Food safety for good warehousing practices

1. A Basic Training on GWP,
SSOP &HACCP
By:
NOVA MAE “WINDy” GARDE

2. Overview
In the food manufacturing industry as
well as in the food service, it has been realized
by business owners that in order to compete in
business they have to offer the best quality products
as well as safe food.

4. Objectives
•To enlighten the participants about the need to implement a Food
Safety program.
•To enable the participants to understand the basic concepts of
Food Safety.
•To enable the participants to understand the elements and the
prerequisite programs of a HACCP Program.
•To be able to equip the participants with the basic working
knowledge of HACCP Plan Preparation

5. WHAT IS FOOD SAFETy?
is a scientific discipline describing handling,
preparation and storage of food in ways that can
prevent food borne illness. This include a number of
routine that should be followed to avoid potentially
severe health hazards.

6. A collection of internationally recognized standards, codes of practices,
guidelines and other recommendations relating to foods, food production, and food
safety. It contains general standards covering matter such as food labeling, food
hygiene, food additives and pesticide residues.
SPECIFIC STANDARDS:
Meat products ( fresh, frozen, processed
and meat poultry)
Fish ( marine, fresh water, aquaculture)
Dairy (milk products)
Foods for special dietary uses ( including infant
formula and baby foods)
Cereals and derived products (chocolate, sugar,
honey)
CODEX ALIMENTARIUS

7. The track within this line of thought are safety between
industry and the market and between the market and the
consumer.
FOOD SAFETY considerations include the origin of
food including the practices relating to:
FOOD LABELLING
FOOD HYGIENE
FOOD ADDITIVES
PESTICIDE RESIDUES
In considering market to consumer practices the usual thought
that ought to be safe in the market and the concern is safe
delivery and preparation of the food for the consumer.

8. A panel found on a package of food w/c contains a
variety of information about the nutritional value of the
food item. These includes the production date
consume/best before, serving size, number of calories,
grams of fat. etc. These information helps people who
are trying to restrict consumers about their intake
reactions. etc.
FOOD LABELING

9. Are substances added to food to preserve flavor or enhance its taste and
appearance.
FOOD ADDITIVES

10. PESTICIDE RESIDUE
refers to the pesticides that may remain on or on food
after they applied to food crops.

11. Food can transmit disease from
person to person as well as severe as
growth medium for bacteria that can cause
food poisoning. In theory, food poisoning is
100% preventable.

12. 5 KEy PRINCIPLES OF FOOD HyGIENE :
1. Prevent contaminating food with pathogen spreading from
people, pets, and pests
2. Separate raw and cooked foods to prevent contaminating the
cooked foods.
3. Cook for the appropriate temperature to kill pathogens.
4. Store food and the proper temperature.
5. Do use safe water and raw materials.

13. OVERVIEW OF MICROBIOLOGy
-To understand how employee health and hygiene can contribute to food
contamination you need to know some basic microbiology.
Microbiology is a broad term that covers the study of: organisms that you can’t see
without a microscope. For our purposes in this course, microorganism means
bacteria,
yeast, mold, viruses and some parasites.
Food borne illness takes quite a toll.
diseases can be transmitted by food. In the United States, food borne diseases
have been estimated to cause 76 million
illnesses and up to 5,000 deaths each year.

14. COMMON MISTAKES THAT CAUSE ILLNESS: STUDIES HAVE SHOWN THAT
THE TWO MOST COMMON CAUSES OF FOOD BORNE ILLNESS IN THE
PHILIPPINES ARE:
1. holding food at the wrong temperature,
2. and poor personal hygiene of food workers
Food workers typically transmit disease causing organisms to food from their hands
by:
• touching contaminated surfaces and then touching food.
• touching contaminated food and then touching other food.
• touching a portion of their own body and then touching food.

