welcome to……..€¦ · •if you’re wearing gloves for the reasons listed above remember:...

Welcome to……..

• What are Good Manufacturing Practices ?

• They are the rules we follow as a food manufacturing facility, to ensure we consistently produce a high-quality food product that is safe, legal and produced under sanitary conditions for our customers.

• All employees must maintain a high level of personal cleanliness.

• All persons must shower or bath each day.

• All persons must wear clean clothing.

Remember, what you touch is what our customers will eat.

Issue Date: March 22, 2016 Supersedes Date: January 19, 2016

• All persons must wear under arm deodorant.

• Deodorant should be reapplied as needed.

Cologne or perfume is not a substitute for deodorant.


• Hands must be washed using soap and water after using the bathroom, when beginning or upon returning to your workstation, after break, and any time they get dirty during your shift.

Remember there is no substitute for clean hands.


Hands must be washed (using soap and water).

Hands must be washed for 20 seconds to effectively remove soil. Hand sanitizers are located near line for quick sanitizing.

• Gloves can be worn, but are not mandatory

• However, gloves must be worn when:

• You have a cut and/or sore that risk contaminating the food.

• You are wearing a band aid.

• If you’re wearing gloves for the reasons listed above remember:

• Gloves must be changed after a trip to the washroom.

• Gloves must be changed if you touch something unclean.

• Gloves should be replaced immediately if they are

• Used gloves must be thrown in the appropriate dark blue garbage cans when soiled.

• New gloves can be picked up from glove station & should not be stored anywhere else, including your pockets.


• Hair nets must be worn properly to be effective.

• All hair should be appropriately covered.

• Longer hair may need to be pulled back.

• Ears must be covered.


• Beard nets must be worn properly to be effective.

• If there is visible facial hair (24hr growth) that extends past lip line, then a beard net is required.

This picture shows a beard net worn properly


• There are 4 types of hairnets in our facility:

• White – Production

• Blue – Visitors

• Green – Trainer or Trainee

• Red – Health & Safety

Issue Date: March 22, 2016

Supersedes Date: January 19, 2016

1.Put on steel toe indoor shoes. 2.Wash hands/Sanitize3.Then put on hair net4.Wash hands / sanitize5.Then put on your uniform6.Enter production


• All cuts must be washed, sanitized and covered with a blue metal detectable bandage. (All bandages must be recorded in the log)

• The bandaged area must be further covered with a waterproof covering (glove).

Remember: If moisture can move in and

out, bacteria can move in and out.


• If the bandaged area is not covered with a glove, then the employee cannot work with food or food contact surfaces due to a food safety risk. (i.e. Hepatitis)


Illnesses

• No persons with obvious sores , infected wounds, discharges from ears, eyes or nose or with a

communicable illness like diarrhea, vomiting or sore throat with fever should work around food.

• Report illnesses when you are actively ill or you know or suspect you are a carrier of a disease transmissible

through food.



• The best way to prevent the spread of bacteria is to wash and /or sanitize your hands after touching anything that is not a food contact surface.

Especially after touching your face, nose and mouthRefrain from bad habits

• Scratching• Nose picking• Spitting• Using the mouth as

an extra hand


• Sneezing is one of the fastest ways to spread germs, please remember Not to sneeze in the direction of the product.

•Sneezes can be diverted by turning your head away from the product. The most acceptable is to sneeze into the crook of your arm.

•If you have accidentally sneezed into your hands you MUST wash them using soap and sanitize before touching the product again.


•You must put on the provided clean uniform when you begin your shift and place in the laundry at the end of your Shift

NOTE: All personal clothing above the knee and below the neck must be covered by work wear.

•No open toed or open heeled shoes shall be worn in the production facility.•Approved steel-toed shoes must be worn by employees working in the positions which require their use. All other employees must wear footwear suitable for their position.


•Uniforms are to be kept in uniform storage lockers and not

in personal lockers.

•Uniforms must be kept as clean as possible, therefore no

sitting on the floor, ground, skids or product boxes.

•Remove your uniform & place on designated hooks prior to

eating, using the washroom or going outside.

•Hairnets are part of your uniform and cannot be worn

outside.


• There are 5 types of uniform colours at RDJ:

• White – Production

• Red – Exterior Use (over top of white)

• Light Blue – Cafeteria (over top of white)

• Navy blue – Maintenance

• Grey - Service


• Dirt can hide under jewelry.

