Hi,
I am working as a HR Generalist in Manufacturing company. As per the requirement of the company I should conduct the training session on precautions carry out for production of Food material.
Regards
Sonal
From India, Ahmadabad
I am working as a HR Generalist in Manufacturing company. As per the requirement of the company I should conduct the training session on precautions carry out for production of Food material.
Regards
Sonal
From India, Ahmadabad
Hi Sonal,
I m trying to solve your query.
Topics to be covered:-
There are 3 stages of operation in the control of quality
1) Raw Ingredients , The supplier
2 )Process of manufacture, and
3) Inspection of the finished product.
Following are the most important checks are to be made for finished product.
1)Is the product and the packing is good or appearance is satisfactory?
2) Is the taste correct?
3) Is the weight within the agreed-upon tolerance?
Shelf Life- Keeping limits and keeping tests
Micro Biological Quality control
Food Poisoning
Prevention of Foreign Matter in Contamination
Factory Hygiene and Sanitation:
In any food industry the maintenance of food hygiene is related to several factors
1) Persons
2) Ingredients
3) Equipment and Premises
4) Control of insects and rodents.
From India, Delhi
72I m trying to solve your query.
Topics to be covered:-
There are 3 stages of operation in the control of quality
1) Raw Ingredients , The supplier
2 )Process of manufacture, and
3) Inspection of the finished product.
Following are the most important checks are to be made for finished product.
1)Is the product and the packing is good or appearance is satisfactory?
2) Is the taste correct?
3) Is the weight within the agreed-upon tolerance?
Shelf Life- Keeping limits and keeping tests
Micro Biological Quality control
Food Poisoning
Prevention of Foreign Matter in Contamination
Factory Hygiene and Sanitation:
In any food industry the maintenance of food hygiene is related to several factors
1) Persons
2) Ingredients
3) Equipment and Premises
4) Control of insects and rodents.
From India, Delhi
Dear Friends,
Conducting a training course on "Precautions to be carried out for production of Food material" is not so easy unless one has necessay knowledge and exposure to the activities as such. Remember safety and hygiene are specialization. However please check with the notes below. It may be helpful.
Safety in food production
Each segment of the food industry must provide the conditions necessary to protect food while the food is under that segment’s control. This protection has traditionally been accomplished through the application of Good Manufacturing Practices (GMP). These conditions and practices are now considered to be prerequisite to the development
and implementation of effective HACCP plans. Prerequisite programs provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome food. Common prerequisite programs may include, but are not limited to:
Facilities. The establishment should be located, constructed, and maintained according to sanitary design principles. There should be linear product flow and traffic control to minimize cross-contamination from raw to cooked materials.
Supplier Control. Each facility should assure that its suppliers have in place effective GMP and food-safety programs. These may be the subject of continuing supplier guarantee and supplier HACCP system verification.
Specifications. There should be written specifications for all ingredients, products, and packaging materials.
Production Equipment. All equipment should be constructed and installed according to sanitary design principles. Preventive maintenance and calibration schedules should be established and documented.
Cleaning and Sanitation. All procedures for cleaning and sanitizing the equipment and the facility should be written and followed. A master sanitation schedule should be in place.
Personal Hygiene. All employees and other persons who enter the manufacturing plant
should follow the requirements for personal hygiene.
Training. All employees should receive documented training in personal hygiene, GMP,
cleaning and sanitation procedures, personal safety, and their role in the HACCP program.
Chemical Control. Documented procedures must be in place to assure the segregation and proper use of nonfood chemicals in the plant. These include cleaning chemicals, fumigants, and pesticides or baits used in or around the plant.
Receiving, Storage, and Shipping. All raw materials and products should be stored under sanitary conditions and the proper environmental conditions such as temperature and humidity to assure their safety and wholesomeness.
Traceability and Recall. All raw materials and products should be lot-coded and a recall system should be in place so that rapid and complete traces and recalls can be done when a product retrieval is necessary.
Pest Control. Effective pest control programs should be in place. Other examples of prerequisite programs might include quality assurance procedures; standard operating procedures for sanitation, processes, product formulations and recipes; glass control;
procedures for receiving, storage, and shipping; labeling; and employee food and ingredient handling practices.
Regards,
Kesava Pillai
From India, Kollam
Conducting a training course on "Precautions to be carried out for production of Food material" is not so easy unless one has necessay knowledge and exposure to the activities as such. Remember safety and hygiene are specialization. However please check with the notes below. It may be helpful.
Safety in food production
Each segment of the food industry must provide the conditions necessary to protect food while the food is under that segment’s control. This protection has traditionally been accomplished through the application of Good Manufacturing Practices (GMP). These conditions and practices are now considered to be prerequisite to the development
and implementation of effective HACCP plans. Prerequisite programs provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome food. Common prerequisite programs may include, but are not limited to:
Facilities. The establishment should be located, constructed, and maintained according to sanitary design principles. There should be linear product flow and traffic control to minimize cross-contamination from raw to cooked materials.
Supplier Control. Each facility should assure that its suppliers have in place effective GMP and food-safety programs. These may be the subject of continuing supplier guarantee and supplier HACCP system verification.
Specifications. There should be written specifications for all ingredients, products, and packaging materials.
Production Equipment. All equipment should be constructed and installed according to sanitary design principles. Preventive maintenance and calibration schedules should be established and documented.
Cleaning and Sanitation. All procedures for cleaning and sanitizing the equipment and the facility should be written and followed. A master sanitation schedule should be in place.
Personal Hygiene. All employees and other persons who enter the manufacturing plant
should follow the requirements for personal hygiene.
Training. All employees should receive documented training in personal hygiene, GMP,
cleaning and sanitation procedures, personal safety, and their role in the HACCP program.
Chemical Control. Documented procedures must be in place to assure the segregation and proper use of nonfood chemicals in the plant. These include cleaning chemicals, fumigants, and pesticides or baits used in or around the plant.
Receiving, Storage, and Shipping. All raw materials and products should be stored under sanitary conditions and the proper environmental conditions such as temperature and humidity to assure their safety and wholesomeness.
Traceability and Recall. All raw materials and products should be lot-coded and a recall system should be in place so that rapid and complete traces and recalls can be done when a product retrieval is necessary.
Pest Control. Effective pest control programs should be in place. Other examples of prerequisite programs might include quality assurance procedures; standard operating procedures for sanitation, processes, product formulations and recipes; glass control;
procedures for receiving, storage, and shipping; labeling; and employee food and ingredient handling practices.
Regards,
Kesava Pillai
From India, Kollam
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