Our hypermarket had received a complaint from a customer about some of the frozen lamb that were delivered

has a peculiar taste. With the complaint of tainted food in our hypermarket, it is no wonder people are becoming more concerned about this matter. According to the complaint, it states that the lamb delivered by the supplier hav bad taste, smells rancid or unpleasant which is not good to eat. The taste and smell of the lamb is the most obvious indicator of meat spoilage. This could mean that the meat is just beginning to go bad, or that the store used carbon monoxide when it packaged the meat to keep it that pretty red color even after spoilage. Spoiled meat also can have a normal appearance but still be unsafe to eat. Lamb meat that has a bad odor or discolorations may contain dangerous bacteria that could lead to illness to the customer. The answer to this customer's complaint is that the frozen lamb is found contaminated that affects the taste of the lamb. Raw meat such as lamb is often contaminated with harmful bacteria. The incidence of contaminated food has become a growing concern as new strains of viruses and bacteria are discovered every year. The source of these harmful contaminants can be from the farms where the food originated or everywhere. As a store manager, it is a responsible for ensuring that hazards in the day-to-day operation of the food establishment are identified. Thus, this report was written to state the possible problems and several suggestions that need to be taken in order to ensure that all meat is received fresh and safe when it enters the foodservice operation and transfer the food to proper storage as quickly as possible to deliver them to the customers. Producing frozen lamb in mass quantity is an amazing feat. Most people will not eat spoiled meat. A spoilage bacterium affects the quality of food, causing the food to take on a bad taste, foul odor and become slimy. Frozen lamb may become contaminated during slaughter or when they are processed before the meat is frozen. Controlling the quality, especially food safety, is difficult in a mass production environment. Because of the difficulty, industry professionals have investigated the quality control field extensively, and share their findings with all concerned. Any stage within the food delivery chain is susceptible to contamination depending on how food is handled, processed and prepared. Any incidents that occur during the processing stage of lamb are a chance for contaminants to spread. Food preparation practices that use unsanitary utensils or dishware are also suspect. Utensils that are reused without being washed also can transfer bacteria.

Contamination occurs via various situations. One of the possible problems that were suspected to be the causes of lamb contamination is the lamb may be contaminated before it ever leaves its origin. Some of the lamb may ship out directly to the suppliers with harmful bacteria already in place. It is also a possibility that the meat from animals may be selling from a stock that is infected with communicable diseases. This is a rare occurrence, but it has certainly happened before. Raw meat may become contaminated during slaughter. When animals are slaughtered and processed (the meat is cut up and packaged) for food, the slaughterhouses may become a source of contaminated meat where several dangerous elements come into play. When healthy animals are slaughtered for food, there are bacterial microbes in their intestinal track. During the processing of these animals, the carcass can become contaminated by small amounts of these microbes. These operations take great care to maintain safe products, but during this process it is not out of the realm of possibility for fecal matter to come into contact with the meat being shipped out for sale. Since animal feces are a common cause of some bacterial contamination in meat, this means the meat may contain pathogens such as E. Coli when it is purchased. Other sanitation lapses can also contaminate food, as can other animal diseases like salmonella and campylobacter. In the case of lamb, it is quite common for the lamb to be infected when it arrives at the store. In order to assure the quality and safety of the lamb supply, processors must make efforts to keep faces from spreading from the animals' intestines or hides onto the tables and tools for butchering, along with the meat itself. But because the production lines are forced to move so quickly, it is exceedingly difficult to butcher the carcasses with the care necessary to prevent this kind of contamination. The result is meat contaminated with bacteria that affect the quality of the lamb. Infected meat, however, should be eliminated through systematic meat inspection in production, and consequently. Contamination can also occur at the slaughterhouse through the use of improperly cleaned slaughter or dressing implements, such as powered knives, on which bacteria persist. After slaughter, care must be taken not to infect the meat through contact with any of the various sources of infection in the slaughterhouse, notably the hides and soil adhering to them, water used for washing and cleaning, the dressing implements and the slaughterhouse personnel. Next, inspectors must be appointed to examine all animals prior to slaughtering. Diseased animals are to be slaughtered separately from the healthy ones. Inspectors must label meat legibly and accurately. A post-mortem examination must follow, and inspectors must label everything as "Inspected and Passed" or

