About Package 1

DETAILS:

• developed a new product for local market
• may consider exporting if local market response is successful
• technical report (HACCP study, summary of CCPs and associated foodborne illness, local/overseas legislation or regulations that apply & role of local authority of hazards identified)
• prepare product recall plan
• REPORT REQUIREMENTS -introduction, templates, discussion on HACCP and Product Recall, Conclusion and Recommendations

INTERPRETATION:

• -new product- means it might be risky because market have not experimented with such a product that have been proven to be feasible and food safety assured.
• -may consider exporting- means it must be able to adhere to many 'tastebuds', internationally favored or acceptable.
• -associated foodborne illness- means that we will have to break down the individual ingredients and in accordance to the flowchart, anticipate what steps might be potentially hazardous thus, propose the likelihood of food safety problem.
• understand the steps in a product recall plan & how it can be essentially critical in relation to food safety.

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WHAT IS A PRODUCT RECALL PLAN? WHY DO WE NEED IT?

A product recall plan includes:

product coding, raw material records, processing & production records, departures from scheduled processes, records of initial distribution, key contacts & phone numbers, sample notification form, plans for recovery of recalled product & evaluation of effectiveness.

It is needed to set up as part of a HACCP plan so as to rapidly take control of suspected defective product and prevent a food safety crisis.

WHAT ARE FOOD SAFETY CONCERNS?

According to FDA, there are six potential food safety concerns:
(i) food-borne infectious agents
(ii) food nutritional adequacy
(iii) environment contaminants
(iv) natural toxicants
(vi) pesticide residues

(vii) food addictives

talking about Food Safety

Adapted from: FDA> the "411" On the 4Cs!
From farm to table, essential 4Cs:
1) Clean
2) Cook
3) Combat Cross-contamination and
4) Chill

Adapted from: FDA> Food Safety for YOU!> Know the Code
Here are TIPS from the FDA's Food Code for people working in foodservice:

• Don't go to work if you're not feeling well. Sick food workers can transmit diseases to food -- and other people. Those experiencing diarrhea, vomiting, jaundice, fever, or sore throat with fever should be kept away from food preparation and clean items that touch food.


• Prepare food with clean equipment, dishes, and utensils. Store food in clean containers and use clean utensils.


• Use deli tissue, spatulas, tongs, dispensing equipment, or single-use gloves to help keep potentially-contaminated bare hands from touching ready-to-eat foods.
  
• Provide a proper barrier to cover any skin lesions, open wounds, boils, or infected wounds on your hands and arms.
  
• Don't wear artificial fingernails and jewelry when preparing food.


• Don't sneeze or cough into foods. If you sneeze or cough, wash your hands again with hot, soapy water right away.


• To prevent the growth of bacteria, clean and sanitize receiving, storage, cutting, checkout, and display areas regularly.

Don't Go There! Inside the DANGER ZONE

• It's important to keep food below or above the danger zone, the temperatures at which bacteria can grow.
  
• This is usually between 40° and 140° F (4° and 60° C). Some pathogenic bacteria can grow at 32° F (0° C), the temperature at which water freezes.


• So remember the 2-Hour Rule: Discard any perishable foods left out at room temperature for longer than 2 hours. When temperatures are above 90° F (32°C), discard food after 1 hour!


• The temperatures shown in the chart at right are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation.

Putting the 2-Hour Rule into Action
HOT FOODS: When you purchase hot cooked food, keep it hot. Eat and enjoy your food within 2 hours to prevent harmful bacteria from multiplying.
If you're not eating a food within 2 hours -- and you want to keep it hot -- keep the food in the oven with the temperature set at or above 140° F (60° C). Use a food thermometer to check the temperature. Side dishes, like stuffing, must also stay hot in the oven. Covering food will help keep it moist.
COLD FOODS should be eaten within 2 hours of preparation, or refrigerated or frozen for eating at another time.

Refrigerator & Freezer Storage Chart

(The Chart can be found here: http://www.cfsan.fda.gov/~dms/fttstore.html)

1. Since product dates aren’t a guide for safe use of a product, consult this chart and follow these tips. These short but safe time limits will help keep refrigerated food 40° F (4° C) from spoiling or becoming dangerous.


2. Purchase the product before “sell-by” or expiration dates.
   
3. Follow handling recommendations on product.


4. Keep meat and poultry in its package until just before using.


5. If freezing meat and poultry in its original package longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag. Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.

