Assignment 4 2022
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University of Manitoba *
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Dec 6, 2023
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Assignment 4: Preventative Control Plan - Conducting a Hazard Analysis
In the following assignment you will complete a hazard analysis and identify CCPs for a cheese product.
The plan is much simpler than an actual type that you would prepare in industry although does provide
an idea on how to complete the forms.
The Guelph Cheese Factory is a family run business who specializes in producing raw milk Gouda cheese.
To be in compliance with the Safe Foods for Canadians Act the company requires to prepare a Preventive
Control Plan. In this assignment you will be performing a Hazard Analysis and how the identified hazards
are controlled.
Product Description
Product name
GCF Gouda Cheese
Final product characteristics
Stored at 4
C
Ingredients
Raw milk, salt, rennet, starter culture
Moisture content
pH
Packaging
Polyvinyl acetate shrink wrap 500g/1kg
How the product is being used
Consumed without further cooking
Shelf-life
12 months
Where the product would be sold
Domestic retail within Canada
Labelling instructions
Keep refrigerated
Distribution control
<4
C
Complete the form by including a typical moisture content and pH for a Gouda cheese.
Product Flow Diagram
Hazard Identification and evaluation
Complete the Table below and only need to consider the Biological Hazards.
For this exercise limit the analysis to 4 biological hazards (i.e. 4 specific pathogens). An example is
provided for mycotoxins which would be classed as a Chemical Hazard.
Input, Process
Step or Cross
Contamination
Point
Hazard and Cause
Control Measure
Is the Hazard
Significant?
Justification
Ingredient: Raw
milk
Presence of
mycotoxin
Supply
management-
Letter of
assurance
Yes
Mycotoxins such
as aflatoxin can be
present in milk
derived from
cattle provided
mold
contaminated
feed.
Ingredient:
Rennet
Ingredient: Salt
Process Step:
Delivery and
Storage
Process Step:
Starter Culture,
fermentation,
rennet, and
coagulation
Process Step:
Curd Cooking
Processing Step:
Milling and Salting
Processing Step:
Mold filling and
pressing
Processing Step:
Ripening
Processing Step:
Packaging and
Storage
Inputs: List the ingredients and processing steps of the process (one per line)
Hazard and Cause: List the hazards that are likely to occur for each ingredient, input or processes.
Control Measure: How will the Hazard be controlled.
Is the Hazard Significant? Is the hazard likely to occur if it was not controlled?
Justification: The rational why the hazard is or is not significant.
Critical Control Point Determination
Processing
Step
Significant
Hazards
Q1: Do control
measures for
this hazard
exist at this
step?
Q2: Is this
step designed
to prevent,
reduce or
eliminate
hazard
Q3: Would a
subsequent
step control or
reduce
hazard?
CCP Number
Yes – go the
Q2
No- Not a CCP
and need
state how
hazard is
controlled.
Yes – CCP
No -go to Q3
Yes – not a
CCP
No- then CCP
Process Step:
Delivery and
Storage
Process Step:
Starter
Culture,
rennet, and
coagulation
Process Step:
Curd Cooking
Processing
Step: Milling
and Salting
Processing
Step: Mold
filling and
pressing
Processing
Step: Ripening
Processing
Step:
Packaging and
Storage
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