Food Safety Engineering And Management Assignment Sample

Food Safety Engineering And Management Assignment Sample

Introduction of Food Safety Engineering And Management Assignment

Get free written samples from expert assignment writers and academic writing services in UK.

SAFWAN’S Currie Paradises the food technological process by which one can make the proper value and quality of the food items. It is totally the process of making the foods with the varieties of ingredients and the employees play a good role in it because the effectiveness and hard work of the employees are the only reason to ensure full safety in the technological event. The technological process is very helpful to maintain the customers because it tries to keep the proper value of the food item. There cannot be any type of deficiency in food technology because the environment of the workplace is very peaceful and friendly (Haikonen, T. 2020). Everybody shares their problems with each other and tries to solve this with their own intelligence and confidence. The management team is very helpful to make the financial balance in proper time. For this, they cannot make any objection from the employees’ side and they are always happy in their working system. They also get the bonus, insurance and medical help in the time of emergency and they give their best to the customers by which they cannot make any type of problems and the customers also give good feedback for the cooperating mentality of the food system.

• Prerequisites

Allergen Control

The controlling of allergen is so easy to make the first reaction of the food materials because without making the proper control of it the safety purpose is not possible. From the first time, it is important to make the first reaction in the time of food servicing (Purwanto et al. 2021). In this time, the employees and the management team must be careful how they can do the extra work of the full theme. It is very important to know the matter because without the main theme it must be maintained in some specific ways like cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using gloves at the time of cooking. But it is not only a good solution because without it the other matter is also important by which they can know the special effects of it (Demirci et al. 2020). For this, the preferable method of the company is to use the products in a proper process by which they can easily prevent the food contamination which is helpful in food safety process because it is important for the cooking method to use the proper protection for saving own self and the cookery items. It is very important to make the proper contamination of food for placing the order properly. From the first time, the notification of the food controlling must be maintained to make a clear solution on the matter which is also helpful in the cross contamination process.

Management of Purchased Materials

Here the selecting food item is Basic Sauce. The purchased ingredients of the dish are vegetable oil, onion, garlic, ginger, green chillies, turmeric powder, cumin seed, coriander seed and tomatoes (Rosak-Szyrocka et al. 2020). The management of these purchasing materials must be maintained in some specific ways like cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using the gloves at the time of cooking. If these materials are properly maintained by following these ways then the shelf life of them increases and the cooking dishes make healthy, delicious and hygienic. The most important part here is to maintain the functions of the system and how the performance can be maintained in a proper way (Chaoniruthisai et al. 2018). In the purchased materials, the most important part is to fix some specific plans before giving the orders on products for making the plan suitable because it is very important to make the perfect planning for checking the expiry dates and the quality of the products. It is necessary in the matter to make a right decision of the management team before placing any order and it is helpful for the customers to check their products properly. 

Specifications

The specifications of the dish are that it is cooked in low heat, before cooking onion, garlic, ginger and green chillies are cut into slices, the stirring time is not more than 15-20 minutes, the cool temperature is needed after completing the cooking process and the cooling is below than 5°C. It is prepared with healthy ingredients which have the power to prevent diseases in the body. So it can be taken by children to old aged people and there are no side effects for them (Qi, D. 2019). After cooking, it is stored in the refrigerator and for this, its shelf life expands. The shelf life explanation is very important but for this, the proper maintenance of the used things is also very necessary which is helpful to need the exchanging matter of the purpose. (Yu et al. 2021). The specifications must be the proper use of the products like in the time of supplying form the suppliers by which they can correlate the difference with the accreditation notes where it is important to pass the products properly. If the suppliers cannot make the proper role in this matter there make a great problem which make a great loss in the business. These are the common specifications of the systems by which one can make help by maintaining the system of food management and the purpose of the safety. So from the first time the clear idea is most necessary of the specifications.

Storage

Every food dish must be stored in a proper way to save the dish from the attack of germs, bacteria and virus. The maintenance of a hygienic environment is very important at this time because by using the process, the shelf life of the dishes can increase (Yang et al. 2020). Here it is the same for basic sauce and the storing method of the dish is very easy. It is the preparation of sauce and for this; it can be stored in a cool and dry place where it is totally safe from the attack of the germs. It is mentioned to store the dish below 5°C because the temperature increases the shelf life of the dish. The storing refers to safe dishes and making them hygienic. As it is easily preferable for the customers and they cannot create any problem in the time of their storing (ZHIVKOVA et al. 2022). Here the basic process of the dish is definitely the same which is helpful for making it preferable to the customers. But the low and high heat are equally important to prepare the dish acceptable for the people because in the first cooking method is necessary. Most germs destroy at this time because of high heat temperature but the cooling process is also necessary to get the dish presentable to the customers.

