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Support Programs version 2 March 2010 Cleaning and Sanitation

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Presentation on theme: "Support Programs version 2 March 2010 Cleaning and Sanitation"— Presentation transcript:

1 Support Programs version 2 March 2010 Cleaning and Sanitation
Equipment Maintenance Pest Control Personal Hygiene Waste Management Staff Training Calibration Customer Complaints Internal Audit Program version 2 March 2010

2 Support Programs Support programs are the general food safety and hygiene requirements which all food businesses must follow. They include Good Manufacturing Practices (GMP) or Good Hygienic Practices (GHP) and are necessary to support the controls for establishing food safety. version 1; Dec Hubert kruschina

3 The support programs include a wide range of activities and
programs essential to ensure food safety, and may include: • Maintenance – including design, construction and condition of premises, equipment, vessels or vehicles; • Approved Supplier Program; • Good Food Handling Practices; • Cleaning and Sanitation; • Pest Control Program; • Personal Hygiene Program; version 1; Dec Hubert kruschina

4 Support programs include con’t.
• Product Recall Program; • Staff Training Program; • Calibration Program; • Internal Audit Program; • Document and Data Control Program; • And others as required version 1; Dec Hubert kruschina

5 Cleaning, why is it so Important?
To prevent food poisoning – proper cleaning and sanitising will reduce food poisoning bacteria to a safe level on equipment and surfaces and it will help to reduce the risk of cross contamination To ensure undesirable physical material that may contaminate food products Version 2 March 2010

6 The following should be addressed in the Cleaning program:
• How is the cleaning/sanitation conducted, • frequency of cleaning, • use of chemicals, • other points to consider regarding your cleaning and sanitation program Cleaning detergent solution strengths, times and temperature requirements are to be in accordance with the manufacturer’s specifications. All chemicals used for cleaning and sanitation should be stored away from any food. version 1; Dec Hubert kruschina

7 Cleaning program con’t.
Generally, food handling areas should be cleaned at least daily and food contact surfaces, equipment and utensils should be sanitised more frequently if required. The verification of the effectiveness of cleaning should be determined; this may include visual assessment and regular environmental swabbing as part of the verification program version 1; Dec Hubert kruschina

8 Maintenance why is it important?
Effective maintenance is essential to allow you to carry out thorough cleaning control pests. A lack of maintenance can as well result in damaged equipment which poses risk of physical / bacterial contaminations, or inadequate heating/ cooling procedures and cause food spoilage. This includes correct calibration of measuring devices version 2 Marxch 2010

9 A maintenance program should be established and should include:
• A system to regularly review condition of building structure and equipment (eg monthly maintenance check by the manager or delegated employee to ensure the integrity of the building and equipment; and daily checks prior to work commencing in the premises and operation of equipment to ensure it is satisfactory to use. This information is to be recorded). • Ensure that all corrective action is documented. • Monthly maintenance check. • Preventative maintenance where machinery servicing is scheduled. version 1; Dec Hubert kruschina

10 A maintenance program should be established and should include:
• Ensure changes made to buildings and equipment that may impact food safety is documented. For example: Building construction activities may increase the risk of contamination from bacteria, pests or foreign matter. version 1; Dec Hubert kruschina

11 3.2 Approved Supplier Program
Controls should be in place to ensure that the safety of supplies is acceptable. Businesses need to set up a system for approving and reviewing their suppliers. Your business may choose some of the following approaches: • Some businesses may decide to purchase high risk foods only from suppliers who have a food safety system in place. • Businesses should have a list of all suppliers used, their contact details and materials they supply. This would assist with traceability. version 1; Dec Hubert kruschina

12 • Ideally the performance of suppliers should also be monitored
– this may include a history of their ability to supply within an agreed specification. Ideally a record of all suppliers and a copy of their HACCP certification to prove accreditation status. Suppliers test results, where applicable, are to be available for audit. Supplier certification may be an appropriate alternative. version 1; Dec Hubert kruschina

13 3.3 Good Food Handling Practices
It is essential to ensure good handling practices are maintained throughout the whole process. All foods are to be stored and transported under the conditions prescribed in the Food Standards Code They must meet temperature and hygiene requirements. A business should establish policies and procedures for good handling practices in the following areas: packaging • storage • handling practices • temperature monitoring procedures • waste management • food disposa version 1; Dec Hubert kruschina

14 Pest Control why is it important?
Pests can carry food poisoning bacteria that can contaminate food and cause food spoilage. Those food poisoning bacteria can be passed to the food by contact with their hair, faeces and urine. Pests can also cause tremendous damage to food business and there reputation version 2 March 2010

15 This Pest Control Program should include:
A documented procedure for regular inspections. It should cover the effectiveness of flyscreens, doors, insectocutors, air locks etc. and results recorded. • You should document the location of bait and insect stations used. NOTE: Bait and insect stations are not permitted to be placed in areas where food is stored or processed. Instead a perimeter border of bait stations around the building can be used. Any bait stations are checked regularly in accordance with an inspection program. version 1; Dec Hubert kruschina

16 When using chemicals in pest control ensure that:
All chemicals are used in accordance with the manufacturer’s instructions; • Chemicals are not used near food; and • Chemicals are not applied to food contact surfaces. If chemicals contaminate food contact surfaces and equipment, affected areas must be washed well before use. • All chemicals used for pest control must be stored away from any food. version 1; Dec Hubert kruschina

17 Personal Hygiene why is it important?
Poor personal hygiene will be a risk to the business by contaminating food. Use Correct and proper hand Washing technique Clean and have adequate uniforms / including footwear Correct procedures in case of illness Veversion 2 Marxch 2010a

18 Waste Management why is it important?
Waste presents a risk of physical contamination to food. It attracts rodents and pests. Food that is out of date or damaged may present a risk of cross contamination to other food This includes food that had been left over or cut offs version 2 March 2010

19 Staff training why is it important?
It ensures all staff members are adequately supervised and instructed. It will improve workflow, reduces risk of food poisoning and increases overall productivity. version 12 March 2010

20 Calibration why is it so important?
You need to ensure that the temperature measuring devises are accurate or bacteria may be growing rapidly and you will be unaware version 2 March 2010

21 Why is it important to document customer complaints?
Customers are the end receiver of your food product, their complaints in relation to food safety should be taken very seriously. Listen to your customers they may be able to assist you in improving your systems or processes version 2 March 2010

22 Record keeping and Internal Review why is it important?
It is a legal requirement to demonstrate all food is safely prepared. This will assist you in your audit and registration process, it allows the business to to identify new processes and lowers food safety risks and increase s costumer confidence version 2 March 2010

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