Our Company Training - intro

1. Our Company Training - intro Employee Food Hygiene Training

2. Why are we here today? • A vision • A need to provide quality food products to the BC market • A well-maintained plant • Health department-inspected • A group of good employees • Some experienced • Some new to processing

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?

4. Food safety is a concern for Our Company • 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

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? Who is my customer? $$$$ - where have they gone? I need a job!!

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?

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 60C • Keep product refrigerated when not being processed

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

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

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

11. We have bacteria in our body • 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 • In 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

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

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

14. 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

15. The Plant Environment • There are hazards outside of the plant that we don’t want to bring in • 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