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Our company

Our company. Poultry Processing Plant Employee Training. Why are we here today?. A vision A need to provide quality poultry to the BC market A well-maintained plant Provincially-inspected A group of good employees Some experienced Some new to processing.

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Our company

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  1. Our company Poultry Processing Plant Employee Training

  2. Why are we here today? • A vision • A need to provide quality poultry to the BC market • A well-maintained plant • Provincially-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 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

  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 Meat Regulations

  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,handlingand 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.

  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

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