• Jewelry including watches, necklaces, earrings, face & tongue rings, and rings must be removed prior to beginning your shift.

• The only exception is a medic alert bracelet.


• False eyelashes and other cosmetic devices that may fall off are not permitted to be worn.

• False fingernails and nail polish (of any type) are not permitted on the production floor.

• Heavily scented perfumes, lotions & colognes MUST be avoided by employees in contact with food.


•All personal belongings (sweaters, jackets, shoes, cell phones and cigarettes / electronic cigarettes). Must be stored in your locker room.•Personal or loose items are not allowed on the production floor.

Remember food is not to be stored in your locker as it can attract pests . Please keep in the lunchroom fridge or shelf.

• If required to wear prescription glasses or contact lenses, Notify a supervisor immediately if they should break or are lost.


• Our baked treats are not to be eaten on the line.

• They can be enjoyed in the lunch room.


•Chewing gum, eating lozenges, candy and drinking is limited to the break room / lunch rooms only.

•Medicines should be kept with your personal belongings.

•Medicines like inhalers that may be needed in emergencies should be given to supervision.

Drinking Water from the water cooler is the only exception.


Personnel must follow the Colour Coding Policy for utensils as described below:

Food Product Containers Food Waste Containers

Equipment Cleaning (Food Contact)GREEN BRISTLE BRUSHGREEN PAIL Maintenance

Sanitation Cleaning (Non-Food Contact) GarbageYELLOW BRUSHYELLOW PAIL

Allergen Cleaning (Food Contact)RED BRUSHRED PAIL

Red

Blue


• Personnel are not to leave utensils anywhere they can fall

to product.

For Example:

•On the edge of bins or containers.

•Tops of equipment .

•Maintenance tools are to be kept in the tool chest not on

equipment.


Dropped Product Situations:1. If open/unsealed product or product in a plastic

sleeve touches the floor, it must be placed in a food waste bin

2. If product is inside a retail box, it should be opened and inspected for damage. If undamaged, it can be packaged into a new retail. If damaged, it should be emptied into a food waste bin.


•Packaging materials should only be used for its intended purpose.

•Wooden handled tools are not permitted in the processing & packaging areas.

•They are permitted in the maintenance area and externally for outside cleaning.



• Allergen contaminationSuch as peanuts entering the food stream.

• Physical contaminationMetal, wood, plastic

• Chemical contaminationSanitation chemicals, maintenance chemicals.

• Biological contaminationMicroorganisms, mold, viruses, blood

• Pest contaminationInsects, mice & other vermin

Report an actual or potential product contamination condition, or practice to your supervisor immediately.



• Please keep all doors tightly closed to the outside. • This is to prevent pests & insects from

entering the plant.• Please report any sightings of insects,

mice & other vermin.


Hazard Analysis Critical ControlPoint

HACCP Stands for:

It is a plan that identifies and addresses potential

hazards before they occur.


HACCP•With HACCP you can place controls on the process that can effectively reduce food safety issues.

•Hazard plans are built on a foundation of Good Manufacturing Programs (GMPs) that you have been learning about today, which along with other programs help ensure food safety.

•There are three types of hazards assessed in HACCP: Biological, Chemical and Physical.


HACCP•Physical Hazard: is any physical object (metal, wood, plastic, glass) that is not normally found in the food product that could cause injury or harm to the customer.

•Chemical Hazard: is any chemical (cleaning solution, machine lubricant, allergen) that could cause harm to the customer. It can occur naturally or accidentally while food is being produced.

•Biological Hazard: any biological organism (Bacteria, viruses, mycotoxins, toxins, blood) that could cause harm to the customer.

• It is the most common cause of food borne illness. It can be introduced by people or raw materials. It is can be avoided by following good sanitary practices such as washing your hands and using hairnets.


HACCP•Our Bakery has a HACCP TEAM that consists of members that represent different areas such as quality & food safety, sanitation, maintenance and production.

•The Team has used HACCP principles to develop a Food Safety plan for our facility.

•It involves identifying all the possible chemical, physical and biological hazards that could occur with our raw materials and production process.

•Steps were put in place to prevent these hazards from occurring.

•Everything then has to be documented on records to show proof that the hazards are being controlled.


