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Food Safety Management Safwan Curry Paradise
Student’s Name
Institution
Course
Instructor
Date
Words: 6000
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Table of Contents
Introduction......................................................................................................................................2
Scope................................................................................................................................................3
Current employment and management structure.............................................................................3
Factory design..................................................................................................................................4
Prerequisites.....................................................................................................................................6
Pest control...................................................................................................................................6
Facility storage system...............................................................................................................10
Temperature;..............................................................................................................................10
High-risk foods..........................................................................................................................10
Storage of ingredients................................................................................................................11
Dry food:....................................................................................................................................11
Refreezing thawed food.............................................................................................................12
Type of containers......................................................................................................................12
Storing of raw food separate from cooked foods substances.....................................................12
Storage of cooked food..............................................................................................................12
Managing purchased materials:.................................................................................................13
Foreign material control.............................................................................................................13
Training and education...............................................................................................................14
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Equipment’s;..............................................................................................................................15
Construction design both internal and external;........................................................................15
Management of wastes;..............................................................................................................16
Cleaning procedure;...................................................................................................................17
Utilities and employees' hygiene:..............................................................................................18
Transport;...................................................................................................................................18
Treacibilty and product control..................................................................................................18
Allergen control and Nonconformance procedures...................................................................19
Management responsibility and selection of the HACCP team.....................................................19
Description of the product;............................................................................................................20
Flow diagram and confirmation on site;........................................................................................22
Hazard analysis;.............................................................................................................................25
Validation and verification of the HACCP plan............................................................................34
Record keeping..............................................................................................................................34
Recommendation...........................................................................................................................34
Reference list.................................................................................................................................35
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Introduction
Safwan curry paradise is take away food store which has its headquarters in London, the
food store started as a small takeaway food store in 1998, which was highly appreciated by the
locals. According to Shaari, Perumalb, and Muradc, (2021, p.223) Safwan food store enjoyed
several years of business success, which made the small takeaway food store expand to a 30-
seater restaurant with a conducive and well-located surroundings.
Steavenson, (2018.p220) Stated that Consumers enjoy the taste of Safwan curry paradise
and their well-organized attentive service, although there have been cases of food safety
management of Safwan being not to the standard and therefore this report will carry out the food
safety processes being carried out by Safwan curry paradise.
Food safety is a process that entails the preparation and well storage of food items that
assist lower the level of physical or organic contaminations, in recent years with the increasing
demand for packed food, has caused the rise of airborne and foodborne diseases. The increased
use of technology in food has caused various types of hazards which cause allergies, this happens
most during the production process and affects the final food/product. In the case of Safwan, the
company should take proper precautions to avoid such activities from occurring.
Scope
This report will cover all the current safety measures in food safety management and offer
recommendations for Safwan curry paradise. Safwan has over 20 years of serving as a ready-to-
eat local food manufacturer in London.
Safwan is one of the common local ready-to-eat food manufacturers which offers both
takeaways and restaurant service, the report will help reduce contamination and diseases caused
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by pathogenic or poor handling of food in the food store. Safwan dishes commonly involve
Indian cuisine, old recipes such as biryanis, masalas, butter chicken, boiled rice, pilau,
vegetables, Bombay potatoes, coconut dal, onion cucumber, and fishy curry. Over the years the
establishment has made efforts to build customer relationships and currently it's the leading
supplier of halal and ethnic dishes in north England.
Current employment and management structure
Safwan curry paradise since its time of commencement has used a functional type of
management structure where the establishment is divided into different areas of expertise. The
company is divided into; a managing director whose task is to manage all other departments, the
finance manager; the finance manager in Safwan paradise to monitor the company's profit and
also forecast the future market of the establishment. The sales manager makes sure that the
organization acquires the right equipment, at the same time makes sure to spend a reasonable
amount on their procurement. An operational manager deals with the company risks, he/she
controls risks that may occur in the company. Transport manager; makes sure that deliveries are
made in time and also procured materials arrive into the restaurant at appropriate time.2
supervisors each deals with different shifts,24 production staff,4hygienists/cleaners,8 drivers,2
sales staff, 2telesales operators and 1, handyman.
From the organization management and employment structure, the number of hygienists
is low compared to the size and activities happening in the organization, the 4 hygienists are not
able to fully control all the hygiene problems in the 30-seater restaurant with takeaway service.
The number of hygiene employees should be proportional to the activities carried out in the
organization.
