CIEH Level 4 Award in Food Safety Management for Manufacturing
My name is Stephen and I'm new to the forum and even newer to the food industry. Recently qualified in CIEH Level 2 & 3 Food Safety in Manufacturing and I am currently taking the Level 4 course.
Had a look through some earlier threads and have already gained some useful tips and insight on how I need to answer the 2 assignment that need to be done to pass this course.
The reason why I am posting is to try and get some help/guidance on the compulsory assignment regarding Food Safety Management Procedures. When I said I was new to the food industry that was a bit of an under statement, I don't even work in the industry. Well not yet anyway.
Recently made redundant I worked for a metal manufacturing company that has now closed, so I don't have any experience with food and this is where my problem starts.
I have answered parts 1 & 2 of the compulsory assignment but am finding it difficult to complete part 3 with regards an analysis of an incident when food safety procedures failed. I am racking my brain to come up with possible scenarios of what could go wrong in food manufacturing.
Does anybody know any good resource material for case studies where industries have failed that I can use as an example?
Any help appreciated, regards Stephen
Hi,
My name is Stephen and I'm new to the forum and even newer to the food industry. Recently qualified in CIEH Level 2 & 3 Food Safety in Manufacturing and I am currently taking the Level 4 course.
Had a look through some earlier threads and have already gained some useful tips and insight on how I need to answer the 2 assignment that need to be done to pass this course.
The reason why I am posting is to try and get some help/guidance on the compulsory assignment regarding Food Safety Management Procedures. When I said I was new to the food industry that was a bit of an under statement, I don't even work in the industry. Well not yet anyway.
Recently made redundant I worked for a metal manufacturing company that has now closed, so I don't have any experience with food and this is where my problem starts.
I have answered parts 1 & 2 of the compulsory assignment but am finding it difficult to complete part 3 with regards an analysis of an incident when food safety procedures failed. I am racking my brain to come up with possible scenarios of what could go wrong in food manufacturing.
Does anybody know any good resource material for case studies where industries have failed that I can use as an example?
Any help appreciated, regards Stephen
Hi Stephen
There are hundreds of examples where industries have failed.
A good source of information would be the Food Standard Agencies web site. they issue alerts and recalls for products, so you could pick one of those and almost write a scenario on what potentially went wrong.
Try a foreign body complaints because of metal contamination.
Apart from failure of the metal detector, there may be failure due to filters etc. did a screw come loose, or was an agitator / scrapper shaving off shards of metal and they be too small to trigger off the metal detector. Did the metal potentially come in with the packaging or ingredient? Discuss what controls are in place there. Are magnets in use? Do you invert or blow air into the packaging. How have you decised on the CCP's for the process.
Your starting point would be to produce a flow diagram of a process so that you can, even if it's just for your benefit, work out where the potential for contamination may occur. Next you need to explain how the potential failure occured and what steps you could put into place to eliminate.
If you need someone to proof read your assignments, let me know and i'll have a look for you.
Caz x
I don't know what the first two questions are but one way to look at the whole thing would be to ask a local butcher for example who isn't part of a chain whether you could audit them as part of this training. The benefit for them is they'd get a fresh pair of eyes looking at their processes for free and then you could tie in all of the E Coli issues butchers have had in recent years and compare this with controls which have already been implemented from your audit and whether you think they're effective.
Just an idea! I'm doing Level 4 HACCP in a few weeks. I love learning. I'm such a geek!
I don't know what the first two questions are but one way to look at the whole thing would be to ask a local butcher for example who isn't part of a chain whether you could audit them as part of this training. The benefit for them is they'd get a fresh pair of eyes looking at their processes for free and then you could tie in all of the E Coli issues butchers have had in recent years and compare this with controls which have already been implemented from your audit and whether you think they're effective.
Can i suggest, seeing as your in Wales, that you DON'T approach John Tudor!!!