Food Safety and Security: Discussion 15

There are several things that may prevent or eliminate hazards but if these are not done, there might be some reasons why. I think that most people would easily do everything necessary to ensure that it is all done with the correct process. However, if there are reasons for it not to be done, there are some hang ups that some people might have. Some people might forget to complete files, documentation, training, surveillance, certification, appropriate supplies, compliance. Specifications, certification analysis and proper procedure and storage checks.

Delivery is a hard place to check problems and the items need to be properly stored. Some people may need to ensure they are going through approved suppliers to ensure that the product that they are receiving is of the appropriate quality. What the specific hazards are depend on what is being possessed. Since mold and growth of toxins may all be risks, microbiological hazards and the slaughter process needs to ensure that everything is kept safe. There should be no cross contamination and there should be the appropriate keeping of the environment in sanitary conditions. Management needs to be committed to ensuring that everything is seen over well. Educating the people who will later be receiving the product will help.

Documentation is important to help with discipline. Since the product needs to be cared for properly at each step,, the proper handling and the use of utensils and packaging should be trained to all employees. The temperature can be kept in logs. There can be system built o tenure that cook ties, periodic auditing, and whatever else can be done to ensure that the product is correctly handled in the correct timing and place. At each step there are certain things you should to do keep the product healthy and safe. Creating flow diagrams and an HACCP plan and sharing it with staff is going to be a good step.

Each step has safety requirements that need to be observed and they should be recorded on your record. There are some hazards and the considerations that should be done may also include making a list and educating staff on microbiological, chemical and physical hazards and where in the step they may occur. Logs and information that people should complete and  fill out to ensure the equipment is maintained and cleaned in an appropriate method and timing. Control measures can be enacted to help ensure that some of these hazards never come into play. Educating staff on these measures is vital.

Personnel is one of the hardest situations to handle since it may be difficult to do without h advanced training. However it could safe and there could be a training consultant that could help train the staff more effectively. Even once it leaves the producer, or you, and it is in the hands of the consumer, there are some things you need to consider such as when a customer may be expected to use a product for something other than its intended labeled use.