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Factory design
The design of the company shows the possibility of contamination since from the
physical appearance the two hygiene staff are not able to control the waste from these different
sectors. The fact that the raw materials store is outside may lead to contamination in the process
of carrying into and out of the store, also there is a high probability of it being infested with pests
such as rats and other types. Waste disposal is poorly managed, they have set in the same line
with the main production, and this may contaminate the raw materials and more so attract pests.
In the structure there are no temperature control areas moreover the final product storage is open
thus making it impossible for the company to control both pests and the entrance of bacteria, this
could not be a good sign for a company that has several procedures like Safwan curry paradise in
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their food processing. It’s therefore clear that the company has a below standard waste and
hygiene control at the same time temperature control on their products is below average.
Prerequisites
This is basic hygiene that should be undertaken by Safwan before undertaking the
HACCP. Prerequisites assist the organization to focus the HACCP on the main hazards that affect
the organization, These are the minimum standards or regulations that the organization should at
first to help to ensure food safety. In the case of this report the following prerequisites are being
focused on; pest control, company storage system and Temperature control, managing purchased
materials, foreign materials control, training, equipment, construction both internal and external,
management of wastes, cleaning process, utilities, employees personal hygiene, Transport,
Treacibilty, and product control, allergen control and Nonconformance procedures. Stated that
Biolek, and Hanák, (2019 p.182) dealing with prerequisites procedures helps Safwan to ease its
problem with food and safety procedures.
Pest control
Pests are attracted to food, ingredients, and fruits. They can cause a massive problem in
most restaurants that don't have a good pest control system. This makes all food-related to
necessarily have a well-organized integrated pest control system to sustain the high-level
necessity of the food and safety programs.
The most successful program in controlling best is integrated pest management (IPM).
The program addresses both internal and external control of pests. It is designed to control pests
from food substances which is more efficient than taking preventive controls when the pest has
already gained access to the facility. It can be a very useful concept in Safwan curry paradise
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because most ingredients and the food used by Safwan curry paradise is likely to attract different
types of pest from cockroaches to employees. Below are the types of pests that are likely to
contaminate the Safwan facility given the type of food and ingredients which the facility offers?
Cockroaches; This is the most common type of best which are likely to invest in Safwan
curry paradise, they are mostly found in cracks and ill-maintained stores, they survive by eating
leftovers, spilled soup, milk, meat, and another type of food substance with nutritional value. In
Safwan curry paradise, since the hygiene control team seems to be less in number it means that
the facility may not be able to maintain full-scale hygiene therefore there will be spilled soup and
leftovers which this pest will feed on therefore manifesting itself on the facility.
Flies; This is the most visible type of pest, the solution to keep this type of pest out of the
facility is maintaining a high level of thorough hygiene which is difficult to be offered In most
institutions, therefore, compromising the integrated pest control methods. In Safwan due to
hygiene problems, the facility is most likely to be faced with this kind of pest.
Rodents; They are a pest which include mice and rats this type of pest mostly attack the
stores, especially in Safwan curry paradise whose store is outside the main building therefore it
offers rodents a chance to manifest into the store and destroys cereals and other types of
materials which are used in Safwan curry paradise.
Ants; are the best which are most like to eat every kind of food substance and can
manifest in any place in the facility, they are highly destructive especially when they manifest in
the kitchens or the final product stores. They can easily get access to Safwan curry paradise's
final product store since its opening.
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Birds; Birds may cause damage to the facility especially when they are looking for a
place to nest, birds are most like to contaminate food, also through their droppings, they cause
respiratory and also fungal diseases to the users of the facility both employees and customers.
Employees; the employees are not supposed the pest but are among the modes through
which pests get entry into the facility. Potter,(2018 pp.9-25) Mentioned that Employees at most
unknowingly carry best like bedbugs, cockroaches from their homes to the restaurant of work.
Pest in the facility cause both loss and health problem to the users both customers and
employees and the best way to control is through maintaining an active pest management system
which includes; Inspection, precautionary measures, identification, analysis, treatment selection,
observation, and documentation.
Inspection; Regular inspections of the facility help in maintaining preventive measures
on pest manifestation in the facility. According to Fenster, et, al (2019, p.83) inspection should be
able to cover all places of the facility from the final product store to the raw material store. The
facility should make advancements by making inquiries on pest experts to know the most likely
places where pest can carry out their infestations. This will help a facility like Safwan to make
sure that the facility is pest-free.
