A Basic Training on GWP, SSOP &HACCP

By:NOVA MAE “WINDY” GARDE

Overview

In the food manufacturing industry as

well as in the food service, it has been realized

by business owners that in order to compete in

business they have to offer the best quality products

as well as safe food.

Objectives

•To enlighten the participants about the need to implement a Food Safety program.

•To enable the participants to understand the basic concepts of Food Safety.

•To enable the participants to understand the elements and the prerequisite programs of a HACCP Program.

•To be able to equip the participants with the basic working knowledge of HACCP Plan Preparation

WHAT IS FOOD SAFETY?

is a scientific discipline describing handling, preparation and storage of food in ways that can prevent food borne illness. This include a number of routine that should be followed to avoid potentially severe health hazards.

A collection of internationally recognized standards, codes of practices, guidelines and other recommendations relating to foods, food production, and food safety. It contains general standards covering matter such as food labeling, food hygiene, food additives and pesticide residues.

SPECIFIC STANDARDS:Meat products ( fresh, frozen, processed and meat poultry)Fish ( marine, fresh water, aquaculture)Dairy (milk products)Foods for special dietary uses ( including infant formula and baby foods)Cereals and derived products (chocolate, sugar, honey)

CODEX ALIMENTARIUS

The track within this line of thought are safety between industry and the market and between the market and the consumer.

FOOD SAFETY considerations include the origin of food including the practices relating to:FOOD LABELLING FOOD HYGIENEFOOD ADDITIVESPESTICIDE RESIDUESIn considering market to consumer practices the usual thought that ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

A panel found on a package of food w/c contains a variety of information about the nutritional value of the food item. These includes the production date consume/best before, serving size, number of calories, grams of fat. etc. These information helps people who are trying to restrict consumers about their intake reactions. etc.

FOOD LABELING

Are substances added to food to preserve flavor or enhance its taste and appearance.

FOOD ADDITIVES

Pesticide Residuerefers to the pesticides that may remain on or on food

after they applied to food crops.

Food can transmit disease from person to person as well as severe as growth medium for bacteria that can cause food poisoning. In theory, food poisoning is 100% preventable.

5 Key Principles of Food Hygiene :1. Prevent contaminating food with pathogen spreading from

people, pets, and pests2. Separate raw and cooked foods to prevent contaminating the

cooked foods.3. Cook for the appropriate temperature to kill pathogens.4. Store food and the proper temperature.5. Do use safe water and raw materials.

Overview of Microbiology

-To understand how employee health and hygiene can contribute to food contamination you need to know some basic microbiology.

Microbiology is a broad term that covers the study of: organisms that you can’t see without a microscope. For our purposes in this course, microorganism means bacteria,yeast, mold, viruses and some parasites.

Food borne illness takes quite a toll.

diseases can be transmitted by food. In the United States, food borne diseases

have been estimated to cause 76 million

illnesses and up to 5,000 deaths each year.

Common Mistakes That Cause Illness: Studies have shown that the two most common causes of food borne illness in the Philippines are:

1. holding food at the wrong temperature,

2. and poor personal hygiene of food workers

Food workers typically transmit disease causing organisms to food from their hands

by:

• touching contaminated surfaces and then touching food.

• touching contaminated food and then touching other food.

• touching a portion of their own body and then touching food.

FOOD SAFETY HAZARDSThe are 3 major hazards that may be introduced into the food supply

anytime during; harvesting, processing, transporting, and storing.

3 Major Hazards are:

MICROBIOLOGICAL – occurs when food becomes contaminated by microorganisms found in : air, food, water, soil, animals, human body.

Many microorganisms are helpful and necessary for life itself. However, given the right conditions, some micro organisms may cause a food borne illness. It is actually associated with food borne illness include bacteria, viruses and parasites.

ILLUSTRATION:

CHEMICAL HAZARDS

Can occur at any point during harvesting etc.

When toxic chemicals used for pest control or for cleaning and sanitizing food

contact surfaces and food preparation equipment come into contact with food, the

food may be contaminated by those chemicals.

However, there are also added chemicals w/c are beneficial for human consumption.

These chemicals are known as additives.

ILLUSTRATION:

PHYSICAL HAZARDS

- usually results from accidental contamination and poor food handling practices. These includes;

shivers of glass, human hair, nails, nail polish, pieces of jewelry, metal fragments from worn/ chipped utensils and containers dirt,stones,frilled toothpick.