Foreign Body Control

Foreign body refers to the particular germs, viruses and bacteria which have the power to destroy the productivity and quality of the foods. These germs totally change the structure and quality of the foods which is totally unacceptable to the customers because these worth quality foods cannot be taken by anyone (Manning et al. 2019). They can totally destroy and soil the food particles. For this, the safety and security are very important to save the foods from foreign body. Here it is used for Basic Sauce. The safety processes are implementing the effective cleaning method, controlling the maintenance activities, maintaining the building construction, covering all the food items in an effective way, controlling and identifying the loose items and preventing the foreign body from the business events. Here the physical, chemical and biological process must be used to make the power of controlling. In this time, the physical can be stones, metals, woods and hair, the chemical can be any type of acids and base which is occurred in the time of reaction with the pesticides and biological be like salmonella and E-Coli. The important matters for this purpose are safety and awareness because without one of them, the process cannot run properly. Safety is the learning habit of how the foreign particles can be controlled from the food molecules (Desriyenti et al. 2022). It is very important to know the habits of safety because it is essential for maintaining the dish in a proper way and safe the food from the germs attack. On the other hand, awareness is necessary because it must be present to the people for knowing the procedures of keeping the food dish safe and secure.

Traceability and Product Recall

The traceability and product recalling process is most probably the same as the securing and maintaining the food dish. Here the name of the food dish is basic sauce. The important traceability options of the preparation are that it is cooked in low heat, before cooking onion, garlic, ginger and green chillies are cut into slices, the stirring time is not more than 15-20 minutes, the cool temperature is needed after completing the cooking process and the cooling is below than 5°C. The temperature is decided by the controlling management who always give the proper care in food protection (Tianfei, D. 2020). Traceability and food recalling processes are very important to make a proper view in this system and make it safe from the bacterial effects. Here the necessary part is on how the company retrace the products totally back if there create any type of emergency because the importance is to maintain the situation in the time of difficulties. The important outcomes of the emergency cases are the recall and traceability of the products because if the customers are not satisfied from this then there can chance to make a great trouble. It is prepared with healthy ingredients which have the power to prevent diseases in the body. There is no hesitation or bothering effects of the food and it can be maintained in an easy way by which one can get the proper example of it. So from the first time, they must be made secure and aware by which the other people cannot make them in the emergency list and always satisfied by taking the food items to maintain the price and quality.

Training

The training is the most necessary part of the matter because training is important. By maintaining the good habit of safety they have made a clear idea about the process because if they are sure about the matter then they cannot make any type of objection from the customers side (Wang et al. 2022). But in this system, good cooperation and communication with the management team are necessary to make a good knowledge about the employees. If they are educated enough about food safety and food preparation then they can easily guide the new members and there cannot create any type of problems in this matter. The proper training of the employees are necessary here to ensure about the product safety and quality because their work is to notify the matter how the foods can be controlled from any type of infection and make it safe for the people. (Romanova et al. 2021). So these are the easy methods by which one can get enough knowledge about the matter and make the proper scene of it. If the employees have enough knowledge about the system then they cannot create any type of problem related to the matter.

Construction and Design Including Internal Structure

The construction planning totally depends upon the working environment of the employee because if they can make a good, silent and helpful working environment then it gives the support and effort. For this, it is important to get proper guidance from the management team. The management of these purchasing materials must be maintained in some specific ways like cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using the gloves at the time of cooking (Sayuti et al. 2020). For this, good cooperation and communication with the management team is the most necessary part and it is totally controlled by the effective employees. So it is clear that not only the outside designing of the construction makes the matter attractive but also the internal structure is also important to maintain the good value of the company. If these materials are properly maintained by following these ways then the shelf life of them increases and the cooking dishes make healthy, delicious and hygienic. They also have the power about how they can develop the matter in a proper way and how the system can run by maintaining the individual effect of the system.

Equipment

There are many types of equipment which is used to make the proper sensation of the matter by which one can take the great risk about the matter and it is not impossible to reach out to the programming. The maintenance of a hygienic environment is very important in this time because by using the process, the shelf life of the dishes can increase. Here it is the same for basic sauce and the storing method of the dish is very easy. It is the preparation of sauce and for this; it can be stored in a cool and dry place where it is totally safe from the attack of the germs (Pawar et al. 2020). In this time, the required equipment are the glasses, gas oven, bowls and other specialised and modern instruments which are necessary for the purpose. The importance of the equipment in the industry is very vital because this is the only way to make the food items safely and without the manner here is n possibility to make and serve the food items to customers. For this, the main controlling purpose is to take proper care of the stream and always get the sudden incident to make the matter obvious. If they are educated enough about food safety and food preparation then they can easily guide the new members and there cannot create any type of problems in this matter. So the bad position and economic weakness must be known by the other candidates of the centre.

