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Key Concepts of Safety Prevention Engagement

People Injured Property Damaged Processes Shutdown Environment Damaged Loss!. Consequences. (After-the-Fact). Causes. Behaviors, Conditions Culture/ Mind-Set – Doing Things Right!. Key Concepts of Safety Prevention Engagement. Managed Process. (Before-the-Fact).

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Key Concepts of Safety Prevention Engagement

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  1. People Injured Property Damaged Processes Shutdown Environment Damaged Loss! Consequences (After-the-Fact) Causes Behaviors, Conditions Culture/Mind-Set– Doing Things Right! • Key Concepts of Safety • Prevention • Engagement Managed Process (Before-the-Fact) Nothing WE do is worth getting Hurt Every Injury could be Prevented Safety is Everyone’s Responsibility Safety Must be Managed Values Zero Loss - Safety

  2. Playbook Training ProgramPlatform: Enterprise HACCP, GMPs, and Other Prerequisites 01 01 0000 01 0026 01

  3. Playbook Objectives • Explain what GMPs and Prerequisite Programs are • Explain how GMPs, Prerequisite programs and HACCP can be used to prevent food safety hazards • Explain how GMPs and Prerequisite programs are the building blocks for HACCP • Explain SOPs and SSOPs • Explain that GMPs and Prerequisite program can be effective in many ways and many places • Explain HACCP is very specific in preventing food safety hazards

  4. GMP Review • GMPs or Good Manufacturing Practices are things such as: following good hand washing procedures, wearing hair coverings, wearing clean clothing, and not coming to work when you are sick.

  5. Prerequisite Programs Review • Some other prerequisite programs are: sanitation programs, employee training programs, pest control, shipping and receiving requirements, preventative maintenance, ingredient specifications, and allergen programs.

  6. GMP and Prerequisite Programs Review • GMP and prerequisite programs can be useful in preventing physical, chemical or microbiological hazards from entering the product.

  7. HACCP Review Hazard Analysis Critical Control Point

  8. HACCP Review • HACCP is a preventative food safety program. • HACCP is used to identify places in food processing that a food safety hazard could enter production. After a food safety hazard and the point where it could occur have been identified, measures will be put into place to reduce or eliminate the possibility of the hazard from entering the food production.

  9. GMP and Prerequisite Programs Support HACCP • GMPs and other Prerequisite programs support HACCP in promoting food safety. • GMPs and other Prerequisite programs are the foundation on which HACCP programs rely on. Without these programs in place it would be difficult to have a good HACCP program. HACCP GMPs Prerequisite Programs

  10. GMPs and Prerequisites • Prerequisite programs and GMPs are general programs and can often be effective for a whole company, facility or in large areas. • Often GMPs and prerequisite programs can be thought of as best practices and can often reduce the chance of food safety and quality issues anywhere where followed.

  11. GMPs and Prerequisites • GMPs and Prerequisite programs are not limited to just preventing food safety hazards but, these programs can also be used to promote good quality. GOOD QUALITY

  12. HACCP is a Specific Food Safety Program • HACCP is more specific then GMPs or Prerequisite programs and can focus directly on one spot on one production line. • HACCP is strictly a food safety preventive program. • HACCP uses hazard analysis to identify specific food safety hazards and where the food safety hazard could occur. Physical Hazard Microbiological Hazard Chemical hazard

  13. GMPs, Prerequisites and HACCP • GMPs and Prerequisite programs are effective in controlling the chance of many food safety hazards from entering the food production. • Without GMPs and Other Prerequisite programs in place, your plant or facility would have to put into place many more CCPs (Critical Control Points) to control potential food safety hazards GMPs or other Prerequisite programs would have possibly prevented. CCP

  14. Monitoring, Verification and Documentation • Just as HACCP requires monitoring, verification and documentation to prove food safety GMPs and Prerequisite programs also need documentation, monitoring and verification. GMPs & Prerequisite Programs

  15. SOPs and SSOPs • SOPs (Standard Operating Procedures) and SSOPs (Sanitation Standard Operating Procedures) are types of documentation prerequisite programs may use. • SOPs and SSOPs can be written to be used in many plants or may be written specifically just for your own plant or process. SOP SSOP

  16. SOPs and SSOPs • SOPs and SSOPs are guidelines to follow to help in assuring safe products. • These guidelines may change as equipment and procedures change and the SOPs and SSOPs will need to be updated.

  17. GMPs and Prerequisites • Just as HACCP programs can be required to be put into place by the FDA and USDA, certain GMPs and Prerequisite programs can be required by the FDA and USDA. • GMPs and Prerequisite programs that are mandated by FDA or USDA and must be followed.

  18. Food Safety Responsibility • It is everyone’s responsibility everyday to follow GMPs, Prerequisite Programs, and HACCP Programs to prevent food safety hazards from entering food products.

  19. Remember these 3 Things.

  20. CPS Map The CPS Map was developed as a tool as a visual representation of the CSP journey: (Link to Board) • Map represents to the Archbold Plant • Bulleye’s mark the current areas that are being focused on • Packaging Line 3 • D-Line Seamer / Briner • Mirror represents Archbold being a mirror site to Milton • Updates will be written in mirror regarding how Archbold is doing vs Milton on a monthly basis • Leap frogs represent Archbold and Milton’s progress within the CPS process • Archbold leaping past Milton in the CPS process

  21. Unit Op Board Presented by Packaging Line 3 Team

  22. Vacation / Scheduling Clarification • Due to recent questions regarding vacation and scheduling, the • following clarification may be necessary: • If an employee signs up for vacation in advance for vacation on Friday and Monday the employee would get the weekend off. • If an employee signs up for vacation in advance for vacation on Friday or Monday an effort would be made to allow the employee to have the weekend off, if possible but no guarantees. • If an employee qualifies for an emergency vacation day and chooses to utilize the emergency vacation day on a Friday and /or Monday; this does not excuse the employee from the weekend. Attendance points will apply in this situation in accordance with the rulebook.

  23. DONKEY WINNER Many years of loyal service. Willing to lend a helping hand to everyone, every day. Awesome attendance. Jumps on the bandwagon helping on the many extra projects that we get involved in.

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