Assignment XBFS4103
Assignment XBFS4103
Assignment XBFS4103
Discuss on how Hazard Analysis Critical Control Point (HACCP) principles will ensure
Sabah Tea comply with Food Act 1983 and Food Hygiene Regulations, 2009.
Introduction
Giovannucci et al. (2012) state that the agriculture plays an essential part in providing
people's food needs on a global scale. Humans require food to survive, thus as new
technology and transportation improve, the food production and distribution system becomes
more national in scale and sophisticated. The growth of the agriculture industry in Malaysia
has been steadily expanding throughout time. The agriculture industry is characterised by
perishable, variable-quality, and irregularly available raw materials. According to Vogel in
his book tittle “Trading up: Consumer and environmental regulation in a global economy”
that the consumer safety, product quality, and environmental preservation are all strictly
regulated in this industry. More closely coordinated and better planned linkages between
agribusiness corporations, farmers, retailers, and others in the supply chain are replacing
traditional production and distribution techniques.
The massive expansion in food processing and manufacturing mechanisation in recent years,
as well as advancements in food technology, have all contributed to an increase in the risk of
food contamination and the importance of sanitary procedures in the food industry (Al,
Orking, & Clima, 2008). Generally speaking, all machinery and equipment utilised in food
establishments must be closely controlled and supervised by law and regulation. The bulk
procurement and storage of massive quantities of raw materials; the packing, loading, and
delivery of finished products are all challenges that arise as a result of a large factory's
excessive output. Despite automatic management of operations in such huge machines, there
is also a risk of contamination by organisms from any single point in the long chain of
operations in such large projects. Finally, boring job draws individuals with limited abilities,
making it harder to maintain hygienic standards in food processing facilities.
Food safety is more critical today than it has ever been. People increasingly choose to eat
their meals cooked outside of their homes, in places like restaurants, canteens, cafes, motels,
food stalls, or drive-thru take-out. Furthermore, an increasing number of people consume
foods that are easily prepared by food manufacturers. Contamination dangers are more likely
to occur in this area. Food manufacturers' poor handling of their machinery and food
processes may have an impact on the quality of the product they produce. The health of all
consumers will be affected by the products, whether it is good or bad. Foodborne disease
outbreaks produced by a range of viruses and involving a variety of food products have made
headlines recently, but it is uncertain if the prevalence of foodborne disease has grown during
the last generation.
The importance of new or re-emerging foodborne disease causes is well understood, but the
magnitude of the risk increase is uncertain. Emerging and re-emerging illnesses, according to
Archana Ruhela (2008), are new, recurring, or drug-resistant infections whose occurrence in
humans has increased in the recent two decades or threatens to increase shortly. E. Coli, other
pathogenic E. Coli, Cyclospora, and cryptosporidium are examples of known agents.
Salmonella Enteritidis in eggs and the hepatitis A virus in produce are two examples of old
agents resurfacing in new vehicles or product streams. Raw agriculture commodities
cultivated on open fields or water raised in a variety of production buildings, such as barns,
coops, pens, and feedlots, are the source of the foods we eat. Raw components can include
rocks, stones, metal, wood, glass, and other physical items. Because of equipment failure,
accident, or neglect, further contamination can occur during the shipping, processing, or
distribution of foods. End testing is not a good technique to ensure food safety (Walker et al.,
2003) because the food has already been served and consumed by the time the findings are
acquired, making it difficult to trace or recall. As a result, extra procedures must be followed
A study by Ahmad et al. (2014) indicates that there were many different sorts of tea products
made. The tea is produced with a variety of flavours. Each taste was distinct from the others.
There is tea that is beneficial to one's health. The tea aids in the removal of poisons from our
bodies. Aside from that, correct tea brewing processes were required to maintain the tea's
nutritional value. The Sabah Tea Plantation was located in Ranau's Kampung Napalak. The
plantation located around 120 kilometres from the city core of Kota Kinabalu. The tea
plantation was located halfway between Telupid and Ranau, immediately after the Poring Hot
Spring junction.
Ahmad, H., Mohtar, S., Ahmad, A., & Anis Mohammad, A. (2014). Transformation for
business sustainability: A case study of Sabah Tea.
Al, W., Orking, G., & Clima, O. (2008). Climate change and food security: a framework
document. FAO Rome.
Giovannucci, D., Scherr, S. J., Nierenberg, D., Hebebrand, C., Shapiro, J., Milder, J., &
Wheeler, K. (2012). Food and Agriculture: the future of sustainability. The sustainable
development in the 21st century (SD21) Report for Rio, 20.
NST (May 26, 2020) 48 down with food poisoning after consuming dessert
purchased online
https://www.nst.com.my/news/nation/2020/05/595361/48-down-food-poisoning-
after-consuming-dessert-purchased-online
(Please find attachment)
b. Self-reflection essay
In this essay, I discuss my own experiences with food poisoning as well as my thoughts
on the topic. It occurred in the year 2002, and it was a really distressing and unfortunate
circumstance. First, I had taken contaminated food when the symptoms of food poisoning
appeared after a few hours. I became sick (nausea), vomited, had diarrhoea, and
experienced stomach cramps and abdominal discomfort all at once. Following the death
of a 25-year-old woman in Terengganu who died from severe food poisoning after
consuming 'puding buih' purchased online, the police received 99 reports of people
seeking medical treatment for food poisoning symptoms such as vomiting and fever, with
some being admitted to hospital. More food enterprises have moved to internet delivery-
based strategies to reach out to clients as a result of Malaysia's movement control order
(MCO). To prevent such food poisoning instances, the government should establish a
standard operating procedure for small enterprises such as home-based food dealers.
My point of view on this is that we cannot enable home-based cuisine to be sold straight
online due to food hygiene and safety concerns. I also advised that the MOH's Food