Prerequisite Program D: Personnel Hand Washing 2 Good Personal Hygiene - Personnel 3 Good Personal Hygiene - Visitors 3 Illness and Injury 3 Health & Hygiene Training Records 3 Equipment Operation: Labeler & Lot Coding Protocol 3 1
Hand Washing SOP Name: Hand Washing To ensure adequate product protection from contamination. 23-Jan-08 Procedure: Corrective Action: 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 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 Good Personal Hygiene - Personnel To ensure the food safety and food security of all processed goods. 24-Jan-08 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. Hand Washing Procedure Health & Hygiene Training Record Food Safety & Hygiene Training Program 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 Good Personal Hygiene - Visitors To ensure the food safety and food security of all processed goods. 24-Jan-08 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. Hand Washing Procedure Good Personal Hygiene Monitored by Operations Lead (Josh Del Sol) 4
Illness and Injury Illness and Injury 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 : 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. Hygiene Hand washing policy Potential Contamination Record (Not Yet Developed) 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: 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 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. Good Hygiene Illness & Injury Food Safe Training Records Sanitation SOP s (not yet developed) 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: 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 Procedure: Corrective Action: 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