Waste Disposal

The waste disposal has always had some specific ways by which they can make the proper effect of the system. The proper disposal system is helpful to make a great controlling effect of the method. But it is not so easy because for regulating the matter, it is necessary to make a proper goal in it and always become satisfied with the system. These are the rules and regulations by which one is helpful in the safety and security process. The shelf life explanation is very important but for this, the proper maintenance of the used things is also very necessary which is helpful to the exchanging matter of the purpose (Dziuba et al. 2019). The disposal system must be cleaned and maintained in a hygienic way because the employees play main role in it ti compress the waste items of food. It is very important to know the matter because without the main theme it must be maintained in some specific ways like cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using gloves at the time of cooking. These are the types of safety which must be maintained after the waste disposal system because the hygienic environment maintenance is as important as the method of waste disposal. But for this, hard work and effectiveness of the employees are very much needed which make the method successful.

Pest Control

The pest refers to the particular germs, viruses and bacteria which have the power to destroy the productivity and quality of the foods. These germs totally change the structure and quality of the foods which is totally unacceptable to the customers because these worth quality foods cannot be taken by anyone. They can totally destroy and soil the food particles. For this, the safety and security are very important to save the foods from foreign body (Abidina et al. 2020). Here it is used for Basic Sauce. The controlling power of the pest is very much helpful to make the cooking method innovative because without making good use of it, the process is not possible. The mentioned pests here are rats, cockroaches, mice and birds which can totally destroy the food items. The safety processes are implementing the effective cleaning method, controlling the maintenance activities, maintaining the building construction, covering all the food items in an effective way, controlling and identifying the loose items and preventing the foreign body from the business events. From the first time, the employees have a good concern about the matter and are always careful how the matter can be controlled without using any type of pesticides. For this purpose, the employee's role is very important. They always notice when cooking food and take proper care of it.

Cleaning Procedures Including Monitoring

The most important part here is to maintain the enough functions of the system and how the performance can be maintained in a proper way. The safety processes are implementing the effective cleaning method, controlling the maintenance activities, maintaining the building construction, covering all the food items in an effective way, controlling and identifying the loose items and preventing the foreign body from the business events. But in this system, good cooperation and communication with the management team are necessary to make a good knowledge about the employees. If they are educated enough about food safety and food preparation then they can easily guide the new members and there cannot create any type of problems in this matter (Lin et al. 2019). The important part in cleaning is the cross contamination because it is necessary method to get the proper information because if there is no way about the matter then the only solution to solve the problem with own satisfaction. When the management team are careful on this problem then there is no chance of being any type of problematic situation and everything can go in a smooth way. Here it is applied on Basic Sauce and the management team controls the process of monitoring. The marketing process of these purchasing materials must be maintained in some specific ways like cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using the gloves at the time of cooking.

Temperature Control

The temperature control is the most important matter in any cooking habit and for this; here give a proper specification on temperature. The cool temperature is needed after completing the cooking process and the cooling is below than 5°C. But the other necessary processes are that it is cooked in low heat, before cooking onion, garlic, ginger and green chillies are cut into slices, the stirring time is not more than 15-20 minutes, it is prepared with healthy ingredients which have the power to prevent diseases in the body (Beliaev et al. 2019). Temperature is the most important factors because it is the power to make the food safe and proper hygiene. Otherwise the food items can be totally damaged and affected by the germs. For this, the proper decision in temperature is necessary matter in it. The maintenance system is very clear and proper and for this, there is no need for other particles which can harm the food dish. Only the proper temperature gives the satisfaction and saves the dish from the bad effects of the foods. So it can be taken by children to old aged people and there are no side effects for them. After cooking, it is stored in the refrigerator and for this, its shelf life expands. The shelf life explanation is very important but for this, the proper maintenance of the used things is also very necessary which is helpful to need the exchanging matter of the purpose. The expanding of the shelf life becomes helpful to make the dish as a nutritional factor of food.

