Download - Our company
Poultry Processing PlantEmployee Training
Our company
22 Nov 07 2
Why are we here today?
A visionA need to provide quality poultry
to the BC marketA well-maintained plant
Provincially-inspectedA group of good employees
Some experienced Some new to processing
22 Nov 07 3
What are we going to learn?
What is “Food Safety”? Processing plant principles
Surroundings / building exterior and interior Equipment / Processing line
Good work practices Preventing cross-contamination
Good Personal Hygiene Good cleaning practices What is HACCP?
22 Nov 07 4
Food safety is a concern for our company
We take pride in producing safe poultry products
If product is unsafe, people can get sick Our customers require safe food
products Government demands that we produce
meat under good conditions
22 Nov 07 5
Why worry about food safety?
Customer illness or dissatisfaction may result in: Unfavourable publicity Loss of customers, volume and profit Legal action or prosecution
Food spoilage Product / dollar loss Unsightly product / unsanitary conditions
you may not have a job at your plant!
Do you eat where someone got sick?
Do you eat where someone got sick?
Who is my customer?Who is my customer?
$$$$ - where have they gone?
$$$$ - where have they gone?
I need a job!!I need a job!!
22 Nov 07 6
How do people get sick?
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?
Are you producing unsafe food?
22 Nov 07 7
Bacteria grow on food
Bacteria can multiply rapidly They need the right temperature and moisture
conditions Most bacteria grow best between room and
body temperature They can double in number in 30 minutes The danger zone is considered to be from 4 to 60C
Keep product refrigerated when not being processed
22 Nov 07 8
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
22 Nov 07 9
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
22 Nov 07 10
How do we contaminate food?
The main reason for wearing company uniforms (smocks, etc) is to keep our clothes from contaminating food NOT keeping our clothes clean!
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
22 Nov 07 11
We have bacteria in our body
In our mouth (tongue/teeth) / nasal cavities (sinuses)When we cough and sneeze, we spread
them aroundWhen we blow our noses, we often get
them on our handsIn our digestive systems
Our large intestine is a “factory” that uses bacteria to break down solid waste
Up to 50% of fecal waste is bacteria
Up to 50% of fecal waste is bacteria
22 Nov 07 12
Prevent cross-contamination
Cross-contamination occurs when bacteria move from one object to another
Contaminants may include:Biological hazards (harmful microbes)Physical hazards (metal / wood / glass)Chemical hazards (cleaners / lubricants)
Use Good Work Practices
22 Nov 07 13
Detect and eliminate cross-contamination
Good personal hygiene practices eliminate human-carried items Personal effects / hair / skin / bacteria
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
22 Nov 07 14
We need to practice good personal hygiene at work
Keep ourselves cleanWash hands before touching food or
food contact surfacesFollow provincial Meat Regulations
22 Nov 07 15
CFIA Regulations
Training of Personnel
57.1 (1) Every operator shall ensure that all personnel at the registered establishment who are involved in the examination, handling and slaughter of food animals, the examination, processing and handling of meat products, including inedible meat products, ingredients, packaging and labelling materials, the maintenance of equipment, the handling of chemical products and the cleaning and disinfecting of equipment and the premises, the development, implementation, maintenance and supervision of prerequisite programs, HACCP plans and other control programs
(a) receive appropriate training on hygienic practices, on personal hygiene and on the process and tasks for which they are responsible; and
(b) are qualified to perform their duties.
22 Nov 07 16
Who is the CFIA?
The Canadian Food Inspection Agency (CFIA) verifies that meat and poultry products leaving
federally-inspected establishments are safe and wholesome.
monitors registered and non-registered establishments for labelling compliance and
provides inspection services for the BC Center for Disease Control Food Protection programs