Food Hygiene Supervisor Level Course
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Purpose of course
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Purpose of course
to strengthen existing policies, to develop and manage the HACCP systems on site . to ensure that we as a business, meet our food safety and customer requirements requirements.
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Purpose of course
to give you as a manager the knowledge to pro-actively manage this change to the proway in which we work! to be aware as managers, we all have a Legal, Moral and Economic duty to protect the company, our staff and ourselves from any potential major food incidents.
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Objectives
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Objectives
to ensure that managers develop the necessary knowledge & confidence to proproactively deal with issues as they arise, ensuring consistency at all times
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Objectives
to enable you to understand & take responsibility for the development & maintenance of Food Safety Awareness this will in turn enhance operations & ensure business development, strength & growth
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Objectives
to enable managers to understand their own personal responsibility as Food Handlers.
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Food Safety and Business
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Food Safety and Business
Think a little food borne illness is just a minor irritation?
Think again
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Food Safety and Business
In the past few years, a number of companies have had major problems because of food safety issues!
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Food Safety by numbers
Estimated number of food borne illness cases annually Number of hospitalizations Number of deaths
76 million 300,000 >5,000 $5.6 9.4 billion >250
Medical costs and productivity losses Number of known food borne illnesses
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HACCP
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What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food. HACCP involves: identifying what can go wrong planning to prevent it making sure you are doing it.
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Principles of HACCP
Identify the hazards Determine the critical control points (CCPs) Establish critical limit(s) Establish a system to monitor control of the CCP Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6. Establish procedures for verification to confirm the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application
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1. 2. 3. 4. 5.
Benefits of HACCP
The main benefits of HACCP are: S aves your business money in the long run A voids you poisoning your customers F ood safety standards increase E nsures you are compliant with the law F ood quality standards increase O rganises your process to produce safe food O rganises your staff promoting teamwork and efficiency D ue diligence defence in court.
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What is a Prerequisite Programme?
Prerequisites are normally systems in their own right and can be classified as the following:
Good Manufacturing Systems/Practices. Personnel (health screening) and Training Preventative Maintenance Calibration Supplier Quality Assurance
WellWell-planned prerequisite programmes will effectively design out generalised hazards that apply to whole operation, leaving HACCP to deal with the specific productproduct-process hazards
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What is a Food Safety Hazard? a biological, chemical or physical agent, in condition of food with the potential to cause an adverse health effect.
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Product Contamination
The causes of product contamination can be classified as the following: Biological Chemical Pathogenic Bacteria, Moulds, Parasites and Viruses (from product and people). Cleaning Chemicals, Pesticides, Ink/Adhesive, Toxic Metals, Pest control, Refrigerants and Fumes/Dust.
Physical (most common form of contamination) Buttons, Jewellery, Drawing Pins, Paper clips, Bone, Nut shells, Seeds, Fruit stones, Glass, Wood, Concrete, Equipment and Pests.
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Procedures
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Procedures
It is the responsibility of all department Managers to ensure that we as a business comply with following rules to ensure we reduce or eliminate any potential food hazard as per our HACCP plan.
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Personal Hygiene Standards
Hands MUST be washed after using the toilet and in entering and leaving the food areas. You must keep all parts of your body clean. Avoid touching ears, nose or mouth whilst handling food. Nail varnish is NOT permitted No fake nails shall be worn
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Personal Hygiene Standards
Fingernails must be kept clean and short to prevent spread of bacteria. You are NOT permitted to wear highly scented perfume or after-shave as it may taint the afterproduct. The ONLY authorised area for eating food (which includes chewing gum) is in the canteen Smoking is ONLY permitted in the designated smoking area.
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Protective Clothing
Hair MUST be covered at all times in food areas by ALL operatives Protective clothing, which MUST be worn fully fastened at all times and should be changed when dirty or replaced if worn.
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Jewellery Policy
ALL staff are prohibited from wearing/bringing the following items into the food areas
Ornate rings (only wedding bands are permitted) Watches Brooches Personal mobile phones (business phones are only permitted) Pendants/chains Bangles or bracelets Studded earrings/piercing
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Allergen Policy
The following products fall under the remit of the policy: Cereals containing gluten and products thereof Crustaceans and products thereof Eggs and products thereof Fish and products thereof Peanuts and products thereof Soybeans and products thereof Nuts i.e. almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macademia nut and queensland nut and products thereof
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Allergen Policy
Celery and products thereof Mustard and products thereof Sesame seeds and products thereof Sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10 mg/litre expressed as SO2 Lupin and products thereof Molluscs and products thereof Milk and products thereof (including lactose)
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Allergen Policy
Allergen stock is to be stored in the signed designated area. Non allergen products must, unless completely impractical, be packed before allergen products and the need for allergen and non-allergen product changeovers nonkept to a minimum. Deep clean after allergen production with full documented inspection of cleaning standards prior to production of non-allergen containing product. Hand nonwashing prior to non allergen production. Dedicated colour coded bags for allergen waste and rework.
