Food Safety for the 21st Century (Managing HACCP and Food Safety throughout the Global Supply Chain) || Case Study 2: Manufacturing - Prepared Meals

✍ Scribed by Wallace, Carol A.; Sperber, William H.; Mortimore, Sara E.

• Book ID: 101398433
• Publisher: Wiley-Blackwell
• Year: 2010
• Weight: 395 KB
• Category: Article
• ISBN: 1405189118
• DOI: 10.1002/9781444328653.oth2

✦ Synopsis

This case study is an example to illustrate application of food safety management and is provided without any liability in its application and use.

HACCP PLAN HACCP team

R. Arborio -technical manager (HACCP team leader) L. Grain -production manager C. Basmati -engineering supervisor M. Wild -production supervisor T. Jasmine -technical consultant

SCOPE

The manufacture of ready-to-eat hot and cold prepared meals including products relating to special dietary need requirements for the following sectors: r Retailer private label products r Riviera Risottos branded products

TERMS OF REFERENCE

r The HACCP plan will cover all relevant microbiological, physical and chemical hazards to include allergens and compounds that cause intolerant reaction.

r This HACCP plan covers all processes from raw material intake to chilled storage of finished products prior to dispatch.