2. IFSQN CODEX and Good Manufacturing Practice Training Guide

3. Good Manufacturing Practice Codex prescribes good practices for the following areas: 15. 15. Cleaning Facilities 16. 16. Control of Hazards 17. 17. Time and Temperature Control 18. 18. Specific Process Steps 19. 19. Specifications 20. 20. Microbiological Cross-Contamination 21. 21. Chemical and Physical Contamination 2www.ifsqn.com03/11/09

4. Good Manufacturing Practice Codex prescribes good practices for the following areas: 29. 29. Cleaning 30. 30. Pest Control 31. 31. Monitoring of Sanitation 32. 32. Personal Hygiene 33. 33. Visitors 34. 34. Transport 35. 35. Product Information 36. 36. Consumer Awareness and Education 37. 37. Lot Identification and Labelling 38. 38. Training 3www.ifsqn.com Staff Only 03/11/09

5. 30. Pest Control The availability of food and water encourages pest harbourage and infestation. Potential food sources should be protected and stored above the ground and away from walls. Areas both inside and outside food premises should be kept clean. Waste should be stored in covered, pest-proof containers whenever possible. Establishments and surrounding areas should be regularly examined by a competent person for evidence of infestation. Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety of food. 4www.ifsqn.com03/11/09

6. 31. Monitoring of Sanitation Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspections or, where appropriate, microbiological sampling of environment and food contact surfaces and regularly reviewed. IFSQN note: The use of ATP swabbing is now an effective method of monitoring cleaning effectiveness and should be considered where the standard of sanitation is critical to food safety such as in high care facilities. 5www.ifsqn.com03/11/09

7. Review Food storage facilities should be designed and constructed to: Avoid pest access and harbourage Enable ease of access to personnel Enable ease of access for traffic Segregate personnel and traffic All of the above www.ifsqn.com603/11/09

8. Review Food business operators should control food hazards through the use of systems such as HACCP. Which of the following is the most correct statement? Click on your answer. Implement effective pest control procedures Implement effective control procedures at those steps which are critical to the safety of food Implement effective control procedures at those steps which are critical to the safety of food Monitor procedures to ensure their continuing effectiveness Ensure there are foreign body control devices All of the above www.ifsqn.com703/11/09

9. That’s the end of this training package Thank you for attending

10. Correct Food storage facilities should be designed and constructed(if appropriate) to: permit adequate maintenance and cleaning avoid pest access and harbourage enable food to be effectively protected from contamination during storage where necessary, provide an environment which minimizes the deterioration of food (e.g. by temperature and humidity control) Click here to continue

11. Correct Food business operators should control food hazards through the use of systems such as HACCP. They should: identify any steps in their operations which are critical to the safety of food implement effective control procedures at those steps monitor control procedures to ensure their continuing effectiveness review control procedures periodically, and whenever the operations change Click here to continue

12. Incorrect Please try again Click here to continue