logic tics 22222
TRANSCRIPT
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Good ManufacturingPractices
Developed by
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Thc hnh tt sn xut
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Agenda
Good Manufacturing Practices Contamination General Employee Hygiene Food Handling Practices
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Chng trnh ngh s
Thc hnh sn xut tt nhim Nhn vin v sinh chung
X l Thc tin thc phm
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Good Manufacturing Practices
Deal with contamination by people by food materials by packaging materials by hazardous materials by miscellaneous materials
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Thc hnh sn xut tt
i ph vi nhim bi nhng ngi nguyn liu thc phm
bng cc vt liu ng gi bng cc vt liu nguy him bng cc vt liu linh tinh
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General EmployeeHygiene
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Nhn vin v sinh chung
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V sinh
Tt c cc nhn vin lm vic tip xc trc tip vi thcphm, b mt tip xc vi thc phm v ng gi thc phmphi ph hp vi thc hnh v sinh. iu ny bo v chngli nhim thc phm do vi sinh vt hoc vt liu khngmong mun.
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Prevent contamination
Careless employee practices cancause product contamination.
The best way to avoid contaminationis to prevent it.
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Ngn nga nhim
Thc hnh nhn vin bt cn c th gy nhim sn phm.
Cch tt nht trnh nhim bn l ngn chn n.
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How do we preventcontamination?
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Lm th no chng ta ngn chn nhim?
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Any behavior that could result infood contamination such aseating, use of tobacco, chewing
gum or other unhygienicpractices, is not allowed in foodhandling areas
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Bt c hnh vi c th dn n nhim thc phm nh nung, s dng thuc l nhai ko cao su, hoc cc trngkhng hp v sinh khc, khng c php trong khu vc xl thc phm
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Hygiene and Communicable Diseases
clothing hair personal habits hand washing personal effects and
jewelry
illness and disease injuries visitors training
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V sinh v cc bnh truyn nhim
qun o lng c nhn thi quen ra tay c nhn v trang sc bnh tt v bnh tt chn thng du khch o to
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Production employees
Bathe daily No perfume, aftershave, fragrant creams No jewellery
No false nails or nail polish
Fingernails should be trimmed short Use metal detectable bandages covered with
gloves
No eating, drinking or chewing gum
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sn xut nhn vin
tm hng ngy Khng c nc hoa, sau khi co ru, kem thm khng c trang sc
Khng c sai mng tay hoc sn mng tay Mng tay nn c ct ngn S dng bng kim loi pht hin c vi bao tay Khng n, ung hoc nhai ko cao su
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Clothing
Everyone must wear pants and coveredsleeves.
Separate shoes (no open toes or high heels)are to be worn in the factory.
Personal belongings and street clothing mustbe stored in locker rooms.
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Qun o
Mi ngi u phi mc qun v tay o c bao tr.
Giy ring bit (khng m ngn chn hoc giy cao gt) c mc trong nh my.
dng c nhn v qun o ng ph phi c lu trtrong phng thay qun o.
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Illness
Doctors certificate on hiring
Inform your supervisor or HR if you are illwith symptoms that could contaminate
ingredients or products No medication allowed in factory Ensure that a clean bandage covers any
open wounds
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Bnh tt
Giy chng nhn ca bc s v vic thu Thng bo cho ngi qun l hoc nhn s ca bn nu
bn b bnh vi cc triu chng c th gy nhim ccthnh phn hoc cc sn phm
Khng c thuc c cho php trong nh my m bo rng bng sch bao gm bt k vt thng h
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Hand washing
All employees must wash their handsthoroughly:
when they enter food handling areas before starting work
after handling contaminated materials after breaks after using toilet facilities
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Ra tay
Tt c nhn vin phi ra tay k lng:
khi h vo khu vc x l thc phm
trc khi bt u lm vic sau khi x l cc vt liu b nhim sau khi ph v sau khi s dng nh v sinh
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Food Handling Practices
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X l Thc tin thc phm
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Personnel
Do not leave gloves, masks, etc. lyingaround while on break or at shift end.
