Food Hygiene Supervisor Level Course

8/6/2019 Food Hygiene Supervisor Level Course

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HACCPEuropa.com © 2010HACCPEuropa.com © 2010

Purpose of coursePurpose of course





t o st rengthen exist ing policies,t o st rengthen exist ing policies,

t o develop and manage the HACCPt o develop and manage the HACCPsyst ems on sit e .syst ems on sit e .

t o ensure that we as a business, meet ourt o ensure that we as a business, meet our

food safet y and cust omer requirement sfood safet y and cust omer requirement s.





t o give you as a manager the knowledget o give you as a manager the knowledget ot o propro--act ivelyact ively manage thismanage this changechange t o thet o the

way in which we work!way in which we work!

t o be aware as managers, we all have at o be aware as managers, we all have aLegal, Moral and Economic dut y t o prot ect Legal, Moral and Economic dut y t o prot ect

the company, our st aff and ourselves fromthe company, our st aff and ourselves fromany pot ent ial major food incident s.any pot ent ial major food incident s.




ObjectivesObjectives





t o ensure that managers develop thet o ensure that managers develop thenecessary knowledge & confidence t o pronecessary knowledge & confidence t o pro--

act ively deal with issues as they arise,act ively deal with issues as they arise,ensuring consist ency at all t imesensuring consist ency at all t imes





t o enable you t o underst and & t aket o enable you t o underst and & t akeresponsibilit yresponsibilit y for the development &for the development &

maint enance of Food Safet y Awarenessmaint enance of Food Safet y Awareness --this will in t urn enhance operat ions &this will in t urn enhance operat ions &ensure business development , st rength &ensure business development , st rength &

growthgrowth





t o enable managers t o underst and theirt o enable managers t o underst and theirown personal responsibilit y as Foodown personal responsibilit y as Food

Handlers.Handlers.




Food Safety and BusinessFood Safety and Business





Think a little food borneThink a little food borneillness is just a minorillness is just a minorirritation?irritation?

Think againThink again





In the past few years, aIn the past few years, a

number of companies havenumber of companies havehad major problems becausehad major problems becauseof food safet y issues!of food safet y issues!




Food Safety by numbersFood Safety by numbers

Estimated number of food borneEstimated number of food borne

illness cases annuallyillness cases annually76 million76 million

Number of hospitalizationsNumber of hospitalizations 300,000300,000

Number of deathsNumber of deaths >5,000>5,000

Medical costs and productivityMedical costs and productivity

losseslosses

$5.6$5.6 9.4 billion9.4 billion

Number of known food borneNumber of known food borneillnessesillnesses

>250>250




HACCPHACCP




What is HACCP?What is HACCP?

Hazard Analysis and Critical Control Point ( HACCP) Hazard Analysis and Critical Control Point ( HACCP)

is a syst ematic a pproac h to id enti f yin g and is a syst ematic a pproac h to id enti f yin g and controllin g hazards ( i .e. micro biolo gical ,controllin g hazards ( i .e. micro biolo gical ,c hemical or physical) t hat co uld pos e a dan ger c hemical or physical) t hat co uld pos e a dan ger to t he pr eparation o f sa fe f ood . HACCP in vol ves:to t he pr eparation o f sa fe f ood . HACCP in vol ves:

id enti f yin g what can go wron g id enti f yin g what can go wron g plannin g to pr event it plannin g to pr event it

ma kin g s ur e yo u ar e doin g it . ma kin g s ur e yo u ar e doin g it .




Principles of HACCPPrinciples of HACCP

1.1. Ident ify the hazardsIdent ify the hazards2.2. Det ermine the crit ical cont rol point s (CCPs)Det ermine the crit ical cont rol point s (CCPs)3.3. Est ablish crit ical limit(s)Est ablish crit ical limit(s)

4.4. Est ablish a syst em t o monit or cont rol of the CCPEst ablish a syst em t o monit or cont rol of the CCP5.5. Est ablish the correct ive act ion t o be t aken whenEst ablish the correct ive act ion t o be t aken when

monit oring indicat es that a part icular CCP is not undermonit oring indicat es that a part icular CCP is not undercont rolcont rol

6.6. Est ablish procedures for verificat ion t o confirm theEst ablish procedures for verificat ion t o confirm the

HACCP syst em is working effect ivelyHACCP syst em is working effect ively7.7. Est ablish document at ion concerning all procedures andEst ablish document at ion concerning all procedures and

records appropriat e t o these principles and theirrecords appropriat e t o these principles and theirapplicat ionapplicat ion




