In this package 1 that focuses on the HACCP plan, I have learnt about its importance in managing food safety issues. As we have already done the templates before in previous module, I am able to use knowledge that I have gained from the past to come up with work of better standard. What is different this round is that, we had to find a product which is produced by the company that we are attached to. We had to rely on Jing Yuan who is attach to Singapore Food Industry to find out the product’s recipe and processing steps. However, as such information was confidential, we met difficulties trying to find out the actual processing steps and Jing Yuan had to approach her colleagues for a few times to get the answers.
In addition, I have learnt about the recall procedures that are carried out when a food product poses threat to the consumers. I have always heard about recalls from the news such as milk powder that contains melamine. Now I know that there are different classes and levels of recall as well as the whole process of recall.
Lastly, as we had to do this project during the period of internship, we also met difficulties in meeting up to finish the project. Most of us are tired after work or have other activities, thus we had to manage our time efficiently and make use of resting time to do research. Everyone had done their part and showed efforts to make improvements to the report.
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