Food Safety and Food Security HACCP Plan for its Manufacture

Food Safety and Food Security HACCP Plan for its Manufacture

This project aims to allow you to apply food safety principles of microbiological food spoilage and strategies for controlling microbial growth and implement fundamental principles and practices to make food safe for consumption at all stages during the flow of food. Therefore, please answer the following two questions as thoroughly as possible.
Recently there has been heightened interest in the safety and security of the food supply regarding the risk of intentional contamination:
1. Should a policy distinction be made between food security and food safety? Why or why not? In the Nutrition field, food security refers to accessibility to food. However, from the Food Science perspective, it is all about safety (Hint: Intentional Contamination). Therefore, your project must focus on food safety and security from the Food Science perspective.

2. How would you develop a food safety program for a food product? (Hint: use organizational risk management or HACCP principles)
• Pick a food and outline a HACCP plan for its manufacture.
• Independently, or to the extent of HACCP, incorporate food security features into your plan.
• References: Make sure to reference your work using in-text citations and references at the end of the paper. Online citations from reliable sources are allowed. Citations must be used for supporting statements that are not common knowledge and must be in APA format. If you do not have an APA style manual, purchase the American Psychological Association (7th ed.) (2020) or consult the summary of APA citation style available at the Union Library.
• Paper Format: the paper must be double-spaced and in 12-inch font (Times New Roman). The 4 to 5-page limit does not include the cover page, appendices, or reference pages.
• Please use tables, graphs, and flow charts and ensure they are appropriately labeled and referenced in the text.