15. FOOD SAFETy HAZARDS
The are 3 major hazards that may be introduced into the food supply
anytime during; harvesting, processing, transporting, and storing.
3 MAjOR HAZARDS ARE:
MICROBIOLOGICAL – occurs when food becomes contaminated by
microorganisms found in : air, food, water, soil, animals, human body.
Many microorganisms are helpful and necessary for life itself.
However, given the right conditions, some micro organisms may cause a food
borne illness. It is actually associated with food borne illness include bacteria,
viruses and parasites.

16. ILLUSTRATION:

17. CHEMICAL HAZARDS
Can occur at any point during harvesting etc.
When toxic chemicals used for pest control or for cleaning and sanitizing food
contact surfaces and food preparation equipment come into contact with food, the
food may be contaminated by those chemicals.
However, there are also added chemicals w/c are beneficial for human consumption.
These chemicals are known as additives.

18. ILLUSTRATION:

19. PHySICAL HAZARDS
- usually results from accidental contamination and poor food handling
practices. These includes;
shivers of glass,
human hair,
nails,
nail polish,
pieces of jewelry,
metal fragments from worn/ chipped
utensils and containers dirt,
stones,
frilled toothpick.

20. ILLUSTRATION:

29. THINGS TO DO IN
FOOD PREPARATION

33. FOOD HYGIENE; THE 4’C
Good food hygiene is all about controlling harmful bacteria, which can
cause serious illness. In avoiding the risk of food poisoning among customers,
handlers must obey of standard operations, these might protect the business’s
reputation and fatal scenarios for consumers. There are actually 4 main things to
remember for food hygiene;
1. CROSS-CONTAMINATION- is when bacteria are spread between food,
surfaces, or equipment. It most likely to happen when raw food touches (or drips
onto) ready-to-eat, frozen, fresh, and processed foods.

34. Clean and disinfect work surfaces
Wash hands before preparing foods
Provides separate working areas, storage facilities, clothing and
staff for the handling of processed/ fresh foods.
Separate cleaning materials including cloths, sponges and mops.
It should be used in areas where are stored, handled and
prepared.
Make sure that the staff know how to avoid cross-
contamination.

35. 2. CLEANING effective cleaning gets rids of bacteria on hands, equipment and
surfaces. So it helps to stop harmful bacteria from spreading into foods.
Clear and clean as you go. Clear away used
equipment, spill food; etc.
Use cleaning and disinfection products that are
suitable for the job, always follow manufacturer’s
instructions.
Do not let food waste build-up.

36. 3.CHILLING
Food properly chilled helps to stop harmful
bacteria from growing. Some food needs to kept chilled
to keep it safe, for example food with a “ use by date”,
cooked dishes and ready-to-eat food such prepared
salads and desserts. It is very important not to leave
these types of food standing around at room temp. Check
regularly that your cold storage and display units are cold
enough.

37. 4. COOKING
Through cooking kills harmful bacteria in food, so it is extremely important to
make sure that food is cooked properly.

41. GOOD WAREHOuSING
PRACTICES
(GWP)

42. How Disease Causing Organisms Are
Transmitted by Food
People can be a source of disease causing organisms. When you are sick, these organism
can be released when you sneeze, cough, or go to the bathroom. Some people may carry
these organisms and release them into their environment without ever getting sick
themselves. Some pathogens may also be present in an open wound, cut or other sore
that is
Infected. Some possible routes that disease causing organisms can take from workers to
food and then cause the person who eats the food to get sick.

43. What is GWP?
GWP stands for ; Good Warehousing Practices
The basic requirements to ensure the
warehouse capability to provide
wholesome food including employee
practices,
buildings/facilities, equipment/utensils,
and production/process controls.

44. For example the GWP for employee practices
should include policies for hair restraints, clean
clothing, jewelry, fingernails, etc. A GWP for
buildings and facilities should cover
construction and maintenance of floors, walls
and ceilings.

45. GwP’s For Plant Personnel
Any person who is shown to have or appears to have an illness,
open lesion, including boils, sores or infected wounds or any other
abnormal source of microbial contamination by which there is a
reasonable possibility of food, food contact surfaces or food
packaging materials becoming contaminated shall be excluded
from any operations which may be expected to result in
contamination until the condition is corrected. Personnel shall be
instructed to report such health conditions to their supervisors.

