ifsqn codex and good manufacturing practice training guide
TRANSCRIPT
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Good Manufacturing Practice
Codex prescribes good practices for the following areas:
15. Cleaning Facilities
16. Control of Hazards
17. Time and Temperature Control
18. Specific Process Steps
19. Specifications
20. Microbiological Cross-Contamination
21. Chemical and Physical Contaminationwww.ifsqn.com 03/11/09
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Good Manufacturing Practice
Codex prescribes good practices for the following areas:
29. Cleaning
30. Pest Control
31. Monitoring of Sanitation
32. Personal Hygiene
33. Visitors
34. Transport
35. Product Information
36. Consumer Awareness and Education
37. Lot Identification and Labelling
38. Training www.ifsqn.com
Staff Only
03/11/09
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30. Pest Control
The availability of food and water encourages pest harbourage and infestation. Potential food sources should be protected and stored above the ground and away from walls. Areas both inside and outside food premises should be kept clean. Waste should be stored in covered, pest-proof containers whenever possible.
Establishments and surrounding areas should be regularly examined by a competent person for evidence of infestation.
Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety of food.
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31. Monitoring of Sanitation
Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspections or, where appropriate, microbiological sampling of environment and food contact surfaces and regularly reviewed.
IFSQN note:
The use of ATP swabbing is now an effective method of monitoring cleaning effectiveness and should be considered where the standard of sanitation is critical to food safety such as in high care facilities.
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Review
Food storage facilities should be designed and constructed to:
Avoid pest access and harbourage Enable ease of access to personnel Enable ease of access for traffic Segregate personnel and traffic All of the above
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Review
Food business operators should control food hazards through the use of systems such as HACCP. Which of the following is the most correct statement?Click on your answer. Implement effective pest control procedures Implement effective control procedures at those steps whi
ch are critical to the safety of food Monitor procedures to ensure their continuing effectivene
ss Ensure there are foreign body control devices All of the above
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Correct
Food storage facilities should be designed and constructed(if appropriate) to:
• permit adequate maintenance and cleaning
• avoid pest access and harbourage
• enable food to be effectively protected from contamination during storage
• where necessary, provide an environment which minimizes the deterioration of food (e.g. by temperature and humidity control)
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Correct
Food business operators should control food hazards through the use of systems such as HACCP. They should:
• identify any steps in their operations which are critical to the safety of food
• implement effective control procedures at those steps
• monitor control procedures to ensure their continuing effectiveness
• review control procedures periodically, and whenever the operations change
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Incorrect
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