Free Essay

Prerequsite

In: Science

Submitted By sbb132
Words 476
Pages 2
3.1.1.4 (D) Personnel

D.1 Training

All the employees working in the plant must be educated and trained about safe product, material handling and the habits and procedures required to minimize the risk of product and material safety hazards. Following the requirements and proper implementation will help minimize: * Hazards caused by personnel due to lack of knowledge or training; * Hazards introduced by personnel due to a failure to follow procedures and * Hazards introduced from visitors coming into the facility and not following good practices.

D.1.1 General Food Hygiene Training

All the employees has a training program with appropriate training in personal hygiene and hygienic handling of product at beginning of employment and it is reinforced and updated at appropriate intervals

Adequate training is provided for all new employees (permanent and temporary) in personal hygiene, Good Manufacturing Practices, and product safety prior to commencing work.

Employees are properly trained to carry out assigned duties, Training programs are assessed for effectiveness, and they are documented and appropriately stored. D.1.2 Technical Training

Requirements met

Personnel are trained to understand the importance of the critical control points for which they are responsible, the critical limits, the procedures for monitoring, the action to be taken if the limits are not met and the records to be kept.

Personnel responsible for maintenance and calibration of equipment have been appropriately trained to perform these functions and to identify deficits that could affect product safety and to take the appropriate corrective action.

Personnel and supervisors responsible for the sanitation program are appropriately trained to understand the principles and methods required for effective cleaning and sanitizing.

Additional training is provided as necessary to ensure current knowledge of equipment and process technology.

D.2 General Food Hygiene Program

D.2.1 General Food Hygiene Program

Requirements met

The plant enforces a policy to ensure good personal hygiene and hygienic behavior and habits to prevent contamination of product this protocol covers hand washing/sanitizing, protective clothing, hygienic practices (e.g., no-food, gum, tobacco, jewelry, storage of personal effects)

Access of personnel and visitors is controlled to prevent contamination. The traffic pattern of employees prevents cross-contamination of the product.

The plant requires that employees advise management when they are suffering from a communicable disease likely to be transmitted through product.

Employees having open cuts or wounds do not handle product or product contact surfaces unless the injury is completely protected by a secure waterproof covering. (e.g., rubber gloves).

Employee practices are monitored to ensure they comply with personal hygiene practices as required.
Personnel with open cuts or wounds have them adequately covered to prevent product or material contamination and are assigned to a duty that would not allow the possibility for cross contamination
The responsibility for ensuring the requirements are met is usually assigned to the Supervisor.

Similar Documents

Free Essay

Service to Humanity Prerequsite

...In  the  name  of  Allah  most  Gracious  most  Merciful   Service  to  Humanity  –  a  Perquisite  for  Being  the  “Best  People”           To  start  the  presentation,  I  will  take  you  back  in  time  in  to  a  battlefield.  Battle   of  Yarmook  was  being  fought.  Three  sahaba  Akrama  bin  abu  Jahal,  Sohail  bin  umro,   Haris  bin  Hasham  were  seriously  injured  and  as  a  result  extremely  thirsty  and   looking  for  few  drops  of  water.  One  sahabi  was  looking  for  a  relative  and  came   across  Akrama  bin  Abu  Jahal.  As  he  was  about  to  give  water  to  Akrama,  thirsty  cries   of  Sohail  bin  umro  could  be  heard  and  Akrama  refused  to  drink  and  wanted  the   water  to  be  given  to  Sohail.  This  sahabi  took  the  water  to  Sohail  only  to  hear  the   cries  of  Haris  bin  Hasham.  Sohail  refused  to  take  a  drink  and  wanted  the  water  to  be   given  to  Haris  bin  Hashim.  By  the  time  water  could  be  taken  to ...

Words: 4198 - Pages: 17

Premium Essay

Business Research

...RELATIONSHIP BETWEEN FACILITY, VARIETY OF MENU, PRICE, LOCATION AND SERVICE WITH WILLINGNESS OF QUEUING IN ITB CANTEENS This paper is a prerequsite of graduation Business Research Method lecture By Rizky Rahmany 19011055 Ersha Nuranjasari 19011094 Wedda Le 19011139 Arizal Khoironi 19011032 Sweeta Elfonsia 19011087 (Study Program Business Management) INSTITUT TEKNOLOGI BANDUNG 2012 RELATIONSHIP BETWEEN FACILITY, VARIETY OF MENU, PRICE, LOCATION AND SERVICE WITH WILLINGNESS OF QUEUING IN ITB CANTEENS This paper is a prerequsite of graduation Business Research Method lecture By Rizky Rahmany 19011055 Ersha Nuranjasari 19011094 Wedda Le 19011139 Arizal Khoironi 19011032 Sweeta Elfonsia 19011087 (Study Program Business Management) INSTITUT TEKNOLOGI BANDUNG 2012 ABSTRACT RELATIONSHIP BETWEEN FACILITY, VARIETY OF MENU, PRICE, LOCATION AND SERVICE WITH WILLINGNESS OF QUEUING IN ITB CANTEENS By Rizky Rahmany 19011055 Ersha Nuranjasari 19011094 Wedda Le 19011139 Arizal Khoironi 19011032 Sweeta Elfonsia 19011087 (Study Program Business Management) Institut Teknologi Bandung When we talk about queuing, there are many questions come up from our mind such “what kind of thing is happening there so people want to queue?” Talking about queuing is not always about staying in the line, no guarantee that people want to keep staying for...

Words: 4847 - Pages: 20

Premium Essay

Paper

...315-201 Course Title: New Product and Service Management Credit: 3 credits Class Days: MW 11:00-12:15 p.m. Instructor: Professor E. Yoon E-mail: eunsang_yoon@uml.edu Office: Pasteur 308 Phone: (978) 934-2814 Office Hours: MW 1:00-3:00 p.m. and also by appointment CATALOG DESCRIPTION This course focuses on the process of new product and service development and marketing. Emphasis is given on market opportunity identification, R&D-marketing interface, business model development, market potential estimation, and market entry timing. Preference: Marketing concentrators. Group Project: A product development and marketing plan. Career relevance: Developing and marketing new product or service. PREREQUSITES: MKTG 201: Marketing Principles and MSB filter courses. MSB 300/400 level courses are restricted to the MSB students who have completed the filter courses. COURSE OBJECTIVES This course is designed to familiarize students with the principles and practices in the conceptualization, design, testing, forecasting, and launching of new products and services. Course objectives include comprehension and application of: 1. Strategic elements of new product development 2. Concept generation, evaluation, testing, and screening 3. Product protocol, design, development, and sales forecasting 4. Teamwork, product use testing, and market-entry strategy, and 5. Launch planning and management guideline ...

Words: 2510 - Pages: 11