Transcript Slide 1

Our company
Poultry Processing Plant
Employee Training
Why are we here today?
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A vision
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A well-maintained plant
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A need to provide quality poultry
to the BC market
Provincially-inspected
A group of good employees
Some experienced
 Some new to processing
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What are we going to learn?
What is “Food Safety”?
 Processing plant principles
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Surroundings / building exterior and interior
Equipment / Processing line
Good work practices
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Preventing cross-contamination
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Good Personal Hygiene
 Good cleaning practices
 What is HACCP?
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Food safety is a concern for our
company
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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
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Why worry about food safety?
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Customer illness or dissatisfaction may
Do you eat where
result in:
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someone got sick?
Unfavourable publicity
Loss of customers, volume and profit
Legal action or prosecution
Who is my customer?
Food spoilage
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Product / dollar loss
Unsightly product / unsanitary conditions
 you may not have a job at your plant!
$$$$ - where
have they gone?
I need a job!!
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How do people get sick?
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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!
Are you producing
unsafe food?
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Bacteria grow on food
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Bacteria can multiply rapidly
They need the right temperature and moisture
conditions
 Most bacteria grow best between room and
body temperature
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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
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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
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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
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How do we contaminate food?
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The main reason for wearing company
uniforms (smocks, etc) is to keep our clothes
from contaminating food
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NOT keeping our clothes clean!
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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
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We have bacteria in our body
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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
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In our digestive systems
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Our large intestine is a “factory” that uses
bacteria to break down solid waste
Up to 50% of fecal waste is
bacteria
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Prevent cross-contamination
Cross-contamination occurs when
bacteria move from one object to another
 Contaminants may include:
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Biological hazards (harmful microbes)
 Physical hazards (metal / wood / glass)
 Chemical hazards (cleaners / lubricants)
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Use Good Work Practices
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Detect and eliminate crosscontamination
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Good personal hygiene practices eliminate
human-carried items
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Personal effects / hair / skin / bacteria
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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
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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
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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.
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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
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