Precautionary measures: During the inspection, the inspection professionals have to
carry out their inspections by following necessary steps which will help the organization curb
pest infestations. Joosten ,et,al (2020. pp.432-447) Stated that Professionals should ensure that
all the potential pest entry into the facility is sealed off to make the facility inaccessible to pests
like rodents, especially in Safwan curry paradise where the store is outside the facility.
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Identification; To deal with pests its best t identify first which pest the facility is dealing
with, this offers the facility a good opportunity to handle the best appropriately, therefore the best
IPM measure is the identification of the pest, IPM professionals can identify this type of best and
therefore able to deal with easily without causing harm to another kind of organisms.
Analysis; This helps in preventing future entry or infestations of pests, finding the way
they got the entry into the facility and the reason behind their manifestation it could be because
of hygiene or improper waste disposal method or through the employees. It helps the
professionals know how to curb their infestations.
Treatment selection; The IPM's best solution is a non-chemical treatment, which
includes trapping before deciding on the chemical to use on them, in case the method of non-
chemical measures fails therefore then the chemical method is used with a controlled non-
harmful dosage. The professionals dealing with the treatment of the pest should use a chemical
that will not affect the facility's food safety program and the working conditions of the
employees. Rodents are advisable to be trapped before using the chemical.
Observations; Pest management is a continuous process that requires every department
from the general manager to the handyman to work together with the pest control professionals
in being vigilant in identifying the areas which are most likely pest infestation. (Staffler,2022 pp.
327-365) Stated that hygiene department at most are the ones responsible for identifying the
areas infested by pests and therefore they should report to the pest control professionals.
Documentations; The facility like Safwan should invite a food safety auditor
periodically to make some checkups if the facility is maintaining food safety standards.
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Maintaining the audit analysis on the pest is appropriate since the facility can know the kind of
pest they have dealt with if it has worked.
These seven procedures will help Safwan curry paradise curb the pest infestation in the
facility, therefore getting rid of pest-related hazards or contaminations in their food.
Facility storage system; Yazdani, et,al(2021 p.124138)Stated that Food
poisoning in most facilities is caused by bacteria which originates from
improper storage methods applied by the facility to both raw materials
and their final food materials. If food is not properly stored the bacteria
will likely multiply to a risky level. Several measures should be taken
into consideration when handling food storage, this includes;
Temperatures, risk food, cooked food, and ways of storage.
Temperature; The facility food storage experts should be aware that bacteria develop and
highly multiply in temperatures which are gauged between 5-60o
C, therefore it's advisable for
Safwan curry paradise to keep the risky type of food away from these temperature zones, to
avoid bacteria infestation and growth.
High-risk foods; There are types of food that are considered high risk in Safwan curry
paradise, These types of food include the following;
Food Allergens Conditions Temperatures
Raw and cooked
meat(chicken, milled meat,
curries, and lasagna)
No Dry, clean Below 5o
C
Dairy products No Dry-clean Below 5o
C
Seafood (seafood salad, fish No Dry clean Below 5o
C
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balls, fish stock).
Prepared salad(pasta salads) No Dry clean Below 5o
C
Ready-eat-food(pizzas,
sandwiches)
No Dry clean Below 5o
C
Cooked rice No Dry clean Below 5o
C
Storage of ingredients; In the case of Safwan curry paradise, several ingredients are used in the
process of preparing food substances. They are stored according to their temperatures and
conditions;
Dry conditions and at room temperature are; black pepper, coriander, paprika, salt, cumin
Stored below 5Oc are; garlic, lemon juice, double cream, ginger roots, and lime juice
Dry food: Food safety and regulations for storage of dry food should be
near the kitchen and also close to the receiving area, In the case of
Safwan curry paradise the storage should be near the kitchen and not
outside the industry, this makes the storage area is in a wrong
location. Just as the location of the store matters, there are also some
basic requirements required in the storeroom;
Ruiz, Ramón, and Domingo, (2020 p.119238) Stated that store should always maintain dry and
cool temperatures to avoid the canned products from swelling, the conducive temperature is 10o
C
to about 15 o
C. The storeroom should be always clean and free from pests, this means the store
should be well sealed from an infestation of the pest.
Refreezing thawed food; bacteria that cause food poisoning can highly grow in frozen food,
especially in the process of thawing at temperatures between 5-60 o
C. , according to the food
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which has been defrosted should be cooked immediately after the process of defrosting. Raw
food shouldn’t be refrozen.
