Assignment 2 - Physical contamination

I am about to embark on my second assignment, first of all I would like to thank everyone for all the links and information given to me. I have my scenarios but am really stuck on the controls, compliance with legislation and codes of pracrice. Also corrective actions, reccomendations. I have a lot going round in my head and can't make any use of it when it comes to putting it onto paper. If anyone can forward any such links for me I would be ever so grateful.

I am about to embark on my second assignment, first of all I would like to thank everyone for all the links and information given to me. I have my scenarios but am really stuck on the controls, compliance with legislation and codes of pracrice. Also corrective actions, reccomendations. I have a lot going round in my head and can't make any use of it when it comes to putting it onto paper. If anyone can forward any such links for me I would be ever so grateful.

Ok,

Part 1, A description of how physical contamination controls, including compliance with current legislation and codes of practice, comtribute to food safety in a manufacturing business.
Part 2, An explanation of how you as a manager in your manufacturing business can establish monitor and verify physical contamination controls. (think I have this one in the bag but all help really appreciated.)
Part 3, A critical analysis of the corrective actions you could take in the event of a failure of a physical contamination control, with recommendations of the most appropriate corrective actions and an explanation of how you wouldcommunicate this info to staff to assure food safety in the future.

Some links! Hope they can be useful!

Physical hazards in the Agri-food chain

Physical hazards to the food supply

Physical hazards

Preventive and Corrective action and verification

Retail Foods Sanitation: Prerequisites to HACCP

Good luck!

Some links! Hope they can be useful!

Physical hazards in the Agri-food chain

Physical hazards to the food supply

Physical hazards

Preventive and Corrective action and verification

Retail Foods Sanitation: Prerequisites to HACCP

Good luck!