Non-Conformance Procedures

The non-conformance procedures are the types of procedures where the management team does not give the proper information to make them sure about the making of view point. For this, there always creates a gap between the management team and the employees. If there is not good bonding then it creates problems for the customers. For every person, there is the free space by which they can continue the work but when it is not maintained in the perfect way then it is called the situation of handling purpose (Lu et al. 2021). It is the recipe of Basic Sauce and the cold temperature is always needed for it. If there can be any missing ingredients then the quality of the food item totally changes and it is not preferable for the customers. The employees must be known about the system and clear put the safety values of the food items. The employees must have to maintain these manners to satisfy their customers. The management team should make an important role in it to train their employees properly. The process is applied when the employees have done the serious mistakes and it makes the great amount of loss in business. It is not regrettable and for this, the management team give them penalties. But the procedures are not always acceptable for the management team when they are not helpful. It is the loss of the business and if the employee cannot get proper help in the time of financial problems then it has a bad effect on the business development.

Personal Hygiene

The maintenance of a hygienic environment is very important in this time because by using the process, the shelf life of the dishes can increase. Here it is the same for basic sauce and the storing method of the dish is very easy. It is mentioned to store the dish below 5°C because the temperature increases the shelf life of the dish. But the hygienic environment always comes in another style and for this; good habits are important which are maintained by the employees. The storing refers to safe dishes and making them hygienic (Nayak et al. 2019). It is not the only way because the cooking process is also necessary in it. From cooking to servicing all should happen in a perfect way. It is the preparation of sauce and for this; it can be stored in a cool and dry place where it is totally safe from the attack of the germs. As it is easily preferable for the customers and they cannot create any problem in the time of their storing. For this, it is important to get proper guidance from the management team. In the time of customers’ entry, the sanitising and servicing methods must be presented in front of them to ensure their proper safety.

• Management Responsibility & Selection of the HACCP Team

The HACCP team is totally responsible for developing, maintaining and implementing the HACCP system. The first discussion is on the HACCP system. The full form of it is Hazard Analysis and Critical Control Point. It is the approach of systematic prevention where it is important to maintain chemical, biological and economical hazards of the production system (Ali et al. 2022). The role of the team is to develop, maintain and implement the system because they always want to achieve the goal with the standards of practices, protection of the consumers, legal requirements and prevention from the harmful effects. The responsibility of the management team totally connects with the HACCP team because they decide and notify the important matter and try to solve it without any hesitation. Both of their cooperation and helpful nature make the development of the business. (Jarka, S. 2019). It helps to make the food quality good and attract the customers by maintaining a reasonable price. If the management team and the HACCP team control their work properly then they cannot create any disturbance in the cooking method. On the other hand, if the product quality and price are acceptable to the customers then they give good feedback which helps in the development of the business.

Description of the Manufacturing Process

Manufacturing process is the management option and technologies by which one can define the methods and technologies by which they can sell the products on a proper basis. The process must be good because by depending on this, the quality and price of the products depend. If the employees are hardworking and efficient in their work then they cannot create any problem in product quality but if the manufacturing process is time taking and hard for designing then the price becomes higher. The types of the process are moulding and casting, joining, machining, forming and shearing (Mor et al. 2018). These are the full processes by which the products must be costly and definitely good in quality. Here it is applicable for the cooking item and the selected preparation is Basic Sauce. The manufacturing process is about the cooking method, maintenance of hygiene and securing the raw materials. These are the only ways to make the product safe and there are not any types of mistakes by the employees. It is the main way to make the product secure because by using methods, they get good feedback from the customers and they are really accepting the good performance. For this, good impressions and personality are important to guide the customers in a proper way.

Intended Use of the Product

Intended use is the objectivity of the intending personality by which one can be totally responsible in the time of labelling and packaging. The packaging and labelling of the products are the most important part by which the name of the company can be easily described. It is the comparative and easy way and for this, it is an easy applicable method to the employees (Bellia et al. 2022). They always want to use it in any type of functions and rituals through the good processing and certificating method. It is the main way to recognize the products of the company because the labelling always notifies the logo which is specified for every actor and the packaging which is helpful to increase the shelf life of the products. Here it is for basic sauce and the labelling and packaging system of the food item is very good (Salleh et al. 2021). For this, it is easily acceptable for the customers and they always recognize the product by its logo and the packaging is very good which is helpful to keep the food safe. There is no option without packaging but it happens when the customers take the products from hand to hand or from the local market. At this time, there is no need for packaging because the item stores in the cool temperature.