Type of containers; the facility should ensure that the food storage containers are clean and
always in a condition to store food substances. The container should always be tightly closed
with foils or good tight-fitting lids to reduce any potential contamination of the food. Safwan
curry paradise should take this caution, especially when dealing with takeaways on their food
substance.
Storing of raw food separate from cooked foods substances; raw food should be stored away
from cooked food substances to avoid contamination, usually, bacteria from raw food can
contaminate cold cooked food, and more probably when the food is not cooked well it can cause
bacteria to multiply drastically to a risk level which can cause a severe effect to humans. Raw
food should be kept in the bottom of the fridge well sealed and airtight container. This precaution
will help in keeping food substances like meat juice from flowing down to contaminate other
cooked food substances.
Storage of cooked food; Cooked food should be stored under several conditions to avoid them
from being contaminated, these conditions are; avoid putting hot food into the fridge, the
advisable way according to Jouhara, et, al( 2018 pp.268-289). is to put hot food substance into
the fridge after they have cooled down or after the steam has stopped.
All the food storage safety control should be adhered to avoid food poisoning and other types of
hazards which are involved with contaminations.
Managing purchased materials: Food facilities like Safwan curry paradise should take note of
procurement procedures, this helps in selecting high quality and in good condition raw materials.
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The procedures to be followed include the performance check of the raw material and
specification. Performance check helps the facility to understand if the raw material is complying
with the regulatory authorities in their services like the expiry date, storage substance, labeling,
and the conditions under which the materials should be stored in. Choosing a supplier is the first
procedure that will determine the adherence to food safety management etiquette. According to
Suraraksa, and Shin, (2019, p.981) the process of choosing and selecting suppliers of the raw
materials, the facility should check the following; cost, quality, and the risk factor, these three
conditions will determine the kind of supplier suitable for the facility's raw materials.
Determining the main key food safety measure that a supplier adheres to is an important aspect
since not all the suppliers adhere to the food and safety management measures, therefore this will
help the facility obtain quality raw materials which are free from contaminations.
Foreign material control; in food facilities like Safwan foreign materials can be hazardous to the
consumers of the food substances, these foreign materials include; plastics, metals stones, bones,
wood, and glass. Every food facility understands the type of foreign materials they are associated
with, depending on the type of food they offer the facility understands. However, contamination
of foreign materials causes perforation when accidentally ingested, damaging teeth, and throat
laceration. Stebek, (2018 pp.309-332) Stated that In case a consumer decides to sue the food
facility where he/she received injuries due to contamination from foreign materials the facility
will compensate him/her a large sum of money, therefore the organization should use a better
cost-effective procedure to control foreign materials in the food substances. The following
materials can be used by the food facility to detect and find any foreign substance in their food;
Magnet, sieves, and metal detectors. This tool helps in effective foreign material management.
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Training and education; de Moraes, et, al, (2020, p.120124) Stated that Training is the main part
of food safety management, connecting theory with the work in practice offers the best solution
in the food industry. Starting from the junior staff of the facility to the manager knowing the food
and safety risks, skills and the attitude is the core principle of a successful practice of food safety
management in the organization.
According to Chowdhury, Sarkar, Paul, and Moktadir, ( 2020, pp.1-13)all the processes in food
and safety management will be useful in case the people who are involved in the food industry
like the employees and the consumers do not know the importance and essentials of food and
safety measures. In most facilities, individuals who are educated like authorities and
professionals like the required skills to offer and implement the best solution for food and safety
measurement therefore training and education fail to attain their objective.
Training of employees helps to direct theory into action, therefore it will be easy to maintain the
food and safety measures because the employees are aware of how to carry out and at the same
time the importance of food and safety measures in a food facility, especially like Safwan curry
paradise.
Mentioned that Apruzzese, et, al (2019 pp.463-473) an organization should ensure all its staff has
a well-organized job-sharing program where each employee is put in place of his/her expertise.
The management should make sure that every employee has adequate knowledge of their area of
expertise. In a food facility like Safwan, it will be wrong for the management to blame the
employees or the managers for an error in the food and safety measures yet they are not
competent enough to handle food and safety measures. Therefore training is an essential part of
food and safety management.