46. Do Not Work With Food When You Are Sick
Employees must not work with food if they are sick with
an illness that could be transmitted to food. In a review
of 81 food borne illness outbreaks that infected almost
15,000 people in the countries from 1975 to 1998, 93% of
these outbreaks involved food workers who were ill
either prior to or at the time of the outbreak.

48. Employees need to know that the illness they have could be transferred to others by
handling
food that someone else will eat. Some of the more common
symptoms that must be reported to the supervisor are:
 Diarrhea
 Vomiting
 Fever
 Dark urine
 Jaundice (yellow color in skin
or sore eyes
 Open or infected sores, cuts or
boils
SymptomS to RepoRt:

49. take action to Reduce RiSk:
If employees are required to report these illnesses to a supervisor, it
will give the supervisor the opportunity to assess the situation and either send
the employee home or assign them to other work or a work area that does not
involve direct handling of food, food contact surfaces, or food packaging
materials. Either action helps to reduce the possibility of food contamination
that could make someone else sick.

50. The GWP regulation requires plant management to take all
reasonable measures and precautions to prevent food
contamination by employees who appear to have an illness or
sores that could transmit harmful bacteria or other
microorganisms to food, food contact surfaces or packaging
materials. To comply with this GWP requirement your firm needs
to:

51. Develop company policies and procedures that describe the symptoms, illnesses, or
conditions that employees must report to their supervisor. Policies should identify what
action will be taken to prevent food contamination, such as reassigning employees to
tasks that do not involve food handling or taking sick leave. Procedures should describe
how the firm will determine that the employees’ condition has been resolved and they
can resume their normal work activities.

52. Train supervisors or managers to ensure that they understand company policies
and procedures and can recognize symptoms or signs of illness that could represent a
potential risk for food contamination.
Train employees to ensure that they understand company policies and procedures
and the symptoms or conditions that must be reported and their potential impact on
food safety.
Monitor employees and their behavior daily to ensure that employees who are ill
or who have open sores or wounds do not contaminate food.

53. Remember:

54. Sanitation
tHe Foundation
oF Food SaFety
(SSop)
GiLBeRt d. cHatto
FACILITATOR

55. Sanitation: The Foundation of Food Safety focuses on the importance of sanitation to
prevent food borne illness and food allergic reactions. Cleaning and sanitizing is a
critical process and the foundation of food safety in any food operation.

56. topicS
Sanitation Standard Operation
Procedures (SSOPs)
Food borne illness
Food allergens
5 step cleaning and
sanitizing process
Difference between cleaning and
sanitizing
Types of cleaners

57. Bio film—a hidden hazard
Hot water sanitizing
Chemical sanitizing Factors affecting sanitizing
process
Chemical Safety Frequency
Who’s job is it?
Monitoring sanitation Corrective action
Results of poor sanitation
topicS

58. LeaRninG oBjectiveS
1. Discuss the importance of sanitation and why it is
essential in preventing food borne illness.
2. Explain the difference between cleaning and
sanitation.
3. Perform the 5 steps of cleaning and sanitizing
correctly.
4. Define bio films and explain the relationship of
cleaning and sanitizing to prevent bio films.
5. Select appropriate cleaners and sanitizers.
6. Practice safety recommendations to avoid the hazards
of cleaners and sanitizers.
7. List 2 ways to monitor effective sanitation.

59. SSOP–Sanitation Standard Operating Procedure
The specific steps taken to perform
sanitation tasks including the details of
sanitation procedures and frequency or how
often to clean.
Sanitation BaSicS

60. WHy iS Sanitation So impoRtant?
Many cases of food borne illness are associated with sanitation problems.
Contaminated equipment, including food contact surfaces that have not
been properly cleaned and sanitized is one of the 5 major risk factors
contributing to food borne illness.

