QUALITY & FOOD SAFETY FOOD PACKAGING PRODUCT

Quality & Food Safety – Food Packaging Product

Learning Objectives: At the end of this presentation you will- 1/ have an understanding of food safety as it applies to our business 2/ have an understanding of HACCP & how we contribute to our customers

compliance 3/ have an appreciation of bacteria & its part in food borne illness 4/ be able to identify food hazard & contamination risks 5/ be able to name the most common pests & vermin that contaminate

food 6/ know when & how to thoroughly wash hands

About HACCP

HACCP is an internationally recognised system used to identify and manage risk.

HACCP stands for Hazard Analysis and Critical Control Point. The principles of HACCP are: hazard analysis identifying critical control points establishing critical limits monitoring taking corrective action keeping records, and verifying results.

Warehouse Hazard Analysis Table – Food Packaging Product

PROCESS STEP POTENTIAL HAZARDS HAZARD TYPE

LIKELIHOOD OF OCCURRENCE

 

SEVERITY RATING

 

HAZARD SEVERITY

 CCP/QCP

 PREVENTATIVE MEASURES

1.Product Purchased Wrong product purchased Q 1 

1 1 *VLAEnsure approved supplier programme is working. 

 2.Product Received & Inspected 

Damaged product, dust, foreign object Wrong product delivered

P Q

1 1

1 1

1 1

 CP

 Inspect on delivery and quarantine any suspect or wrong product. Advise supplier/transport company.

3.Product Stored Dust, pests P 1  

1 

1 

 VLA

 GWP procedure. Pest control procedure.

4, 4a, 4b Customer Places Order

Wrong product ordered Q 1 1 1VLA Purchasing to confirm correct

orderPurchasing Procedure

5.Product GuillotinedDust, foreign objects, pests P 2 2 4

 CCP

 GWP procedure. Guillotine cutting procedure

 6.Product Packed into Cartons & Sealed

Dust, foreign objects, pests P 1 

 1 

 1

  VLA

 GWP procedure.Pest control procedure.

 7.Product Stretched wrapped

Dust, foreign objects, pests. P 1 1 1 VLA

 GWP procedure.

8.Product stored Dust, foreign objects, pests P 1 1 1  VLA

GWP procedure.Pest control procedure.

9. Product Loaded onto Delivery Van.

Damaged packaging, dust, foreign objects. Delivery van dirty.Delivery van unsecured

 PPQ

 

111

111

111

  CP

 Inspect product before loadingCheck van for cleanliness.Driver education & training

10.Product Delivered to Customer

Wrong product delivered Dust, foreign objects,

QP

11

11

11

 VLA

Ensure stock matches load out sheet. Inspect before loading.

PREVENT FOOD CONTAMINATIONBacteria are single cell organisms that multiply rapidly in the right conditions.

For growth they require: Warmth Moisture Time to grow Food on which to grow Oxygen

PEST CONTROLThe most common pests & vermin found in food supply establishments in Australia are: Rats & mice Flies Cockroaches

They all carry bacteria & spread germs and disease through their saliva & droppings.

How to control: Keep garbage bins covered & cleaned regularly Keep food packaging product storage & processing areas clean Install pest draft excluders under perimeter entries Food not to be left around when not in use Look for droppings, nibbled packets, baby cockroaches Engage the services of a pest control contractor

BACTERIA GROWTHGrowth Rates of Bacteria under ideal conditions:

Eg. Let us look at rice that has just been cooked, we leave it on the bench to cool, what is happening? In its warm wet environment food bacteria can split every 20 minutes. This means that the number of bacteria can double in 20 minutes. If we start off with one bacteria we may end up with nearly 17 million within 8 hours. Remember 1 million can fit on a pinhead.

0 hours = 1 5 hours = 32768

1 hour = 8 6 hours = 262144

2 hours = 64 7 hours = 2097152

3 hours = 512 8 hours = 16777216

4 hours = 4096

The number of bacteria necessary to cause illness varies with the type of organisms & the health of the person receiving the dose.

PREVENT CROSS CONTAMINATION BY WASHING HANDS

Our hands carry & touch so many things it is easy to understand why we accumulate & spread bacteria from this part of our body. You can even infect yourself with these germs

HOW TO WASH YOUR HANDS

Remove or minimise the hygiene hazards & report to appropriate person to follow up.

We have a Duty of care to eliminate or minimise potential harm. Where prevention or reduction of hazard is outside your area of responsibility , you must report the issue to your supervisor.

WHEN TO WASH HANDS

You should wash your hands regularly & thoroughly Before starting work each day After going to the toilet In-between handling raw & cooked foods Before & after preparing food After having a cigarette After meal breaks Sneezing or coughing into your hands Any habits that cause hand contamination like finger

licking, nail biting, scratching After handling animals After using a handkerchief or putting your hands into

your pockets Before & after cleaning wounds, sores or cuts

REMEMBER- Regular & Thorough Hand Washing is the single most effective way to reduce the spread of germs in the workplace

That concludes this presentation, we have covered:* Quality* HACCP*Food Contamination* Pest Control*Bacteria* Hand Washing*Hazard Identification

If you would like any further information on Food Packaging Product,Food Safety, Safety Audits, Hazard Identification, Pest Control please don’t hesitate to ask one of our Quality & Food Safety Team members.

Please now complete the Quick Quiz & email back to Gary Cross at your earliest convenience.First issue 28.3.2014

Quality & Food Safety Quick Quiz Name……Tony Bertrand…………….. Date…7.04.2014

1/ HACCP stands for Hazard Analysis & Critical Control Point2/Henry Ford said “Quality means doing it right when……no one is looking...”3/From the Warehouse Hazard Analysis Table (slide 5) name 2 Control Points CP……Product received and inspected, Product loaded onto delivery van.& name the preventative measure for the identified Critical Control Point CCP, ………Inspect on delivery and quarantine any suspect or wrong product. Advise supplier/transport company and Inspect product before loading Check van for cleanliness.Driver education & training4/What does bacteria need for growth?. Warmth & Moisture......................5/What are most common pests & vermin? Rats & Mice……………………………6/Bacteria can split every 20 minutes. How many could one cell produce after 4 hours? 40967/What might we look for when checking for evidence of infestation……poo poo8/What is the single most effective way to reduce the spread of germs in the workplace? Regular and thorough hand washing.

On behalf of the Quality & Food Safety Team – thank you for your participation. Please email answers to gary.cross@bjball.com.au