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 ProductPROCESS STEP POTENTIAL HAZARDS

HAZARD

TYPE

LIKELIHOOD OF

OCCURRENCESEVERITY RATING

HAZARD

SEVERITYCCP/

QCPPREVENTATIVE MEASURES

1.Product Purchased Wrong product purchased Q 1 1 1 *VLA

Ensure 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 P1 1 1 VLA GWP procedure.

Pest control procedure.

4, 4a, 4b Customer Places Order

Wrong product ordered Q 1 1 1

VLA Purchasing to confirm correct order

Purchasing Procedure

5.Product Guillotined

Dust, 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 11 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 1VLA

GWP procedure.

Pest control procedure.

9. Product Loaded

onto Delivery Van.

Damaged packaging, dust,

foreign objects.

Delivery van dirty.

Delivery van unsecured

P

P

Q

1

1

1

1

1

1

1

1

1CP

Inspect product before loading

Check van for cleanliness.

Driver education & training

10.Product Delivered

to Customer

Wrong product delivered

Dust, foreign objects,

Q

P

1

1

1

1

1

1VLA

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 CONTROL

The 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 Point

2/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 & training

4/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? 4096

7/What might we look for when checking for evidence of infestation

……poo poo

8/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