Food Safety T-1150

1. Food Safety T-1150 This work has been produced by DGL (Aust) Pty Ltd This induction package has been designed for usage on DGL’s intranet

2. Before you get started It is important that you complete all sections in this learning tool as it has been designed so that You can abide by the procedures of our organization. You can apply what you have learnt in this package in your day to day activities Both the business units of warehousing and fleet management are covered by this packaged. This packaged covers Employees, Contractors and Drivers in the organisation Hyperlinks referenced in this document will need to be viewed by the inductee Should this package need to be printed, care and attention needs to be taken to remove sections and supply referenced polices forms and procedures. Sections that need to be covered per business unit are covered in the company’s induction criteria and need to be printed prior to completing this package F-340 Inductions Criteria – Warehousing Business Unit F-540 Induction Criteria – Fleet Operation Business Unit. You may have already acquired knowledge in the area identified in this package as you may have completed some specialized training. Or you may have been working within the industry for some time. Should you identify any improvement opportunities in the information contained in this package or have difficulties completing the package please contact National Training and Compliance Manager DGL (Aust) Pty Ltd PO BOX 1594 EAGLE FARM QLD 4009 Ph 07 3868 1001 Fax 07 3868 1055

3. HACCP HACCP – Hazard Analysis and Critical Control Points A methodology within a quality management system that prevents, eliminates or reduces food safety risk to an acceptable level (ie. It is a preventative risk management strategy). A tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. 3 12/07/2006 Rev B

4. FOOD SAFETY RISKS Food safety risks have the potential to harm humans: 1) Chemical (agricultural chemical residues in produce and soil, cleaning agents etc) 2) Physical contamination (sticks, stones, glass, plant matter etc) 3) Microbiological (bacteria, fungi, viruses and parasites). 4 12/07/2006 Rev B

5. FOOD SAFETY PROGRAM Risk Assessment: Identifies the potential hazards that may be reasonably expected to occur in each food handling operation conducted at the premises Identifies where, in a food handling operation, each hazard identified above can be controlled and the means of control. Provides for the systematic monitoring of those controls. 5 12/07/2006 Rev B

6. FOOD SAFETY PROGRAM Cont. Provides for the appropriate corrective action when that hazard, or each of those hazards, is found not to be under control. Provide for regular review of the program. Provides for appropriate records to be made and kept demonstrating action taken in relation to, or in compliance with, the program. 6 12/07/2006 Rev B

7. RECEIVING GOODS Check that packaging is not damaged. Check that all products are within their ‘best before’ or ‘use-by’ date. Check that all products are properly labelled with the name and address of the manufacturer and a batch code or a date code. Check that there are no insects, insect eggs or other things such as dirt and glass, on the products. Check that the driver and the truck are clean and are not carrying chemicals in the same area as the food. 7 12/07/2006 Rev B

8. DRY STORAGE Look for signs of pest activity where products are stored - eg. droppings, eggs, feathers and smells. Check that dry storage area is cleaned properly. Check packaging is not damaged. Check that chemicals, like cleaning products, are stored away from the food. Check that all food is stored off the floor. Use oldest stock first – stock rotation. Store food in accordance with manufacturer’s specifications. 8 12/07/2006 Rev B

9. CLEANING Cleaning Schedule: A way of making sure that everything that needs to be done is done. Sets out the tasks of cleaning, how often each job needs to be done, how it should be done, and who should do it. 9 12/07/2006 Rev B

10. PEST CONTROL Premises that store food products must be kept free of pests. A preventative approach to pest control by pest proofing the premises as far as practicable. Regular inspection of the premises for signs of pests. If chemicals are used for pest control, food should be protected from possible contamination. 10 12/07/2006 Rev B

11. PEST CONTROL Cont. Effective pest control compliance includes: Not permitting animals on the premises Maximising the use of sealed containers Storing ingredients in lidded pest proof containers Providing a separate garbage enclosure for storage of rubbish prior to collection Treating or arranging for the treatment of any pest infestation Regularly removing rubbish. If a licensed pest controller is used, the written results of each visit should be given to the Manager/Supervisor of the premises. 11 12/07/2006 Rev B

12. TRANSPORTING FOOD Make sure that delivery vehicle and transport boxes are clean and food is packaged properly. Make sure that the food is transported away from any chemicals which might contaminate the food. 12 12/07/2006 Rev B

13. RECORDS TO KEEP Records prove that you are complying with the law and should be kept for at least two years. Records may need to be shown to the Environmental Health Officer from the local Council or by a court. Records are the only way to demonstrate that you have done everything you should have done. 13 12/07/2006 Rev B

14. Test your knowledge • Through the following slides you will be asked an number of questions to show that you have understood the content of this learning tool • Please record your answer on the training form F-260. • You will be required to submit the answers to the DGL HSEQ unit

15. Question 1 What is HACCP? A methodology within a quality management system that prevents, eliminates or reduces food safety risk to an acceptable level (i.e. It is a preventative risk management strategy). How all can cook pizzas. c) A tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. d) Both a and c. 15 12/07/2006 Rev B

16. Question 2 What are 3 food safety risks? Insect eggs, Food handling, Best before. Feathers & smells, Chemical, Use by date. Chemical, Microbiological, Physical contamination. None of the above. 16 12/07/2006 Rev B

17. Question 3 What does a HACCP risk assessment provide? Appropriate records, Appropriate corrective action . Regular review, Systematic monitoring . Food handling operation controls, Potential Hazards. All of the above. 17 12/07/2006 Rev B

18. Question 4 When receiving goods what are some of the things you would check for? Driver and the truck are licencened and registered. Packaging is not damaged, Products are labelled. No dirt and glass, insects, insect eggs are present. Both b and c. 18 12/07/2006 Rev B

19. Question 5 What are some of the pest controls that should be used? Providing a separate garbage enclosure for storage of rubbish prior to collection. Effective pest control compliance Remove rubbish whenever, Keep a cat on premises. Minimising the use of sealed containers, Permitting animals on the premises. Do not control pests, leave ingredients out to air. 19 12/07/2006 Rev B