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Allergen Policy
System for dealing with allergen spillage: Production in the area must be stopped immediately. All products in the immediate vicinity must be quarantined. The Production Manager or Technical Manager must be informed immediately of any spillage in any area of the production. Do not move any items of food, equipment or allergen products until the site has been examined by one of the above.
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First Aid & Plaster Control
All cuts and abrasions MUST be covered to prevent food contamination. Plasters Only use the BLUE, food safe, metal detectable variety. Ensure ALL accidents are recorded in the accident book, however small. ONLY a trained member of the First Aid team can issue first aid equipment. All plaster/first aid issues MUST be recorded and MUST be accounted for at the end of each shift.
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Glass / hard plastic policy
operatives are NOT allowed to bring glass/hard plastic items into food areas. for example: soft drink bottles, mirrors, personal mobile phones or watches. always store your belongings in the lockers provided. all breakages MUST be reported immediately
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Sickness and Return to Work Policy
Certain medical conditions make it impossible for food handlers to carry out their normal duties. Examples might include the following: Gastro-enteritis, Salmonella, Hepatitis or Eshericha coli. Gastro-enteritis, Salmonella, All members of staff MUST report any medical condition and follow the requirements highlighted in the company handbook. Department managers MUST ensure that Return to Work procedures are followed and ensure medical clearance is obtained at all times.
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Tropical Diseases
Going on/coming back off holiday?,
ALL operatives MUST inform their line managers of any location they might be visiting or have visited where they have come into contact with the following;
Typhoid and Paratyphoid fever, Dysentery , Malaria , Hepatitis , Parasitic fever, Hepatitis infection , Cholera or Tuberculosis.
Again ALL staff MUST follow the requirements highlighted in the staff handbook. Department Managers MUST ensure that Return to Work procedures are followed and ensure medical clearance is obtained.
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Sickness General / Legal obligations
Legal obligation by the company to report to the local authority certain medical conditions under Health and Safety law. Failure to report could result in prosecution/loss of business Operatives responsibility to report. Medical clearance certificate required, regardless of length of illness.
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Chemical Usage & Control
Operatives MUST be trained in the hazards relating to substances and ONLY use chemicals that they are trained to do so (C.O.S.H.H regs). regs). Chemicals MUST be stored in the correct designated area after use and must not be left on equipment or worktops and must remain sealed when not in use. ONLY food grade chemicals may be used in food production areas, i.e., tables, process machinery, process equipment.
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Chemical Usage & Control
All containers MUST be labelled with identification of contents as per current legislation, unlabelled substances should NOT be used until contents can be confirmed. All empty containers must be disposed of when empty in accordance with local authority guidelines. Chemical spillages MUST be dealt with spillages immediately. If chemicals come in direct contact with food, segregate the batch and refer to product contamination recovery procedures.
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Hazard Reporting Procedure
All operatives MUST report any potential food safety hazard that they are aware of immediately, food safety is everyone s immediately, responsibility. Department Managers MUST take action and communicate any potential food hazard that could compromise product safety, to all relevant personnel immediately
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Legislation
EC Directive on the Hygiene of Foodstuffs A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensure food safety and ensure safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles .
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Legislation
Analysis of the potential food hazards in a food operation; Identification of the points in these operations where food hazards may occur; Deciding which of these points identified are critical to ensuring food safety; Identification and implementation of effective control and monitoring procedures at those points; and Review the analysis of food hazards, the critical points and the control and monitoring procedures periodically, and whenever the food business s operations change.
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9/11/2001
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Food terrorism, bioterrorism, sabotage
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Food terrorism, bioterrorism, sabotage
Food terrorism
Most experts believe that terrorist acts involving the food supply are unlikely because they lack the dramatic impact of a bomb or chemical attack, but they are not impossible or implausible scenarios, but
terrorists could introduce an agent during the harvesting, packing, shipping, delivery, or preparation stage.
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Food terrorism, bioterrorism, sabotage
Bioterrorism is the deliberate release of viruses, bacteria, or other germs (agents) used to cause illness or death in people, animals, or plants.
These agents are typically found in nature, but it is possible that they could be changed to increase their ability to cause disease, make them resistant to current medicines, or to increase their ability to be spread into the environment.
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Food terrorism, bioterrorism, sabotage
Sabotage is a deliberate action aimed at weakening an enemy, oppressor or employer through subversion, obstruction, disruption, and/or destruction.
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BE AWARE !!!
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Any questions?
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