On-Site Confirmation

On site confirmation is the completeness and accuracy of the inspection which totally depends upon risk management and hazard analysis. In the time of food preparation, the controlling of allergen and the maintenance of hygiene are the most important parts. The specifications of allergen control are cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using gloves at the time of cooking (Ashitha et al. 2021). But to maintain hygiene, it is not only important to keep the cooking place but also necessary to ensure personal hygiene level. From cooking to servicing all should happen in a perfect way. It is the preparation of Basic sauce and for this; it can be stored in a cool and dry place where it is totally safe from the attack of the germs. These are the parts of completeness and accuracy which should be maintained by hardworking and efficient employees.

Ingredients	Preparation
Vegetable oil	Firstly, the oil is kept in the pan and made it too hot.
Onion	Next the chopping onions are put in these fries until it turns into brown colour.
Garlic	Then the garlic pastes are added into it and make it safe until it mixes with it properly.
Ginger	After the proper tie up the ginger paste is also mixed up with tit for the proper taste.
Green chillies	The green chillies are not necessary but it is put when the basic level is spicy in taste
Turmeric powder	The turmeric powder is added because of the yellowish colour and it is very nutritious for health.
Cumin Seed	The cool and dry temperature is very important in these types of preparation because the item always make helpful when they use the proper garnishing method.
Coriander Seed	The temperature must be below 5°C and keep in dry place.
Tomatoes	The serving methods totally attract the customers.

Hazard Analysis

Hazard analysis is the first step of risk management by which one can assess the risk in which the employees can identify the risks of hazards. The conducting systems of the hazard analysis are the physical energy in planting of ground beef, including the savings of the metal, grinding the worn equipment and the prices of bone fragment. The main types of hazard analysis are ergonomic, chemical, psychological and physical (Qian et al. 2020). These all are applicable in the food processing and serving system. The ergonomic is the natural transplanting process by which one can know the proper differentiation between chemical and natural. The pure vegetables and raw meats are totally fresh and maintain the hygienic way by which one can know the proper difference between each other. For this, the good selection process is very important to know the proper change of the vegetables. It is the most important change which can make the proper knowledge in cooking and serving management. The chemical process is using the varieties of foods by which one can take the proper order which is helpful to know the proper selection process because it is the only way to know the proper differentiation between the dishes. The psychological process is the mentality of the employees and customers. For this, it is important to make a good difference between the two of them. Otherwise they cannot be successful in their own way and always be positive in their behaviour. The physical process defines the hard work and effectiveness of the employees because without this they cannot be successful in their own way (Sankar, T.V. 2021). Here it is applicable for Basic Sauce and it totally helps to control the planning of the hazard because in the time of preparing the food, the employees must notice the maintenance of hygienic level, making of good food and serving the customers in a proper way. The management team is also very cooperative and they help their employees in the financial weakness and make their business strong because of proper development, communication is necessary between them all.

Management	Employees	Customers	Suppliers
retention	reduction	product quality	order delivery
avoidance	prevention	reasonable price	timing factors
transferring	equipment	good communication	always grateful
sharing	hygiene	cooperating behaviour	proper personality

Risk Assessment

Risk management is the evaluation, identification and prioritisation of the risky behaviours by which the economical application and coordination processes totally go through in a resourcing system to monitor, control and minimise the option of the probability through the unfortunate events or impacts of the realisation opportunities. The types of risk management are retention, avoidance, transferring, sharing, reduction and loss prevention. But the most common risk factors are credit risk, market risk, operational risk and liquidity risk (Rosak-Szyrocka et al. 2019). Credit risk is the type of risk event by which one can need the specific order of the definition which is helpful to make sure of the good and bad effects of the program. Market risk is the certain types of risk by which one can know the order of specific differentiation which is very important to meet up the original space for maintaining the customers of the marketplace. Operational risk happens in the time of operating any situation which can be the special moment to make the customers satisfied because it is helpful to know about the personal sequence and solve their problems if any types of difficulties happen. Liquidity risk is the economic problem which can happen in the time of the coincident of the reviewing sections to solve the problems of finance and general equilibrium. For this, the employees must be hard working and efficient in their work to make the customers satisfied and preferable in the point of view (ÇELEB? et al. 2022). The cooperation of the management team is very important in this matter because they can give the better solution as the senior staff and give them all types of satisfaction due to maintenance of the structure. If communication is good between two of them then there is no possibility of creating any type of problematic situation due to the bad performance. Here it is applicable for the preparation of Basic Sauce which is served in an efficient way and the price is not very high due to the good handling system and hygienic environment.