61. The complete sanitation process will reduce the numbers of bacteria and
viruses that could be present on equipment and utensils and cause a
wide variety of food borne illnesses. Proper sanitation is essential to safe
food handling including programs such as HACCP. Once the risks or
hazards are identified, controls must be put in place to reduce or
eliminate the risk. Some state or local regulations require certain food
operations to have a written HACCP plan, such as for smoking and curing
of meats or vacuum packaging of food and even storing.

62. Food equipment that is not properly cleaned and sanitized can leave
spoilage bacteria that can cause poor quality product and reduce
the shelf life. Control of food allergens is an emerging risk in food
processing and storing. If a food contact surface is not properly
cleaned in between handling different kinds of products, food
proteins can be carried over to the next product/item, possibly
causing an allergic reaction in the person that eats it. This is called
Cross-Contamination.

63. A Hidden Hazard: Food
Allergens
Food allergens are truly the newest food
safety hazard.
•It is a protein in some foods that cause
allergic reactions in some people.
•There are eight food groups that are the
cause of 90% of food allergic reactions. Those
8 food groups are milk, eggs, peanuts, tree
nuts, wheat, soy, fish, and shellfish.

64. Identifying allergenic ingredients is a first step. It is critical that food labels
contain a complete list of ingredients that declare all allergens. It is the
cleaning/washing step that remove the proteins that are the cause of food
allergic reaction. An example of where allergen cross contact might occur is
when using a slicker to slice turkey after slicing bologna, which contains soy
or non-fat dried milk and not cleaning and sanitizing the slicer between
uses.
A Hidden Hazard: Food
Allergens

65. A Hidden Hazard: Food
Allergens
Products must be labeled
accurately
 Effective cleaning
procedures eliminate residues
that cause food allergies

66. cLeaninG and SanitizinG
Multiple Step Process
1. Pre-cleaning – Scrape and rinse to
remove loose food.
2. Wash - Use detergent solutions to
remove stuck-on food.
3. Rinse to remove food and
detergent.
4. Sanitize to kill attached surviving
bacteria and viruses.
5. Air Dry.
Each of these steps must be done – in this order – for the process to be effective.

67. Cleaning
the chemical and physical process of removing
dirt, food, or soil from surfaces
Sanitizing
results in removing or killing bacteria and
viruses
Two CriTiCal ComponenTs
•The sanitizing step is the step that results in removing or killing microbes that might
remain on surfaces.
•These two steps are two completely separate operations; you must clean a surface
before sanitizing can be effective. Each step is important, for different reasons, in
achieving food safety.

68. Where to wash?
• Equipment sink
• Clean in Place
• Mechanical Dish Machines
Cleaning and sanitizing should be done
anytime contamination may have occurred
– this could be from an environmental
source or from employees.

69. where do These saniTaTion
operaTions oCCur?
•Equipment sinks are used for washing small equipment and utensils. The 3 or 4
compartments along with drain boards will provide a space for each of the steps
to be conducted. The sink compartments must be large enough to accommodate
the equipment you have to clean. Drain boards on the sink are required for air
drying utensils and smaller equipment. Be sure that sinks are kept free of other
items such as chemicals, towels, etc.

70. Some equipment is too large or not easily movable and can not be put into a sink.
Items that would be cleaned in place might include parts of meat, marinated sauce
tec. Even though these items are not placed in the sink, all 5 steps previously
discussed still need to be done. Mechanical dish machines can also be used. They
require specific operating procedures depending on the type of machine, sanitizing
method, etc.

71. Types of Cleaners
There are several different types of cleaning agents. Each type has a specific
function– what’s right for one use may not be right for another. Choose a product
that fits your needs.
•Soaps and detergents are general purpose cleaners while heavy duty detergents
are often used in dish washing machines.
•Abrasive cleaners contain a gritty material that helps to scour off grease and
heavy soil.
•Acid cleaners are used to de-lime equipment such as sinks, dish machines, and
ice machines.
• Degreasers are often used on equipment, floors and walls where there is a
heavy grease buildup.