ILLUSTRATION:

THINGS TO DO IN FOOD

PREPARATION

FOOD HYGIENE; THE 4’CGood food hygiene is all about controlling harmful bacteria, which can

cause serious illness. In avoiding the risk of food poisoning among customers, handlers must obey of standard operations, these might protect the business’s reputation and fatal scenarios for consumers. There are actually 4 main things to remember for food hygiene;

1. CROSS-CONTAMINATION- is when bacteria are spread between food, surfaces, or equipment. It most likely to happen when raw food touches (or drips onto) ready-to-eat, frozen, fresh, and processed foods.

Clean and disinfect work surfaces

Wash hands before preparing foods

Provides separate working areas, storage facilities, clothing and

staff for the handling of processed/ fresh foods.

Separate cleaning materials including cloths, sponges and mops.

It should be used in areas where are stored, handled and

prepared.

Make sure that the staff know how to avoid cross-

contamination.

2. CLEANING effective cleaning gets rids of bacteria on hands, equipment and

surfaces. So it helps to stop harmful bacteria from spreading into foods.

Clear and clean as you go. Clear away used

equipment, spill food; etc.

Use cleaning and disinfection products that are

suitable for the job, always follow manufacturer’s

instructions.

Do not let food waste build-up.

3.CHILLINGFood properly chilled helps to stop harmful

bacteria from growing. Some food needs to kept chilled

to keep it safe, for example food with a “ use by date”,

cooked dishes and ready-to-eat food such prepared

salads and desserts. It is very important not to leave

these types of food standing around at room temp. Check

regularly that your cold storage and display units are cold

enough.

4. COOKINGThrough cooking kills harmful bacteria in food, so it is extremely important to

make sure that food is cooked properly.

Good Warehousing Practices

(gwp)

How Disease Causing Organisms AreTransmitted by Food

People can be a source of disease causing organisms. When you are sick, these organism

can be released when you sneeze, cough, or go to the bathroom. Some people may carry

these organisms and release them into their environment without ever getting sick

themselves. Some pathogens may also be present in an open wound, cut or other sore

that is

Infected. Some possible routes that disease causing organisms can take from workers to

food and then cause the person who eats the food to get sick.

What is GWP?GWP stands for ; Good Warehousing Practices

The basic requirements to ensure the warehouse capability to provide wholesome food including employee practices,buildings/facilities, equipment/utensils, and production/process controls.

For example the GWP for employee practices should include policies for hair restraints, clean clothing, jewelry, fingernails, etc. A GWP for buildings and facilities should cover construction and maintenance of floors, walls and ceilings.

GwP’s For Plant Personnel

Any person who is shown to have or appears to have an illness, open lesion, including boils, sores or infected wounds or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food contact surfaces or food packaging materials becoming contaminated shall be excluded from any operations which may be expected to result in contamination until the condition is corrected. Personnel shall be instructed to report such health conditions to their supervisors.

Do Not Work With Food When You Are Sick

Employees must not work with food if they are sick with an illness that could be transmitted to food. In a review of 81 food borne illness outbreaks that infected almost 15,000 people in the countries from 1975 to 1998, 93% of these outbreaks involved food workers who were ill either prior to or at the time of the outbreak.

Employees need to know that the illness they have could be transferred to others by handlingfood that someone else will eat. Some of the more commonsymptoms that must be reported to the supervisor are:

Diarrhea Vomiting Fever Dark urine Jaundice (yellow color in skin or sore eyes Open or infected sores, cuts or boils

Symptoms To Report:

Take Action to Reduce Risk: If employees are required to report these illnesses to a supervisor, it

will give the supervisor the opportunity to assess the situation and either send

the employee home or assign them to other work or a work area that does not

involve direct handling of food, food contact surfaces, or food packaging

materials. Either action helps to reduce the possibility of food contamination

that could make someone else sick.

The GWP regulation requires plant management to take all

reasonable measures and precautions to prevent food

contamination by employees who appear to have an illness or

sores that could transmit harmful bacteria or other

microorganisms to food, food contact surfaces or packaging

materials. To comply with this GWP requirement your firm needs

to:

Develop company policies and procedures that describe the symptoms, illnesses, or

conditions that employees must report to their supervisor. Policies should identify what

action will be taken to prevent food contamination, such as reassigning employees to

tasks that do not involve food handling or taking sick leave. Procedures should describe

how the firm will determine that the employees’ condition has been resolved and they

can resume their normal work activities.

Train supervisors or managers to ensure that they understand company policies

and procedures and can recognize symptoms or signs of illness that could represent apotential risk for food contamination.

Train employees to ensure that they understand company policies and procedures

and the symptoms or conditions that must be reported and their potential impact onfood safety.

Monitor employees and their behavior daily to ensure that employees who are illor who have open sores or wounds do not contaminate food.