Benefits of HACCPBenefits of HACCP

The main benefit s of HACCP are:The main benefit s of HACCP are:

S S aves your business money in the long runaves your business money in the long run

A A voids you poisoning your cust omersvoids you poisoning your cust omersFF ood safet y st andards increaseood safet y st andards increaseE E nsures you are compliant with the lawnsures you are compliant with the law

FF ood qualit y s

t andards increaseood quali

t y s

t andards increaseOO rganises your process t o produce safe foodrganises your process t o produce safe food

OO rganises your st aff promot ing t eamwork and efficiencyrganises your st aff promot ing t eamwork and efficiencyDD ue diligence defence in court .ue diligence defence in court .




What is a Prerequisite Programme?What is a Prerequisite Programme?

Prerequisit es are normally syst ems in their own right andPrerequisit es are normally syst ems in their own right andcan be classified as the following:can be classified as the following:

G ood Manufact uring Syst ems/Pract ices.G ood Manufact uring Syst ems/Pract ices.

Personnel ( health screening ) and TrainingPersonnel ( health screening ) and Training Prevent at ive Maint enancePrevent at ive Maint enance C alibrat ionC alibrat ion S upplier Qualit y AssuranceS upplier Qualit y Assurance

WellWell--planned prerequisit e programmes will effect ivelyplanned prerequisit e programmes will effect ivelydesign out generalised hazards that apply t o wholedesign out generalised hazards that apply t o wholeoperat ion, leaving H ACC P t o deal with the specificoperat ion, leaving H ACC P t o deal with the specificproduct p roduct --p rocess hazardsp rocess hazards




What is a Food Safety Hazard?What is a Food Safety Hazard?

a biological, chemical or physicala biological, chemical or physicalagent , in condit ion of agent , in condit ion of food with thefood with thepot ent ial t o cause an adverse health pot ent ial t o cause an adverse health effect .effect .




Product ContaminationProduct Contamination

The causes of product cont aminat ion can be classified asThe causes of product cont aminat ion can be classified asthe following:the following:

BiologicalBiological -- Pathogenic Bact eria, Moulds, Parasit es and VirusesPathogenic Bact eria, Moulds, Parasit es and Viruses(from product and people).(from product and people).

ChemicalChemical -- Cleaning Chemicals, Pest icides, Ink/Adhesive, ToxicCleaning Chemicals, Pest icides, Ink/Adhesive, ToxicMet als, Pest cont rol, Refrigerant s and Fumes/Dust .Met als, Pest cont rol, Refrigerant s and Fumes/Dust .

Ph

ysicalPh

ysical (most common form of cont aminat ion)(most common form of cont aminat ion)Butt ons, Jewellery, Drawing Pins, Paper clips, Bone,Butt ons, Jewellery, Drawing Pins, Paper clips, Bone,Nut shells, Seeds, Fruit st ones, Glass, Wood, Concret e,Nut shells, Seeds, Fruit st ones, Glass, Wood, Concret e,Equipment and Pest s.Equipment and Pest s.




ProceduresProcedures




ProceduresProcedures

It is the responsibilit y of all depart ment It is the responsibilit y of all depart ment Managers t o ensure that we as a businessManagers t o ensure that we as a business

comply with following rules t o ensure wecomply with following rules t o ensure wereduce or eliminat e any pot ent ial foodreduce or eliminat e any pot ent ial foodhazard as per our HACCP plan.hazard as per our HACCP plan.




Personal Hygiene StandardsPersonal Hygiene Standards

HandsHands MUSTMUST be washed af t er using the t oilet be washed af t er using the t oilet and in ent ering and leaving the food areas.and in ent ering and leaving the food areas.

Y ou must keep all part s of your body clean. Y ou must keep all part s of your body clean.

Avoid t ouching ears, nose or mouth whilst Avoid t ouching ears, nose or mouth whilst handling food.handling food.

Nail varnish isNail varnish is NOTNOT permitt edpermitt ed No fake nails shall be wornNo fake nails shall be worn




Personal Hygiene StandardsPersonal Hygiene Standards

Fingernails must be kept clean and short t oFingernails must be kept clean and short t oprevent spread of bact eria.prevent spread of bact eria.

Y ou are Y ou are NOT

NOT

permitt ed t o wear highly scent edpermitt ed t o wear highly scent edperfume or af t erperfume or af t er--shave as it may t aint theshave as it may t aint theproduct .product .

