| Category |
Assignment |
Subject |
Management |
| University |
Cardiff Metropolitan University |
Module Title |
FST7009 Crisis Management |
Assignment Brief
Assignment Instructions
- This assignment must be submitted via Turnitin on Moodle. No hardcopy submission is required. This assignment carries 70% of the marks for the module.
- Late submissions will be capped at 50%.
- High Turnitin scores will be subjected to Cardiff Met University’s plagiarism policy, which may include assignments being capped at 50%, requested resubmissions and/or student fines.
- Work should be typed written and presented in 12-point Arial font with 1.5-line spacing.
- Appropriate Harvard-style referencing must be used throughout.
- Use of appendices is permissible (words included in an appendix do not form part of the overall word count).
Assignment 1 – 70% of the module mark
You need to answer the following questions:
- What information do you require?
- Who would you inform? In what order? And why?
- What are your next steps?
- What are the risks to the consumer?
- How would you assess the risks?
- What risk management action should be taken?
The products in question are:
Product shelf life is between 10-15 days and there are approx. 6 days remaining In your factory, you have 3 production lines for RTE cured and cooked sliced meat products
You are provided with:
- Raw Material micro results from products delivered from the production date in question Finished product micro results from 3 production lines
- Environmental swab results from the date in question (samples are random – 10 from potentially 40 high-risk sample points)
- Map of factory highlighting product flow
- Map of the factory highlighting environmental swab points from the date in question
- Hand swab results from the date in question (samples are random – 10 from potentially 40 high-risk production staff)
- Guidelines on Microbiological Criteria of Ready to Eat Foods placed on the market
- Salmonella factsheet
- Relevant UK/EU Legislation
Background
- The company at the centre of this scenario is a large manufacturer that produces chilled RTE cooked meat products for most, if not all the major UK retailers.
- It is a Monday morning (28th February 2022), and your routine microbiological sampling has returned positive Salmonella spp. in ready-to-eat cooked sliced meat products
- The products in were produced 4 days ago (Thursday 24th February 2022)
- All information relating to this case study is provided on MOODLE, however, additional reading is essential to consider all risks and risk management.
