For the Manufacture of Safe Pet Food TRAINING PACKAGE Module IX Storage and transport FEDIAF Guide to Good Practice.

Slides:



Advertisements
Similar presentations
Lesson 9 Design & Construction of Food Premises & Equipment
Advertisements

Easi-Sterilise Standard Operating Procedures & Workplace Skills Assessments Getting it right, every step of the way.
Kitchen Safety.
HACCP School Development Project Chapter 9 Storage By Andrea Boyes and Julia Wood Srednja šola Zagorje.
© CommNet 2013 Education Phase 2 How is food kept safe?
FEDIAF Guide to Good Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module II Quality Management System.
TRANSPORTATION (Farm Gate to Processing Facility).
Receiving, Transportation, Storage & Shipping Practices Getting the Product into and out of the Plant.
HACCP and GMP in school restaurants School Development Project STORING AND KEEPING FOODSTUFFS.
Cooking for the New Generation, 2 nd EditionLesson 4 New Generation Foods─Preparing COOKING FOR THE NEW GENERATION 2 nd Edition 2007 BREAKFAST LUNCH TRAINING.
© 2009 Michigan State University licensed under CC-BY-SA, original at Facility Environment.
IFSQN CODEX and Good Manufacturing Practice Training Guide.
Good hygienic practices
Food warehousing Zahra Ali Definition of food warehouse Any food storage facility, storing large or nor so large amounts of food for either.
Laboratory Training for Field Epidemiologists Best infection control measures for sampling venous and capillary blood WHO intermediate recommendations.
FEDIAF Code of Practice
Proposed Rule for Sanitary Transportation of Human and Animal Food
SQF ISO FSSC GMP Programs
BRC Food Safety Quality Management System Training Guide
Good Hygiene Practices Managing Hygiene through Temperature Control Sub-Module 5.3, Section 2.
© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA Procedures FSKN.
FEDIAF Guide to Good Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module IV Traceability.
FEDIAF Guide to Good Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module V Plant design and maintenance Based on Version 9, 2009 of the.
Understanding ISO 22000:2005 TCISys.com.
6-1. Key Sanitation Condition No. 6: Proper labeling, storage and use of Potential toxic compounds.
Support Programs version 2 March 2010 Cleaning and Sanitation
Module 2: Safe Cooking with Confidence Cooking Matters for Child Care Professionals NATIONALLY SPONSORED BY.
© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA Transport and.
For the Manufacture of Safe Pet Food TRAINING PACKAGE Module IX Storage and transport FEDIAF Code of Practice.
FEDIAF Code of Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module IV Traceability.
Chapter 1.4 Food hygiene Food Safety (Food Hygiene) Regulations Food safety regulations are constantly changing and establishments should follow.
Prepared by : Taghreed Al-Attar
FEDIAF Code of Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module II Quality Management System.
Food Safety & Sanitation. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful.
Proposed Rule for Preventive Controls for Animal Food.
Proposed Rule: 21 CFR 507 Proposed Rule for Preventive Controls for Animal Food 1.
FEDIAF Code of practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VIII Production.
© Livestock & Meat Commission for Northern Ireland simple steps to meat safety and hygiene.
FEDIAF Code of Practice
Food Safety Risk Management Agency Relations, Nutrition, and Programs
© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA Waste Management.
FOOD SAFETY Danielle Wall. Learning Objectives  Target audience- restaurant managers  Academic standard- restaurant managers must know food safety basics.
Kitchen and Food Safety. What can you do to prevent a food borne illness?
FEDIAF Guide to Good Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VII Purchasing and delivery for the Manufacture of Safe Pet.
Importance of Food Safety and Training Courses
Grinding Meat Food Safety Principles Retail Meat & Poultry Processing Retail Meat & Poultry Processing Training Modules Training Modules.
Chapter 8 The Flow of Food: Service. 8-2 Serving Food Safely: Kitchen Staff To prevent contamination when serving food: Use clean and sanitized utensils.
Lowell Randel Vice President, Government and Legal Affairs Global Cold Chain Alliance.
FEDIAF Code of Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VI Pet food design and formulation.
Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd This induction package has been designed for usage on DGL’s intranet.
Insulating Glass Manufacturing Quality Procedure Manual TM (07)
Facility Environment 1.
Prerequisite Programs
Chapter 4 PREREQUISITE PROGRAMS
Module 2: Safe Cooking with Confidence
Follow workplace hygiene procedures
Food storage Lesson 5 Year 11 prep sheet.
Module 2: Safe Cooking with Confidence
SQF ISO FSSC GMP Programs
Prerequisite Programs
Module 2: Safe Cooking with Confidence
Module 2: Safe Cooking with Confidence
The role of the environmental health officer (EHO).
Module 2: Safe Cooking with Confidence
OVERALL INFECTION PREVENTION SCORECARD
Food Safety.
Instructor Notes The job of protecting food continues even after it has been prepared and cooked properly, since microorganisms can still contaminate food.
Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd
Moving Blankets vs. Thermal Pallet Covers
Presentation transcript:

for the Manufacture of Safe Pet Food TRAINING PACKAGE Module IX Storage and transport FEDIAF Guide to Good Practice

9. STORAGE AND TRANSPORT 9.1 Transport and Warehousing 9.2 Segregation 9.3 Stock Rotation

9. Storage & Transport Intro Finished product and its raw & intermediate materials will be stored and transported in a way the pet food will maintain quality and safety for the animal! What are THE objectives of this module ?

9.1 Transport and Warehousing Keep all vehicles and warehouses in hygienic conditions!  All used containers free from contamination  Only authorised persons can access to storage areas  Name and address of carriers is registered  Ensure maintenance of specified temperature  Goods must be clearly identifiable  Weather protection shall be provided when appropriate

9.1 Transport and Warehousing Specific conditions for usage of Animal By Products:  Use sealed new packaging or covered leak- proof containers. For all surfaces in direct contact to Animal By Products:  Clean, wash and disinfect after use  Check if clean and dry before use Cat. 3 materials,  must be processed within 24h after generating, if not chilled or frozen  Clearly labelled “pet food only”

9.2 Segregation 9.3 Stock Rotation 9.2 prevent cross contamination related to –finished product, –packaging –raw materials 9.3 Ensure that materials and products are used – in the correct order –within the allocated shelf life.  Ensure correct stock rotation  according to F.I.F.O.(First In - First Out) or  F.E.F.O. (First Expiring – First Out).