TheThe ONLYONLY authorised area for eat ing foodauthorised area for eat ing food(which includes chewing gum)(which includes chewing gum) is in the cant eenis in the cant een

Smoking isSmoking is ONLYONLY permitt ed in the designat edpermitt ed in the designat edsmoking areasmoking area..




Protective ClothingProtective Clothing

HairHair MUSTMUST be covered at all t imes in foodbe covered at all t imes in foodareasareas byby ALL ALL operat ivesoperat ives

Prot ect ive clothing, which Prot ect ive clothing, which MUSTMUST be wornbe wornfully fast ened at all t imes and should befully fast ened at all t imes and should bechanged when dirt y or replaced if worn.changed when dirt y or replaced if worn.




Jewellery PolicyJewellery Policy

ALL ALL st aff are prohibit ed from wearing/bringing thest aff are prohibit ed from wearing/bringing the

following it ems int o the food areasfollowing it ems int o the food areas

Ornat e rings (only wedding bands are permitt ed)Ornat e rings (only wedding bands are permitt ed) Wat chesWat ches

BroochesBrooches

Personal mobile phones (business phones are onlyPersonal mobile phones (business phones are onlypermitt ed)permitt ed)

Pendant s/chainsPendant s/chains

Bangles or bracelet sBangles or bracelet s

St udded earrings/piercingSt udded earrings/piercing




Allergen PolicyAllergen Policy

The following product s fall under the remit of the policy:The following product s fall under the remit of the policy:

Cereals cont aining glut en and product s thereof Cereals cont aining glut en and product s thereof

Crust aceans and product s thereof Crust aceans and product s thereof

Eggs and product s thereof Eggs and product s thereof

Fish and product s thereof Fish and product s thereof

Peanut s and product s thereof Peanut s and product s thereof

Soybeans and product s thereof Soybeans and product s thereof

Nut s i.e. almond, hazelnut , walnut , cashew, pecan nut ,Nut s i.e. almond, hazelnut , walnut , cashew, pecan nut ,brazil nut , pist achio nut , macademia nut and queenslandbrazil nut , pist achio nut , macademia nut and queenslandnut and product s thereof nut and product s thereof





Celery and product s thereof Celery and product s thereof

Must ard and product s thereof Must ard and product s thereof

Sesame seeds and product s thereof Sesame seeds and product s thereof Sulphur dioxide and sulphit es at concent rat ions of moreSulphur dioxide and sulphit es at concent rat ions of more

than 10mg/kg or 10 mg/lit re expressed as SO2than 10mg/kg or 10 mg/lit re expressed as SO2

Lupin and product s thereof Lupin and product s thereof

Molluscs and product s thereof Molluscs and product s thereof Milk and product s thereof (including lact ose)Milk and product s thereof (including lact ose)





Allergen st ock is t o be st ored in the signed designat ed Allergen st ock is t o be st ored in the signed designat edarea.area.

Non allergen product s must , unless complet elyNon allergen product s must , unless complet ely

impract ical, be packed before allergen product s and theimpract ical, be packed before allergen product s and theneed for allergen and nonneed for allergen and non--allergen product changeoversallergen product changeoverskept t o a minimum.kept t o a minimum.

Deep clean af t er allergen product ion with fullDeep clean af t er allergen product ion with fulldocument ed inspect ion of cleaning st andards prior t odocument ed inspect ion of cleaning st andards prior t oproduct ion of nonproduct ion of non--allergen cont aining product . Handallergen cont aining product . Hand

washing prior t o non allergen product ion.washing prior t o non allergen product ion. Dedicat ed colour coded bags for allergen wast e andDedicat ed colour coded bags for allergen wast e and

rework.rework.





Syst em for dealing with allergen spillage:Syst em for dealing with allergen spillage:

Product ion in the area must be st opped immediat ely.Product ion in the area must be st opped immediat ely.

All product s in the immediat e vicinit y must be All product s in the immediat e vicinit y must bequarant ined.quarant ined.

The Product ion Manager or Technical Manager must beThe Product ion Manager or Technical Manager must beinformed immediat ely of any spillage in any area of theinformed immediat ely of any spillage in any area of theproduct ion.product ion.

Do not move any it ems of food, equipment or allergenDo not move any it ems of food, equipment or allergenproduct s unt il the sit e has been examined by one of theproduct s unt il the sit e has been examined by one of theabove.above.




First Aid & Plaster ControlFirst Aid & Plaster Control

All All cut s and abrasionscut s and abrasions MUSTMUST be covered t o prevent be covered t o prevent food cont aminat ion.food cont aminat ion.

