Poultry operation, cgmp,5 s,quality stds
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Poultry operation, cgmp,5 s,quality stds

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Poultry operation, cgmp,5 s,quality stds Poultry operation, cgmp,5 s,quality stds Presentation Transcript

  • o df handler WeProcess… Asia’sBest. o OPERATIONAL QUALITY STANDARDS AND GOOD MANUFACTURING PRACTICES 5 S CONCEPT ENGR. DAN YSMAEL
  • o df handler WeProcess… Asia’sBest. o OBJECTIVE: TO PROVIDE PROPER GUIDELINES, AWARENESS AND IDENTIFICATION. ON PROCESS STANDARDS AND GOOD HOUSE KEEPING TO EVERY PRODUCTION FOOD HANDLER TO PROMOTE FOOD SAFETY.
  • o df handler WeProcess… Asia’sBest. o PART 1 OPERATIONAL QUALITY STANDARDS WHAT ABOUTS. PROPER GUIDELINES. AWARENESS. IDENTIFICATION. SYSTEM
  • o df handler WeProcess… Asia’sBest. o WHAT ABOUTS... OPERATIONAL QUALITY STANDARDS “OQS”- IS A SET OF GUIDED TECHNOLOGY THAT ENCOMPASSES WITH SCIENTIFIC PROCEDURES AND IDEAL LIMITS WHICH ANSWERS THE POSSIBILITIES IN A PROCESS. TECHNOLOGY PDP POSSIBILITIES
  • o df handler WeProcess… Asia’sBest. o PROPER GUIDELINES... TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW RECEIVING SECTION 1 RECEIVING OF LIVE BIRDS RESPONSIBILITY: RECEIVE BIRDS FOR RESTING PRIOR TO HANGING. TECHNOLOGY: 1. WEIGHING SCALE CALIBRATED AND CHECKED 2. 1HR TO 2HRS RESTING OF BIRDS 3. DOCUMENTS COMPLETE. 4. SEAL INTACT. 5. 5 STACKING HIGH, 2 TO 5 INCHES DISTANCES TO PROVIDE ENOUGH AIR FLOW. 6. DO NOT RECEIVE BIRDS WITH DISEASE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW RECEIVING SECTION 2 HANGING OF LIVE BIRDS RESPONSIBILITY: HANGLIVEBIRDSUNTOSHACKLES. TECHNOLOGY: 1. DOA/DAAPLACETOMORTALITYBIN. 2. NOEMPTYSHACKLE. 3. CAREFULHANGINGOFLIVEBIRDS. 4. EMPTYALLCOOPS.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW RECEIVING SECTION 3 STUNNING OF LIVE BIRDS RESPONSIBILITY: ALLHANGEDLIVEBIRDSPASSESTHESTUNNINGSTAGEPRIORTOBLEEDING. TECHNOLOGY: 1. STUNNERMUSTHAVECONTINOUSWATERSUPPLY. 2. VOLTAGEISMONITOREDTOACHIEVEPROPERBLEEDING. 3. ALW1.4-1.5=50-55V/1.6-UP=60V 4. SUSPENSIONTIMEBEFOREBLEEDINGIS10SECS.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW RECEIVING SECTION 4 NECK SLITTING FOR PROPER BLEEDING RESPONSIBILITY: SLITNECKASPERSTDFORBLEEDINGOFLIVEBIRDS. TECHNOLOGY: 1. NECKSLITISDONE3MMBELOWTHEEARLOBE. 2. DONOTCUTALLTHROUGHITSNECKANDESOPHAGUS. 3. MAKESURESLITISDONEFORTHEPURPOSEOFKILLINGLIVEBIRDBYLOSS OFBLOODTOAVOIDINCOMPLETEBLEEDINGANDBIRDSWITH HEMORAGHICCAUSE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 5 BLOOD COLLECTION RESPONSIBILITY: COLLECTBLOODBYUSINGCUP. TECHNOLOGY: 1. PRESCRIBEACCEPTABLEBLOODCOLLECTIONIN1METERONLY. 2. USESTAINLESSSSQUARESHAPECUP. 3. BLOODCOLLECTORSHOULDWEARYELLOWTSHIRT.