Food safety refers to the procedure that includes the preparation as well as proper storage of food items that help to reduce the existence of physical or biological contamination. The increase in dependency of people on packed food items has led to the growth of various airborne or food or foodborne diseases (Accorsi and et.al., 2017).
Thus, contamination of food has caused various hazards such as physical, and chemical hazards that hamper the health of one who consumes it. Further, the growth of globalization, the existence of innovative technology, and urbanization have caused various hazards related to food safety that have caused illness or allergies. Such a hazard can occur at any stage like during the time of production or the quality of raw material was not up to the mark which affects the final good.
Furthermore, the organization needs to take precautions to maintain the quality of the product. For instance, the use of excess chemicals and toxins in the food must be eliminated to maintain the safety of the product. The regulatory official of the food department keeps on checking the quality of the product and ensures that contaminated-free food must be delivered to the ultimate consumer by checking the whole production process thoroughly. The rapid increase in the cases of food hazards can affect the customer's trust in the company. Henceforth, the organization must make sure they significantly alter the customer's needs by making precautions to sustain the organization for a longer duration.
Thus, the priority of customers is to get a high-quality product for which they pay a desirable amount. As per HACCP, the Hazard Analysis and Critical Control Point System is available as well as a cost-effective effective technique that helps to eliminate unnecessary cost expenditure for the chances of hazard in the operation process of consumption. For better understanding, this report covers the case study of Safwan’s Currie Paradise for Chicken Balti Which lacks in adopting adequate techniques for food safety. For that food safety hazards as well as HACCP principles are explained in detail.
Moreover, various food hazards such as chemical, physical as well as biological hazards are explained briefly. Additionally, a professional management system has been evaluated that helps to keep the food contaminated free. Furthermore, effective communication strategies are covered in this report that helps to enhance the safety of food (Auler, Teixeira, and Nardi, 2017).
