Food Safety Engineering And Management Case Study

Table of Contents

Food Safety Engineering & Management Case Study of Halal Meals
Introduction of Food Safety Engineering And Management
Summary Of Case Study on Safwan’s Currie Paradise
1 KNOWLEDGE OF THE BIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS
2 REFLECTION ON PROBLEMATIC NATURE OF RISK AND IDENTIFY AND EVALUATE IMPROVED PROFESSIONAL PRACTICE
3 PROCESSES TO IDENTIFY AND MINIMIZE HYGIENE AND SAFETY RISKS
4 COMMUNICATION STRATEGIES TO DEVELOP FOOD SAFETY

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Food Safety Engineering & Management Case Study of Halal Meals

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Introduction of Food Safety Engineering And Management

Food safety engineering and management provides guidelines for the businesses to make sure that they are providing the best of products and services to the clients. The objectives and targets are mentioned in the food safety management. Attention must be provided to the risk based food control and advanced of mathematical information technology to forecast the tools which would help the organization be able to operate effectively. Conducting a hazard analysis for the further planning is very essential for the businesses to make sure that they are taking the right actions to be able to improve quality of the products which they are serving. Case study is on Halal Meals which is serving food services including vegetarian and non vegetarian. There are issues according to the hygiene factors which the company is having and this factor would impact the customer base which the organization has gained over 10 years.

The report would consist of the knowledge of hazards which can rise for the safety of the food which is being served to the customers. Problematic nature of risk and improvement in professional practices is important so that there is ensuring safety which is going to be present and contaminated food for the clients would not be served. Hazard analysis and critical control point (HACCP) is a system which helps in recognizing the issues and make sure that there are right planning which would be developed in the further report.

Summary Of Case Study on Safwan’s Currie Paradise

Safwan’s Currie paradise safety scenario is a theory which is technical and is getting the managers get real life scenario perspective. Halal meals are using their traditional recipes to the customers which are making them have their own set of customers in the market. There are hygiene issues which are coming in the organization like control over heating process, rotation of stock, lack of temperature control, etc which is not good for the portfolio and standards of the company. The competition in the market is also increasing therefore there are right actions and improvement which is going to be required by the organization to have. Right working and processing is going to make sure that there are right customer base and loyalty which can be gained by the organization for a long run.

1 KNOWLEDGE OF THE BIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS

Safwan’s Currie Paradise Safety Scenario is a method which is traditional and emerging technological changes which are coming for the food safety so that there is good balance which is present. Safety issues are rising currently and so is the hygiene factor which must be analysed and worked upon effectively so that there are higher working and functioning that would be present. Ingredients which are being used need to be insured that they are not harming the quality of the services and testing so that there would be higher operations and working that would be present (Ma and et.al., 2017). Testing of the products is important which is from time to time so that there are higher implementations of the legislatures which are present. A lot of recommendations can also be founded if this measure is taken by the food industry in order to make sure that their ultimate consumers are getting the best of quality of products and services. Principles of FDA are mostly the same in almost all the countries but in India there is a lot of street food ventures as well which are present. Also there are a lot of spices, different techniques in producing, etc are included as well therefore it is more important for the HACCP principles to be taken seriously for a long run. Employees who are working in an organization which is associated with the good industry must make sure that they are following the principles and other aspects so that there is right way of working that would exist (Garre and et.al., 2020). There are three types of hazards which must be taken care of so that there is going to be right working and legal understanding of this field to be able to develop further.

1.1 Biological hazards

This hazard would make the conditions of the food be contaminated and cause illness or injury to the clients. This hazard includes yeasts, molds, viruses, microorganisms, bacteria, etc which is not good for the safety of the clients. The products which are having this factors must be informed to the customers from time to time or while the purchasing so that there is going to be lesser risk which is involved (Training Tip: Biological hazards, 2021). Employees of the food industry must be trained and informed of the biological hazards which can be avoided for the client’s safety. Halal Meals must also include this aspect so that they would be able to make sure that they are providing the best of products and services. Being an Indian organization, there is a use of a lot of spices which are involved and this must be understood according to the clients and only then added. Employees have to be taught about the hygiene factors and since Halal hired locals and low cost labour, it is very important to make sure that they are teaching them the right factors which can make the quality of the products is higher in the market. Locals are not aware of a lot of factors and follow the basic techniques which they use at home as well therefore it is very important to hire the right people in Halal meals to make the organization be able to reach better heights (Tian, 2018). This factor has to be taken seriously the most because this includes the illness of the clients for a long time as well therefore using the right ingredients and raw material and sanitized would make the clients have higher satisfaction.