72. You must use the proper type of cleaner in
correct proportions for each cleaning task. There
are some disadvantages with some types of
cleaners; they may react with some types of
surfaces. For example, highly alkaline
detergents shouldn’t be used on aluminum pans
or cooler walls because they will pit the surface.

73. ChemiCal safeTy
• Hazardous reactions will occur
• Cause injury or illness to
employees or consumers
• May decrease effectiveness of
either product
do noT miX
ChemiCals!!

74. Chemical safety is an area that can be overlooked. Be sure employees are
knowledgeable about the chemical products they use. For example, different
chemicals must not be mixed together.
•Hazardous reactions will occur that might cause injury or illness to employees or
customers.
A common example of a hazardous reaction is when a chemical containing chlorine
and ammonia are mixed, dangerous gases can be produced.
In other situations, mixing of chemicals can decrease the effectiveness of
either product.

75. Frequency of Cleaning & Sanitizing
Is determined by many factors like:
Time
Temperature in the work area
Change in products being stored and processed
Raw to ready-to-eat
Allergen to non- allergen
Different meat species
like chicken, pork and fish.

77. Training is critical; employees can’t do what they
don’t know!
•Training for new employees should include basics and topics unique to each job.
Tell them how to do it and show them how to do it. Training for current employees
should be on-going. Topics should include changes in policies and procedures and
re-enforcement of previous training.
•Training requires understanding and support from management. They need to
address training needs as they observe employees in their day to day work and they
need to be a good example themselves.

78. Developing SSOP’s
Written Procedures
Detailed procedures for cleaning and sanitizing.
A checklist of equipment to be cleaned and the frequency to be cleaned.
Steps for the tear-down and re-assembly of equipment.
Procedures and schedule for cleaning non-food contact surfaces and
facilities.
Instructions for use of sanitation chemicals.

79. More SSOPs
Employee practices
Steps for preparing and storing
foods
»Monitoring temperatures
»Preventing cross contamination
Pest Control
Facility and Grounds Maintenance

80. Monitoring Sanitation
Do a ‘walk through’ of the facility
LOOK - see that equipment is clean
Watch employee hand washing
Use test strips to check sanitizer strength
 Use a bio-luminator or other tool

81. Results of Monitoring
Use a check list and write down what you find.
Are employees following procedures?
How effective are your cleaning procedures?
Use your results to solve or prevent problems and re-
occurrences

82. resulTs of poor saniTaTion
Reduced shelf life
Poor quality product
Customer illnesses
Medical claims, lawsuits food recalls
Fines or other regulatory action
Bad publicity
Loss of customers
Loss of your job

83. TRANSPORTATION, RECEIVING
& STORAGE
Receiving: Food Carriers, Temperature
Control, Approved Suppliers
Storage: Ingredient, Allergen, Finished
Product and Chemical Storage
Transportation: Food Carriers, Temperature
Control

84. Remember:

86. POLAR BEAR FREEZING AND STORAGE CORP.
Evaluation Test for GWP, SSOP, Food Safety Seminar
MARCH 09, 2015
NAME:______________________________
Batch#: ________________
Test I- MULTIPLE CHOICE: Encircle the correct letter
1. CODEX ALIMENTARIUS is a latin word which means;
a. book of codes b. book of knowledge c. book of food d. none of the above
2. A panel found on a package that contains information about the product and its
nutritional facts.
a. Food additives b. food ingredients c. food label d. all of the above
3. Is a broad term that covers the study of organisms that you can’t see through naked eye
or without a microscope.
a. Microbiology b. botany c. paleontology d. none of the above.
4. Usually result in accidental contamination and poor food handling practices.
a. Physical Hazards b. Chemical Hazards c. Microbiological Hazards d. all of
the above
5. Is when bacteria are spread between food, surfaces, or equipments . It most likely to
happen when raw food touches (or drips onto) ready-to-eat, frozen, fresh, and
processed foods.
a. Cross-Contamination b. Cleaning c. Chilling d. Cooking