Adapted from: FDA> FSIS>FAQs> Food Safety: Food Storage, Preparation & Handling.....Questions and Answers:

What food safety precautions should I take when shopping at the supermarket?

While shopping, you should keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods in your grocery shopping cart and your grocery bags. Consider placing these raw foods inside plastic bags to keep the juices contained. Also, transport food home right away and refrigerate perishables immediately to prevent any bacteria from rapidly multiplying in the food. When the weather's hot, place the groceries in the air-conditioned compartment of your car rather than the hot trunk.

How long is it safe to keep a turkey, or other meat or poultry product, in the freezer?

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of "Focus on Freezing" which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. (Source: Freezing and Food Safety)

Is it safe to refreeze food that has thawed completely?

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.(Source: Freezing and Food Safety)

What is a safe internal temperature for cooking meat and poultry?

Following is a chart of safe minimum internal temperatures:
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
All cuts of pork, 160 °F.
Ground beef, veal and lamb to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.

How can I safely cook meat or poultry in the microwave oven?

Microwave Cooking

• Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.


• Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.


• Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.


• When partially cooking food in the microwave to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.


• Use a food thermometer or the oven's temperature probe to verify the food has reached a safe temperature. Cooking times may vary because ovens vary in power and efficiency.


• Check in several places—not near fat or bone—to be sure the internal temperature of beef, veal and lamb steaks, roasts and chops is 145 °F; pork is 160 °F; and ground beef, veal and lamb is 160 °F. Poultry should reach a safe minimum internal temperature of 165 °F throughout the product. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.


• Cooking whole, stuffed poultry in a microwave is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.

Microwave Reheating

• Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.


• Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.


• Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.


• After reheating foods in the microwave oven, allow standing time. Use a clean food thermometer to check that food has reached 165 °F. (Sources: Microwave Ovens and Food Safety; Cooking Safely in the Microwave Oven)

Should a large pot of soup sit on the range until it cools, or should it be refrigerated hot?

Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.(Source: Refrigeration and Food Safety)

Are canned goods still safe after a year? Two years? Longer?

• Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.


• Store high acid foods such as tomatoes and other fruit up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years.


• Canned meat and poultry will keep at best quality 2 to 5 years if the can remains in good condition and has been stored in a cool, clean, dry place.


• While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods. NEVER USE food from containers that show possible "botulism" warnings: leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. DON'T TASTE SUCH FOOD! Even a minuscule amount of botulinum toxin can be deadly.


• Can linings might discolor or corrode when metal reacts with high-acid foods such as tomatoes or pineapple. As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time.

(Sources/Additional Information: Meat Packaging Materials; Food Safety for Persons With AIDS)

Countries affected with Avian Flu since 1997

Adapted From: CDC> Avian Flu> What You Should Know> Infection in Humans

Confirmed instances of avian influenza viruses infecting humans since 1997 include:

· H5N1, Hong Kong, Special Administrative Region, 1997:
Highly pathogenic avian influenza A (H5N1) infections occurred in both poultry and humans. This was the first time an avian influenza A virus transmission directly from birds to humans had been found. During this outbreak, 18 people were hospitalized and six of them died. To control the outbreak, authorities killed about 1.5 million chickens to remove the source of the virus. Scientists determined that the virus spread primarily from birds to humans, though rare person-to-person infection was noted.

· H9N2, China and Hong Kong, Special Administrative Region, 1999:
Low pathogenic avian influenza A (H9N2) virus infection was confirmed in two children and resulted in uncomplicated influenza-like illness. Both patients recovered, and no additional cases were confirmed. The source is unknown, but the evidence suggested that poultry was the source of infection and the main mode of transmission was from bird to human. However, the possibility of person-to-person transmission could not be ruled out. Several additional human H9N2 infections were reported from China in 1998-99.

· H7N2, Virginia, 2002:
Following an outbreak of H7N2 among poultry in the Shenandoah Valley poultry production area, one person was found to have serologic evidence of infection with H7N2.

· H5N1, China and Hong Kong, Special Administrative Region, 2003:
Two cases of highly pathogenic avian influenza A (H5N1) infection occurred among members of a Hong Kong family that had traveled to China. One person recovered, the other died. How or where these two family members were infected was not determined. Another family member died of a respiratory illness in China, but no testing was done.

