The All hazards need to be identified. It

The Currie paradise are responsible as a food
business operator based on Regulation (EC) NO178/2002, which includes the normal
food law and principles. All food productions are need to complu the Food
Hygiene England Regulations at 2006 and the Regulation (EC) NO 852/2004. In article
1, it outlines all the normal hygiene requirements that needs to be aware to
the Currie Paradise. Meanwhile, the Regulation (EC) 852/2004 also told that the
food safety management system needs to follow the HACCP (Hazard Analysis and
Critical Control Point). The Currie Paradise factory has based its system of
control on HACCP with all these principles that been set below:

All hazards need to be identified. It is
necessary to protect and destroy any hazard or decrease them back to an
acceptable level via identified the CCP. The critical limits need to be
established and separate them into acceptability from the un acceptability.

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All procedures about the critical control
points need to be monitoring efficiently. If the problem of critical control
points is out of control, the corrective actions need to be established immediately.
Meanwhile the verification procedures are also needs to be established. The currie
paradise need to make sure the safety management system records is up to date
and all documents are well documented. The currie paradise operation need to co
operate with the HACCP team to identified to significant food safety hazard. These
are detailed in the Food Safety Manual along with the necessary controls to
prevent the risks occurring.

 

 

Product Recall

If for any reason a product has been sailed
and used is considered unsafe, than all of those products need to be recall
from the customer and retailer as soon as possible, and alert the local area.
Until the problem has been totally figured out and solved, basic on the food legislation,
the Currie Paradise take the responsibility of the production. All production
relevant to the sauce of the problem is also need to been watched and analysis.
The Environmental Health Manager should be informed. Meanwhile if it is necessary,
the local Environmental Health Department will be aware of the issue.

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