Crates, boxes, containers or bucketsmust not be placed directly on the floor.
Store brooms and dust pans at stationsprovided.
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Nhn vin
ng gng tay, mt n, vv nm xung quanh trong khingy ngh hoc cui thay i.
Thng, hp, thng cha hoc thng khng phi c ttrc tip trn sn nh.
Chi ca hng v cho bi ti cc trm cung cp.
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Product
Keep hand contact with ingredients to aminimum.
Check ingredients for expiration dates toensure that fresh ingredients are used.
Cooling product should always be keptcovered.
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Sn phm
Gi lin lc tay vi cc thnh phn mc ti thiu. Kim tra thnh phn cho nhng ngy ht hn m bo
rng cc nguyn liu ti sng c s dng. Sn phm lm mt nn lun c bo him.
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Equipment, containers and utensils
Use white or browncontainers to storeingredients and rework.
Use gray containersfor garbage.Garbage containersmust be keptcovered.
Ensure that all containers, including thoseholding rework, are properly labelled and arekept covered.
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Thit b, thng cha v dng
m bo rng tt c cc thng cha, bao gm c nhngngi lm li t chc, c dn nhn ng cch v clu gi bao ph.
S dng nhng bao mu trng hoc mu nu lu tr ccthnh phn v lm li.
S dng nhng bao mu xm ng rc. Thng rc phi
c gi bo him
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Clothes
Use white clothes towipe hands regularly anddispose of soiled clothsimmediately. No moistcloths are to be left in the
production area.
Use yellow clothes toclean the floor andobjects (e.g. step stools)that come into contactwith the floor.
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Qun o
S dng vi trng lau tay thng xuyn v x l qun obn ngay lp tc. Khng c qun o m t l c cn litrong khu vc sn xut.
S dng vi mu vng lm sch sn nh v cc itng (v d nh phn bc) tip xc vi sn nh.
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Utensils
Scrapers for moulds and tabletops are not tobe used on the floor.
Production equipment/utensils must bethoroughly cleaned and sanitized with alcoholafter use.
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dng
Chc cho khun mu v mt bn khng c s dng trnsn nh.
Sn xut thit b / dng phi c ra sch v kh trngbng cn sau khi s dng.
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Premises
Keep unscreened doors and windowsclosed.
Report any pests or evidence of pestssuch as flies, insects, mice droppings.
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Mt bng
Gi ca cha c sng lc v ng ca s. Bo co bt k su bng chng ca cc loi gy hi nh
rui, cn trng, phn chut.
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Equipment
Return tools and attachments to their properplace after use.
Check product surfaces before starting
equipment. Remove any foreign objects ordirt.
Replace brushes that lose bristles.
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Thit b
Quay tr li cng c v file nh km v tr thch hp ca hsau khi s dng.
Kim tra b mt sn phm thit b trc khi bt u. Hy bbt k i tng nc ngoi hoc bi bn.
Thay th bn chi b mt lng.
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Personnel Practices
Do not lean, sit or step on product surfaces. Do not handle ingredients or products witheither cut or infected hands.
Do not engage in horseplay. Keep hand contact with ingredients andproduct to a minimum.
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Sanitation
Keep contact surfaces clean and free of contamination from tools, cords,cleaning utensils, machine parts,lubricants and paper.
Clean all spills promptly. Keep everything off the floor and the
area clean and floors swept.
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V sinh mi trng
Gi b mt tip xc sch s v min nhim t cc cng c,dy, dng v sinh, cc b phn my, du nhn v giy.
Lm sch tt c cc s c trn kp thi. Gi tt c mi th ra khi sn v khu vc sch s v sn
qut.
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Work areas should be cleaned regularlythroughout the shift.