"Inspected and Condemned". Meat labeled "Inspected and Passed" must be placed proper containers and stay under supervision of an inspector until the container is sealed. Next, it is also identified that the possibility of lamb contamination is due to improper storage methods. The growth of harmful bacteria on the lamb will be accelerated if it is not properly refrigerated. Keeping foods stored in the danger zone between these two temperatures will often result in the formation of bacteria in as little as a couple of hours. Temperature is critical in food safety management. Food service workers who do not pay attention to food temperature are at risk for contaminating food. Food must stay outside the temperature "danger zone" of 40 and 140 degrees as much as possible during preparation to prevent the growth of bacteria and disease. This is the temperature range in which most food borne organisms will grow and multiply. Freezer burn also can causes lamb to become discolored and dehydrated. It will affect the quality of the lamb. This is because exposure to the cold, dry air of the freezer compartment can cause moisture loss, especially if the lamb is packaged incorrectly or stored in the freezer for an excessive length of time. Thus, it is important to know the recommended temperature settings for each lamb to further reduce spoilage. Frozen lamb requires particular temperature, humidity or moisture and ventilation conditions. Frozen lamb should have a core temperature of -18C so that the activity of microorganisms comes to a standstill and enzymatic degradation processes are largely suppressed. Lamb should be stored in the coldest part of the refrigerator until it is ready to use. The workers also must make sure that lamb is refrigerated properly. If the lamb is without refrigeration for more than an hour, because of the travel time from the warehouse to the store, a cooler with ice should be used to transport the meat, and any other perishable items, for the duration of the travel time. Temperature measurements must be performed and recorded at regular intervals. The workers should keep thermometers handy at all stations, and check the temperature of food frequently throughout the day. If any meat falls into the temperature danger zone, discard it immediately. To prevent lamb from freezer burn, use a layer of plastic wrap followed by a layer of heavy-duty aluminum foil works well as protection against freezer burn. Heavy white freezer paper is another alternative for protecting the meat. It is important to note that freezing lamb too long may affect its flavor, texture, and appearance when it is finally thawed and cooked, and in some cases, there may be a noticeable difference between fresh and frozen. A storage method that works well for fresh or frozen lamb is vacuum packaging. It helps to keep lamb

fresh for longer periods if properly refrigerated or frozen. The vacuum packaged is usually made from plastic bags. The cut of lamb is placed inside the bag, the air is removed creating a vacuum in the bag, and then the bag is sealed to maintain the vacuum. Lamb that is frozen for long-term storage in vacuum packages (or other types of packaging) can be dated so that it can be used within the proper time limit: up to 9 months for raw lamb cuts, 4 months for ground lamb, and 3 months for any type of cooked leftovers. Proper food storage includes the use of appropriate storage containers. To ensure that the quality of the lamb is received fresh and safe when it transfer from warehouse to the foodservice operation in store, place meat containers in meat carriers and transport the meat in clean trucks, if applicable, to remote sites as quickly as possible. Containers should have lids that are secure and tight fitting. Organize freezer and refrigeration space, loading docks, and store rooms before it deliver to the store. Then, workers must transfer foods to their appropriate locations as quickly as possible. The lamb should be store in a suitable containers for transportation which must be rigid and sectioned so that foods do not mix. It also must tightly closed to retain the proper food temperature and approved to hold food. Frozen meat is extremely sensitive to contamination. Holds or containers must therefore be clean and in a thoroughly hygienic condition. It is recommended that fitness for loading of the hold or container be confirmed by an inspector. The other possible problem that was suspected to be the causes of lamb contamination is the poor personal hygiene during handling and preparing the lamb. Any stage within the food delivery chain is susceptible to contamination depending on how food is handled, processed and prepared. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw meat. Mishandling of the lamb allows bacteria to grow. Workers who do not practice good personal hygiene can easily contaminate food. This includes not washing hands, wearing soiled clothing or aprons and working while sick. People who handle the meat can spread infection, if they are sick themselves. They can easily spread food-related disease by just touching the food. The most common factor in food contamination is likely the neglect of simple and thorough hand washing. Food workers who neglect to wash their hands run a risk of spreading E. coli and other bacteria by touching food with germs on their hands. Food preparation practices that use unsanitary utensils or dishware are also suspect. Utensils that are reused without being washed can transfer bacteria. For health and safety purposes, any surface or utensil that comes into contact with meat should be cleaned thoroughly.

