiche, gourmet pies, salads, and fruit salad.
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Identify the Intended Use and Consumers: Our café serves the general public and offers both 'eat-in' and 'take-away' options.
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Construct Flow Diagram: This would involve mapping out the process of how each food item is prepared, from delivery of raw materials to serving the final product.
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On-site Confirmation of Flow Diagram: This would involve physically checking that the flow diagram accurately represents the process in our café.
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Conduct a Hazard Analysis: We would need to identify any potential hazards (biological, chemical, physical) that could occur at each step of the process and measures to control those hazards.
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Determine Critical Control Points (CCPs): These are points in the process where the identified hazard can be prevented, eliminated, or reduced to acceptable levels.
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Establish Critical Limits: These are maximum and minimum values to which a hazard must be controlled at a CCP.
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Establish a Monitoring System: This would involve checking the CCPs to ensure they are within the critical limits.
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Establish Corrective Actions: These are actions to be taken when monitoring indicates a deviation from an established critical limit.
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Establish Verification Procedures: This would involve activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
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Establish Record-Keeping and Documentation Procedures: This would involve keeping records of the HACCP system in operation, including the monitoring of CCPs, verification activities and deviations and associated corrective actions.
By following these steps, we can ensure that our café is operating in a safe and hygienic manner, in line with government regulations.
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