We can apply Inherent SHE for reducing or eliminating hazards.

For burger production, it is very important to focus on preventing hazard that can cause food borne illness either by controlling the production and the raw materials. Customers always expect the same quality every time they purchase that product. So, it is very important to maintain the quality, taste, appearance as well as their benefits content in it. For the manufacturing process, the food products must be subjected to strick quality checks, to ensure that the product meets with the agreed quality standards. These matter have to be right first time and every time. This is also a part of quality assurance. HACCP (Hazard Analysis and Critical Control Point) is one of particular quality assurance process and can be used in the burger production. It takes a systems approach to identify hazards and risk in the factory before we can produce our product. Developing HACCP can assist these entrepreneur to meet the customer requirement for a food safety management system and accomply with legislation. HACCP involves six main principles. The first principle is to analyse any possible hazards. The potential hazard associated with a food and measures to control these hazards are identified. The hazard could be biological (pathogenic microorganisms, bacteria, fungus, etc) or chemical substances (toxin) or physical (metal fragments). The process starts with arrival of raw ingredients. Fresh and frozen meat are used to make burgers. Some frozen meat is used because it keeps the low ambient temperature of the meat during processing and assists during binding process. All products used in the food industry must be traceable to the original suppliers. The meat must goes through a number of checks on arrival. The checklist include: i. Meat must come from current audited and approved supplier. (For halal product, it must meet halal requirement which are clean and the meat taken have been slaughtered with registered slaughter house approved by JAKIM).
ii.

Vehicles used during tranportation of raw material must be clean, without offodours, fit for purpose and free from other materials.

iii.

The target for fresh meat temperature is +4C and for frozen meat is -18C. The fresh meat is less than 6 days from kill date.

iv.

The packaging must fully protected to against any contamination risks to the meat.

Second principles is to identify the critical control point for each point during production of burger. This is done from its raws state through processing and distribution for customer consumption. For this principle, the potential hazard must be controlled or eliminated. For example, potential hazard can be controlled or eliminated during cooling, cooking, packaging and metal detection process. During cooling process, the chiller store operating between 0 to +5C. The third steps is by establishing preventative measures with critical limits for each control points. This steps may include setting a minimum cooking temperature and time required to ensure the elimination of any harmfum microbes. It is vital that correct temperatures are maintained all times to inhibit bacterial growth and prevent dehydration of final burger product. Fourth step is by establishing procedure in order to monitor the critical control points. This procedure include determining how and by whom cooking time and the temperature should be monitored throughout the production process. Fifth step is to establish corrective actions to be taken. This would be when monitoring shows that a critical control limit has not been met. For example, if the burger that have been produce has been detected with pathogenic microorganisms, we should dispose the food. The sixth steps is to establish the effective record keeping. All documented HACCP system, SHE policy, GMP policy documents or other detailed record must be kept for traceability and accountability.

Figure 1: Flow chart for production of meat burger

Figure 2: Factory Layout