Even if contamination occurs at the processing stage, there are steps we can take to prevent the contamination of lamb during its preparation. The workers as well as all food service employees must be trained in the various sources of food contamination to do their best to prevent these occurrences. They must practice safe food handling. High quality lamb can only be created in absolute cleanliness. Food hygiene practices refer to the safety measures involved in the safe preparation, handling, and storage of food so as to prevent contamination. These procedures are necessary because improper handling of food can lead to contamination of meat like infection with pathogens like E. coli or parasitic infections like blastocystis. It is important to follow the basic rules of cleanliness when preparing lamb. Work surfaces, dishes, and utensils should be washed thoroughly with soap and hot water after using them. Bleach can be used as a disinfectant for cutting boards and other work surfaces or an antibacterial spray may be used. Workers must remember to wash their hands before and after handling food and further minimizing contamination by wearing gloves, using clean serving utensils for all food items and keeping their hair contained while serving. For health and safety purposes, any surface or utensil that comes into contact with meat should be cleaned thoroughly. Most important, any person who handles raw meat should wash his/her hands thoroughly. Thorough and proper hand washing removes most of the organisms that cause contamination that people may carry on their hands, and prevents spreading of viruses and bacteria through food. People who are sick with the common cold or flu symptoms should not handle food. Preparing food in a sanitary location is a safe way to prevent food contamination. Moreover, to practice safe food handling, sanitation standards can be apply to reduce bacterial infestation. In order for our products to receive a stamp from the FDA, meat packers must adhere to stringent sanitation regulations designed to ensure the quality of the product and consumer safety. Waste and other refuse from food preparation should not be allowed to accumulate in meat preparation areas. Such waste must be deposited in trash cans which should ideally have a lid and must be emptied on a daily basis. Food handlers should practice good hygiene by washing their hands after handling the trashcan. Lastly, the possible problem that was suspected to be the causes of lamb spoilage is cross-contamination. Any types of meat such as lamb are higher risk for crosscontamination. Cross-contamination is the transfer of harmful bacteria to food from other

foods if they are not handled properly. It occurs when workers prepare an item such as raw lamb and then prepares a ready-to-eat product such as salad on the same cutting board without properly cleaning and sanitizing the preparation area. Other sources of crosscontamination can occur when knives or other preparation utensils or tools such as industrial mixers and deli slicers are not cleaned and sanitized in between jobs. Using a cutting board to cut various foods without sanitizing between bouts of preparation can spread germs between types of food. An example of this type of cross contamination is if the workers were to cut raw lamb on a cutting board and then later use the same knife to chop vegetables on the same board without washing it first. The knife that was used to cut raw lamb should not be used to chop vegetables unless the knife has been washed thoroughly first. The bacteria pass from raw food onto the hands and then the hands transfer bacteria directly to food or onto work surfaces, cloths and equipments. Another example is if the worker failure to wash hands after visiting the toilet. This allows bacteria from the bowel to be transferred from soiled fingers to foods and equipment resulting in high-risk food becoming contaminated. Adequate care must be taken during food preparation to prevent cross-contamination. Preventing cross contamination requires good food safety habits such as frequent washing of hands, utensils, cutting boards and work surfaces. In professional industry, different color code kitchen utensils such as knives and cutting boards are used for different foods so that cross contamination is less likely to occur. The following colors are standard in the food industry: red for meat (lamb), yellow for poultry, green for produce, white for all other forms of food. The workers should not use the same equipment or surfaces for cutting or preparing raw meat. If this is impossible, they must make sure that equipment and surfaces used for meat are thoroughly cleaned and sterilized before use them for other food item. During storage and preparation, food items should be kept separate from each other to prevent cross contamination. For example, never store ready to eat foods next to raw lamb or any other raw meat. Bacteria that may be present on the raw meat may contaminate the ready to eat foods. The workers should avoid letting raw juices of meat and poultry touch other foods. Separate cuts of meat into sealed plastic bags while preparing the lamb. It is very important to wash your hands often to help prevent the transfer of harmful bacteria from one food item to the next during food preparation. Food handlers must form the habit of washing their hands when touching raw meat to avoid cross-contamination. For example, when handling raw meat, you should wash your hands thoroughly before chopping vegetables to

