Prerequisite Program D.pdf
Prerequisite Program D.pdf
Prerequisite Program D.pdf
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<strong>Prerequisite</strong> <strong>Program</strong> D: Personnel<br />
Hand Washing 2<br />
Good Personal Hygiene - Personnel 3<br />
Good Personal Hygiene - Visitors 3<br />
Illness and Injury Policy 3<br />
Health & Hygiene Training Records 3<br />
Equipment Operation: Labeler & Lot Coding Protocol 3<br />
1
Hand Washing<br />
SOP Name:<br />
Purpose:<br />
Date Developed:<br />
Hand Washing<br />
To ensure adequate product protection from contamination.<br />
23-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Procedure:<br />
Related<br />
Documents<br />
Corrective<br />
Action:<br />
Staff<br />
Responsible<br />
1. Wet your hands with warm running<br />
water.<br />
2. Add antibacterial soap, and then rub<br />
your hands together, making a soapy<br />
lather. Do this away from the running<br />
water for at least 10 – 15 seconds,<br />
being careful not to wash the lather<br />
away. Wash the front and back of your<br />
hands, as well as between your fingers<br />
and under your nails.<br />
Good Hygiene<br />
Policy<br />
n/a<br />
All staff working<br />
in or entering<br />
production<br />
Overseen by<br />
Operations Lead<br />
(Josh Del Sol)<br />
3. Rinse your hands well under warm<br />
running water. Let the water run back<br />
into the sink, not down to your<br />
elbows.<br />
4. Turn off the water with your elbow<br />
against the lever or with a paper towel<br />
and dispose in a proper receptacle.<br />
5. Dry hands thoroughly with a clean<br />
towel.<br />
2
Good Personal Hygiene - Personnel<br />
Policy<br />
Purpose:<br />
Date Developed:<br />
Good Personal Hygiene - Personnel<br />
To ensure the food safety and food security of all processed goods.<br />
24-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Good Personal Hygiene<br />
1. All personnel must participate in the food safety and<br />
hygiene training program<br />
2. Personal Hygiene is defined as: coming to work in a clean<br />
and presentable manner.<br />
3. Hand washing procedure is to be followed before any work<br />
is to commence and after any breaks.<br />
4. Clothing is to be clean and free of any loose, outside debris.<br />
5. No loose clothing is to be worn.<br />
6. Outer garments must not have any pockets located above<br />
the waste.<br />
7. All personal items shall be stored in designated areas.<br />
Either a) the staff room or b) the staff washroom.<br />
Related<br />
Documents<br />
Hand<br />
Washing<br />
Procedure<br />
Health &<br />
Hygiene<br />
Training<br />
Record<br />
Food Safety &<br />
Hygiene<br />
Training<br />
<strong>Program</strong><br />
Staff<br />
Responsible<br />
• All staff working<br />
in or entering<br />
production<br />
• Monitored and<br />
documented by<br />
Operations Lead<br />
(Josh Del Sol)<br />
• Enforced by<br />
Human<br />
Resources (Rae<br />
Abbott)<br />
8. All hand, wrist and neck jewelry must be removed.<br />
9. All face and ear jewelry must be securely fastened.<br />
10. No finger nail polish.<br />
11. Level Ground Trading issued aprons are to be worn at all<br />
times during production. These are to be placed in the staff<br />
laundry bin, every Friday.<br />
12. A Level Ground Trading hat is to be worn at all times<br />
during production. These are to be placed in the staff<br />
laundry bin, every Friday.<br />
13. No gum chewing.<br />
3
Good Personal Hygiene - Visitors<br />
Policy<br />
Purpose:<br />
Date Developed:<br />
Good Personal Hygiene - Visitors<br />
To ensure the food safety and food security of all processed goods.<br />
24-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Good Personal Hygiene - Visitors<br />
1. All visitors to the Level Ground Trading facility shall be<br />
informed of and comply with standards set to ensure food<br />
safety. Steel toed shoes, proper aprons, and hats will be<br />
distributed appropriately.<br />
2. All Visitors will have a designated employee responsible<br />
for them while they are in the facility.<br />
Related<br />
Documents<br />
Hand<br />
Washing<br />
Procedure<br />
Good<br />
Personal<br />
Hygiene<br />
Staff<br />
Responsible<br />
Monitored by<br />
Operations Lead<br />
(Josh Del Sol)<br />
4
Illness and Injury Policy<br />
Policy<br />
Purpose:<br />
Date Developed:<br />
Illness and Injury Policy<br />
To ensure employees suffering from disease or illness that are<br />
transmissible through food do not work in food handling areas.<br />
This requires employees to notify management.<br />
