1. Our Company Training - intro
IndianLife Foods
22 Dec 07
Our Company Training - intro
Employee
Food Hygiene Training
Introduction

2. Why are we here today? A vision A well-maintained plant
IndianLife Foods
22 Dec 07
Why are we here today?
A vision
A need to provide quality food products to the BC market
A well-maintained plant
Health department-inspected
A group of good employees
Some experienced
Some new to processing
22 Dec 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 Dec 07

4. Food safety is a concern for Our Company
IndianLife Foods
22 Dec 07
Food safety is a concern for Our Company
We take pride in producing safe food products
If product is unsafe, people can get sick
Our customers require safe food products
Government demands that we produce product under good conditions
22 Dec 07
Introduction

5. Why worry about food safety?
IndianLife Foods
22 Dec 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 Dec 07
Introduction

6. IndianLife Foods
22 Dec 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 Dec 07
Introduction

7. Bacteria grow on food Bacteria can multiply rapidly
IndianLife Foods
22 Dec 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 Dec 07
Introduction

8. Bacteria can cause disease or spoil food
IndianLife Foods
22 Dec 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 Dec 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 Dec 07

10. How do we contaminate food?
IndianLife Foods
22 Dec 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 Dec 07
Introduction

11. We have bacteria in our body
IndianLife Foods
22 Dec 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 Dec 07
Introduction

12. Prevent cross-contamination
IndianLife Foods
22 Dec 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 Dec 07
Introduction

13. Detect and eliminate cross-contamination
IndianLife Foods
22 Dec 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 Dec 07
Introduction

14. We need to practice good personal hygiene at work
IndianLife Foods
22 Dec 07
We need to practice good personal hygiene at work
Keep ourselves clean
Wash hands before touching food or food contact surfaces
Follow provincial Food Regulations
22 Dec 07
Introduction

15. The Plant Environment
There are hazards outside of the plant that we don’t want to bring in
We need to keep the grounds clean
The building must be constructed and well-maintained to keep out hazards
We need to keep the inside of the building clean to prevent contamination of the food products
22 Dec 07