Creamy Cheese Chicken Pasta

Ingredients
1. Butter
2. Full cream milk
3. Grated Cheddar Cheese
4. Water
5. Chicken Breast
6. Twisted Pasta
7. Canned Button Mushroom

Process Flow
S1,2,3. Store butter, full cream milk and cheddar cheese at 1 to 4˚C.
S4. Store chicken at -18˚C.
S5. Store twisted pasta at room temperature 27˚C.

SP1. Melt butter in jacketed vessel
SP2. Add full cream milk, cheese and water to form sauce.
SP3. Transfer into filling
SP4. Pump (ready to fill the pouch)
*sauce process step

P1. Thaw chicken at 1 to 4˚C.
P2. Wash chicken.
P3. Cut chicken into cubes.
P4. Cut chicken into cubes.
P5. Cooking using ice water bath.
P6. Weigh 160g of chicken in plastic cup.
P7. Weigh 20g of twisted pasta in plastic cup.
P8. Open the can of mushroom.
P9. Drain away the water in the mushroom.
P10. Weigh 70g of mushroom in plastic cup.
P11. Combine the chicken, twisted pasta and canned button mushroom to form pasta pre-mix.
P12. Run food through metal detector. (CCP 1)
P13. Fill in sauce into pouch.
P14. Seal pouch. (CCP 2)
P15. Retort at 121˚C for 15 minutes. (CCP 3)
P16. Cool the pouch.
P17. Store at room temperature.

Process flow chart

Combat Ration Food

Strengths of our production include:

•Extended shelf life (3 years minimum, up to 10 depending on storage)
•Lightweight and flexible, easy transport
•Easily heated for consumption
•Most competitive prices
•Flexible, customisable contents

Food to choose!

These are the following food we can choose.

Dessert
1) Barley milk dessert
2) Barley nata de coco
3) Bubur Terigu
4) Bubur Terigu with corn
5) Cocoa Red Bean With Corn Dessert
6) Green Bean Sweet Potato Dessert
7) Soya Peanut Dessert

Side dish
1) Black Pepper Mashed Potato (chicken)
2) BBQ Baked Bean with Corn (chicken sausage)
3) Chicken Ham and Potato in Smoke Sauce
4) Creamy Black Pepper Potato Chicken Stew
5) Mashed Potato with Bean (chicken stew)
6) Spicy Tomato Bean Stew
7) Portugese Potato Curry with Chicken Sausage

Rice
1) Beriani Rice wit Rendang Chicken
2) Black Sesame Chicken Glutinous Rice
3) Braised Chicken with Mushroom
4) Cabbage Rice with Chicken
5) Chicken Dumpling
6) Dried Shrimp Glutinous Rice (Chicken Sausage)
7) Green Curry Rice (Chicken)
8) Mushroom Rice with Chicken
9) Mutton Rice with Chicken
10) Nonya Curry Rice
11) Tomato Rice (Surimi Crabstick and Chicken)
12) Yellow Rice with Chicken
13) Hainanese Chicken Rice
14) Tomato Seafood Rice (Surimi Crabstick and Chicken)
15) Chili Cheese Rice (Chicken Sausage)

Package 1 problem statement on HACCP

Problem statement:

The food company that you are working for has received many complaints from customers claiming that they had fallen ill after consuming the first production batch of a new product recently launched by your company. The Mangaging Director has deemed this incident as a serious issue that has to be address immediately. He has tasked the technical team to put up a proposal on how to prevent future occurence of such problem; and to look into all potential hazards associated with the product.

As the QA cum Food Hygiene Office, you have to submit a complete report including a product recall procedure and a HACCP plan for the product to the Managing Director's Digital Drop Box by 17th May 2010.

Part 1: Introduction
Part 2: Templates 1,2,3,4
Part 3: Discussion on HACCP
Part 4: Discussion on product recall
Part 5: Conclusions & Recommendations