Prerequisite Program D.pdf

Prerequisite Program D: Personnel
Hand Washing 2
Good Personal Hygiene - Personnel 3
Good Personal Hygiene - Visitors 3
Illness and Injury Policy 3
Health & Hygiene Training Records 3
Equipment Operation: Labeler & Lot Coding Protocol 3
1

Hand Washing
SOP Name:
Purpose:
Date Developed:
Hand Washing
To ensure adequate product protection from contamination.
23-Jan-08
Date Revised:
Revision #: 1
Procedure:
Related
Documents
Corrective
Action:
Staff
Responsible
1. Wet your hands with warm running
water.
2. Add antibacterial soap, and then rub
your hands together, making a soapy
lather. Do this away from the running
water for at least 10 – 15 seconds,
being careful not to wash the lather
away. Wash the front and back of your
hands, as well as between your fingers
and under your nails.
Good Hygiene
Policy
n/a
All staff working
in or entering
production
Overseen by
Operations Lead
(Josh Del Sol)
3. Rinse your hands well under warm
running water. Let the water run back
into the sink, not down to your
elbows.
4. Turn off the water with your elbow
against the lever or with a paper towel
and dispose in a proper receptacle.
5. Dry hands thoroughly with a clean
towel.
2

Good Personal Hygiene - Personnel
Policy
Purpose:
Date Developed:
Good Personal Hygiene - Personnel
To ensure the food safety and food security of all processed goods.
24-Jan-08
Date Revised:
Revision #: 1
Good Personal Hygiene
1. All personnel must participate in the food safety and
hygiene training program
2. Personal Hygiene is defined as: coming to work in a clean
and presentable manner.
3. Hand washing procedure is to be followed before any work
is to commence and after any breaks.
4. Clothing is to be clean and free of any loose, outside debris.
5. No loose clothing is to be worn.
6. Outer garments must not have any pockets located above
the waste.
7. All personal items shall be stored in designated areas.
Either a) the staff room or b) the staff washroom.
Related
Documents
Hand
Washing
Procedure
Health &
Hygiene
Training
Record
Food Safety &
Hygiene
Training
Program
Staff
Responsible
• All staff working
in or entering
production
• Monitored and
documented by
Operations Lead
(Josh Del Sol)
• Enforced by
Human
Resources (Rae
Abbott)
8. All hand, wrist and neck jewelry must be removed.
9. All face and ear jewelry must be securely fastened.
10. No finger nail polish.
11. Level Ground Trading issued aprons are to be worn at all
times during production. These are to be placed in the staff
laundry bin, every Friday.
12. A Level Ground Trading hat is to be worn at all times
during production. These are to be placed in the staff
laundry bin, every Friday.
13. No gum chewing.
3

Good Personal Hygiene - Visitors
Policy
Purpose:
Date Developed:
Good Personal Hygiene - Visitors
To ensure the food safety and food security of all processed goods.
24-Jan-08
Date Revised:
Revision #: 1
Good Personal Hygiene - Visitors
1. All visitors to the Level Ground Trading facility shall be
informed of and comply with standards set to ensure food
safety. Steel toed shoes, proper aprons, and hats will be
distributed appropriately.
2. All Visitors will have a designated employee responsible
for them while they are in the facility.
Related
Documents
Hand
Washing
Procedure
Good
Personal
Hygiene
Staff
Responsible
Monitored by
Operations Lead
(Josh Del Sol)
4

Illness and Injury Policy
Policy
Purpose:
Date Developed:
Illness and Injury Policy
To ensure employees suffering from disease or illness that are
transmissible through food do not work in food handling areas.
This requires employees to notify management.
25-Jan-08
Date Revised:
Revision #: 1
Policy: Illness & Injury
1. All employees having open cuts or wounds shall have
them adequately covered to prevent contamination.
2. Any employee displaying infectious illness, obvious
sores, boils or wounds shall not be permitted to work
with exposed products.
3. Anytime an injury has the potential to cause
contamination of equipment, products or ingredients,
the production line is to be stopped and a Quality
Assurance lead must be notified. Production of that
line can commence with permission by the Quality
Assurance Lead.
4. Any products, materials or equipment that are
contaminated are adequately disinfected or disposed
of.
Related
Documents
Hygiene Policy
Hand washing
policy
Potential
Contamination
Record (Not Yet
Developed)
Staff Responsible
Operations
Manager (Josh Del
Sol)
Human Resources
5. If an employee is away from work due to serious
illness, for an extended period of time, they must
provide evidence that they are fit and healthy to return.
6. All new employees must be notified of this policy upon
commencement of work at Level Ground Trading.
5

Training Program:
Purpose:
Date Developed:
Food Safety & Hygiene
To ensure employees follow are trained in good personal hygiene
and ensure there is adequate product protection from
contamination
25-Jan-08
Date Revised:
Revision #: 1
Food Safety & Hygiene Training Program
1. Prior to commencing work, training in personal
hygiene, Good Manufacturing Practices and food safety
shall be provided for all new and temporary
employees.
2. All existing employees, shall receive personal hygiene,
Good Manufacturing Practices and food safety training
at least annually.
3. Personnel involved in the activities surrounding
sanitation, either exclusively or as part of other job
functions, shall be trained in sanitation principles,
practices and documentation. This training shall be
provided at least annually.
Related
Documents
Good Hygiene
Policy
Illness & Injury
Policy
Food Safe Training
Records
Sanitation SOP’s
(not yet developed)
Staff
Responsible
Operations
Manager (Josh
Del Sol)
4. Job descriptions or work instructions shall be available
for all job functions that impact food safety.
5. All visitors to the Level Ground Trading facility shall
comply with standards set to ensure food safety. Steel
toed shoes, proper aprons, and hats will be distributed
appropriately.
6

Health & Hygiene Training Records
Health & Hygiene Training Records
Health& Hygiene Training Intakes*
Name Position Date started position Food Safe 1st Training 1 year 2nd year 3rd year
*Please have the trainer initial and date each training intake.
7

Equipment Operation: Labeler & Lot Coding Protocol
SOP Name:
Purpose:
Date Developed:
Operation of Labeling Equipment & Lot Coding Protocol
To ensure maintenance of equipment is completed in a timely matter and does not
lead to possible product contamination.
23-Jan-08
Date Revised:
Revision #: 1
Procedure:
Related
Documents
Corrective Action:
Staff
Responsible
1. The roaster must put the
producer’s lot number in the
roasting log to ensure that we
have traceability to origin in
the database, and shipment.
2. Packaging must adjust all
equipment to reflect current
lot number prior to filling
packages. The lead for the
packaging team must note the
lot on the production board
and set all lot tracking
equipment (guns and frac -
pack) to ensure that products
are labeled correctly.
Finished Stock
Rotation
Dated Product
1. Any product that
is discovered
without lot codes
must be tagged
with appropriate
packaged date.
This can be found
in roasting
inventory or
packaging logs (in
development)
Roaster
Packaging
Quality
Assurance
3. When placing product in
picking area, packaging staff
must ensure FIFO practices
are followed.
8