Remember:

SANITATIONTHE FOUNDATION OF FOOD SAFETY

(SSOP)

GILBERT D. CHATTO FACILITATOR

Sanitation: The Foundation of Food Safety focuses on the importance of sanitation to

prevent food borne illness and food allergic reactions. Cleaning and sanitizing is a

critical process and the foundation of food safety in any food operation.

TopicsSanitation Standard Operation Procedures (SSOPs)

Food borne illness

Food allergens

5 step cleaning andsanitizing process

Difference between cleaning and sanitizing

Types of cleaners

Bio film—a hidden hazardHot water sanitizingChemical sanitizing Factors affecting sanitizing processChemical Safety FrequencyWho’s job is it?Monitoring sanitation Corrective actionResults of poor sanitation

Topics

Learning Objectives1. Discuss the importance of sanitation and why it is

essential in preventing food borne illness.2. Explain the difference between cleaning and

sanitation.3. Perform the 5 steps of cleaning and sanitizing

correctly.4. Define bio films and explain the relationship of

cleaning and sanitizing to prevent bio films.5. Select appropriate cleaners and sanitizers.6. Practice safety recommendations to avoid the hazards

of cleaners and sanitizers.7. List 2 ways to monitor effective sanitation.

SSOP–Sanitation Standard Operating Procedure

The specific steps taken to perform sanitation tasks including the details of sanitation procedures and frequency or how often to clean.

Sanitation Basics

Why is Sanitation so important?

Many cases of food borne illness are associated with sanitation problems.

Contaminated equipment, including food contact surfaces that have not

been properly cleaned and sanitized is one of the 5 major risk factors

contributing to food borne illness.

The complete sanitation process will reduce the numbers of bacteria and

viruses that could be present on equipment and utensils and cause a

wide variety of food borne illnesses. Proper sanitation is essential to safe

food handling including programs such as HACCP. Once the risks or

hazards are identified, controls must be put in place to reduce or

eliminate the risk. Some state or local regulations require certain food

operations to have a written HACCP plan, such as for smoking and curing

of meats or vacuum packaging of food and even storing.

Food equipment that is not properly cleaned and sanitized can leave

spoilage bacteria that can cause poor quality product and reduce

the shelf life. Control of food allergens is an emerging risk in food

processing and storing. If a food contact surface is not properly

cleaned in between handling different kinds of products, food

proteins can be carried over to the next product/item, possibly

causing an allergic reaction in the person that eats it. This is called

Cross-Contamination.

A Hidden Hazard: Food Allergens

Food allergens are truly the newest food safety hazard.•It is a protein in some foods that cause allergic reactions in some people. •There are eight food groups that are the cause of 90% of food allergic reactions. Those 8 food groups are milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish.

Identifying allergenic ingredients is a first step. It is critical that food labels

contain a complete list of ingredients that declare all allergens. It is the

cleaning/washing step that remove the proteins that are the cause of food

allergic reaction. An example of where allergen cross contact might occur is

when using a slicker to slice turkey after slicing bologna, which contains soy

or non-fat dried milk and not cleaning and sanitizing the slicer between

uses.

A Hidden Hazard: Food Allergens

A Hidden Hazard: Food Allergens

Products must be labeled accurately

Effective cleaning procedures eliminate residues that cause food allergies

Cleaning and SanitizingMultiple Step Process

1. Pre-cleaning – Scrape and rinse to remove loose food.

2. Wash - Use detergent solutions to remove stuck-on food.

3. Rinse to remove food and detergent.

4. Sanitize to kill attached surviving bacteria and viruses.

5. Air Dry.

Each of these steps must be done – in this order – for the process to be effective.

Cleaningthe chemical and physical process of removing dirt, food, or soil from surfaces

Sanitizingresults in removing or killing bacteria and viruses

Two Critical Components

•The sanitizing step is the step that results in removing or killing microbes that might remain on surfaces.•These two steps are two completely separate operations; you must clean a surface before sanitizing can be effective. Each step is important, for different reasons, in achieving food safety.

Where to wash?

• Equipment sink

• Clean in Place

• Mechanical Dish Machines

Cleaning and sanitizing should be done anytime contamination may have occurred – this could be from an environmental source or from employees.

Where do these sanitation operations occur?

•Equipment sinks are used for washing small equipment and utensils. The 3 or 4

compartments along with drain boards will provide a space for each of the steps

to be conducted. The sink compartments must be large enough to accommodate

the equipment you have to clean. Drain boards on the sink are required for air

drying utensils and smaller equipment. Be sure that sinks are kept free of other

items such as chemicals, towels, etc.

Some equipment is too large or not easily movable and can not be put into a sink.