• Process Flow Diagram

CCP Decision Sheet

Management	Employees	Customers	Suppliers
retention	reduction	product quality	order delivery
avoidance	prevention	reasonable price	timing factors
transferring	equipment	good communication	always grateful
sharing	hygiene	cooperating behaviour	proper personality

HACCP Control Chart Inc. CCP Critical Limits

Here the HACCP control chart is presented by describing the CCP critical limits. The limits should be minimum or maximum due to the proper use of chemical, biological and physical parameters for controlling the prevention of CCP and eliminating the reduction of the acceptable level. The proper precaution is very necessary to make the proper care of the food system because the maintenance of the food control hazard is necessary to make the proper security in the food bonding level to avoid all types of safety hazards (Derunova et al. 2019). The examples of the critical limits are temperature, pH, water activity, time and available chlorine. It is the preparation of the Basic sauce. It must be prepared in the hot temperature but after preparing, it should be stored in a cool temperature where the temperature is below 5°C. The pH balance maintains acidic level and for this, it should be below than 7. The water activity is very natural and it is the liquidity of food where the water is needed in a larger amount (Lim et al. 2020). It is not very time consuming and the preparation happens in a short time period. The ingredients are also needed in a small amount for this preparation. There is no need for chlorine. But if the employees are not hardworking and efficient in their work then they can create any problem in product quality but if the manufacturing process is time taking and hard for designing then the price becomes higher. From cooking to servicing all should happen in a perfect way. It is the preparation of sauce and for this; it can be stored in a cool and dry place where it is totally safe from the attack of the germs (Apruzzese et al. 2019). Means it is clear that in this method, proper cooperation and hygienic level vary in an exact way. In this company, it is noticed when preparing Basic sauce and for this, they cannot make any complaint from the side of the valuable customers.

Ingredients	Preparation
Vegetable oil	Firstly, the oil is kept in the pan and made it too hot.
Onion	Next the chopping onions are put in these fries until it turns into brown colour.
Garlic	Then the garlic pastes are added into it and make it safe until it mixes with it properly.
Ginger	After the proper tie up the ginger paste is also mixed up with tit for the proper taste.
Green chillies	The green chillies are not necessary but it is put when the basic level is spicy in taste
Turmeric powder	The turmeric powder is added because of the yellowish colour and it is very nutritious for health.
Cumin Seed	The cool and dry temperature is very important in these types of preparation because the item always make helpful when they use the proper garnishing method.
Coriander Seed	The temperature must be below 5°C and keep in dry place.
Tomatoes	The serving methods totally attract the customers.

Validation and Verification of the HACCP Plan

Validation and verification are the two important processes of HACCP. The first one is Validation which is the demonstration of the designing plan and here it is identified by the safe control point. The validation totally works on the safety system of the employees and here it is for Basic Sauce (Van Asselt et al. 2021). The important ingredients are cleaning the fresh vegetables, chopping them into small pieces, maintaining the proper hygienic level, washing the kitchen desks before and after cooking and using gloves at the time of cooking. After completing the cooking process, the cooling temperature is also needed. The cool temperature is needed after completing the cooking process and the cooling is below than 5°C. But the other necessary processes are that it is cooked in low heat, before cooking onion, garlic, ginger and green chillies are cut into slices, the stirring time is not more than 15-20 minutes (Yu, Y. 2021). These are the most important parts to keep the validity of the food item. The second one is verification and the process depends upon the activities, monitoring, establishing and operating system. At the starting of cooking, low heat, onion, garlic, ginger and green chillies are cut into slices. But in the mid time, the low and high heat are equally important to prepare the dish acceptable for the people because in the first cooking method is necessary. Most germs destroy at this time because of high heat temperature (Chen et al. 2021). Here the food preparation is Basic Sauce and the management team controls the process of monitoring because they always play the key role in business development. If any type of economic problem then cooperation from them is mostly needed. Good working structure and proper behaviour from the people help to make a peaceful and friendly environment which is preferable for the customers and they want to visit the place for getting good product quality at a reasonable price.

Documentation and Record Keeping

Documentation and record keeping is the last way of a cooking method. This process is necessary to keep the informative data properly because in this important situation, these can be needed for giving help to the customers. It mainly shares the data to the management team because they should store the financial data in the time of need (Zheng et al. 2021). By following this, they make a good turn on their profit and loss. If it is clear to them then they cannot create any problem in financial stability. Along with this, the customer's feedback is always being recorded in this document. They always want to improve their condition and make satisfaction in their business system. But it is not one sided work because if the management team handles the economic side then the employees must need to cook and serve the foods in a proper way to their customers (Dumasari, D. 2021). On the other hand, the customers must give good feedback if they get the food item in proper quality and reasonable price. The suppliers also play an important role in it because they always try to sell the best foods to the company which gives their profit in business and here the same thing happens for the preparation of Basic Sauce.

