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Tiger's Yogurt

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by

W Wu

on 6 November 2013

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Transcript of Tiger's Yogurt

Tiger's Yogurt
Food Safety Policy
Tiger’s is a multi-products dairy company specialized in the production of yogurt. Food safety and quality control are critical to our products.

Legislation and the effective food safety team
HACCP system to minimize the risk of food contamination during all stages
Effective communications, both internal and external
Appropriate food safety training for employees

Company Structure Diagram
GROUP 9
Hannah Eisenhuth, Di Wing Wu, Sutie Tiger Du
TIGER'S YOGURT
HEAD ADMINISTRATION
Finance and Accounting
I.T.
Human Resources
Researches and Development
Sales
Production
Quality Management
Purchasing
Food Safety Policy
Hygienic working space and proper supervision
Documentations
Traceability system

examples of measurable objectives:
recall rate under 2% for the following decade
less than 5 working incidents on the production line per year
Food Safety Team
Food safety team leaders
Food processing and safety consultants
Researchers, microbiologists, chemists and sensory testers
Maintenance team
Quality Management team
Fresh milk from cows
Bacteria culture, e.g. Lactobacilus bulgaricus, Streptococcus thermophilus
Added flavour and fruits if needed
Raw Materials
Ready to consume, can be consumed with with Muesli and fruits if desirable :)
Safe for general population but not recommended for people with lactose intolerance; recommendations for children and pregnant women who need high intakes on Calcium
Intended Use
Production Flow Diagram
Legal Requirements
EC No.852/2004
Article 3: General Obligation
Food business operators shall ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in this Regulation.

Article 4: General and specific hygiene requirements

Article 5: Hazard Analysis and Critical Control Points
Food business operators shall put in place, implement and maintain a permanent procedure or
procedures based on the HACCP principles

ANNEX II: General Hygiene Requirements for all food business operators
CHAPTER I - CHAPTER XII: General requirements for food premises, Specific requirements in rooms where foodstuffs are prepared, treated or processed, Requirements for movable and/or temporary premises, Transport, Equipment requirements, Food waste, Personal hygiene, Water supply, Provisions applicable to foodstuffs, Provisions applicable to the wrapping and packaging of foodstuffs, Heat treatment, Training

EC No.853/2004
Article 3: General Obligation
Food business operators shall comply with the relevant provisions of Annexes II and III.
Annex II: REQUIREMENTS CONCERNING SEVERAL PRODUCTS OF ANIMAL ORIGIN

Annex III: SPECIAL REQUIREMENTS - SECTION IX: RAW MILK AND DAIRY PRODUCTS
CHAPTER II: REQUIREMENTS CONCERNING DAIRY PRODUCTS
CHAPTER III: WRAPPING AND PACKAGING
CHAPTER IV: LABELLING
CHAPTER V: IDENTIFICATION MARKING
EC No.178/2002
Section 4: general requirements of food law

Article 14: Food safety requirements
For example: 1. Food shall not be placed on the market if it is unsafe
Article 16: Presentation
Article 17: Responsibilities
Article 18: Traceability
Article 19: Responsibilities for food: food business operators
Withdraw and Recall of products
Inform the competent authorities

Listeria monocytogenes
metal pieces
oPRP
CCP
HACCP SYSTEM
Full transcript