Items that would be cleaned in place might include parts of meat, marinated sauce

tec. Even though these items are not placed in the sink, all 5 steps previously

discussed still need to be done. Mechanical dish machines can also be used. They

require specific operating procedures depending on the type of machine, sanitizing

method, etc.

Types of CleanersThere are several different types of cleaning agents. Each type has a specific function– what’s right for one use may not be right for another. Choose a product that fits your needs.

•Soaps and detergents are general purpose cleaners while heavy duty detergents are often used in dish washing machines.

•Abrasive cleaners contain a gritty material that helps to scour off grease and heavy soil. •Acid cleaners are used to de-lime equipment such as sinks, dish machines, and ice machines.

• Degreasers are often used on equipment, floors and walls where there is a heavy grease buildup.

You must use the proper type of cleaner in

correct proportions for each cleaning task. There

are some disadvantages with some types of

cleaners; they may react with some types of

surfaces. For example, highly alkaline

detergents shouldn’t be used on aluminum pans

or cooler walls because they will pit the surface.

Chemical Safety• Hazardous reactions will occur

• Cause injury or illness to employees or consumers

• May decrease effectiveness of either product

DO NOT MIX CHEMICALS!!

Chemical safety is an area that can be overlooked. Be sure employees are

knowledgeable about the chemical products they use. For example, different

chemicals must not be mixed together.

•Hazardous reactions will occur that might cause injury or illness to employees or

customers.

A common example of a hazardous reaction is when a chemical containing chlorine

and ammonia are mixed, dangerous gases can be produced.

In other situations, mixing of chemicals can decrease the effectiveness of

either product.

Frequency of Cleaning & Sanitizing

Is determined by many factors like:

TimeTemperature in the work areaChange in products being stored and processed

Raw to ready-to-eatAllergen to non- allergenDifferent meat species like chicken, pork and fish.

Training is critical; employees can’t do what they don’t know!

•Training for new employees should include basics and topics unique to each job.

Tell them how to do it and show them how to do it. Training for current employees

should be on-going. Topics should include changes in policies and procedures and

re-enforcement of previous training.

•Training requires understanding and support from management. They need to

address training needs as they observe employees in their day to day work and they

need to be a good example themselves.

Developing SSOP’sWritten Procedures

Detailed procedures for cleaning and sanitizing.

A checklist of equipment to be cleaned and the frequency to be cleaned.

Steps for the tear-down and re-assembly of equipment.

Procedures and schedule for cleaning non-food contact surfaces and

facilities.

Instructions for use of sanitation chemicals.

More SSOPsEmployee practicesSteps for preparing and storing foods»Monitoring temperatures»Preventing cross contamination

Pest ControlFacility and Grounds Maintenance

Monitoring Sanitation

Do a ‘walk through’ of the facility

LOOK - see that equipment is clean

Watch employee hand washing

Use test strips to check sanitizer strength

Use a bio-luminator or other tool

Results of Monitoring

Use a check list and write down what you find.

Are employees following procedures?

How effective are your cleaning procedures?

Use your results to solve or prevent problems and re-

occurrences

Results of Poor Sanitation

Reduced shelf lifePoor quality productCustomer illnessesMedical claims, lawsuits food recallsFines or other regulatory actionBad publicityLoss of customersLoss of your job

TRANSPORTATION, RECEIVING & STORAGE

Receiving: Food Carriers, Temperature Control, Approved Suppliers

Storage: Ingredient, Allergen, Finished Product and Chemical Storage

Transportation: Food Carriers, Temperature Control

Remember:

POLAR BEAR FREEZING AND STORAGE CORP.Evaluation Test for GWP, SSOP, Food Safety SeminarMARCH 09, 2015

NAME:______________________________Batch#: ________________

Test I- MULTIPLE CHOICE: Encircle the correct letter

1. CODEX ALIMENTARIUS is a latin word which means; a. book of codes b. book of knowledge c. book of food d. none of the above

2. A panel found on a package that contains information about the product and its nutritional facts. a. Food additives b. food ingredients c. food label d. all of the above

3. Is a broad term that covers the study of organisms that you can’t see through naked eye or without a microscope. a. Microbiology b. botany c. paleontology d. none of the above.

4. Usually result in accidental contamination and poor food handling practices. a. Physical Hazards b. Chemical Hazards c. Microbiological Hazards d. all of

the above

5. Is when bacteria are spread between food, surfaces, or equipments . It most likely to happen when raw food touches (or drips onto) ready-to-eat, frozen, fresh, and processed foods. a. Cross-Contamination b. Cleaning c. Chilling d. Cooking