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Equipment’s; Equipment maintenance in food and safety management is an important
phenomenon. If the facility's food processing equipment is not well maintained it can cause
microbiological and also physical contamination of food. Dzwolak, (2019, p.106716).Stated that
The presence of debris which is caused by worn-out parts of the equipment can affect the entire
production of the facility. Paints especially flaking, and too many lubricants can be a source of
food contamination. However, equipment that is not well maintained may cause-effect to the
quality of the final products. This is because a process like sieving of foreign substances by the
equipment may fail and the procedures of processing can be interrupted thus causing a fault in
the production line of the facility. Manning, Luning, and Wallace, (2019, pp.1770-1792) stated
that the age on which the equipment has been operating in food processing doesn't go beyond 20
years, this indicates that equipment maintenance is of significant value.
Safwan curry paradise should ensure that their equipment a well maintained and checked by
experts to avoid fault in the production line this will help in curbing food contamination in the
facility.
Construction design both internal and external; Stated that Leśniak, and Zima, (2018, p.1608)
facility requires a good and a conditional construction design which will easy to maintain
hygiene, especially in Safwan curry paradise where the number of hygiene employees is two,
therefore the facility requires a simple design that is well fitted, this will not only help in easy
cleaning but also control of pests is easy, since inspection can be carried out in ease.
According to Gallego-Schmid, Chen, Sharmina, and Mendoza, (2020 p.121115). during
construction, the facility should be built with appropriate materials which a long-lasting and easy
to maintain, also the materials should be water-resistant to avoid numbness, especially in the
stores which may contaminate the raw materials.
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The following characterizes is a good design that will maintain food safety measures;
The floor of the building should be less reactive to detergents and easy to dry.
The windows should be well fitted with a class to ease cleaning and help to keep away
pests from entry into the facility.
The wall service should be at standard height especially during portioning and it should
be smooth and easy to clean.
The roof should be well fitted to avoid water entry during rainy seasons, with translucent
parts which will help maintain the light.
The ceiling should be well fitted to avoid the collection of dirt and it must be well
maintained.
The door should be smooth, well fitted to keep the pest from entry, and well-greased to
avoid difficulties when opening.
These are the best conditions for a good construction design which is as per the requirement of
food and safety measures.
Management of wastes; There is a huge sum of food substances that is wasted in the various
steps in food processing to serving especially in a facility like Safwan curry paradise, where the
main waste is from leftovers from its customers.
Kalita, Buragohain, Mosahari, and Bora,( 2019, pp.243-279)According to almost a third of
consumers, food is lost annually, however, most of the food is wasted during the consumption
process, this means the food is discarded as leftovers even when still in good condition for
human consumption. To reduce this waste of food, society should be made aware of the benefits
of reducing the amount of food that goes to waste.
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The food facilities should be able to manage the amount which goes to waste, the best method to
use to control the amount of food that goes to waste is by food facilities reducing the amount of
food which is served, and through this consumers will not be able to consume all the amount
without leaving waste.
The materials used by the facility should follow the food safety measures which are .reuse,
recycle, recovery, and a safe waste disposal
The food materials and also the raw materials should be reused by the facility, this helps to
reduce the amount of waste. They should use recycle materials when dealing with takeaways,
this will help in reducing the amount of waste. The materials should be recovered after recycling
and should be safely disposed of, this measure helps to maintain food safety measures and free
food from contaminations.
Cleaning procedure; Cleaning is a basic periodic procedure for every food facility, cleaning
should be a thorough and well-followed procedure. In a food store there are seven ways to carry out
thorough cleaning, these steps are;
Getting rid of any debris; is done using a faint cloth, get rid of all soil that is collected in the debris.
Rinse well all the remains; the best way to rinse is using fairly hot water which is below 120oC,
above this temperature it may make the soil/dirt adhere to the surface.
Use the detergent and scrub thoroughly; in this, the chemical is aimed at getting rid of protein
and fats from the surface.
Rinse for the second time; use the same temperature of water to help remove the used detergent
and other types of remains
Take a close look; this helps in spotting a clean and non-clean surface.
Disinfect the surface; this reduces the number of bacteria on the surface.
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These procedures are aimed at maintaining a clean food facility free from bacteria and food
contaminations.
Utilities and employees' hygiene: Utilities in food facilities include air conditioning, water, and
steam. Maintain a good air condition by fitting the building with air conditioners, good fitted,
perfectly directed, and well-maintained chimneys to remove smoke and control steam. This helps
to maintain fresh air in the facility thus assisting in keeping well risk food like milk. The water of
the facility should be kept in a clean container and at room temperature. Roy,( 2019, pp.94-100)
Stated that water containers should be well sealed to avoid contamination, water for drinking
should be treated before consumption.
Employee hygiene entails the personal hygiene of the employee and workplace
hygiene. Employee hygiene involves washing hands, footwear hygiene, and clothing hygiene.
