satisfies safety and 
quality criteria, 
sampling and 
analysis are 
essential. However 
if the sampling or 
analysis is not done 
correctly, it could 
produce false 
results that lead to 
incorrect 
assessments of the 
product's quality or 
safety. For instance, 
significant 
foodborne 
infections might 
result if a 
contaminated batch
or the growth of 
harmful 
microbes like 
Listeria 
monocytogenes 
or Clostridium 
perfringens.
Inadequate cooling 
during the ketchup-
making process 
poses a risk of 
spoiling or the 
growth of harmful 
microbes like 
Clostridium 
perfringens or 
Yellow 
(medium risk)
Make sure that 
cooling equipment
(such as fast 
chillers or ice 
of ketchup is 
wrongly deemed 
safe.
initiatives.
Cooling (below 5 
degrees Celsius) 
Lack of cooling 
causes spoiling 
jackets) is properly
maintained and 
working; if 
necessary, alter 
the chilling 
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Food Microbiology 
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Listeria 
monocytogenes. In 
order to keep germs
thermometers or 
temperature data 
recorders.
Filling and 
packaging
environmental or
packaging 
contamination 
from growing and 
potentially 
compromising the 
safety and quality of
the ketchup, cooling
is a crucial step. 
When ketchup is not
properly and 
quickly chilled, it 
can provide the 
perfect 
environment for 
hazardous 
organisms to 
flourish. Foodborne 
infections may 
result from product 
spoilage or the 
proliferation of 
harmful bacteria as 
a result of this.
process based on 
the product type 
or batch size. 
Monitor and 
control cooling 
temperatures 
using digital 
brought on by 
pests, 
extraneous 
objects, or 
Contamination from
the environment or 
packing materials, 
such as insects, 
foreign objects, or 
leftovers from 
cleaning agents, 
Green (low 
risk)
Use automatic CIP 
(clean-in-place) 
systems to ensure 
that filling and 
packaging 
equipment is 
cleaned and 
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Food Microbiology 
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leftover cleaning 
product residue.
poses a risk during 
filling and 
packaging during 
the preparation of 
ketchup. Ketchup 
can become 
contaminated by 
the environment or 
packaging materials
storage 
circumstances, 
such as high 
humidity, 
temperature 
The risk involved 
with storage during 
the preparation of 
during the filling 
and packaging 
process, posing 
major dangers to 
consumer health 
and safety. Insects 
or foreign objects in 
the plant area, as 
well as cleaning 
chemical residues 
on packaging 
materials like 
containers, lids, and
seals, can all be 
sources of 
contamination.
sanitized 
mould or spoiling 
Yellow 
(medium risk)
In order to prevent
product ageing, 
implement 
correctly;
use visual product 
inspection to find 
flaws or 
contaminants; use 
packaging 
materials that are 
suitable for use 
with food, such as 
BPA-free plastics; 
and adhere to 
regulatory 
requirements for 
material safety.
Storage 
due to poor 
ketchup is the 
development of 
temperature and 
humidity controls 
in storage areas 
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swings, or 
extended storage
conditions using 
digital sensors or 
data loggers; and 
adhere to FIFO 
(first-in, first-out) 
or FEFO (first-
times, mould or 
spoiling 
organisms might 
grow.
organisms as a 
result of poor 
storage practises. 
Once the ketchup 
has been packaged, 
safe storage 
practises are 
essential to 
preserving the 
product's quality 
and safety. When 
ketchup is kept at 
high humidity 
levels, temperature 
swings or extended 
storage times may 
cause mould or 
spoilage organisms 
to thrive, which may
expired, first-out) 
inventory 
management 
practises.
Distribution 
Damage or 
compromise the 
product's safety and
quality. It is possible
for ketchup to 
become 
contaminated with 
these dangerous 
germs, which could 
result in a 
foodborne illness.
(e.g., keeping the 
temperature 
below 25° C and 
the relative 
humidity below 
65%); regularly 
check and 
maintain storage 
contamination 
Distribution risks 
during ketchup 
Green (low 
risk)
Implement 
traceability 
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that occurs 
during shipment,
tertiary packaging,
such as leaks, 
packing being 
crushed, or being
pierced by 
insects or sharp 
items.
manufacture 
include 
transportation 
damage or 
contamination, 
such as leaks, 
packaging damage 
from crushing, or 
penetration by 
insects or sharp 
things. May be 
exposed to dangers 
like vibrations or 
impacts, harsh 
weather, or other 
elements during 
transit that could 
affect the product's 
quality and safety. 
The materials used 
for packing could be
tamper-evident 
seals, or shrink 
harmed, allowing 
contamination from
things like insects, 
dust, or dirt. 
Moreover, sharp 
items may cut 
through the 
packing, causing 
ketchup to flow out 
and perhaps 
protocols for 
product tracking 
using barcodes, 
QR codes, or RFID 
tags to facilitate 
recalls or 
investigations if 
necessary. Use 
appropriate 
packaging 
materials and 
designs to ensure 
product integrity, 
such as robust 
secondary and 
wraps.
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contaminate other 
foods.
16
Jetul Patel 


the above was my hazard analysis table assignment. I got 12.75 out of 15 on that assignment. My professor provided me feedback that "Long text in columns - there must be a better way to present this as it is very difficult to read". please do something with the hazard explanation and give it to me.