n a table answer to these questions according to the information below:
(Instant Spiced Chai Drink)
(a) Identify all the possible chemical hazards that might be associated with instant
spices chai drink (10 marks).
(b) For each hazard, explain where each contamination may originate (10 marks),
(c) Explore how each hazard could get into the drink (10 marks),
(d) Critically discuss the potential short-term and long-term health effects of
identified hazards (10 marks)
(e) Describe how they could be controlled, with particular focus on the relevant
UK and EU legislation (10 marks)
(Instant Spiced Chai Drink)
You are working for a small, specialist beverage company and would like to expand
the products you sell as a high street retailer. The owner has sourced an instant
spiced chai drink, made in Sri Lanka and has asked your opinion. A description of
the process follows:
Product
The product is a powder which is to be reconstituted in hot water
Packaging
The pack is a sachet made from triple layer flexible laminate. The inner layer is polyethylene, the middle aluminium foil and the outer is printed paper. Sachets are packed 24 to a box, 12 boxes to acase
and cases are palletised for transport.
Logistics
The powder is made and packed in Sri Lanka and shipped in containers to the UK. Orders are not big enough to fill and entire container so the product is shipped groupage, which means that a number of small orders from different manufacturers will be in the same container.
Ingredients
All ingredients are sourced locally.
Leaf tea
Full cream milk
Sugar
Cinnamon, cloves and cardamom
Process
Tea is picked locally, transported to the tea factory where it is withered in trays in the open under shading. It is then processed in the factory to black tea. The black tea is packed in paper sacks and transported by lorry to the Chai factory. The Chai factory was built in 1935 to produce roller dried milk. It is largely stainless steel. Water supply to the factory is from a local artesian source and was installed when the factory was built. 20 kg black tea is added to a copper vessel and boiled with 200 litres water for 5 minutes with 0.5 kg of each of the spices. The mixture is pumped to a holding tank, filtered, evaporated to 40% total solids in a vertical tube evaporator, pumped to a holding tank and then roller dried. Two brewing vessels are used in tandem to maintain production
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