Bearing in mind the scope of the study, identify one hazard and its source or cause for each of the process steps given below
Case study
Introduction
You are a member of a HACCP team working in a factory producing a variety of crisps for the retail market. You have decided to start with the salt and vinegar flavored crisps. The team has begun by considering physical hazards. All the potatoes used come from approved suppliers. The potatoes are supplied in large wooden crates and have undergone an initial washing process to remove gross debris at the supplier.
The process
When required for use the potatoes are removed from their crates and washed in potable water to remove soil and foreign bodies. After washing, the potatoes go over an inspection belt, where operatives remove damaged or green potatoes and any remaining foreign bodies. The potatoes are then peeled by machine before being automatically sliced. After slicing, the potatoes are rinsed with potable water to remove excess starch. The slices are then partially air dried using hot air blowers to remove most of the surface moisture.
The slices then pass over a spacing belt where operatives separate clumps of slices or remove damaged slices. The slices then enter the fryer and are fried at a temperature of 180 degrees for about 2 mins. On exiting the fryer the crisps pass over a mesh belt to allow the excess oil to drain away before entering a rotary tumbler where the flavor is applied. The crisps are then transferred on a long mesh belt to the packing area which allows the crisps to cool whilst being transferred. The crisps are then automatically weighted, bagged and sealed in 30 g bags. The film for the bags is supplied on rolls and dare coded just before filling.
b. Bearing in mind the scope of the study, identify one hazard and its source or cause for each of the process steps given below
|
Process step |
Hazard & source/cause |
|
Slicing by machine |
|
|
Manual spacing on belt |
|
Step by step
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