· H7N7, Netherlands, 2003:
The Netherlands reported outbreaks of influenza A (H7N7) in poultry on several farms. Later, infections were reported among pigs and humans. In total, 89 people were confirmed to have H7N7 influenza virus infection associated with this poultry outbreak. These cases occurred mostly among poultry workers. H7N7-associated illness included 78 cases of conjunctivitis (eye infections) only; 5 cases of conjunctivitis and influenza-like illnesses with cough, fever, and muscle aches; 2 cases of influenza-like illness only; and 4 cases that were classified as “other.” There was one death among the 89 total cases. It occurred in a veterinarian who visited one of the affected farms and developed acute respiratory distress syndrome and complications related to H7N7 infection. The majority of these cases occurred as a result of direct contact with infected poultry; however, Dutch authorities reported three possible instances of transmission from poultry workers to family members. Since then, no other instances of H7N7 infection among humans have been reported.

· H9N2, Hong Kong, Special Administrative Region, 2003:
Low pathogenic avian influenza A (H9N2) infection was confirmed in a child in Hong Kong. The child was hospitalized and recovered.

· H7N2, New York, 2003:
In November 2003, a patient with serious underlying medical conditions was admitted to a hospital in New York with respiratory symptoms. One of the initial laboratory tests identified an influenza A virus that was thought to be H1N1. The patient recovered and went home after a few weeks. Subsequent confirmatory tests conducted in March 2004 showed that the patient had been infected with avian influenza A (H7N2) virus.

· H7N3, Canada, 2004:
In February 2004, human infections of highly pathogenic avian influenza A (H7N3) among poultry workers were associated with an H7N3 outbreak among poultry. The H7N3-associated, mild illnesses consisted of eye infections.

· H5N1, Thailand and Vietnam, 2004:
In late 2003, outbreaks of highly pathogenic influenza A (H5N1) in poultry in Asia were first reported by the World Health Organization. Human infections with H5N1 were reported beginning in 2004, mostly resulting from contact with infected poultry. However, in Thailand one instance of probable human-to-human spread is thought to have occurred.

· H5N1, Cambodia, China, Indonesia, Thailand and Vietnam, 2005:
Human infections with H5N1 occurred in association with the ongoing H5N1 epizootic in the region. At least two persons in Vietnam were thought to have been infected through consumption of uncooked duck blood.

· H5N1, Azerbaijan, Cambodia, China, Djibouti, Egypt, Indonesia, Iraq, Thailand, Turkey, 2006:
Human infections with H5N1 occurred in association with the ongoing and expanding epizootic. While most of these cases occurred as a result of contact with infected poultry, in Azerbaijan, the most plausible cause of exposure to H5N1 in several instances of human infection is thought to be contact with infected dead wild birds (swans).

Get to know Avian Flu better

Adapted from CDC> Agents, Diseases and Other Threats> Recent Outbreaks and Incidents> Avian Influenza>Key Facts

Avian influenza in birds
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them.

Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Susceptible birds become infected when they have contact with contaminated secretions or excretions or with surfaces that are contaminated with secretions or excretions from infected birds. Domesticated birds may become infected with avian influenza virus through direct contact with infected waterfowl or other infected poultry, or through contact with surfaces (such as dirt or cages) or materials (such as water or feed) that have been contaminated with the virus.

Infection with avian influenza viruses in domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence. The “low pathogenic” form may go undetected and usually causes only mild symptoms (such as ruffled feathers and a drop in egg production). However, the highly pathogenic form spreads more rapidly through flocks of poultry. This form may cause disease that affects multiple internal organs and has a mortality rate that can reach 90-100% often within 48 hours.

Human infection with avian influenza viruses
There are many different subtypes of type A influenza viruses. These subtypes differ because of changes in certain proteins on the surface of the influenza A virus (hemagglutinin [HA] and neuraminidase [NA] proteins). There are 16 known HA subtypes and 9 known NA subtypes of influenza A viruses. Many different combinations of HA and NA proteins are possible. Each combination represents a different subtype. All known subtypes of influenza A viruses can be found in birds.

Usually, “avian influenza virus” refers to influenza A viruses found chiefly in birds, but infections with these viruses can occur in humans. The risk from avian influenza is generally low to most people, because the viruses do not usually infect humans. However, confirmed cases of human infection from several subtypes of avian influenza infection have been reported since 1997. Most cases of avian influenza infection in humans have resulted from contact with infected poultry (e.g., domesticated chicken, ducks, and turkeys) or surfaces contaminated with secretion/excretions from infected birds. The spread of avian influenza viruses from one ill person to another has been reported very rarely, and has been limited, inefficient and unsustained.

