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Food Safety Training 2013 Ogden & Portland

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john sigurdson

on 27 May 2014

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Transcript of Food Safety Training 2013 Ogden & Portland

Bacteria & Foodborne Illness
HACCP
Food Safety Training
Ogden / Portland 2014

Sanitation
Time & Temp
Foreign Material
Cross Contamination
Allergens
Pest Control
Security
Bacteria
Harmful bacteria
Clostridium botulinum
Clostridium perfringens
E.coli 157
Listeria monocytogenes
Salonella

Prevention
Time & Temperature
Moisture
Cleaning & Sanitation
How many people are made sick each year?
325, 000 are hospitalized

And 5,000 die each year.

An ounce of PREVENTION is worth a
pound of CURE
CDC estimates that 76 million are made ill.
325,000 are hospitalized, and
5,000 die each year from food borne illness.
Pest control
Review
Who is most vulnerable to foodborne illness?
The Young - small children
The Old - elderly and infirmed
Pregnant women
And the immunocompromized.
Personal Hygiene
Before you come to work - Shower!
Put on Clean Clothes
And if you are sick, call in:
vomiting
diarrhea
fever
skin lesions

Once at work:
Apply PPE appropriately
Leave personal items stored
And wash your hands

Jewelry - none! And no watches!
Leave them in your locker.
Gloves
wash before applying sanitary gloves
discard in trash if torn, or soiled
store them appropriately
replace as needed
Don't alter or modify your uniform.
HAZARD
Analysis
Critical
Control
Point
History:
NASA
Pillsburry
Scientific Approach to Food Safety
Seven Principles or HACCP
1. Conduct Hazard Analysis
2. Identify the CCPs
3. Establish the critical limits
4. Develop monitoring procedures
5. Establish corrective actions
6. Perform verification procedures
7. Develop effective record maintenance
The HACCP Team:
cross functional members
develop, implement and maintain the
Food Safety Plan

The HACCP team preliminary tasks:
describe the product & it's distribution
describe the customer & intended use
develop a flow diagram
verify the flow diagram
1. Conduct Hazard Analysis
Biological - Chemical - Physical
2. Identify the CCPs
Places where things can go wrong
3. Establish the critical limits
What is acceptable to our customers
4. Develop monitoring procedures
What do we monitor here for food safety?
5. Establish corrective actions
Cuz things will go wrong - what are our corrective actions here?
6. Perform verification procedures
Checking & double checking
7. Develop effective record maintenance
If it's not documented - it didn't happen.
Prerequisite Programs:
Those programs that are essential for HACCP to be effective - Sanitation, Food Defense, Foreign material exclusion

HACCP
Your sanitation program is a prerequisite program.
Sanitation Basics:
1. Rough Clean
2. Clean
3. Sanitize
What Cleaners do you use?
Make sure that you can't
contaminate food during use.
What Sanitizers do you use?
Where are they stored?
Chemical Storage
1. Safely away from food
2. Secure at all times
3. In original container
4. According to the label
House Keeping (dirty 1/2 dozen):
1. Keep cleaning equipement clean & stored properly
2. Follow the Master Cleaning & Sanitation Schedule
3. Keep packaging stored in designated area - away from possible contamination.
4. Put hoses, brooms, etc. away after each use
5. Clean up spill immediately
6. Empty trash containers, and check for soundness regularly. Always wash your hands after emptying trash container.
SOPs
Standard Operating Procedures
should cover WHO, WHAT, WHERE, WHEN, HOW, and HOW OFTEN,
&
When filling out records for Sanitation, HACCP or Maintenance:
Use a pen
Do not use Pencil
Strike through (single line), but do not erase.
Do not use white out
Time and Temp Controls:
180 degress F for 15min
Kosher Wash
Danger Zone = 40 deg to 140 deg F
What is foreign material?
Name a few from your
experience
1. ?
2. ?
3. ?
4. ?
5. ?
What controls do we have here?
1. ?
2. ?
3. ?
4. ?
5. ?
Former Foreign Material Complaints:
1. Sanitary Bonnets
2. Sanitary Booties
3. Shovels
4. Grain & Road Debris
5. Mechanical failures - bearings, etc.
Personnel Practices?
Risks? Short cuts? Time savers?
What about Personal Hygiene?
Watches? Pens? Hair?
Customer Complaints:
Fishing Expeditions - We have to defend ourselves
against crazy claims!
knob from stove - old
green glass - new
frog - this year
ants - this year
bracelett - old
colored foil in brown - new

Records Are Important!!!
Diligence is important!!
Our best defense against craziness!!!
Chemicals
Pesticides
Lubricants
Paints
Cleaners
Sanitizers
Chemical Usage:
Don't use chemical if you haven't been properly trained
Always put food and packaging away before chemical useage
Use only approved chemicals for the task you are doing
Use only according to the manufactures label
Always make sure their is a proper label attached to the container
Know where to locate the MSDS
When in doubt - Ask a foreman or your supervisor
Be sure to clean up thoroughly after maintenance activities. Document your work. Because if it's not documented - it didn't happen.

Store personal items outside production areas
Obviously, Keep pests out of the plant.
Insects, rodents, birds, etc.
And avoid "Horse Play"
Do not use high pressure
water for clean-up.
Why?
We can be part of the solution, or
we can be part of the problem.
The big eight:
Peanuts
Soybeans
Milk
Eggs
Fish
Wheat
Shellfish (shrimp, lobster, crab)
Tree nuts
We don't have any allergens
associated with our product.
But, we have to be diligent to keep from cross contaminating our products with allergens.
How could we contaminate sugar with an allergen?
1. ?
2. ?
How can we prevent from ever contaminating our products with an allergen?
1. ?
2. ?
Why do we need pest control?
Integrated Pest Management Program
Team work - PCO does his job, but we have to do ours.
PCO - maintains chemicals

We need to -
Keep a clean house
Keep garbage areas clean
Keep lids on trash
Notify PCO or supervisor if pests are noticed (dead or alive)
Do NOT open bait stations.
Keep our lockers and lunchrooms free and clean
Do NOT prop open doors or windows
Inspect incoming raw materials
Watch for damaged traps or bait stations
Pests of concern:
Insects
Warehouse beetle
bees
flies
knats
Birds
Pigeons
Rodents
Mice
rats
Threats to consider:
Terrorists
Disgruntled employees
Kids being kids
Parking:
Where you can see around your vehicle
Where you can be seen
In high traffic area - close to entrance if possible.
Badges - "We don't need no stinking badges."
If you lose your I.D. report it as soon as possible
No tailgating
Monitor equipment you use
look for evidence of tamper on incoming supplies
Report broken windows, locks
Full transcript