Plast ersPlast ers Only use theOnly use the BLUE, food safe, met alBLUE, food safe, met al

det ect able variet y.det ect able variet y. EnsureEnsure ALL ALL accident s are recorded in the accident book,accident s are recorded in the accident book,

however small.however small.

ONLYONLY a t rained member of the First Aid t eam can issuea t rained member of the First Aid t eam can issuefirst aid equipment .first aid equipment .

All plast er/first aid issues All plast er/first aid issues MUSTMUST be recorded andbe recorded and MUST MUST be account ed for at the end of each shif t .be account ed for at the end of each shif t .




Glass / hard plastic policyGlass / hard plastic policy

operat ives areoperat ives are NOTNOT allowed t o bringallowed t o bringglass/ hard plast ic it ems int o food areas.glass/ hard plast ic it ems int o food areas.

for example: sof t drink bott les, mirrors,for example: sof t drink bott les, mirrors,personal mobile phones or wat ches.personal mobile phones or wat ches.

always st ore your belongings in thealways st ore your belongings in thelockers provided.lockers provided.

all breakagesall breakages MUSTMUST be report edbe report edimmediat elyimmediat ely




Sickness and Return to WorkSickness and Return to Work

PolicyPolicyCert ain medical condit ions make it impossible for foodCert ain medical condit ions make it impossible for foodhandlers t o carry out their normal dut ies.handlers t o carry out their normal dut ies. ExamplesExamplesmight include the following:might include the following:

Gast roGast ro--ent erit isent erit is,, SalmonellaSalmonella,, Hepat it isHepat it is oror Eshericha coli.Eshericha coli. All members of st aff All members of st aff MUSTMUST report any medical condit ionreport any medical condit ionand follow the requirement s highlight ed in the companyand follow the requirement s highlight ed in the companyhandbook.handbook.

Depart ment managersDepart ment managers MUSTMUST ensure that Ret urn t oensure that Ret urn t oWork procedures are followed and ensure medicalWork procedures are followed and ensure medicalclearance is obt ained at all t imes.clearance is obt ained at all t imes.




Tropical DiseasesTropical Diseases

Going on/coming back off holiday?,Going on/coming back off holiday?,

ALL ALL operat ivesoperat ives MUSTMUST inform their line managers of any locat ioninform their line managers of any locat ionthey might be visit ing or have visit ed where they have come int othey might be visit ing or have visit ed where they have come int ocont act with the followingcont act with the following;;

Typhoid and P arat yphoid feverTyphoid and P arat yphoid fever,, Dysent eryDysent ery ,, MalariaMalaria ,, H epat it iH epat it is ,s , P arasit icP arasit icinfect ioninfect ion ,, C holeraC holera or Tuberculosis.or Tuberculosis.

Again Again ALL ALL st aff st aff MUSTMUST follow the requirement s highlight ed in thefollow the requirement s highlight ed in the

st aff handbook.st aff handbook.

Depart ment ManagersDepart ment Managers MUSTMUST ensure that Retu rn t o Workensu re that Retu rn t o Workprocedu res are followed and ensu re medical clearance is obt ainedprocedu res are followed and ensu re medical clearance is obt ained..




Chemical Usage & ControlChemical Usage & Control

Operat ivesOperat ives MUSTMUST be t rained in the hazardsbe t rained in the hazardsrelat ing t o subst ances andrelat ing t o subst ances and ONLYONLY use chemicalsuse chemicalsthat that theythey are t rained t o do soare t rained t o do so (C.O.S.H.H regs)(C.O.S.H.H regs)..

ChemicalsChemicals MUSTMUST be st ored in the correct be st ored in the correct designat ed area af t er use and must not be lef t designat ed area af t er use and must not be lef t on equipment or workt opson equipment or workt ops andand must must remainremainsealed when not in use.sealed when not in use.

OONLYNLY food grade chemicals may be used infood grade chemicals may be used infoodfood product ion areas, i.e., t ables, processproduct ion areas, i.e., t ables, processmachinery, process equipment .machinery, process equipment .




Chemical Usage & ControlChemical Usage & Control

All All cont ainerscont ainers MUSTMUST be labelled with be labelled with ident ificat ion of cont ent sident ificat ion of cont ent s as per current as per current legislat ion,legislat ion, unlabelled subst ancesunlabelled subst ances should NOT beshould NOT be

used unt il cont ent s can be confirmed.used unt il cont ent s can be confirmed. All All empt y cont ainers must be disposed of whenempt y cont ainers must be disposed of whenempt y in accordance with local authorit yempt y in accordance with local authorit yguidelines.guidelines.