1.2 Chemical hazards

Chemical hazards are those which occur naturally like toxins and chemical contaminates like food additives, drugs, pesticides, etc. This is formulated for the end product which is being served so that there is good experience of the clients. This is harmful as well in a lot of factors therefore Halal Meals must make sure that they are not including this factor for the working of the company for having a long run in the market (Introduction to Chemical Food Hazards, 2021). Food allergens must be separated as well which is going to make the customers not be able to trust the company as well like tree nuts, peanuts, maize, etc. There are certain spices as well which is not good for the client’s health and they must be asked before adding anything to the products and services so that there is good working which is existing. The cleaning of the raw material which is being produced for the clients has to be well sanitized so that there is not harmful chemical which is reaching to the customers. Bird flu or pesticides must not reach the customers because it is the matter of their health as well as the reputation of Halal meals. For example, in China 2008 there was an overall protein concentration aim food type which was being served to the people for the health factors and this suits few and does not to the rest (Beliaev, Donskova and Prostova, 2019). There is natural and artificial occurrence of chemical hazards which can be developed since the times are changing and this is in the hands of this industry.

1.3 Physical hazards

It is very important for the company to make sure that they take the right measures to avoid the physical hazards. Natural occurring objects in meal are bones in meat or fish which can create a huge risk for the human kind. Unintentional introduced food product like mental fragments in ground meat is also a risk for the health factor of the clients (Wen and et.al., 2020). It is important to make sure that there are fewer risks and making sure that these factors are taken care of effectively. Halal is producing large number of meals which is not even maintaining the inventory which is not good for the quality of the product and can harm the clients as well.

Physical hazard risk can harm the teeth, gum, cut in throat, intestines, etc which needs to be avoided so that there is going to be good satisfaction (Wang and Yue, 2017). Halal meals is having a good number of loyal customers and targets in the market which has to be understood and taken care of effectively so that there are higher operations and working which the organization can have. Use of the equipments and other factors must be done well so that there is going to be right way of working which is existing and that is good for the safety of the customers as well. Raw material needs to be fresh and sanitized well for the safety and also make the right use of technology in Halal meals to get the right raw material for the production of the serves as well (JIANG and HU, 2017).

1.4 Glass policy

Glass policy states that the area where the food is being prepared must not have any glass equipments so that there would be higher understanding and working which is very important. Safety of the employees and the contamination of the food are also not going to be present when this factor is being used in the organization. For making sure that there is not harm to the clients there are a lot of organizations like FDA and others which enquires and visits these food outlets to make sure that they are taking care of the principles and other factors. There are a lot of actions which can be taken by Halal meals to get the right understanding and standards for themselves in the market. The symptoms can show up late but it is very important to make sure that there are right actions which are being taken for the higher operations and working (Song and et.al., 2017). Packaging and handling of food in the premises is also very important and done well so that there is going to be right working. Contaminated food can also be present when the chief is not well themselves therefore it is very important to make sure that there are right actions which are being taken so that there is good working that would be present. Accidents do take place lesser the errors the more the company would be able to gain the loyalty of the clients and that is what Halal meals has been doing. Objective of food hazard has to be done effectively so that there is going to be higher avoidance of risks which would be included. Injury while eating or afterwards has to be absent so that the loyalty of the clients is going to be present in the organization (Weiyi and Lijuan, 2017). Toxins and other consumption problems have to be reduced so that the organization would be able to have higher operations and working and Halal meals would be able to gain the right customers for a long run as well.

