1. FarmCrest Foods Ltd Poultry Processing Plant Employee Training
22 Nov 07
Our company
Poultry Processing Plant
Employee Training
Introduction

2. Why are we here today? A vision A well-maintained plant
FarmCrest Foods Ltd
22 Nov 07
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
22 Nov 07
Introduction

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
FarmCrest Foods Ltd
22 Nov 07
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
Introduction

5. Why worry about food safety?
FarmCrest Foods Ltd
22 Nov 07
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?
Who eats at Jack-in-the-Box today?
Who are your customers?
- family, friends, neighbors
I need a job!!
22 Nov 07
Introduction

6. FarmCrest Foods Ltd
22 Nov 07
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!
Sneezing causes tiny droplets carrying bacteria from your sinuses to spread in a mist.
Improper cleaning practices can result in water hitting the floor / mixing with soil on the floor / bouncing up to hit equipment and walls.
Are you producing unsafe food?
22 Nov 07
Introduction

7. Bacteria grow on food Bacteria can multiply rapidly
FarmCrest Foods Ltd
22 Nov 07
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
Insert clip from “Cells Alive”
22 Nov 07
Introduction

8. Bacteria can cause disease or spoil food
FarmCrest Foods Ltd
22 Nov 07
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
Introduction

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?
FarmCrest Foods Ltd
22 Nov 07
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
Introduction

11. We have bacteria in our body
FarmCrest Foods Ltd
22 Nov 07
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
22 Nov 07
Introduction

12. Prevent cross-contamination
FarmCrest Foods Ltd
22 Nov 07
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
Introduction

13. Detect and eliminate cross-contamination
FarmCrest Foods Ltd
22 Nov 07
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
Introduction

14. We need to practice good personal hygiene at work
FarmCrest Foods Ltd
22 Nov 07
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
22 Nov 07
Introduction

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)
FarmCrest Foods Ltd
22 Nov 07
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
22 Nov 07
Introduction