Transcript Staff training slideshow

Our Company Training - intro
Employee
Food Hygiene Training
Why are we here today?
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A vision
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A well-maintained plant
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A need to provide quality food products to
the BC market
Health department-inspected
A group of good employees
Some experienced
 Some new to processing
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What are we going to learn?
What is “Food Safety”?
 Processing plant principles
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Surroundings / building exterior and interior
Equipment / Processing line
Good work practices
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Preventing cross-contamination
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Good Personal Hygiene
 Good cleaning practices
 What is HACCP?
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Food safety is a concern for Our
Company
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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
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Why worry about food safety?
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Customer illness or dissatisfaction may
Do you eat where
result in:
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someone got sick?
Unfavourable publicity
Loss of customers, volume and profit
Legal action or prosecution
Who is my customer?
Food spoilage
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Product / dollar loss
Unsightly product / unsanitary conditions
 you may not have a job at your plant!
$$$$ - where
have they gone?
I need a job!!
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How do people get sick?
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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?
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Bacteria grow on food
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Bacteria can multiply rapidly
They need the right temperature and moisture
conditions
 Most bacteria grow best between room and
body temperature
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They can double in number in 30 minutes
The danger zone is considered to be from 4 to
60C
Keep product refrigerated when not being
processed
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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
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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
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How do we contaminate food?
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The main reason for wearing company
uniforms (smocks, etc) is to keep our clothes
from contaminating food
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NOT keeping our clothes clean!
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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
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We have bacteria in our body
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In our mouth (tongue/teeth) / nasal
cavities (sinuses)
When we cough and sneeze, we spread
them around
 When we blow our noses, we often get
them on our hands
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In our digestive systems
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Our large intestine is a “factory” that uses
bacteria to break down solid waste
Up to 50% of fecal waste is
bacteria
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Prevent cross-contamination
Cross-contamination occurs when
bacteria move from one object to another
 Contaminants may include:
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Biological hazards (harmful microbes)
 Physical hazards (metal / wood / glass)
 Chemical hazards (cleaners / lubricants)
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Use Good Work Practices
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Detect and eliminate crosscontamination
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Good personal hygiene practices eliminate
human-carried items
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Personal effects / hair / skin / bacteria
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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
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We need to practice good
personal hygiene at work
Keep ourselves clean
 Wash hands before touching food or
food contact surfaces
 Follow provincial Food Regulations
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The Plant Environment
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There are hazards outside of the plant
that we don’t want to bring in
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We 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
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