The facility should have a method of controlling the standard of employee hygiene. According to
Maintaining a high standard of the workplace and personal hygiene of employees prevents
contamination of food substances in the facility like Safwan curry paradise.
Transport; The principal regulation in maintaining and reducing contamination of food in the
process of transportation is using the regulation created by the food safety modernization Act
(FDA), the policy targets to control and prevent, the food facility's failure to refrigerate food
substances to the set standard, ineffective cleaning of the vehicle which ferries the loads,
unprotected food from contaminations which arise outside and another type of procedures which
results into the contamination of food.
Treacibilty and product control; Corallo, Latino, and Menegoli, (2018 pp.146-150) Stated that
Treacibilty is the ability to make follow food through the various processing stages up to serving.
It is applied in an organization to control and minimize food contaminations and hazards which
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are associated with food in its different processing stages. In the modern food facilities, they are
required to have Treacibilty in place so that they can monitor and also control any substance
which may contaminate food during processing. In case the food is deemed unfit due to
contamination the facility engages in withdrawal of the unfit food. Grozdanoski, 2019.Stated that
In Safwan curry paradise it's appropriate to put this in place so that it helps reduce contamination
of food substances.
Allergen control and Nonconformance procedures; Stewart, and Nichol,(2021, pp.488-493)
Stated that Allergen control is the process of controlling and detecting any type of foreign
substance/allergen in the entire process of production from the beginning which is the ingredients
and raw materials to the end final product. Some procedures help in controlling the level of
allergens in food substances, these include;
Cleaning utensils; helps in removing previous allergens in case it was there when the other food
substance was cooked or served.
Thorough washing of hands; washing of hands helps in reducing the number of allergens that
may cause contamination of the food substance.
Storage; it's good to store ingredients and cooked food substances well labeled and in separate
containers to avoid allergen contamination.
According to Jeffer, Kassem, Kharroubi, and Abebe,(2021, p.2244) Nonconformance
requirement is the failure of a facility to attain the standard required by safety food and
management measures, this can take place at any stage of the production process. When the
facility carries out an audit and it reveals that the facility doesn’t attain the needed specification,
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then they should comply by closing the food facility to avoid selling contaminated food to the
society
Management responsibility and selection of the HACCP team.
This is the preparation stage and the manager is the key player at this point. However, the
manager cannot carry out the HACCP selection on their own therefore he/she is responsible for
selecting the team members. The member of the team should have adequate knowledge and skills
of all types of food which the facility is considering in this study and also clear knowledge of
related food safety measures. Suriyankietkaew, and Kantamara, (2019.pp.264-289). Stated that
for a successful HACCP the organization should have a spirit of teamwork and the number of
staff to carry out the activity should be small. When choosing the team members some guidelines
should be met by the facility, these are;
The members of the team should be chosen from all the relevant levels of the facility,
they should include a healthy mix of professionals and other staff in the facility.
The team should have enough knowledge to identify and find a good solution to a hazard
The members should be given a good prior training before carrying out the activity
Okpala, and Korzeniowska, (2021 pp.1-74) Stated that the development of HACCP should not
always be involved with the external sources, the facility staff should take part in the process,
and have good knowledge of how the organization operates.
In the case of Safwan curry paradise, the people involved in the process are the general manager
who is the key role player and also the sponsor of the project, the operation manager, the
transport manager, and the two hygiene staff.
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The facility does not have health mix professionals therefore they outsource from outside the
organization.
Description of the product
The type of food which has been chosen is fish curry a type of delicious dish made
from fish and curry. The safety and packaging precaution for curry fish is below;
Known name Fish curry
The end product Cooked fish with curry
Packaging type 20kilograms highly sealed box
The life span of the storage 2-3 days
Selling points Distributed to the public, supermarkets, home
deliveries, and the restaurant.
Transportation conditions It should be transported in a clean and at a
temperature below 5o
C
Labeling The cooking procedure, ingredients, and halal
mark of quality.
The ingredients which are used to prepare curry fish dish are below;
Ingredients
Cumin
Ginger garlic
Salt
Coconut
Red chili
powder
Curry leaves
Green chilies
Fennel seed
Garama masala
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Turmeric
Flow diagram and confirmation on site
According to Hasnan, and Ramli (2020. P.100193). the process of preparing fish curry is
on the flow diagram below, the team selected for HACCP should compare this procedure to the
procedure which they are using in their facility. In case there are differences changes should be
made to the facility process to go hand in hand with the flow diagram below.
