Our Company Training - intro IndianLife Foods 22 Dec 07 Our Company Training - intro Employee Food Hygiene Training Introduction

Why are we here today? A vision A well-maintained plant IndianLife Foods 22 Dec 07 Why are we here today? A vision A need to provide quality food products to the BC market A well-maintained plant Health department-inspected A group of good employees Some experienced Some new to processing 22 Dec 07 Introduction

What are we going to learn? What is “Food Safety”? Processing plant principles Surroundings / building exterior and interior Equipment / Processing line Good work practices Preventing cross-contamination Good Personal Hygiene Good cleaning practices What is HACCP? 22 Dec 07

Food safety is a concern for Our Company IndianLife Foods 22 Dec 07 Food safety is a concern for Our Company We take pride in producing safe food products If product is unsafe, people can get sick Our customers require safe food products Government demands that we produce product under good conditions 22 Dec 07 Introduction

Why worry about food safety? IndianLife Foods 22 Dec 07 Why worry about food safety? Customer illness or dissatisfaction may result in: Unfavourable publicity Loss of customers, volume and profit Legal action or prosecution Food spoilage Product / dollar loss Unsightly product / unsanitary conditions  you may not have a job at your plant! Do you eat where someone got sick? Who is my customer? $$$$ - where have they gone? Who eats at Jack-in-the-Box today? Who are your customers? - family, friends, neighbors I need a job!! 22 Dec 07 Introduction

IndianLife Foods 22 Dec 07 How do people get sick? From contaminated air (small droplets in the air) From touching contaminated surfaces From eating contaminated food  The source of illness is often a bacteria or a virus! Sneezing causes tiny droplets carrying bacteria from your sinuses to spread in a mist. Improper cleaning practices can result in water hitting the floor / mixing with soil on the floor / bouncing up to hit equipment and walls. Are you producing unsafe food? 22 Dec 07 Introduction

Bacteria grow on food Bacteria can multiply rapidly IndianLife Foods 22 Dec 07 Bacteria grow on food Bacteria can multiply rapidly They need the right temperature and moisture conditions Most bacteria grow best between room and body temperature They can double in number in 30 minutes The danger zone is considered to be from 4 to 60C Keep product refrigerated when not being processed Insert clip from “Cells Alive” 22 Dec 07 Introduction

Bacteria can cause disease or spoil food IndianLife Foods 22 Dec 07 Bacteria can cause disease or spoil food We can’t see bacteria (need a microscope) It is easy to forget about bacteria when we can’t see them easily We can carry bacteria into the plant on our hands, face, hair, clothes, feet 22 Dec 07 Introduction

Communicable Diseases Disease is easily transferred from one person to another Hepatitis A and Norwalk virus (norovirus) can be transferred by food A person who is sick should not work with food -> contact supervisor 22 Dec 07

How do we contaminate food? IndianLife Foods 22 Dec 07 How do we contaminate food? The main reason for wearing company uniforms (smocks, etc) is to keep our clothes from contaminating food NOT keeping our clothes clean! We need to keep ourselves clean so that we don’t contaminate the food we produce We need to follow company practices to keep product contact surfaces safe 22 Dec 07 Introduction

We have bacteria in our body IndianLife Foods 22 Dec 07 We have bacteria in our body In our mouth (tongue/teeth) / nasal cavities (sinuses) When we cough and sneeze, we spread them around When we blow our noses, we often get them on our hands In our digestive systems Our large intestine is a “factory” that uses bacteria to break down solid waste Up to 50% of fecal waste is bacteria 22 Dec 07 Introduction

Prevent cross-contamination IndianLife Foods 22 Dec 07 Prevent cross-contamination Cross-contamination occurs when bacteria move from one object to another Contaminants may include: Biological hazards (harmful microbes) Physical hazards (metal / wood / glass) Chemical hazards (cleaners / lubricants) Use Good Work Practices 22 Dec 07 Introduction

Detect and eliminate cross-contamination IndianLife Foods 22 Dec 07 Detect and eliminate cross-contamination Good personal hygiene practices eliminate human-carried items Personal effects / hair / skin / bacteria Pest control eliminates bacteria from insects, rodents, birds Sanitation keeps a facility clean so it doesn’t contaminate the product Temperature controls growth to minimize microorganisms 22 Dec 07 Introduction

We need to practice good personal hygiene at work IndianLife Foods 22 Dec 07 We need to practice good personal hygiene at work Keep ourselves clean Wash hands before touching food or food contact surfaces Follow provincial Food Regulations 22 Dec 07 Introduction

The Plant Environment There are hazards outside of the plant that we don’t want to bring in We need to keep the grounds clean The building must be constructed and well-maintained to keep out hazards We need to keep the inside of the building clean to prevent contamination of the food products 22 Dec 07