NEW PRODUCT?

Biscuits - http://www.shumaonline.com/biscuit_process.html

manage to find this. will update if find something else.

Package1 schedule-updated

Due to hiccup, this is the newly organised schedule, can get from file exchange if you want.

HICCUP for package one

seems like our product, mushroom soup from bristro walk cant work out due to the product recall and there's no proper packaging.

TIME TO REDO OUR FLOWCHART, HACCP....

researched online and there's no cafe/resturant for product recall. haha=D product recall only for food companies (pri) such as they supply food to others then something happened to the food so they recall the food back from the companies they supplied the food with (sec), even to the extend of the customers (tet).

Example prima deli case, they stopped production of affected product and recalled back from the different outlets as well as informed the public for those who bought the product to discard them.

OFF to search for new pdt

Biological hazards and control measures

table on the biological hazards and control measures. attached in one of the thread in discussion board. check it out =)

Package1 schedule

People, came out with this schedule. Some sort of a rough guide for us through our package one. the assignments, due dates and who do what. Can get it from file exchange if you want a copy. If any changes, can do so by editing in file exchange and inform us on discussion board, blog or via sms/email. thanks

SOP part2

“In reality SOPs should be written to save organizations time, money, people and effort because, used properly, they will maximise productivity and deliver outstandingly reliable performance every time. Remember, a business that does not purse excellence in all activities will not last; those that do always prosper.”
By Mike Sondalini

Why SOP?

• Eliminate defects/faults
• Indentifying wasted time and resources
• Maximising the profit and customer's satisfaction
• Create a good structured work and good workplace environment

By Mike Sondalini, July 2007
Available at: http://www.feedforward.com.au/standard-operating-procedures-example.pdf [Accessed 17April2008]

Foodservice SOPs are written practices and procedures to produce safe food. Important to follow the procedures closely to achieve effective cost, time spent on the production. SOPs are only one component of an overall food safety program.

NFSMI (2005). HACCP-Based Standard Operating Procedures (SOPs). Available at: http://sop.nfsmi.org/HACCPBasedSOPs.php [Accessed 18April2008]

Sample of SOP on Cleaning and sanitizing food contact surfaces uploaded on file exchange.

<3

Mushroomsoup Flowchart

Phew. did the mushroom soup flowchart. not yet completed. got stuck at the part where chicken stock is added in. brain not working already. uploaded on file exchange. any kind soul help me out? or i shall continue doing tomorrow.

goodnight<3

Standard operating procedures - SOP

Definition:
"A Standard Operating Procedure is a document which describes the regularly recurring operations relevant to the quality of the investigation. The purpose of a SOP is to carry out the operations correctly and always in the same manner. A SOP should be available at the place where the work is done"

Types of SOP:

• Fundamental: give instructions how to make SOPs of the other categories
• Methodic: describe complete testing system or method of investigation
• Safety precautions: for operating equipments
• Analytical: preparation of reagents
• Receiving and registration of samples
• Quality Assurance
• Archiving and how to deal with complaints

Adopted from Standard operating procedures. Available at: http://www.fao.org/docrep/W7295E/w7295e04.htm [accessed 15April2008]

Microbiological limits - ice cream

Aerobic colony count: 100 000 - 500 000 in 1g of sample weight (2/5)
Coliforms: 10 - 100 in 1g of sample weight (2/5)
Staphylococcus aureus: 10 - 100 in 1g of sample weight (2/5)
Salmonella species: 0 in 25g of sample weight (0/5)
Listeria monocytogens: 0 in 1g of sample weight (0/5)

reasons of poor quality:

• quality of ingredients
• insufficient heat treatment
• inadequate clean equipment
• poor handling (hygiene)
• poor storage conditions
• contamination (environmental)

Sources:

1. E.coli: inadequate/improper handwashing

2. Salmonella: faceal contamination

3. Listeria monocytogens: environmental factors

4. Staphylococcus aureus: food handlers with poor hygiene practice

Technical fact sheet No. 8. UK. Ice Cream Alliance Ltd. Available at: http://www.ice-cream.org/UPLOAD/ICAFACTSHEET8.PDF [accessed on: 14 April 2008]

Food safety authority of ireland

here's a pdf document on safe handling and serving of soft ice cream.

it includes common hazards, what food handlers should do and also HACCP, recall informations. examples of hazards and control are also identified providing examples on steps, hazards, control measures,monitoring and corrective measures for the particular step.

http://www.fsai.ie/publications/leaflets/ice_cream.pdf

Icecream process flow

people, this is the website to the icecream process flow which we found for the assignment we did before our visit to koolwerkz last year. it shows a flowchart of the whole process and also elaborations on the parameters for each processing steps.

http://www.foodsci.uoguelph.ca/dairyedu/icmanu.html

i cannot reply on discussion board! =(

people, i cannot reply on discussion board. dont know why

so i shall reply here.

replying to ilaizah, Subject: check it out.

girl, i dont think we can use the recipes. because its homecook style not those kind of factory production type. we need to have the ingredients (raw materials) all the way to the packaging and storage (end product).

teckbun, do you have the process flow for the product your company doing? drinks right? just need the ingredients, the processing steps, storage conditions and packaging method.

reminder: meeting tomorrow (mon), 7pm.

Food Recall

FSIS Food Recall:
http://www.fsis.usda.gov/fact_sheets/fsis_food_recalls/index.asp

Examples of Food Recall:
1. Pima Deli

• Salmonella Enteritidis
• Bacterial and coliform counts were high due to poor food hygiene practices

http://www.ava.gov.sg/NR/rdonlyres/1D6900AA-6EF1-44FE-B1ED-8E5C44E68816/19098/foodpoisoningprimadeli.pdf

http://www.ava.gov.sg/NR/rdonlyres/4794B7BF-B964-4F88-88EE-694D0341787C/19203/MEDIARELEASEMOHAVAJOINTRELEASEPRIMAISPERMITTEDTORE.pdf

2. Baby Yoplait and Yoplait Elivaé Yoghurt

• Possible metal contamination

http://www.ava.gov.sg/NR/rdonlyres/78A22B15-EE51-48F3-BA7D-29FF5C987EAE/18603/ConsumerAdvisoryRecallofBabyYoplaitandYoplaitEliva.pdf

3. Cadbury Dairy Milk Double Choc 250g

• Absence of appropriate nut allergy labelling

http://www.cadbury.com/

Food Safety Programme - NewZealand

Found this pdf document online which can be very helpful for our package 1. It has examples of flowchart, HACCP Plan and almost everything we need.

http://www.nzfsa.govt.nz/processed-food-retail-sale/fsp/fsp-look-like.pdf