The steps followed in the process are discussed;
Purchase storage and inspection step; the facility chooses a good supplier, after purchasing they
should inspect to see if the fish and the ingredients are of the required quality.
Defrosting; this is the first step before cooking, where the fish is submerged in cold water.
Cooking onions; until the brown color is attained, that's 3-6 minutes
Following the cooking procedures of cooking fish as stated by Safwan curry paradise
Suitable storage; leave the fish curry to cool for up to 5oC so that it can be store
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Fish ,Cumin ,Ginger garlic, Salt ,Coconut Red chili, powder, Turmeric ,Fennel seed
Curri
e herb
Purchase
Reception and inspections
Dry storage cold storage dry storage Frozen
storage
Packaging and removal
Weighing
defrost
Cold storage dry storage cold storage warm storage
Marinade mix
25. 25
Cook & mix
with
ingredients
REWOR
K
Blast chill
decant
Safwan curry paradise building is another factor that needs change, this is because
according to Safwan curry paradise building design, it is most likely that waste material will
contaminate food or the store is out of the building may attract pests which will contaminate the
raw materials of the organization.
packaging Distribution/
selling
Waste
26. 26
Hazard analysis;
According to Abd Lataf, et, al (2020, pp.1-18.) The key importance of hazard analysis is to
determine any hazard which may cause contamination of the ingredients used to prepare the fish
curry. The procedure in this part involves identifying the hazard, analyzing it, and finding the
appropriate solution to the hazard. The CCP is identified in this section using decision three in
the appendix section. After pinpointing the CCP, the next step is to measure the critical effect,
monitor the process, keep in place corrective actions, and keep records of the process.
ingredie
nts
Microbiological
hazard
Controlled
at
Chemical
hazard
Controlled
at
Physical
hazard
Controlled at
Ginger Corynebacterium” MGT, phenolic and MGT, CCP metals Supplier,
27. 27
garlic and Aerobacter”, the
yeast Candida
mycoderma,
Saccharomyces
cerevisiae and
Rhodotorula
CCP2
Supplier
terpene
compounds
MGT
Salt Bacteria spores and
Rodent sacraments
MGT,
CCP2
Supplier
potassium
(K),
ammonium
(NH4+)
MGT, CCP Small and
dirt
Supplier,
MGT
Red chili
pepper
Bacillus and
Clostridium
MGT, CCP
Supplier
Aflatoxins
and
aflatoxin
B1.
MGT, CCP Glass,
stones,
and metal
Supplier,
MGT
Turmeric Bacillus and
Clostridium
MGT,
CCP2
Supplier
cur cumin,
demethoxyc
urcumin and
bisdemethox
ycurcumin.
Supplier
MGT
coconut Enferobacteriaceae,
Flavobacterium
MGT,
CCP2
Supplier
fatty acids,
caprylic acid
C -8:0 (8%),
capric acid,
C-10:0,
impurities Supplier
MGT
29. 29
Supplier lemon
(7.44%),
geranyl
acetate
(6.18%),
myrcene
(6.12%), all-
ocimene
(5.02), α-
terpinene
(4.9%)
Fish Psychotropic
Enferobacteriaceae
and/or
Photobacterium
phosphorus.
MGT,
CCP3,
Supplier
Heavy
metals and
pesticides.
MGT,
Supplier
Bones,
staples,
wood,
metal
pieces.
MGT,
Supplier
process Microbiological hazard Chemical hazard Physical hazard
Reception and inspection No detection of any
deterioration
Inadequate
checking and
inspections lead to
contamination of
dirt such as
30. 30
packaging materials
Cold storage
Poor control of
temperature may trigger
the growth of bacteria
Cleaning chemicals
may contaminate if
not well utilized
Frozen storage Poor temperature
control may lead to the
growth of bacteria
Cleaning chemicals
may contaminate if
not well utilized
Inadequate storage
leads to
contamination,
mixing cooked and
raw food
substances like
glass brittle
Dry storage Not kept well may lead
to contamination from
pest sacrament and
wastes.
Cleaning chemicals
may contaminate if
not well utilized
Inadequate storage
leads to
contamination,
mixing of cooked
and raw food,
substances like
glass brittle
Packaging
If not done well it may
be contaminated with
microorganisms outside
the packaging material
The inadequate
procedure leads to
contamination with
packaging pieces
Weight Poor cleaning leads to
contamination by
Cleaning chemicals
may contaminate if
Contamination due
to piece of
31. 31
microorganisms. not well utilized equipment due to
poor maintenance
Marinade If the temperature rise
may not be controlled
well it may result in the
growth of
microorganisms.