HACCP What can you do?•Perform all procedures exactly as requested by supervision. Ask if you are unsure about any procedure.•Report equipment or processes not working properly.•Follow all maintenance schedules.•Follow all personal cleanliness requirements•Don’t work when you are sick•Keep yourself and uniform clean•Wear hairnets and gloves when required and be sure they are well maintained.•Remove jewelry and other objects that might fall into food.•Do NOT bring any personal belongings into processing areas, keep in the locker/lunchroom room.•Complete all paperwork as completely and accurately as possible.



What should you do….if glass or plastic breaks???

• Do NOT move from your location unless medical attention is required.• We do not want you to transfer contamination to other areas in the bakery via your boots, clothes or

carts.• Contact supervisor and FS Coordinator who will make an assessment and follow breakage procedure.• Do exactly as instructed by Supervision.

The above steps should be followed in bakery and lunchroom/bathrooms which have a direct path to bakery.


Allergen Management

•Each year many Canadians experience an adverse reaction to the foods they have consumed.•An allergic reaction is the body’s immune response to a foreign protein.•It can vary from minor to life threatening.•Therefore, the only course of action for individuals with a food allergen is AVOIDANCE of the offending food.


Allergen Management

• Wheat

• Gluten

• Milk

• Eggs

• Sesame Seeds***Sulphites if higher than 10ppm.

TOP ALLERGENS:

• Peanuts

• Tree Nuts

• Soy

• Shellfish

• Fish

• Mustard


Allergen ManagementAllergens used at our facility are:Milk products

Sesame Seeds

Sulphites <10ppm

These allergens are not in every recipe so special handling or cleaning requirements

will be required.Wheat/gluten are in every recipe so special handling is NOT required


Allergen focus areas at RDJ Bakeries:Receiving of allergen raw ingredients (check Approved Supplier List).

• Label as allergen ingredient with a blue tag

Storage of raw material• Store in segregated allergen storage locationFollowing recipe exactly• Follow recipe, handle ingredients with care using separate scoops.Schedule equipment cleaning after production of allergen item• Clean equipment/line by following allergen changeover procedure exactly. Test through

swabbing.Product Labelling and Packaging• Ensure correct label and packaging is in use by checking against Product Information SheetsTraceability / Record Keeping• Complete all records as directed and do not leave any blank spaces

Allergen Management


Our facility is aPeanut & NUT

Free ZoneFor the safety of those customers with severe

Peanut/nuts allergies we ask you NOT to bring any Nut PRODUCTS into our facility

Allergen Management


Organics

The Government of Canada under CAN/CGSB-32.310-2006 defines organic production in the following way

“Organic production is a holistic system designed to optimize the productivity and fitness of diverse communities within the agro-ecosystem, including soil organisms, plants, livestock and people. The principal goal of organic production is to develop enterprises that are sustainable and harmonious with the environment”.

The goal and objectives are to :• Protect the environment, minimize soil breakdown and erosion, decrease pollution, optimize

biological productivity and promote a sound state of health.• Replenish and maintain long-term soil fertility.• Recycle materials and resources to the greatest extent possible.• Provide attentive care that promotes the health and behavioral needs of the live stock.• Maintain the integrity of organic food and processed product to the point of sale


OrganicsOrganic products focus areas in RDJ Bakeries:

Receiving of raw ingredients

• Label as organic with a yellow tag

Storage of raw material• Store in segregated organic storage locationFollowing recipe• Follow Organic recipeEquipment cleaning in preparation for organic production• Clean equipment/line & prepare for organic production, following changeover

procedureProduct Labelling and PackagingTraceability / Record keepingFinished product storage


FOOD SECURITY • There has been an increase focus on the protection of the food supply. • Due to this our employees are asked to take the following precautions:

• All employees must only enter the facility through the secure main entrance.

• Employees are not to give access to anyone.

• Employees are not to let visitors or unidentified people into the building.

• Employees are not to go out any of the other self-locking doors or prop them open

unless it is an emergency situation or you are performing a duty which requires it

(i.e. Taking out the garbage.)

• All visitors to our building should be wearing a blue hairnet & under direction of

management.

• If you see someone you do not recognize and they are not in an authorized location, please

inform your supervisor immediately.

Thank you……

welcome to……..€¦ · •if you’re wearing gloves for the reasons listed above remember:...

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