2 REFLECTION ON PROBLEMATIC NATURE OF RISK AND IDENTIFY AND EVALUATE IMPROVED PROFESSIONAL PRACTICE

2.1 Problematic nature with reference to professional practice

There are principles which are set for the food safety management so that organizations which are working in this sector would have a better understanding for the quality of products which are reaching the clients. For being able to control the food safety hazards it is important to make sure that there are right actions and systematic approach which is being followed. For that to take place there is HACCP principles which have been established in order to make sure that businesses and especially for Halal Meats to follow in order to gain more loyal customers (Jacobsen and Tan, 2021). Customers are getting aware about the hygiene factors which are present so that there are higher operations and working which can take place. The following report would be discussing this factor in detail so that there are would be better operations that can be taken.

2.2 Principle 1: Conducting hazard analysis

In this stage the listing of processing is done on which hazard can occur or are likely to occur. The focus would be on these aspects so that there is going to be better controlling which can take place. There are possible control measures as well which can be developed so that there is better reporting which can be done and that is a good factor. It is important for Halal meals also to make these actions and consider this analysis so that there would be better operations and working which is presents (The Seven Principles of HACCP, 2021). HACCP is a good plan analysis measure so that the company will not have to take risks in the future as well and the organization would be able to develop as well effectively with time. Competition in the food sector is high since there are so many street food stalls as well which are present in India therefore the organization will have to understand the importance of health and safety of the quality of food they are serving.

2.3 Principle 2: Critical limitations need to be established

There is a level to which the organization can critically create limitations on the biological, chemical and physical parameters so that there are higher occurrences of food safety hazards which can be present. There has to be measured and limited temperature, water activities and time which must be monitored and controlled so that the company would be able to make sure that they are having good standards in the market (Lim, Priyono and Ming, 2020). Value of the three hazards can be learned in this process which Halal Meals must use in order to be able to operate effectively in the market and this is a great factor for the overall functioning.

2.4 Principle 3: Critical control points must be identified

Critical control point is a procedure which is implemented by the organization to be able to get the food safety hazard be eliminated from the levels as much as possible. HACCP teams use CCP to be able to decide a better process and understand the control process which can be taken. Need for this is that there is going to be limited hazards with the safety for the clients which are going to be present. Cooking process which requires a particular heat or lack of temperature control would contaminate the food which must be monitored by the organization to make sure that there are lesser risks which are being taken by the organization (Meng and et.al., 2020). Control needs to be assuring food safety which is good for the overall working so that the organization would be able to make the right working and functioning that would exist.

2.5 Principle 4: Monitoring of CCP

There is a good description which is going to be present on the monitoring factor so that there are good critical control points that can be decided. There is good monitoring that is going to tell that which process is requiring the right attention and improvement so that the food which is being served is according to the expectations of the clients (Dziuba and et.al., 2019). HACCP frequently has to be measured production which is present so that there is going to be higher functioning and operations. Halal meals has to be responsible to its clients so that there is going to be right reputation which would be present.

2.6 Principle 5: Authentication

There has to be good systematic planning which has to be followed so that there is going to be better validity which is present. Auditing of CCP and record review and prior shipment review has to be done so that there is good verification that is going to be good for the overall working which is present. Instruments which are being used in the company have to be well managed so that there is good part testing which has to be calibration with the other working so that there are good operations that would exist (Cortés, Ramos Chue de Pérez and Tejedor, 2021). It is very important for Halal meals to make sure that there is good understanding which is present of the HACCP plan so that there is going to be higher operations. Not critical working so that there is good food safety hazard procedures so that there is going to be right functioning. Sanitation standards have to be matched so that there are good chemical and biological hazards which can be managed by the company (Rosak-Szyrocka and Abbase, 2020).

2.7 Principle 6: Correct actions to be established

There has to be good correct actions that have to be taken in collaboration keeping in mind about all the procedures. There has to be identifying steps which has to be taken in a chain processing so that there are lesser risks which are going to be involved for Halal meals and that is good for the overall problem solving as well (Manning, Luning and Wallace, 2019). All the issues which the organization has must be solved with time so that there would be better operations and not occur in the future as well. The solutions which are coming out have to be realistic and make sure that they are very practical as well.