Keep your immediate working area sweptor dust mopped. Wipe or mop up spilledliquids promptly.
Scrape the floor around the work area aftercompleting a job.
Leave your work area clean at the end of your shift.
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Khu vc lm vic nn c lm sch thng xuyn trongsut ca.
Gi khu vc lm vic ca bn ngay lp tc qut hoc bimopped. Lau hoc thu dn cht lng b ra kp thi.
Co sn nh xung quanh khu vc lm vic sau khi honthnh mt cng vic.
li sch s khu vc lm vic ca bn phn cui ca sthay i ca bn.
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Receiving and Storage
Ensure that all pallets and materials arekept at least 18 away from the walls. Inspect torn bags and boxes and then
repair if appropriate.
Brush off bags and boxes before openingthem.
Store ingredients and products at theappropriate temperature.
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v lu tr
m bo rng tt c cc pallet v cc ti liu c lu gi tnht l 18 "xa cc bc tng.
Kim tra ti rch nt, hp v sau sa cha nu thch hp. nh ti v hp trc khi m chng. Ca hng nguyn liu v cc sn phm nhit thch hp
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Receiving & Storage
Use ingredients in the proper rotation(oldest stock first)
Handle ingredients or products carefullyto avoid spilling
Do not return products or ingredients tothe production line after they have
touched the floor or any other surface thatis not clean.
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Tip nhn v lu tr
S dng nguyn liu trn vng xoay cng thch hp (lu inht hng trc)
X l cc thnh phn hoc sn phm mt cch cn thn trnh lm
Khng tr li sn phm hoc cc thnh phn dy chuyn snxut sau khi chm vo sn nh hoc trn bt k b mtkhc l khng sch s.
Maintenance and Repairs
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a te a ce a d epa s
Ensure area is segregated fromproduction by use of tarps.
Do not leave maintenance supplies in theproduct zone.
Return all tools and attachments to theirproper place after use.
Ensure the production area is clear of alltools and hazards before production starts
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Bo tr v sa cha
Khu vc m bo tch bit t sn xut bng cch s dngca Vi du.
ng ngun cung cp duy tr trong khu vc sn phm. Quay tr li tt c cc cng c v file nh km v tr thch
hp ca h sau khi s dng. m bo khu vc sn xut r rng v tt c cc cng c v
cc mi nguy him trc khi sn xut bt u
Retail store
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Monitor and maintain proper temperatures
Rotate ingredients using FIFO and check for expireditems.
Check best before dates and the quality of the foodbefore using.
Refrigerate cold foods immediately upon receipt. Sanitize equipment, cutting boards, work surfaces
and utensils.
Always wash hands after handling money.
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ca hng bn l
Gim st v duy tr nhit thch hp Xoay cc thnh phn bng cch s dng FIFO v kim tra
cho cc hng mc ht hn. Kim tra tt nht trc ngy v cht lng ca thc phm
trc khi s dng. T lnh thc n lnh ngay sau khi nhn. Lm v sinh thit b, tht, b mt lm vic v dng. Lun lun ra tay sau khi cm tin.
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Visitors to Production Areas
Should always be accompanied.
Must be appropriately dressed - haircoverings, booties over street shoes, gloves,sleeve covers, etc.
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Khch truy cp vo khu vc sn xut
Lun lun cn i km.
Phi c mc qun o thch hp - tc tri, booties trnng ph giy, gng tay, bao gm tay o, vv
Q i
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Quiz
Spot the Hazards:Good Manufacturing Practices
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thi hch ming
Pht hin cc mi nguy him Thc hnh sn xut tt
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Practical application
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ng dng thc tin
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On the job.....
Think about food safety as you work Watch for hazards and remove any that you
find
Questions ?
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Trong cng vic
Hy suy ngh v an ton thc phm khi bn lm vic Xem cc mi nguy him v loi b bt k m bn tm thy.
Cu Hi?