A critical appraisal of the integrity of a HACCP Plan and the design of an effective, efficient, evidence based improvement strategy.

A critical appraisal of the integrity of a HACCP Plan and the design of an effective, efficient, evidence based improvement strategy.

Coursework Instructions

Produce a report which critically appraises the HACCP Plan currently in place at Cheese-4-All.  Formulate robust recommendations which would improve the HACCP system

and propose an effective, efficient, evidence based improvement strategy to achieve compliance according to UK rules and regulations. (2000 words).

you may find it helpful to use the HACCP Plan that is been given “Cheesy Smiles HACCP Plan” and add  your recommended improvements on it in red. The document contains

1600 words which would not count toward the 2000 word count. In the narrative of the assignment you can justify the recommendations and answer the rest of the


IMPORTANT: The table of plan is not part of the word count.


You have been employed as a Consultant EHP by a Downtown based business called “Cheese-4-All” which supplies cheese to various types of caterers and retailers in the

West Midlands and London.

Following a recent visit by a Downtown BC EHP, an HIN was served on the Company as the current HACCP Plan falls does not comply with legal requirements. Consequently,

you have been commissioned to urgently review the HACCP Plan and propose an improvement strategy. Cheese-4-All is a rapidly expanding company and its Business

Development Plan includes applying for BRC accreditation this year so an effective HACCP is essential.

You have been given a copy of their current HACCP and have carried out a site visit today. You took some notes during your visit on the products they supply and the

processes they undertake, these are below:

•    Supply blocks of cheddar cheese to small retailers. Various sizes 120g-400g. Blocks are vac packed.
•    Supply bags of grated cheese to catering industry. Grated cheese supplied in modified atmosphere packaging with potato starch.

•    Employ 30 staff, all Level 2 food hygiene trained.
•    Staff wear protective clothing.
•    Pest Control Contract in place for premises.
•    Cleaning regime in place although not documented.
•    Carried out shelf life testing on both products. Tests confirm they are safe to put 3 months shelf life on cheddar blocks of cheese and 3 months on grated

cheddar cheese.
•    Structure of premises is good with PVC walls, altro flooring, and large walk in chiller to store cheese. Processing room is not chilled but is kept cool.

Purchase large blocks (1kg-5kg) of cheddar cheese from various suppliers in UK. Wherever it is going cheapest. These blocks of cheese are delivered by the supplier

direct to the premises in Birmingham. The delivery is received by staff who put the cheese straight into the walk in chiller. The use by date is checked by staff to

ensure it has at least 6 months left on the Best Before date. The blocks of cheese are then removed from the chilled storage when required for processing. They are

used to cut into smaller blocks of cheese or grated. If cut into small blocks of cheese they are then vac packed, re-stored in chiller until labelled individually,

boxed, re-stored in chiller then distributed to customers by their own drivers (vans chilled). Cutting is done automatically by a machine which has a metal cheese

wire. Vac packing also done automatically by same machine. There is also a metal detector at the end of this production line. Staff load the blocks of cheese onto

machine and remove small blocks to load into crate before labelling at the end. Labelling is done by hand by employees, who weigh the individual blocks of cheese then

print label with weight and best before date along with business details.

If the blocks of cheese are grated, again done by a machine. Staff then put the grated cheese in plastic bags along with some potato starch and use a modified

atmosphere packaging machine to seal the bag. These bags are put into boxes, 6 per box. The box is labelled, stored in chiller until distributed.

Records are kept for daily temperature monitoring and delivery checks.

Customer Complaints

The owners of the business state they don’t get many complaints; sometimes they have returns from the caterers where the seal has broken on the bags. And once they had

a complaint of a metal wire in a block of cheese. But he says it wasn’t their fault because they have metal detection in place.

1.    Discuss the importance of food safety management systems and techniques to prevent food contamination and spoilage

2.    Carry out an inspection and audit of a food premises.


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