2.8 Principle 7: Recordkeeping

The plan which is being followed has to be well informed and tracked from time to time. The recording is important to make sure that the hazards are not being present in the company for the organization to have more difficulties. All the processes like limitations, monitoring, verification, corrective actions, analysis of hazards, etc has to be well planned by the HACCP team so that there are higher outcomes that are going to be involved (De Boeck and et.al., 2017). Produced safety measures has to be done well so that there is good working and operations that is going to be there and make sure that the principles are being followed as well in the company.

Businesses must make sure that they are following the principles so that there is going to be higher standards as well. Improvement has to take place according to this so that there would be higher operations and working which would be present. Professional working must be present by Halal Meals in order to make sure that their food is not contaminated and the best home-made recipe food is reaching out (Manning, 2017). Methods must be set by organization to be able to find a better operation working so that there is good operations and working which is present. For this the relationships in the organization has to be well so that there are going to be good changes which are present and make sure that there are right working as well. Ethnic food is the base for Halal meals that has to be well balanced in order to be able to get the best control on the maintenance which is good for the long run of the organization. Outline production method or the factory design is well planned out but there must be right working and processing which is going to make sure that there is right working (Tian, 2017). Level of desirable working employees have to be hired in the organization so that there would be higher operations and working in advance which exists. Manufacturer of the organization has to be according to the organization so that there would be higher functioning which is going to make the reputation be higher and good maintenance as well.

3 PROCESSES TO IDENTIFY AND MINIMIZE HYGIENE AND SAFETY RISKS

3.1 Hygiene and Safety Risk

A hygiene and safety risk needs to be minimised so that there would be better functioning and operations which would take place. It is essential to make sure that there is good understanding of this factor in Halal meals to be able to have the right knowledge and working which is a great factor for the overall development of the company. Halal meals is working in the food industry from 10 years and have understood the expectations of the clients well which is that they need homemade recipes and food and in that as well they need hygiene to be nice of the location (Wu and Hsiao, 2021). This is not just a way to keep the clients be happy and excited about the services and products they receive but employees would also be able to gain the right working environment in the organization. Damages can take place like little accidents which would have taken place at some point of time in Halal meals but if there are calculated actions which are going to be taken then the organization would be able to gain the right working. Reputational damages are many which take places so that the company would be able to gain the popularity in the market which is cost friendly but there must be right working as well (JIANG and HU, 2017). Awareness has to be spread all around to be able to get the right working individuals must have so that there would be higher operations. Visible working has to be present in Halal meals in order to make sure that there are right working and processing which are being followed.

Halal meals are working from a long time in the market that would make sure that there would be higher functioning. Good practices have to be followed in the company to be able to follow the guideline of the WHO as well so that there is going to be right working and throughout working as well (Demirci, Feng and Krishnamurthy, 2020). Quality of the products and the internal working of the company also have to be managed so that there would higher functioning. Building, equipments, environment and individual working has to be matching the standards which are set so that there would be better operations and operations. Systematic working is very important in this factor so that there is going to be right health factors and improvement that is going to be present. Identifying the problems and then planning and designing the further processing has to be present but for that there has to be the use of right theories and actions so that there are higher operations and working that is present (Lim, Priyono and Ming, 2020). HACCP principles have to be implemented and for that there has to be a good plan that must be developed for the company to be able to get the right working and make the portfolio of the company is better than before. The following report would discuss the HACCP plan for Halal meals which can be implemented in order to make sure that there are right working and functioning which is going to be present.