CChemical spillagehemical spillagess MUST

MUST

be dealt with be dealt with immediat ely. If chemicals come in direct cont act immediat ely. If chemicals come in direct cont act with food, segregat e the bat ch andwith food, segregat e the bat ch and refer t orefer t oproduct cont aminat ion recovery procedures.product cont aminat ion recovery procedures.




Hazard Reporting ProcedureHazard Reporting Procedure

All operat ives All operat ives MUSTMUST report anyreport any pot ent ial foodpot ent ial foodsafet y hazard that safet y hazard that they arethey are aware of aware of

immediat elyimmediat ely, food safet y is everyones, food safet y is everyonesresponsibilit y.responsibilit y.

Depart ment ManagersDepart ment Managers MUST MUST t ake act ion andt ake act ion andcommunicat e any pot ent ial food hazard that communicat e any pot ent ial food hazard that

could compromise product safet y, t o all relevant could compromise product safet y, t o all relevant personnel immediat elypersonnel immediat ely




LegislationLegislation

EEC Direct ive on the Hygiene of Foodst uffsC Direct ive on the Hygiene of Foodst uffs

A propriet or A propriet or of a food business shall ident ify anyof a food business shall ident ify anyst ep in the act ivit ies of the food business which st ep in the act ivit ies of the food business which is crit ical t o ensure food safet y and ensureis crit ical t o ensure food safet y and ensuresafet y procedures are ident ified, implement ed,safet y procedures are ident ified, implement ed,

maint ained and reviewed on the basis of themaint ained and reviewed on the basis of thefollowing principles.following principles.




LegislationLegislation

Analysis of the pot ent ial food hazards in a food Analysis of the pot ent ial food hazards in a foodoperat ion;operat ion;

Ident ificat ion of the point s in these operat ions whereIdent ificat ion of the point s in these operat ions where

food hazards may occur;food hazards may occur; Deciding which of these point s ident ified are crit ical t oDeciding which of these point s ident ified are crit ical t o

ensuring food safet y;ensuring food safet y;

Ident ificat ion and implement at ion of effect ive cont rolIdent ificat ion and implement at ion of effect ive cont roland monit oring procedures at those point s; andand monit oring procedures at those point s; and

Review the analysis of food hazards, the crit ical point sReview the analysis of food hazards, the crit ical point sand the cont rol and monit oring procedures periodically,and the cont rol and monit oring procedures periodically,and whenever the food businesssand whenever the food businesss operat ions change.operat ions change.




9/11/2001




Food terrorism, bioterrorism,Food terrorism, bioterrorism,

sabotagesabotageFood t errorismFood t errorism

Most expert s believe that t errorist act s involving the foodMost expert s believe that t errorist act s involving the food

supply are unlikely because they lack the dramat icsupply are unlikely because they lack the dramat icimpact of a bomb or chemical att ack, but they are not impact of a bomb or chemical att ack, but they are not impossible or implausible scenarios, but impossible or implausible scenarios, but

t errorist s could int roduce an agent duringt errorist s could int roduce an agent duringthe harvest ing, packing, shipping,the harvest ing, packing, shipping,delivery, or preparat ion st age.delivery, or preparat ion st age.





sabotagesabotageBiot errorismBiot errorism

is the deliberat e release of viruses, bact eria, oris the deliberat e release of viruses, bact eria, or

other germs (agent s) used t o cause illness orother germs (agent s) used t o cause illness ordeath in people, animals, or plant s.death in people, animals, or plant s.

These agent s are t ypically found in nat ure, but it isThese agent s are t ypically found in nat ure, but it ispossible that they could be changed t o increase theirpossible that they could be changed t o increase their

abilit y t o cause disease, make them resist ant t o current abilit y t o cause disease, make them resist ant t o current medicines, or t o increase their abilit y t o be spread int omedicines, or t o increase their abilit y t o be spread int othe environment .the environment .





sabotagesabotageSabot ageSabot age

is a deliberat e act ion aimed at weakening anis a deliberat e act ion aimed at weakening an

enemy, oppressor or employer through enemy, oppressor or employer through subversion, obst ruct ion, disrupt ion, and/orsubversion, obst ruct ion, disrupt ion, and/ordest ruct ion.dest ruct ion.




BE AWAR E !!!BE AWAR E !!!




Any questions?Any questions?

Food Hygiene Supervisor Level Course

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