Food Poisoning Case Study Assignment
In January of 2017, a food poisoning case happened at Mr and Mrs Fox in Quarry bay.
Centre for food safety indicates that three 27 years old woman feel discomfort, vomiting, stomach pain and fever after eating oysters, belts, steak, ice cream and other food in Mr and Mrs Fox. The stool sample from one of them was confirmed to be a positive reaction for Norovirus. The Center for Food Safety (CFS) has visited the restaurant and related food suppliers. CFS prohibit the importation of oysters in the French “50-04” fishing area and the sale in Hong Kong immediately.
Oysters are infected with high-risk foods like Norovirus. Norovirus infection typically causes acute gastroenteritis. It is also a common cause of food poisoning and is usually related to consumption of undercooked shellfish. To control food safety problems and protect public health, the restaurant may consider applying the Hazard Analysis and Critical Control Points (HACCP) system.
There are totally 7 steps of HACCP. The Frist step is identifying hazards and assess severity and risks. The restaurant should analysis are there any potential hazard may occur and estimate the risk. In this case, the oyster is shellfish, people may infect
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Monitoring is a planned of observation system used to evaluate whether critical control points are controlled and provide accurate records for future use in authentication. Monitoring is very important for HACCP systems. Monitoring can for the alert purpose to remind the staff to follow the instruction on each critical control points when they work. The employee responsible for supervising the procedure should be clearly identified and adequately trained. Also, the monitoring process reminds the restaurant about whether the process is out of control in order to take action before out of the monitoring standards. In this case, the restaurant should monitor and record the temperature of the
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