Topics: Hazard Analysis and Critical Control Points, Bacteria, Hygiene Pages: 12 (3244 words) Published: May 3, 2013
Appendix A:

Company name: Kegworth’s stuffed turkey roll

Purpose Statement: This manual detail the stuffed turkey roll manufactured in this establishment and provides a full description of the hazards, preventative measures, corrective actions, and verifications used in the safe manufacture of the product at this establishment.

Commitment Statement: The owners of this establishment by signature agree to accept and perform the duties described in the HACCP manual and further to empower the employees of this establishment to carry out the procedure described in the manual.

Approved by: QINGWEN BAI
Start Date: 22/03/2013

Description of product:
Composition: The product is a ready-to-eat product which needs to be reheated before consuming. It comprises of milk, sodium polyphosphate, fresh turkey breast, HPMC, PAXO stuffing, pineapple, chicken stock, vitamin C, corn oil, back bacon, cranberry sauce, lemon juice, pepper and thyme leaves. Ability to support microbial growth: When the product is heating at 200℃ and subsequently chilling, the bacterial load is greatly reduced. Packaging: aluminium foil container for our tray and roasting bag for the film, cover with a paper box Conditions of storage: Chill max 50C

Shelf life: Use by date is 7 days from date of manufacture.
Instructions on the label: Product to be stored chilled below 50C.The product must be labelled with any allergen information and with correct product details. The use by date must be printed clearly and accurately. Lot codes must also be clearly stated; so that the consumer can use these should they find a problem, they can used for traceability where necessary. Allergy advice: Allergen present in the raw materials is cow’s milk, and allergen control within needs to be considered.  Customers: catering organization, supermarket

Consumer group: General public
Intended use: Reheat the products with oven at temperature 200 ℃ for 15 minutes. Distribution: The product must be packed and transported following strict guidelines. Distribution vehicles must be temperature controlled, to ensure that the product remains within acceptable limits. Summary of potential Hazards:

The following categories of hazards will be considered: biological, physical and chemical hazards Allergens management is also considered.
Biological: salmonella, campylobacter, Listeria, clostridium, staphylococcus and bacillus. Chemical: Improperly prepared or improperly applied sanitizers and cleaners. Physical: bone

Prerequisite Programmes
At TDC, Prerequisite Programmes (PRP) and Standard Operating Procedures (SOP) are followed to ensure the production of safe and good quality products. Setting up, applying and periodically reviewing both PRPs and SOPs saves our company time and money, as it minimises risks of producing unsafe, poor quality food products. PRPs address the following main areas:  1) Building and Facilities - this area covers various issues related to the factory layout, pest prevention and control, rubbish and food waste disposal, specification and storage of cleaning products, toilet and hand washing facilities, water supply, ventilation, air flow, lighting, maintenance and sanitation, temperature control, storage facilities and staff facilities.   2) Glass, Wood and Cardboard Control - No glass allowed on site, therefore suppliers are not permitted to deliver raw materials in glass packaging, this also includes in the canteen and office areas.  Wood and cardboard packaging are only permitted in the factory in the low care goods in area.  All raw materials on site past goods in must be stored in plastic containers.  All light bulbs are covered by plastic covered to ensure that if any bulbs break product contamination is avoided.   3) Staff – this area covers various aspects of staff education and training, and supervision of other staff members. There is some overlap with the Building and Facilities PRP e.g. staff changing facilities....
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