“Human influenza virus” usually refers to those subtypes that spread widely among humans. There are only three known A subtypes of influenza viruses (H1N1, H1N2, and H3N2) currently circulating among humans. It is likely that some genetic parts of current human influenza A viruses came from birds originally. Influenza A viruses are constantly changing, and they might adapt over time to infect and spread among humans.
During an outbreak of avian influenza among poultry, there is a possible risk to people who have contact with infected birds or surfaces that have been contaminated with secretions or excretions from infected birds.

Symptoms of avian influenza in humans have ranged from typical human influenza-like symptoms (e.g., fever, cough, sore throat, and muscle aches) to eye infections, pneumonia, severe respiratory diseases (such as acute respiratory distress), and other severe and life-threatening complications. The symptoms of avian influenza may depend on which virus caused the infection.

Studies done in laboratories suggest that some of the prescription medicines approved in the United States for human influenza viruses should work in treating avian influenza infection in humans. However, influenza viruses can become resistant to these drugs, so these medications may not always work. Additional studies are needed to demonstrate the effectiveness of these medicines.

Avian Influenza A (H5N1)
Influenza A (H5N1) virus – also called “H5N1 virus” – is an influenza A virus subtype that occurs mainly in birds, is highly contagious among birds, and can be deadly to them. H5N1 virus does not usually infect people, but infections with these viruses have occurred in humans. Most of these cases have resulted from people having direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces.

Human health risks during the H5N1 outbreak
Of the few avian influenza viruses that have crossed the species barrier to infect humans, H5N1 has caused the largest number of detected cases of severe disease and death in humans. However, it is possible that those cases in the most severely ill people are more likely to be diagnosed and reported, while milder cases go unreported. For the most current information about avian influenza and cumulative case numbers, see the World Health Organization (WHO) avian influenza website. (shown below, later)

Of the human cases associated with the ongoing H5N1 outbreaks in poultry and wild birds in Asia and parts of Europe, the Near East and Africa, more than half of those people reported infected with the virus have died. Most cases have occurred in previously healthy children and young adults and have resulted from direct or close contact with H5N1-infected poultry or H5N1-contaminated surfaces. In general, H5N1 remains a very rare disease in people. The H5N1 virus does not infect humans easily, and if a person is infected, it is very difficult for the virus to spread to another person.

While there has been some human-to-human spread of H5N1, it has been limited, inefficient and unsustained. For example, in 2004 in Thailand, probable human-to-human spread in a family resulting from prolonged and very close contact between an ill child and her mother was reported. Most recently, in June 2006, WHO reported evidence of human-to-human spread in Indonesia. In this situation, 8 people in one family were infected. The first family member is thought to have become ill through contact with infected poultry. This person then infected six family members. One of those six people (a child) then infected another family member (his father). No further spread outside of the exposed family was documented or suspected.

Nonetheless, because all influenza viruses have the ability to change, scientists are concerned that H5N1 virus one day could be able to infect humans and spread easily from one person to another. Because these viruses do not commonly infect humans, there is little or no immune protection against them in the human population. If H5N1 virus were to gain the capacity to spread easily from person to person, an influenza pandemic (worldwide outbreak of disease) could begin.

The H5N1 virus that has caused human illness and death in Asia is resistant to amantadine and rimantadine, two antiviral medications commonly used for influenza. Two other antiviral medications, oseltamavir and zanamavir, would probably work to treat influenza caused by H5N1 virus, but additional studies still need to be done to demonstrate their effectiveness.

There currently is no commercially available vaccine to protect humans against H5N1 virus that is being seen in Asia and Europe. However, vaccine development efforts are taking place. Research studies to test a vaccine to protect humans against H5N1 virus began in April 2005, and a series of clinical trials is under way. For more information about H5N1 vaccine development process, visit the National Institutes of Health website.

Adapted from: WHO> Epidemic and Pandemic Alert and Response> Food Safety Issues> Avian influenza> November 2005

The H5N1 avian influenza virus is not transmitted to humans through properly cooked food. The virus is sensitive to heat. Normal temperatures used for cooking (so that food reaches 70oC in all parts) will kill the virus.

To date, no evidence indicates that any person has become infected with the H5N1 virus following the consumption of properly cooked poultry or poultry products, even in cases where the food item contained the virus prior to cooking.