3.2 HACCP plan

Process step	Possible Hazard	Critical limits	Monitoring: How	Monitoring: Frequency	Monitoring: Who	Correction Action
Storage temperature	Biological: None	There is a high investment which is going to be required for Halal to have so that there is going to be right working and functioning which is present.	The temperature of the machinery has to be set according to the products which are lying inside so that there is going to be right working which exist (Yu and et.al., 2021).	Low: This is a controllable hazard in the organization but regular monitoring needs to be done so that there is higher operations and working which is present.	Manager of the inventory	Manager of the inventory has to make sure that there is right involvement of technologies in Halal meals to get higher results which is good for the overall working.
	Chemical: Yeast products spoil quickly, etc
	Physical: Sickness and illness
Packaging	Biological: There are biological materials which can be found in packaging which Halal meals are doing for the clients.	There has to be good inspection that must be conducted by the manager from time to time. This would make sure that there are right working and actions which are being followed in the organization.	All the actions which Halal meals have set for themselves in the market have to be understood and well analysed so that there is going to be higher functioning which is going to be present.	Medium: There are a lot of orders which come in a day for Halal meals therefore following all the processing is not possible. For the company to be able to have the right reputation it is important to follow all of them effectively.	Department of packaging and inventory, both would be included in this process.	Sanitizing all the actions and wearing the right equipments which is necessary to make sure that the quality of the packing is not being disturbed is very essential for Halal meals to have (Rosak-Szyrocka and Abbase, 2020).
	Chemical: non food grade materials
	Physical: None
Processing methods	Biological: presence of Salmonella, Listeria, Clostridium, etc can be found.	Limited customers are going to be attracted in the company if there are not right customers which are going to be present.	Monitoring can be done by the senior management of Halal meals to make sure that there are right actions which are being taken.	Medium: Processing is taking place everyday but the equipment which the employees are wearing is not regular (Jurabaevich and Bulturbayevich, 2020). It is important for the company to make sure that there is good awareness of the health of the clients.	Senior management	Sanitizing and communication of information and actions has to be given to all so that there is going to be right working which is present for a long run.
	Chemical: None
	Physical: Sickness

3.3 Measures according to the plan

There has to be good sense of direction which must be present so that the company would be able to go on with their actions and working in the market. There has to be constantly improvement that has to exist so that the company would be able to gain the right working so that the company would be able to make sure that there are higher operations. Missions are set by the organization in advance therefore it is important for the company to make sure that they are working accord to it. For being able to have the right profit margins for higher systematic working which is very essential so that there is good working that is going to be present. Operational food safety management for the public health goals has to be present in the company so that there is right working and processing that exist (Ramirez?Hernandez and et.al., 2020). Covid-19 has got in a lot of changes in the working of Halal meals because of the safety factor therefore the company has lost a lot of loyal customers but the customers which trust the company are still having home delivery which has to be fulfilled. The company needs to have an income therefore they are doing home delivery for the customers that is going to make sure that the company is being able to have the right working. Auditing has to be done of the organization from time to time so that there is right working and processing which is present of the company so that there would be higher operations (Manning, Luning and Wallace, 2019).

Food safety management system has to be present for minimising contaminated working and negative implications that would be present. It is very important for the company to have the right framework and creating the best of place for themselves in the market. ISO standards have to be implemented in the organization so that there is good working and functioning which is present (Lin and et.al., 2019). Goals have to be achieved in the end that is the ultimate goal for the organization to have so that there is good attention of working which is present so that there is good assessment enabling those Halal meals would have. Challenges related to the customers must be addressed and hygiene factor is the most important factor which must be included so that there is effective working that is present. Government policies and regulations are also indication for the organization to have the best of environment while they are serving in the food sector otherwise the government authorities have the right to shut down the place. The company wants to have higher customer base therefore it is very important for the company to make sure that they are having the right working (Qun-zhe, 2018).

4 COMMUNICATION STRATEGIES TO DEVELOP FOOD SAFETY

4.1 Communication strategies

There are so many actions which are taken by the food industry and there are a lot of strategies and techniques as well which are put out by world health organization as well which need to be followed. Systematic approach needs a good understanding so that there is going to be better operations. Employees who are working in Halal meals are not going to be well aware of the measures and actions for the safety and healthy hygiene for the clients which is a very important factor for the company to have. Risks have to be controlled and this is going to be good for the branding and portfolio of the company as well which is going to make sure that there are right actions (Jacobsen and Tan, 2021). Traditional methods and preparations are being done in Halal meals which are famous and needed by the population of the country as well which has to be well maintained so that there is going to be effective working as well. Creativity is required in all the fields so that they would be able to get the right standards for the organization which exists. Hazard regulations has to be followed in the company so that there is going to be higher productivity and working which is going to be present. Environment safety is important so that there would be higher functioning and creating a platform for all the employees working in the company (Iftekhar and et.al., 2020). Limitations have to be lesser so that there is good maintenance which is present in Halal meals. The atmosphere of the working place has to be well balanced so that the communication can take place effectively which is a very important factor for the organization to have.