References

Journals

Purwanto, A., Haque, M.G., Sunarsi, D. and Asbari, M., 2021. The Role of Brand Image, Food Safety, Awareness, Certification on Halal Food Purchase Intention: An Empirical Study on Indonesian Consumers. Journal of Industrial Engineering & Management Research, 2(3), pp.42-52.

Demirci, A., Feng, H. and Krishnamurthy, K. eds., 2020. Food safety engineering. Springer International Publishing.

Rosak-Szyrocka, J. and Abbase, A.A., 2020. Quality management and safety of food in HACCP system aspect. Production Engineering Archives, 26.

Chaoniruthisai, P., Punnakitikashem, P. and Rajchamaha, K., 2018. Challenges and difficulties in the implementation of a food safety management system in Thailand: A survey of BRC certified food productions. Food control, 93, pp.274-282.

Qi, D., 2019, October. The Analysis on Evolutionary Game of Management Behavior of Food Safety Risks Based on Prospect Theory. In 2019 3rd International Conference on Data Science and Business Analytics (ICDSBA) (pp. 3-6). IEEE.

Yu, Z., Liu, Y., Wang, Q., Sun, L. and Sun, S., 2021. Research on Food Safety and Security of Cold Chain Logistics. In IOP Conference Series: Earth and Environmental Science (Vol. 647, No. 1, p. 012176). IOP Publishing.

Yang, X. and He, H., 2020. Food Safety Management Research Based on Big Data Mining. International Journal of Food Engineering, 6(2).

ZHIVKOVA, V., FOOD SAFETY MANAGEMENT. Journal of Management Systems, 6 issues per year.

Manning, L., Luning, P.A. and Wallace, C.A., 2019. The evolution and cultural framing of food safety management systems—Where from and where next?. Comprehensive Reviews in Food Science and Food Safety, 18(6), pp.1770-1792.

Desriyenti, N.T.P. and Adi, A.H.B., Design of Halal Assurance and Food Safety Tracking System on the Production of Palm Sugar.

Tianfei, D., 2020. Research Recommendations for Food Safety Testing Standard Sample System. In IOP Conference Series: Materials Science and Engineering (Vol. 738, No. 1, p. 012023). IOP Publishing.

Wang, X., Bouzembrak, Y., Lansink, A.O. and van der Fels?Klerx, H.J., 2022. Application of machine learning to the monitoring and prediction of food safety: A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), pp.416-434.

Romanova, O. and Lovell, S., 2021. Food safety considerations of urban agroforestry systems grown in contaminated environments. Urban Agriculture & Regional Food Systems, 6(1), p.e20008.

Sayuti, Y., Albattat, A., Ariffin, A., Nazrin, N. and Silahudeen, T.N.A.T., 2020. Food safety knowledge, attitude and practices among management and science university students, Shah Alam. Management Science Letters, 10(4), pp.929-936.

Pawar, J. and Mali, M., 2020. The Impact of Food Supply Chain Management on Food Safety.

Dziuba, S., Ingaldi, M., Hamplová, E. and Cierniak-Emerych, A., 2019. Food Safety and Competencies of Laboratory Employees in Organic Food Processing. System Safety. Human-Technical Facility-Environment, 1(1).

Abidina, Z., Heddyb, Y.G.A.A., Adhad, S., Asrorie, K., Subrotof, D.E., Mutia, V., Zaharag, H.S.K., Purwantoi, A., Julyantoj, O. and Azizik, E., 2020. Effect of Transformational and Transactional Leadership Toward Iso 22000: 2018 Food Safety Certified Company Performance. Systematic Reviews in Pharmacy, 11(7), pp.529-538.

Beliaev, N.M., Donskova, L.A. and Prostova, D.A., 2019, January. Food Safety Management System: Concept and Practical Implementation. In International Scientific Conference" Far East Con"(ISCFEC 2018) (pp. 753-756). Atlantis Press.

Lin, Q., Wang, H., Pei, X. and Wang, J., 2019. Food safety traceability system based on blockchain and EPCIS. IEEE access, 7, pp.20698-20707.

Lu, H., Mangla, S.K., Hernandez, J.E., Elgueta, S., Zhao, G., Liu, S. and Hunter, L., 2021. Key operational and institutional factors for improving food safety: a case study from Chile. Production Planning & Control, 32(14), pp.1248-1264.

Nayak, R. and Waterson, P., 2019. Global food safety as a complex adaptive system: Key concepts and future prospects. Trends in Food Science & Technology, 91, pp.409-425.