Poultry and poultry products from areas free of the disease can be prepared and consumed as usual, with no fear of acquiring infection with the H5N1 virus. As a standard precaution, WHO recommends that poultry and poultry products should always be prepared following good hygienic practices, and that poultry meat should be properly cooked. This recommendation protects consumers from some well-known and common foodborne diseases that may be transmitted via inadequately cooked poultry.

Most strains of avian influenza virus are found only in the respiratory and gastrointestinal tracts of infected birds, and not in meat. Available studies indicate that highly pathogenic viruses, including the H5N1 virus, spread to virtually all parts of an infected bird, including meat. For this reason, proper handling of poultry and poultry products during food preparation and proper cooking are extremely important in areas experiencing outbreaks of H5N1 avian influenza in poultry.

Consumers in areas with outbreaks need to be aware of the risks of cross-contamination between raw poultry and other foods that will not be cooked prior to their consumption. Juices from raw poultry or poultry products should never be allowed, during food preparation, to touch or mix with items eaten raw.

When handling raw poultry or raw poultry products, persons involved in food preparation should wash their hands thoroughly and clean and disinfect surfaces in contact with the poultry products. Soap and hot water are sufficient for this purpose.
In countries with outbreaks, thorough cooking is imperative. Consumers need to be sure that all parts of the poultry are fully cooked (no “pink” parts) and that eggs, too, are properly cooked (no “runny” yolkes).

The H5N1 virus can survive for at least one month at low temperatures. For this reason, common food preservation measures, such as freezing and refrigeration, will not substantially reduce the concentration of virus in contaminated meat or kill the virus. In countries with outbreaks, poultry stored under refrigeration or frozen should be handled and prepared with the same precautions as fresh products.

In countries with outbreaks, eggs may contain virus both on the outside (shell) and inside (white and yolk). Eggs from areas with outbreaks should not be consumed raw or partially cooked. Raw eggs should not be used in foods that will not be treated by heat high enough to kill the virus (70 degree C).

To date, a large number of human infections with the H5N1 virus have been linked to the home slaughter and subsequent handling of diseased or dead birds prior to cooking. These practices represent the highest risk of human infection and are the most important to avoid. Proper handling and cooking of poultry and poultry products can further lower the risk of human infections.

MINUTES of MEETING

02 Apr, Monday:
4.20pm to 5.50pm
duration of 1 and 1/2 hours.

Items discussed --
1) Brainstorm of problem statement issues (HFLA template)
2) Discussed and came to concensus for process flowchart steps
3) Shared and exchanged group member information
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02 Apr, Monday:
11.45pm to 12.15pm
duration of 1/2 hour

Items discussed--
1) Shared amongst group members of the edited process flowchart
2) Discussion on what to be accompished for tomorrow's group meeting
3) Review and edit group member information
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03 Apr, Tuesday:
3.00pm to 5.00pm
duration of 2 hours

Items discussed --
1) Discussed on any necessary changes to the edited process flowchart
2) Discussion and typing out of potential hazard template (draft)
3) Division of workload to each team member
4) Allocation of ombud duties over period of subject study
5) Report to ombud for collating information or for any urgent matters
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04 Apr, Wednesday:
- sharing of any other ideas and data exchange through the discussion board
- informing each other through handphone messaging and deadlines
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05 Apr, Thursday:
11.00 am to 12.30 pm
duration of 1 and 1/2 hours.

Items discussed --
1) Discussed on group product
2) Allocation of food product ingredients
3) Discussed on HFLA template
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07 Apr, Saturday:
7.00pm online group meeting cancelled due to some reasons

Items discussed --
1) HFLA draft posted on discussion board
2) Phone contacting on each member's final opinion of group product selection
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**will keep updating this post for our MOM =)

Induction Package Key Points

- Mum's pound cake to be sold locally and exported overseas
- ingredients obtained from regional countries,
Avian Flu oubreak becoming essentially an issue for concern
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Interpretation:
- product shelf life must be relatively long enough to be able sustain its quality when exported overseas
- since it is apprehensive that this pathogenic Avian influenza virus could hit us, it would be critical to find out which of the regional countries have been affected by this virus.
- it would also be vital to find out how it is transmitted and the preventive measures to take.
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To sum it all up, in depth background knowledge needs to be read up on and research to be done to have a good understanding of what is expected and required of us.