4.2 Communication strategies for safety and health

It is essential to make sure that whatever the actions may be in the company there must be good communication that must follow so that there is going to be good working that is present. For better working it is important that the employees are aware of the changes and improvement which are being got in the organization so that there are right actions and planning which the management can do accordingly (Kalashnyk, Moroz and Vovk, 2020). Responsibilities and goals have to well disturbed and communication in the organization so that there is working which is taking place accordingly. Till the employees are not sure of the actions and responsibilities they have to carry forward till then they would not be able to make the right steps and actions which are important for the company to take. Target audience has to be understood so that there are better functioning and operations which can be decided by the organization so that there is good working.

There are a lot of methods which can be used by Halal meals as well which can be done which is that there is verbal and non verbal communication methods which can be used by the organization. Management has to make sure that they understand the hygiene factor seriously so that there are right actions and improvement which can be taken in order to be able to have the right working for a long term run in market. Listening is a very important factor for the employees of Halal meals to have so that there is going to be right communication which is going to take place (Marti,Puertas and García-Álvarez-Coque, 2021). Communication is like acting out which is to make sure that there are right working and processing which is taking place so that there would be higher operations and profitability of the organization which is present. Training is a method of verbal communication which Halal meals can include to be able to make sure that there are right actions which can be taken. There is experience which would exist in the employees of Halal meals and that has to be utilized so that there is better functioning (Wang and Tsai, 2019). Exchange of knowledge and skills has to be shared so that there is going to be better operations and working that is going to be there.

4.3 Employees & customers safety and hygiene management

Employees of the company have to be monitored after all the communication has taken place as well so that there is going to be right working. There are a lot of questions and doubts that are present in the employees and they must be solved effectively which is good for the environment of Halal meals. Feedbacks from the employees have to be taken so that the management would be able to have higher operations and working. Taking the review of the staff would make sure that there are right actions and measures which the company is taking for the company which is very important (Orsini and et.al., 2019). Communication channels are also many in the business field which is why there has to be good understanding of the employees so that there are right actions and improvement which is taking place. Direction of the working has to be according to the customers and workforce so that the company would be able to grow effectively which is a great factor. It is important that the company is having the right policies and work understanding of this industry so that there are right actions and improvement which can be taken. Alternative glass equipments must be found by the organization in order to make sure that there are right working and processing which are taking place. Production has to be done according to the customers so that there are right working and processing which is present in the company which is a great factor for the overall working which is present (Song and et.al., 2017). Implementations of the changes which are required are very important for the company to have so that there are right working and processing which is going to be present. Plastic control policy or any other activities has to be implemented in Halal meals so that the organization would be able to make sure that they are serving the best quality of food which is not contaminated in any way possible.

CONCLUSION

From the above report it can be analysed that food and safety factor in this industry is very essential. Customers have to be given the right products and services therefore there are a lot of frameworks like HACCP, etc which can be implemented. There has to be systematic working which needs to be done so that there are right working and functioning that is going to be present. Auditing has to be done of all the actions which are being taken by the organization in order to make sure that there are higher productivity and satisfaction of the clients. There are a lot of hazards which are present in this industry therefore taking care of all small actions is also very important therefore the seniors will have to have the right auditing skills.

Awareness of hazards and measures which have to be taken by the employees has to be communicated well so that there are right actions which are being implemented in the organization. There are certificates as well which the government has put out so that they would be able to make the clients also be aware of these factor which is good for the reputation and branding of the company. Experience in working in this industry is very important so that there are higher profit margins and customer base the organization can have for a long run.

References

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