Ali, B.M., Andersson, M.G., van den Borne, B.H.P., Focker, M. and van der Fels-Klerx, H.J., 2022. Multi-Criteria Decision Analysis in Food Safety Risk Management: The Case of Dioxins in Baltic Fish. Foods, 11(7), p.1059.

Jarka, S., 2019. Food safety in the supply chain using blockchain technology. Acta Scientiarum Polonorum. Oeconomia, 18(4), pp.41-48.

Mor, R.S., Bhardwaj, A. and Singh, S., 2018, March. A structured literature review of the Supply Chain practices in Food Processing Industry. In Proceedings of the 2018 international conference on industrial engineering and operations management, Bandung, Indonesia (pp. 588-599).

Bellia, C., Bacarella, S. and Ingrassia, M., 2022. Interactions between Street Food and Food Safety Topics in the Scientific Literature—A Bibliometric Analysis with Science Mapping. Foods, 11(6), p.789.

Salleh, N.S., Lazim, N.A.M. and Muhamad, I.I., 2021. BIOFERTILIZER IN PROMOTING SUSTAINABLE AGRICULTURE FOR FOOD SAFETY AND SECURITY: A REVIEW. PERINTIS eJournal, 11(2), pp.117-129.

Ashitha, G.N., Alfiya, P.V., Jacob, S. and Ramasamy, K., 2021. Food Safety and Standard Authority of India: An Overview.

Qian, J., Wu, W., Yu, Q., Ruiz?Garcia, L., Xiang, Y., Jiang, L., Shi, Y., Duan, Y. and Yang, P., 2020. Filling the trust gap of food safety in food trade between the EU and China: An interconnected conceptual traceability framework based on blockchain. Food and Energy Security, 9(4), p.e249.

Sankar, T.V., 2021. Designing food safety management system. ICAR-Central Institute of Fisheries Technology.

Rosak-Szyrocka, J. and Begovic-Blaževi?, L., 2019. Food safety in quality mark aspect. System Safety: Human-Technical Facility-Environment, 1(1).

ÇELEB?, H., Grey water characterization in terms of sustainable water management and food safety. International Journal of Environmental Trends (IJENT), 5(1), pp.7-15.

Derunova, E., Kireeva, N.Y. and Pruschak, O., 2019. Typology of regions according to the level of food security: methodological approaches and solutions. Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 19(1), pp.135-146.

Apruzzese, I., Song, E., Bonah, E., Sanidad, V.S., Leekitcharoenphon, P., Medardus, J.J., Abdalla, N., Hosseini, H. and Takeuchi, M., 2019. Investing in food safety for developing countries: opportunities and challenges in applying whole-genome sequencing for food safety management. Foodborne pathogens and disease, 16(7), pp.463-473.

Van Asselt, E.D., Banach, J.L., Klüche, M. and Appelman, W.A.J., 2021. Prioritising water disinfection technologies to improve food safety of leafy vegetables. British Food Journal.

Chen, K., Tao, H., Yu, J., Hao, M., Yang, H. and Wang, Y., 2021. Discussion on the Design of Food Safety Subject Database Based on Big Data Testing. In E3S Web of Conferences (Vol. 292). EDP Sciences.

Zheng, M., Zhang, S., Zhang, Y. and Hu, B., 2021. Construct Food Safety Traceability System for People’s Health Under the Internet of Things and Big Data. IEEE Access, 9, pp.70571-70583.

Dumasari, D., 2021. Development of Superior Food Safety Management from Household in Covid-19 Pandemic and New Normal. PEER-REVIEW.

Lim, S.A.H., Priyono, A. and Ming, C.H., 2020. An exploratory study of integrated management system on food safety and organic certifications. International Journal of Academic Research in Business and Social Sciences, 10(3), pp.882-892.

Yu, Y., 2021. The study of the impact of genetically modified soybean imports on China's food safety management. International Journal of Metrology and Quality Engineering, 12, p.18.

Haikonen, T., 2020. Food safety management system and prerequisite programmes for a paper mill.

Cavalli, E., Gilsenan, M., Van Doren, J., Grahek?Ogden, D., Richardson, J., Abbinante, F., Cascio, C., Devalier, P., Brun, N., Linkov, I. and Marchal, K., 2019. Managing evidence in food safety and nutrition. EFSA Journal, 17, p.e170704.

Dziuba, S.T. and Ulewicz, A., 2021. Does the COVID-19 pandemic affect food safety training of food sector employees? Case study. System Safety: Human-Technical Facility-Environment, 3(1).