Transcript Good Work Practices

Good Work Practices
Keeping the product and plant
clean
1. Work station – crosscontamination control
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Make sure that your work area is clean
Your workplace
before you start
is all around you
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If not, bring it to the attention of your
supervisor or clean it up yourself
Use only designated containers for
inedible product or garbage
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Never use product containers for other
uses!
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Keep your work area clean
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Don’t let garbage accumulate
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(squeegee and scoop into containers)
If any food product (raw or finished)
drops to the floor, it must go into the
garbage
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The floor is very contaminated and will
cause the product to be unsafe
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Don’t sneeze or cough directly
into the air
Tiny aerosol droplets get onto everything
including the product and product
contact surfaces
 Sneeze into disposable tissue or
 Sneeze into your hand and wash
immediately or
 Sneeze or cough into shoulder
(emergency)
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2. Standard Operating
Procedures (SOPs)
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What are SOPs?
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Where can they be found?
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Standard Operating Procedures are designed to be
followed closely
Ask your supervisor to go
over SOPs with you
Master list is in plant manager’s or QA office
Copies of individual SOPs should be posted close
to your workstation
How should they be used
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Study them before you start your job
Refer to them if you don’t know
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3. General Plant practices
Keep product refrigerated when not
Keep bacteria
processing
from multiplying
 Walk only in designated areas
 Don’t walk into finished product areas
from raw areas Avoid cross-contamination
 Walk through foot baths
 Don’t prop open doors
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Keep your workplace clean and
tidy
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Keep equipment clean
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Bacteria need food to grow
Keep floors clean
Floors tend to accumulate debris
 Debris attracts pests
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Use the right equipment for
cleaning
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Use only cleaning equipment designated
for the purpose
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Don’t leave hoses lying on floor
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Don’t use floor or bathroom brushes to
clean food contact surfaces
Ends must be off the ground
Use scrubbing action
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Use a brush where necessary
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Be proactive
Let your supervisor know if
something isn’t right
 If a machine sounds different
 If you see a loose screw / nut /
bolt
 If you see flaking paint
 If you smell something different
 If you see something in the wrong
place
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In Conclusion
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Be smart
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Work smart
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Understand the reasons for doing
your job correctly
Practice good personal hygiene
Follow SOPs
Avoid cross-contamination
Everyone must participate to provide
safe food products
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We are all responsible!
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