employee food hygiene training our company training - intro
TRANSCRIPT
EmployeeFood Hygiene Training
Our Company Training - intro
22 Dec 07 2
Why are we here today?
A visionA need to provide quality food products to
the BC marketA well-maintained plant
Health department-inspectedA group of good employees
Some experienced Some new to processing
22 Dec 07 3
What are we going to learn?
What is “Food Safety”? Processing plant principles
Surroundings / building exterior and interior Equipment / Processing line
Good work practices Preventing cross-contamination
Good Personal Hygiene Good cleaning practices What is HACCP?
22 Dec 07 4
Food safety is a concern for Our Company
We take pride in producing safe food products
If product is unsafe, people can get sick Our customers require safe food
products Government demands that we produce
product under good conditions
22 Dec 07 5
Why worry about food safety?
Customer illness or dissatisfaction may result in: Unfavourable publicity Loss of customers, volume and profit Legal action or prosecution
Food spoilage Product / dollar loss Unsightly product / unsanitary conditions
you may not have a job at your plant!
Do you eat where someone got sick?
Do you eat where someone got sick?
Who is my customer?Who is my customer?
$$$$ - where have they gone?
$$$$ - where have they gone?
I need a job!!I need a job!!
22 Dec 07 6
How do people get sick?
From contaminated air (small droplets in the air)
From touching contaminated surfaces
From eating contaminated food
The source of illness is often a bacteria or a virus!
Are you producing unsafe food?
Are you producing unsafe food?
22 Dec 07 7
Bacteria grow on food
Bacteria can multiply rapidly They need the right temperature and moisture
conditions Most bacteria grow best between room and
body temperature They can double in number in 30 minutes The danger zone is considered to be from 4 to 60C
Keep product refrigerated when not being processed
22 Dec 07 8
Bacteria can cause disease or spoil food
We can’t see bacteria (need a microscope)
It is easy to forget about bacteria when we can’t see them easily
We can carry bacteria into the plant on our hands, face, hair, clothes, feet
22 Dec 07 9
Communicable Diseases
Disease is easily transferred from one person to another
Hepatitis A and Norwalk virus (norovirus) can be transferred by food
A person who is sick should not work with food -> contact supervisor
22 Dec 07 10
How do we contaminate food?
The main reason for wearing company uniforms (smocks, etc) is to keep our clothes from contaminating food NOT keeping our clothes clean!
We need to keep ourselves clean so that we don’t contaminate the food we produce
We need to follow company practices to keep product contact surfaces safe
22 Dec 07 11
We have bacteria in our body
In our mouth (tongue/teeth) / nasal cavities (sinuses)When we cough and sneeze, we spread
them aroundWhen we blow our noses, we often get
them on our handsIn our digestive systems
Our large intestine is a “factory” that uses bacteria to break down solid waste
Up to 50% of fecal waste is bacteria
Up to 50% of fecal waste is bacteria
22 Dec 07 12
Prevent cross-contamination
Cross-contamination occurs when bacteria move from one object to another
Contaminants may include:Biological hazards (harmful microbes)Physical hazards (metal / wood / glass)Chemical hazards (cleaners / lubricants)
Use Good Work Practices
22 Dec 07 13
Detect and eliminate cross-contamination
Good personal hygiene practices eliminate human-carried items Personal effects / hair / skin / bacteria
Pest control eliminates bacteria from insects, rodents, birds
Sanitation keeps a facility clean so it doesn’t contaminate the product
Temperature controls growth to minimize microorganisms
22 Dec 07 14
We need to practice good personal hygiene at work
Keep ourselves cleanWash hands before touching food or
food contact surfacesFollow provincial Food Regulations
22 Dec 07 15
The Plant Environment
There are hazards outside of the plant that we don’t want to bring inWe need to keep the grounds clean
The building must be constructed and well-maintained to keep out hazards
We need to keep the inside of the building clean to prevent contamination of the food products