Part Four

Appendices

Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain Carol A. Wallace, William H. Sperber and Sara E. Mortimore 2011 Carol A. Wallace, William H. Sperber and Sara E. Mortimore. ISBN: 978-1-405-18911-8

Appendix 1 HACCP case studies*

INTRODUCTION
This appendix contains four practical case studies, reecting the application of the HACCP and food safety management to different links in the global food supply chain as follows: Case study 1: Primary production egg production Case study 2: Manufacturing prepared meals Case study 3: Food service event catering Case study 4: The home consumer responsibilities Two of these case studies are real examples and two are ctional examples developed to illustrate the application of food safety management. The ctional examples are Case study 2: Manufacturing Riviera Risottos, which is a continuation of the HACCP work at the ctional company used to illustrate application of principles in Chapters 11 and 12, and Case study 4: The home. Case studies 1: Primary production egg production and 3: Food service event catering are real examples, and we are indebted to the contributors, Jose Chipollini, Moark LLC, USA, and Erica Sheward, Global Food Standards, UK, for sharing these with us.

COMMENTARY
Case study 1 provides a detailed examination of the issues faced by egg producers at the beginning of the food supply chain. This case study provides substantial reference information, which gives a good example of some of the information that might be needed, both to give food safety and HACCP team members up-to-date knowledge on hazards and control mechanisms and to validate chosen controls and limits. Although ctional, Case study 2 shows the level of detail needed in process ow diagrams to be able to perform a comprehensive hazard analysis. Hazard signicance has been assessed using a two-step (low/high) judgement for both likelihood of occurrence and severity of the potential adverse effect.
* Note: Although two case studies are from real operations and two are ctional, it is important to note that all case studies are, by their nature, developed at a point in time and the ndings may not be exhaustive. The scope of specic examples may be limited and the ndings theoretical. Therefore, the examples given are not intended as specic recommendations for similar processes/products but as illustrations of the application of principles in different situations. The contributors are experienced in the areas covered, but the specic case study content does not necessarily reect the views of their companies or of the book authors.
Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain Carol A. Wallace, William H. Sperber and Sara E. Mortimore 2011 Carol A. Wallace, William H. Sperber and Sara E. Mortimore. ISBN: 978-1-405-18911-8

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Case study 3 includes examples of prerequisite paperwork and signage necessary to support HACCP activities, whilst Case study 4 is written in a more narrative style and identies the key considerations for safe food handling in the home. We hope that you nd these case studies to be useful examples of HACCP and food safety management applied in practice.