Hazard Analysis - Assignment Example

Report On Develop a Hazard Analysis Plan for the Processing of a Frozen Broiler Bird Prepared by DR. ZULFIQUAR AHMED ID: 10131 Order No. 178442 15 September 2007 Report On Develop a Hazard Analysis Plan for the Processing of a Frozen Broiler Bird Introduction Nowadays frozen broilers' birds1 are very popular meat. In the UK, 25 kg of poultry2 meat per person per year was eaten over and over 800 million chickens are slaughtered to meet demand (UK Agriculture).3 The government of the UK established a Food Standards Agency employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum. The Hazard Analysis Critical Control Point (HACCP) system is being increasingly used as a food safety system all over the developed world. The Hazard Analysis and Critical Control Point (HACCP) is a preventive and systematic method used to identify, assess and control of the hazards related with raw material, ingredients, processing, marketing and intended consumer in order to assure the safety of the food. The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is not reviewed in the Report of the "Develop a Hazard Analysis Plan for the Processing of a Frozen Broiler Bird". The aim of this report is to design a HACCP plan for the processing frozen broiler bird. The Hazard Analysis and Critical Control Point (HACCP) is a systematic integral program used to identify and estimate the hazards (microbiological, chemical and physical) and the risks generated during the primary production, processing, storage, distribution, expense and consumption of foods. The present work is a report based on the design of an HACCP program to guarantee the safety of the processing frozen broiler bird, through the determination of hazards (microbiological, chemical or physical), the identification of critical control points (CCP), the establishment of critical limits, plan corrective actions and the establishment of documentation and verification procedures. In view of the fact that recently the broiler birds' meat products are linked with pathogens like E. coli O157:H7 and Listeria monocytogenes, these were contemplated as microbiological hazard for the establishment of the HACCP plan whose application will guarantee the obtaining of a safe product. HACCP does not cover only pathogenic bacteria. In applying HACCP, all food borne hazards are to be considered. There are a number of hazards that can originate during production. Some examples of food borne hazards that can originate during production include Biological -Salmonella, Campylobacter jejuni, E. coli, Listeria monocytogenes, Yersinia enterocolitica, Cryptosporidium parvum, and Trichinella; and somechemicals, particularly pesticides and drugs. Hazards Regarding to Processing of the Frozen Broilers' Birds Of primary concern during the slaughtering and processing of poultry meat is contamination of the carcass with faecal material and cross-contamination from pathogen-positive birds to pathogen-negative birds. This can occur at a number of stages of production such as during the unloading of birds, scalding, de-feathering, evisceration, washing and chilling. During storage and transportation, organisms, such as Salmonella, on contaminated poultry meat may have an opportunity to multiply if temperatures are not maintained correctly (temperatures should be maintained at Read More