reduce the risk of transferring bacteria from the meat to the vegetables. So, to avoid crosscontamination on meat, the workers must know how to prepare a sanitizing solution and use it frequently to wipe down surface areas in between jobs. Keep all the equipment clean, both at the beginning of the shift and throughout the day to prevent any cross-contamination. In conclusion, it is very important for us to ensure the meat is safe and maintain the quality of the meat and prevent it from getting tampered with before it is delivered to the customers. Contaminated meat is a serious issue and a threat to our health. Eating spoiled or contaminated food can cause food poisoning and other dangerous foodborne illnesses. Creating a quality frozen lamb and keeping the food safe are the most important tasks required of the hypermarket. During preparation, every item must be recreated in the same exact way every time, so attention to detail is more important the more times we prepare the item. Consistency is the key to maintaining high quality product along with high volume not only keep the product fresh, but also safe. There are several recommendations for handling all meat products to keep them clean, cold and covered in order to maintain the quality and protect against contamination. Our hypermarket can use more effective form of packaging because it is determined that improperly stored food leads to meat spoilage and contamination. A plastic bag may be handy, but it's not necessarily the choice for proper food packaging. To appropriately package food such as frozen lamb, we can use a vacuum seal to ensure that all air is removed from the bag. To make the meat last longer, food packaging must adhere to strict sanitation standard. Otherwise, they may become a source of contamination. According to Burton Lundquist, a food-packaging consultant, he suggests packaging meat before freezing it. Packaging before the meat is frozen allows the packaging to make better contact with the meat, preserving it more effectively. Vacuum sealed bags are the most effective form of packaging, according to Lundquist. The National Center for Home Food Preservation asserts that "Oxygen in environmental air does promote certain reactions in foods which cause deterioration of quality. For example, oxidative rancidity of fats in food and certain color changes are promoted by the presence of oxygen. Therefore, removal of oxygen from the environment will preserve certain quality characteristics and extend the food's shelf life based on quality." Vacuum sealing with plastic bags is an effective way to freeze foods for longer periods. It's extremely important to choose correct packaging when choosing this route to ensure that flavor, moisture content and nutritional value are optimized.

Proper food packaging is vital to great tasting and healthy food. Proper packaging is like armor for food. The biggest purpose is the physical protection of the food. Physical protection provides support from shock, vibration, compression, temperature, or other factors that may ruin or reduce the quality of the food. Food packaging also provides barrier protection so oxygen, water vapor, dust or chemicals remain outside the package. If the food is properly packaged, it will protect the state and quality of the food and prevent it from getting tampered with. Last but not least, packaging provides a space to post nutritional labels as well as marketing information such as name of product, brand and price. Generally contamination occurs when the product comes into contact with dirty hands, clothing, equipment or facilities. If the product is kept clean there will be little or no contamination by microorganisms whether bacteria, yeasts, moulds, viruses or protozoa or by helminths and poisonous chemicals. Any parts which show signs of mould growth or bacterial slime should be trimmed off and destroyed. The workers must make sure their hands thoroughly washed after handling such trimmings and knives must be sterilized in boiling water. The refrigerator should be thoroughly cleaned after finding such meat and should also be cleaned on a regular basis. It is therefore of the utmost importance that store to stay clean and follow safety regulations to prevent the spread of harmful bacteria, especially through cross contamination. Keep the food premises clean and maintain high standards of cleanliness and personal hygiene are the key to avoid contamination.