Choices we made

The question of which food product we choose still lingers...choises can be both a blessing and a curse..

My group consists of memebers from various SIP companies, ranging from Mcdonald to KFC to Sakae Sushi to Burger King. Hence we have a wide variety of products we can choose. So we narrow it down to either a burger (Zinger) or something from sakae sushi.

At last Teriyaki Chicken Ramen will be our product coz not only does it covers all the ingredients listed in this package but our group felt that exporting a japanese food is much more challenging compared to a burger. Furthermore, it's not as if America did not have its own burgers!

So the battle on the research of Teriyaki Chicken Ramen begins!

Categorize

Splitting the workload...

Meat - Apple

Egg - Jing Guo

Dairy - Hui Qi

Fruits & Vegetables - Fiona

Flour - Ming Hui

Fats & Oil - Rose

Knew...

Meat/ Poultry – Campylobacter Enterocolitis, Salmonellosis, Clostridium perfringens Food Infection, Staphylococcal Food Poisoning
Egg – Salmonellosis
Fruits & Veg – Over-ripening/ Heat exposure
Flour & flour base – Packaging pinholes/ Pest intrusion
Fats & Oils – Heat or Oxygen exposure

To find..

- Exact ingredients & process procedures
- Major pathogenic causes and the symptoms involved
- Singapore’s local authority; its system and specifications.
(AVA, Sale of Food Act, Singapore Standard Code of Practice)
- Overseas’ authority specifications in ensuring food safety (US FDA, NEA)

Food Safety:"How safe is the food on your plate?"

Everyone plays an important role in food safety; from farmers to food industry production-line workers to the cook at your very own home. It is essential to ensure the safety of food to prevent food-borne illness. Here are some tips on food safety!

Buying

• Check both production and/or expiry date
• Ensure that there is no default in packaging (eg: dented cans, unsealed)
• Appearence and quality of food should also be checked.
• In the industry, always check the product specification and Certificate of Analysis (CoA)

Storage

• Always follow the first-in-first-out(FIFO) rule
• Store food products at proper storage temperature
• Never store raw food product next to ready-to-eat food

In the industry

• Hazard Analysis Critical Control Point (HACCP) has been designed to ensure the safety of food in the food industry. It ensures food safety through biological, chemical and physical hazard identification and control in the production process.

Personal care

• Hands must ALWAYS be clean, washed or gloved when handling food
• Hairnet and/or face mask should be used
• Dont wear jewelleries or any body-accesories during the preparation of food product
• Dont be involved in the production of food if you are sick or feeling unwell

Work Area

• CLEAN
• Promptly wash any equipments after use

Production

• Food should not be left exposed for long
• Cook or prepare food at the right temperature and time

Remember, food safety is prevent microbiological, chemical and physical cross-contamination. Not only does the shelf-life of food greatly depend upon it, consumers too!

-know what you eat-