HACCP Plan Made According to New Zealand standard - Management Assignment Help

Assignment Task

Task 

I need a HACCP plan made according to New Zealand standard, I have attached an example which could be used and referred to but it should not be word for word same. The HACCP should be like the example.

1) make a list of fake names and designation for QA, technologist, microbiologist, engineer, marketer, accountant etc

2) for product description make a table (please refer to example), list all the ingredients given in assignment sheet. also include salt concentration, water activity & pH. Mention storage and transportation requirements - Temperature etc* Include listeria for the spicy mussels.

3) you can you the plant layout from the example but you have to write it for spicy mussels' coz the example is of a different food. Draw block and make process flow. list raw ingredients right across top - make a block diagram -plant layout(floor) diagram - copy example but not word for word.

4)identify hazards - (classify as microbiological) biological, chemical, physical. water activity (please check if its > 0.9 and ph >4.5 for spicy mussels (composition, origin, hygiene, storage, delivery, history)

5) Assess the physical facilities - you can have repetition, for example hazard unlikely to occur because it is controlled by pre-requisite program.

6) Eliminate hazards and reduce risk It is very important to have hazard control schedules correct.
The whole HACCP plan should have same information interpreted throughout the plan.

All tables should give the same information. Plant schematic form -

can copy the format from example

Form 7 (from example)- Be specific with pathogens (write name) - example listeria should be mentioned CCP determination Form 8 (from example) - copy all the questions from the example.

Form 9 (from example) - CCP - controlled by pre-requisite program. (you can use MPI hazard database NZ to get CCP & temperature) CCP is critical control point.

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