25-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Policy: Illness & Injury<br />
1. All employees having open cuts or wounds shall have<br />
them adequately covered to prevent contamination.<br />
2. Any employee displaying infectious illness, obvious<br />
sores, boils or wounds shall not be permitted to work<br />
with exposed products.<br />
3. Anytime an injury has the potential to cause<br />
contamination of equipment, products or ingredients,<br />
the production line is to be stopped and a Quality<br />
Assurance lead must be notified. Production of that<br />
line can commence with permission by the Quality<br />
Assurance Lead.<br />
4. Any products, materials or equipment that are<br />
contaminated are adequately disinfected or disposed<br />
of.<br />
Related<br />
Documents<br />
Hygiene Policy<br />
Hand washing<br />
policy<br />
Potential<br />
Contamination<br />
Record (Not Yet<br />
Developed)<br />
Staff Responsible<br />
Operations<br />
Manager (Josh Del<br />
Sol)<br />
Human Resources<br />
5. If an employee is away from work due to serious<br />
illness, for an extended period of time, they must<br />
provide evidence that they are fit and healthy to return.<br />
6. All new employees must be notified of this policy upon<br />
commencement of work at Level Ground Trading.<br />
5
Training <strong>Program</strong>:<br />
Purpose:<br />
Date Developed:<br />
Food Safety & Hygiene<br />
To ensure employees follow are trained in good personal hygiene<br />
and ensure there is adequate product protection from<br />
contamination<br />
25-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Food Safety & Hygiene Training <strong>Program</strong><br />
1. Prior to commencing work, training in personal<br />
hygiene, Good Manufacturing Practices and food safety<br />
shall be provided for all new and temporary<br />
employees.<br />
2. All existing employees, shall receive personal hygiene,<br />
Good Manufacturing Practices and food safety training<br />
at least annually.<br />
3. Personnel involved in the activities surrounding<br />
sanitation, either exclusively or as part of other job<br />
functions, shall be trained in sanitation principles,<br />
practices and documentation. This training shall be<br />
provided at least annually.<br />
Related<br />
Documents<br />
Good Hygiene<br />
Policy<br />
Illness & Injury<br />
Policy<br />
Food Safe Training<br />
Records<br />
Sanitation SOP’s<br />
(not yet developed)<br />
Staff<br />
Responsible<br />
Operations<br />
Manager (Josh<br />
Del Sol)<br />
4. Job descriptions or work instructions shall be available<br />
for all job functions that impact food safety.<br />
5. All visitors to the Level Ground Trading facility shall<br />
comply with standards set to ensure food safety. Steel<br />
toed shoes, proper aprons, and hats will be distributed<br />
appropriately.<br />
6
Health & Hygiene Training Records<br />
Health & Hygiene Training Records<br />
Health& Hygiene Training Intakes*<br />
Name Position Date started position Food Safe 1st Training 1 year 2nd year 3rd year<br />
*Please have the trainer initial and date each training intake.<br />
7
Equipment Operation: Labeler & Lot Coding Protocol<br />
SOP Name:<br />
Purpose:<br />
Date Developed:<br />
Operation of Labeling Equipment & Lot Coding Protocol<br />
To ensure maintenance of equipment is completed in a timely matter and does not<br />
lead to possible product contamination.<br />
23-Jan-08<br />
Date Revised:<br />
Revision #: 1<br />
Procedure:<br />
Related<br />
Documents<br />
Corrective Action:<br />
Staff<br />
Responsible<br />
1. The roaster must put the<br />
producer’s lot number in the<br />
roasting log to ensure that we<br />
have traceability to origin in<br />
the database, and shipment.<br />
2. Packaging must adjust all<br />
equipment to reflect current<br />
lot number prior to filling<br />
packages. The lead for the<br />
packaging team must note the<br />
lot on the production board<br />
and set all lot tracking<br />
equipment (guns and frac -<br />
pack) to ensure that products<br />
are labeled correctly.<br />
Finished Stock<br />
Rotation<br />
Dated Product<br />
1. Any product that<br />
is discovered<br />
without lot codes<br />
must be tagged<br />
with appropriate<br />
packaged date.<br />
This can be found<br />
in roasting<br />
inventory or<br />
packaging logs (in<br />
development)<br />
Roaster<br />
Packaging<br />
Quality<br />
Assurance<br />
3. When placing product in<br />
picking area, packaging staff<br />
must ensure FIFO practices<br />
are followed.<br />
8