Hi,
I am working as an HR Generalist in a manufacturing company. As per the company's requirements, I am responsible for conducting training sessions on precautions to be taken during the production of food materials.
Regards,
Sonal
From India, Ahmadabad
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I am working as an HR Generalist in a manufacturing company. As per the company's requirements, I am responsible for conducting training sessions on precautions to be taken during the production of food materials.
Regards,
Sonal
From India, Ahmadabad
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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
3. Inspection of the finished product
The following are the most important checks to be made for the finished product:
1. Is the product and the packing good, or is the appearance satisfactory?
2. Is the taste correct?
3. Is the weight within the agreed-upon tolerance?
Other Topics to Cover Include:
- Shelf Life: Keeping limits and conducting tests
- Microbiological Quality Control
- Food Poisoning
- Prevention of Foreign Matter 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
Regards,
From India, Delhi
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72Topics to be Covered:
There are 3 stages of operation in the control of quality:
1. Raw Ingredients - The supplier
2. Process of manufacture
3. Inspection of the finished product
The following are the most important checks to be made for the finished product:
1. Is the product and the packing good, or is the appearance satisfactory?
2. Is the taste correct?
3. Is the weight within the agreed-upon tolerance?
Other Topics to Cover Include:
- Shelf Life: Keeping limits and conducting tests
- Microbiological Quality Control
- Food Poisoning
- Prevention of Foreign Matter 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
Regards,
From India, Delhi
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Safety in Food Production
Conducting a training course on "Precautions to be carried out for production of Food material" is not easy unless one has the necessary knowledge and exposure to the activities involved. Remember, safety and hygiene are specializations. However, please check the notes below. They may be helpful.
Each segment of the food industry must provide the conditions necessary to protect food while it 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 prerequisites for the development and implementation of effective HACCP plans. Prerequisite programs provide the basic environmental and operating conditions 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 ensure that its suppliers have effective GMP and food safety programs in place. 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 ensure 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 ensure 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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Conducting a training course on "Precautions to be carried out for production of Food material" is not easy unless one has the necessary knowledge and exposure to the activities involved. Remember, safety and hygiene are specializations. However, please check the notes below. They may be helpful.
Each segment of the food industry must provide the conditions necessary to protect food while it 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 prerequisites for the development and implementation of effective HACCP plans. Prerequisite programs provide the basic environmental and operating conditions 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 ensure that its suppliers have effective GMP and food safety programs in place. 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 ensure 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 ensure 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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