FOOD 4310 Study Guide - Hand Washing, Food Contaminant, Product Recall

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Published on 17 Apr 2013
School
University of Guelph
Department
Food Science
Course
FOOD 4310
Summary for Discussion 1 (Group 3)
In group discussion of FSEP Prerequisite Program Review, the following sub-element of PRPs’ in a
food manufacturing plant were discussed in detail:
Requirements before shipping
A food manufacturing plant should have adequate procedures in place to ensure that the finished
product meets all the food safety requirements before it’s shipped to consumers.
- This prevents contamination of the finished product and also the damaged food packages are
also eliminated
- This PRP also ensures constant monitoring at every production step in a plant
Sanitary Facilities - Hand-washing stations
A very critical PRP in a food plant is Sanitary Facilities especially hand washing stations. A food plant
should have properly maintained and convenient hand washing stations with hand-washing
reminders at various locations.
- Proper hand washing before change of every task by the personnel eliminates the risk of
contamination to a huge extent as the food-handlers have direct contact with food at every
production step.
- Also, the hand washing stations should have proper disposal with no rusting or clogging so as
to prevent contamination. Along with hand washing, a policy for wearing plastic gloves to
ensure proper hygiene should be in place so that plastic gloves don’t become a source of
contamination.
- Washing hands and frequently changing before changes of task is very important to ensure
food safety. It is also a very critical safety precaution to make use of metalized bandages,
earplugs and possible gloves to ensure that they are detected if they accidently fall in the
product.
Pest control
Pest infestation in a food plant can have serious implications in a food manufacturing plant with a
very high risk of food contamination due to pathogens and spread of disease to consumers.
- To prevent the pest infestation a proper, documented Pest Control Program should be in
place to ensure proper pest control activities are performed with effective handling and
disposal of pest control chemicals along with proper record keeping.
- To prevent cross-contamination of food with pesticides, non-chemical methods of pest
control like traps, UV lights, high voltages etc. should be used intensively and responsibly on
production sites, chemicals are often a last resort for pest control.
Ventilation
Proper ventilation in a food plant is very important for food quality and safety.
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Document Summary

In group discussion of fsep prerequisite program review, the following sub-element of prps" in a food manufacturing plant were discussed in detail: A food manufacturing plant should have adequate procedures in place to ensure that the finished product meets all the food safety requirements before it"s shipped to consumers. This prevents contamination of the finished product and also the damaged food packages are also eliminated. This prp also ensures constant monitoring at every production step in a plant. A very critical prp in a food plant is sanitary facilities especially hand washing stations. A food plant should have properly maintained and convenient hand washing stations with hand-washing reminders at various locations. Proper hand washing before change of every task by the personnel eliminates the risk of contamination to a huge extent as the food-handlers have direct contact with food at every production step.

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