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SQF Refresher
Good Distribution Practices
Ensure we distribute sanitary product of the highest quality.
GDP's
All employees, contractors and visitors who enter the plant must follow the GDP's.
General Practices
General Practices
Employees suffering from an infectious disease are not allowed to handle product.
Employees with exposed cuts, sores or lesions will not be allowed to handle product.
Minor cuts need to be covered with a waterproof bandage.
Any visitor exhibiting signs of illness shall be prevented from entering the facility
Personnel Practices
Personnel Practices
Employees must wash hands after restroom use.
Cell phones are not allowed in operations area. Only authorized people may have a cell phone on the floor.
No eating or drinking is allowed in the operations floor.
No smoking, chewing tobacco, or spitting inside the plant.
Dress Code
Your safety vest must be worn at all times while inside the building.
All employees should wear slip resistant shoes.
All forklift and pallet jack operators wear slip resistant shoes with steel toe.
The following are not allowed:
Tank tops
Sleeveless shirts
Clothing with vulgar or inappropriate sayings/slogans
Soiled or stained clothing
Shorts are allowed but must be knee length and business appropriate
Building Practices
Keep everything off of white lines and away from the walls. These are only for pest control.
Keep all areas clean and free of debris.
Keep food and food containers off floor.
Keep doors and docks closed at all times when not in use
Report any damage, unsanitary conditins or problems. Report any presence of animals or insects
Do not leave your vehicle in the parking lot work hours
The FDA has identified 8 allergens in our region.
We control 6 of those allergens
Eggs
Milk
Soy
Wheat
Tree Nuts
Peanuts
Allergen
We also have the following that are not allergens
Sunflower seeds
Punkin seeds
Fruit
Azar must classify all ingredients on product labels
All raw materials recevied must be clearly labeled
What do we do to control allergens
Allergens must be stored in their designated area and kept seperate from candy product,
Do not store diffrent allergens on top of each other.
Storage
If you damage a box that contains allergens, you must notify your supervisor immediately.
The are must be taped off and cleaned.
Damage
Only a supervisor or warehouse manager can release the affected area.
What are blood borne pathogens?
Infectious microorganisms in the blood that can cause disease in humans and contaminate the product
If you cut or injure yourself and it involves blood, you must notify your supervisor.
Blood Borne Pathogens
If the blood flow cannot be contained, do not move from your area. First aid will be sent to you
The area will be closed and cleaned but only a member from the Blood Borne Pathogen Team can clean up the blood.
What is Food Defense?
Prevention of intentional contamination
Contamination from who?
Disgruntled employees
Food Defense
Outside Contractors
Terrorism
6 Methods
Employee Vigilance
Employees must report any suspicious activity to their supervisors imminently.
Employee Vigilance
Cameras
We have cameras inside and outside the facilities to monitor activity
Camera
The cameras record a months worth of activity that can be reviewed.
24/7 Security Guard
Security guard monitors facility and trailer traffic.
24/7 Security
Visitors escorted by permanent employees
Visitors Escorted
Visitors must always be accompanied by a permanent employee
Seals On Trailers
To monitor when trailers have been opened
Seals on Trailers
Food Defense Team
Makes sure Food Defense is being followed and facilities are secure.
Food Defence Team
Safe Quality Food
The SQF program is a certification recognized by the Global Food Safety Initiate (GFSI), which is a certification that is required by our clients.
SQF
We are certified under SQF level 3
Food Safety
Assurance that food will not cause harm to the consumer when it is prepared and/or consumed according to its intended use.
Food Safety
Food Quality
Food Quality
Processing a product that meets or exceeds the customer's and Mount Franklin Food's quality expectations and requirements.
Audit Process
We are audited once a year.
A certified auditor will subtract findings from a total of 100% as follows:
Minor
1 point
Major
10 point
Critical
50 point
A critical non-conformity will place the SQF certification on hold or suspended.
Employee Responsibility
1. Report any activity that affects food safety or food quality immoderately.
2. Follow all Pre-requisite programs, food safety and food quality plans.
3. Follow all Standard Operating Procedures (SOP).
Chemicals must be kept under lock and key when not in use.
Every chemical should have its safety data sheet
Chemical Control and Spillage
Safety data sheet contains information such as hazards and first aid.
If a chemical spill occurs, notify your supervisor and the area occupants immediately.
Hazard Analysis and Critical Control Points
A system that identifies food hazards that could cause illness or death if not controlled.
HACCP
3 Food Hazard Categories:
Biological
Viruses
E.Coli, Salmonela
Chemical
Cleaning detergents, pesticides, allergens.
Physical
Wood, metal, glass, plastic.
Requirements for handling food.
Food Safety Fundamentals
Control Point
Magnet
CP
Detects metals in the product as it going into the machines
Critical Control Points
Kill Step
CCP
Heat and time in the cooking process that eliminates pathogens in the roasting area.
Metal Detector
Detects metal after packaging
Food Fraud
The intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product for economic gain.
Food Fraud
Changes such as...
- Substituting one product for another
- Using unapproved enhancements or additives
- Miss-representation of items or products
- Miss-branding or counterfeiting
- Intentional Contamination
Consequences of Food Fraud
Harmful to consumers
Cause recalls
Lead to fines
Color Code
White Containers - Edible Product
Red Containers - Scrap: inedible product, oil stock, packaging scrap
Stainless Steel Scoops - Handling edible product
Clear Labeled Containers - Water
Yellow Containers - Sanitation cleaning products
Grey containers - trash
Green Containers - Glue
Black Brushes and Buckets - Cleaning drains
Orange - Glass disposal container
Blue- Maintenance mechanical parts
All Documents should be filled completely and accurately.
Part numbers and lot numbers change at every stage of the process.
It is important to keep track of these changes to be able to reference the history of the product.
Product Traceability
We need to be able to trace our product from the supplier all the way to the vendor and every thing we did to it on the way.