HACCP Plan for a High-Risk Food - Process Design - Ethical Issues - Management Assignment Help

Assignment Task :

Learning Outcomes

On successful completion of this unit, students will be able to:

1. Critically assess a range of procedures and processes through the food chain to reduce risks from microbial, chemical, physical and allergenic contaminants

2. Apply food quality management systems to food business environments, with reference to product specifications and legislative requirements

3. Critically analyze the performance of food quality management systems from hazard prevention to crisis management

Ethical issues

Within this unit, any issues relating to the University's ethical code of practice will be addressed by tutors. If a student has ethical concerns regarding teaching and learning, it is their responsibility and right to bring it to the attention of the Unit Leader or Programme Leader.

Plagiarism Issues

Manchester Metropolitan University uses the TurnitinUK Plagiarism Detection Service as part of its ongoing efforts to better detect plagiarism in assessment. This software makes no decision as to whether your assessment includes plagiarism, but it highlights text that has been found in other sources. 

Assessment task

Students will develop and submit a HACCP Plan for a high-risk food. 

As a Food Safety manager of a high-risk food manufacturing company, management has decided, as per regulation, to develop and implement HACCP system in the factory. You are therefore charged with the sole responsibility of supervising the development of the HACCP system. Submit a detailed HACCP document produced to ensure the safety of a selected high-risk food to achieve the objectives of the management. Student should produce an overview design and development of the food premises for the selected food product as well as a flow chart of unit operations. Student is also expected to detail hygienic design requirements, prerequisite system requirements and a practical HACCP plan with a justification of target and critical limits, plus monitoring systems to ensure the safe handling of the selected food product.

The plan must be submitted electronically, via Moodle coursework submission page. HACCP plan should bear student name and number. It is advisable that students have their name and student number on every page of the report.

The following assessment criteria will be applied in marking the HACCP plan:

1. Process design/flow diagram/hazard analysis                                               

• Describe the process through which the manufactured product passes

• Identify the intended end use of the product

• Identify if there are any customer groups that may be particularly at risk (for example, young children)

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