Poultry Processing Plant Employee Training Our company

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  • Slide 1
  • Poultry Processing Plant Employee Training Our company
  • Slide 2
  • 22 Nov 072 Why are we here today? A vision A need to provide quality poultry to the BC market A well-maintained plant Provincially-inspected A group of good employees Some experienced Some new to processing
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  • 22 Nov 073 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?
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  • 22 Nov 074 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
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  • 22 Nov 075 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? I need a job!!
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  • 22 Nov 076 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?
  • Slide 7
  • 22 Nov 077 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
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  • 22 Nov 078 Bacteria can cause disease or spoil food We cant see bacteria (need a microscope) It is easy to forget about bacteria when we cant see them easily We can carry bacteria into the plant on our hands, face, hair, clothes, feet
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  • 22 Nov 079 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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  • 22 Nov 0710 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 dont contaminate the food we produce We need to follow company practices to keep product contact surfaces safe
  • Slide 11
  • 22 Nov 0711 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
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  • 22 Nov 0712 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
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  • 22 Nov 0713 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 doesnt contaminate the product Temperature controls growth to minimize microorganisms
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  • 22 Nov 0714 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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  • 22 Nov 0715 CFIA Regulations Training of Personnel 57.1 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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  • 22 Nov 0716 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