Poultry Processing PlantEmployee Training

Our company

22 Nov 07 2

Why are we here today?

A visionA need to provide quality poultry

to the BC marketA well-maintained plant

Provincially-inspectedA group of good employees

Some experienced Some new to processing

22 Nov 07 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 Nov 07 4

Food safety is a concern for our company

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

22 Nov 07 5

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?

Do you eat where someone got sick?

Who is my customer?Who is my customer?

$$$$ - where have they gone?

$$$$ - where have they gone?

I need a job!!I need a job!!

22 Nov 07 6

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!

Are you producing unsafe food?

Are you producing unsafe food?

22 Nov 07 7

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 60C

Keep product refrigerated when not being processed

22 Nov 07 8

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 Nov 07 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 Nov 07 10

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 Nov 07 11

We have bacteria in our body

In our mouth (tongue/teeth) / nasal cavities (sinuses)When we cough and sneeze, we spread

them aroundWhen we blow our noses, we often get

them on our handsIn 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

Up to 50% of fecal waste is bacteria

22 Nov 07 12

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 Nov 07 13

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 Nov 07 14

We need to practice good personal hygiene at work

Keep ourselves cleanWash hands before touching food or

food contact surfacesFollow provincial Meat Regulations

22 Nov 07 15

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.

22 Nov 07 16

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