Cleaning chemicals
may contaminate if
not well utilized
Defrost It leads to spoilage and
growth of
microorganisms
Mix Temperature increase to
above 60o
C may lead to
an increase in
temperature
Contamination due
to poor equipment
maintenance
Cooking
Microorganisms grow
due to temperature
variations
Poor utility
maintenance leads
to contamination
Blast chill Poor time management
leads to the growth of
microorganisms
packaging Poor packaging may
lead to contamination
Contamination due
to packaging pieces
32. 32
from outside and also
packaging without
considering temperature
Foreign material detection Failure to detect
foreign materials
like metal due to
inappropriate
machines
Distribution/transportatio
n
Poor temperature
controls lead to the
growth of
microorganisms
Contamination due
to poor cleaning of
the distribution
means
Process hazard question 1 question 2 question 3 question 4 CCP
Reception/inspection M &P Yes Yes Yes Yes
Cold storage M, C&P Yes No yes yes
Frozen storage M, C&P yes No yes yes
Dry storage M&P Yes No Yes Yes CCP2
Weighing M&P No
defrosting M, C&P Yes No Yes
mix M&P Yes Yes Yes CCP3
cooking M Yes Yes
Blast chill M Yes Yes CCP6
packaging M&P Yes No Yes Yes CCP2
33. 33
Detection of foreign
materials
M Yes Yes Yes CCP2
distribution P Yes Yes CCP3
hazard CCP Critical limit Monitoring
procedure
Corrective action
Deterioration/expir
y of the ingredients
Inspection & reception No change in
the color or
odor of the
ingredient
Visual check
and adour
before
accepting the
ingredient
Dispose wrongly of
accepted and
expired ingredients
Microbial growth and
material
contamination
mixing 60o
C for 15
seconds
Monitoring of
time
Adjustment of
temperature with
time
Microbial growth Blast chill Achieves
10O
c for 10
seconds
Temperature
monitoring
with time
Hold the chilling
period and monitor
the causative of the
chilling effect
Metal and glass
fragment
Packaging/material
detection
Materials
more than
0.4g in size
Checking the
equipment
Adjust the
equipment
appropriately
Microbial growth Distribution/transportatio
n
Monitoring
temperature
Below 5o
C Adjusting the
cooling equipment
and temperature
34. 34
maintenance
Validation and verification of the HACCP plan
This part is essential to find out if the plan is working appropriately, especially the corrective
measures if it was successful in handling the effects caused by the hazard. This is the process of
finding out the critical extent if it has been attained.
Jesperse, et, al (2019. Pp.367-379.) stated that an audit of the food safety measures is carried out
in this stage to help find out if the organization has met the required safety control measures
according to their HACCP plan. Ayala-Rivera, and Pasquale, (2018,pp. 136-146)Mentioned that
audit helps to verify if all the actions recommended have been implemented by the organization.
Record keeping
According to Ibrahim,(2020 pp.42-50) records of HACCP process should be kept for a
year or more by the organization. Like in this case the organization which should keep this
process is Safwan curry paradise, they have the responsibility to keep the records of the process
and also the audit which was carried out on the facility. The activities which were recommended,
audit, and changes of the facility should all be available for the employees, therefore, gives the
reason for record-keeping.
Recommendation
Safwan curry paradise should make sure that they produce high-quality service and
the most hygienic food supply by maintaining their goodwill. The facility should improve on its
infrastructure as mentioned in the HACCP. The facility should use a higher and advanced type of
air sanitation, this helps to remove any unnecessary smell in the facility, therefore, reducing air
35. 35
contamination. The company before making a purchase of some raw materials including meat
and vegetables it should make sure that it is certified by the healthy officers that they are fit for
human consumption. Purchasing chicken should also be checked if it is healthy to avoid any kind
of contamination.
The company audit should be taken seriously by all staff, the findings of the audit and
its recommendation should be adhered to and also implemented as soon as possible in the
facility, this helps in keeping the facility on the safety measures track, improvement as per the
audit team is an improvement in the safety measure of the facility.
The facility should employ one of healthy mix professional, this helps in making sure
in case of food poisoning it's easy to trace the root cause of the food poisoning, with the help of
healthy practitioner in the facility it becomes easy to carry out.
36. 36
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