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 6 SCALDING OF BIRDS RESPONSIBILITY: ALLHANGEDBIRDSPASSESTHESCALDINGSTAGE.SCALDERWEAKENSTHE FEATHERRETENTIONANDFOREASYDEFEATHERING TECHNOLOGY: 1. SCALDERTEMPSHOULDBEMONITOREDEVERY1HR. 2. STDTEMPIS57-60C=HARDSCALD57BELOW=YELLOWSCALD 61UP=OVERSCALD. 3. BOUYANCYSHOULDBEINALLAREAS. 4. LEVELSHOULDBE2-3INCHESABOVEHOCK. 5. OVERFLOWMETHOD.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 7 PLUCKING OF BIRDS RESPONSIBILITY: ALLHANGEDBIRDSPASSESTHEDEFEATHERINGSECTION,PLUCKERMACHINEIS USEDTOREMOVEFEATHERS TECHNOLOGY: 1. MONITORINGOFDEFEATHERINGEFFICIENCYISEVERY1HR. 2. COMPLETERUBBERFINGERS. 3. MUSTHAVEWATERASLUBRICANT. 4. ADJUSTEDASTHENEEDARISES.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 8 HEAD PULLING RESPONSIBILITY: PULLINGOFHEADCONTROLLEDBYPULLERCREWWITHTHEUSEOFHEAD PULLERBAR. TECHNOLOGY: 1. MONITORHEADPULLEREFFICIENCYEVERY1HR. 2. PROPERHEADPULLINGISWITHESOPHAGUSANDTRACHEA. 3. ALLHEADSHOULDBEPULLEDOFF.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 9 VENT OPENING RESPONSIBILITY: VENTINGOPENINGISDONEWITHAKNIFEBYCUTTINGTHROUGHITSBUTT TOWARDSTHEKEEL. TECHNOLOGY: 1. KNIFEISSHARPANDFREEFROMCHIPPEDOFFS. 2. ALLBIRDSMUSTBEVENTOPENED. 3. THECUTSHOULDNOTTOUCHTHEKEELPARTANDMUSTNOTDAMAGE THESKINANDMEAT.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 10 VISCERA WITHDRAWING RESPONSIBILITY: VISCERAWITHDRAWINGISDONEWITHTHEUSEOFVISCERAFORK.ALL INTERNALORGANSAREPULLEDOUTFORPICKING TECHNOLOGY: 1. STAINLESSVISCERAFORKISUSED. 2. THEPROCESSSHOWSSCOOPINGMOTION. 3. ALLINTERNALORGANSSHOULDBEVISIBLEUPONPULLINGOUT.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 11 LIVER PICKING RESPONSIBILITY: PICKOUTLIVERWITHCLEANANDINJURYFREEHANDS TECHNOLOGY: 1. USECLEANANDINJURYFREEHANDS. 2. THEMETHODSHOULDPRODUCENODAMAGELIVERDURINGPICKING 3. HEARTSHOULDBEINTACTWITHTHELIVERDURINGPICKING. 4. NOUNPICKLIVERINTHELINE. 5. LIVERSHOULDBECHILLEDPRIORTODISPATCH.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 12 SPLEEN PICKING RESPONSIBILITY: PICKUPWITHHANDSALLSPLEEN. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE. 2. NOLEFTSPLEENDOWNTHELINE. 3. SPLEENSHOULDBECLEANEDPRIORTODISPATCH.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 13 GIZZARD AND INTESTINES PICKING RESPONSIBILITY: PULLOUTGIZZARDANDINTESTINESWITHHANDS.SEGRAGATEGIZZARDAND INTESTINES. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE. 2. NOUNPICKGIZZ-INTESTINESDOWNTHELINE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 14 BACK NECK SLITTING RESPONSIBILITY: SLITWITHTHEUSEOFACLEANANDSHARPKNIFETHEBACKNECK. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE. 2. USECLEANANDSHARPKNIFE. 3. NOUNSLITCARCASSDOWTHELINE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 15 CROPS AND PROVEN PICKING RESPONSIBILITY: PICKOFFCROPSANDPROVENFROMTHESLITMADE. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE. 2. NOUNPICKCROPSANDPROVENINTHELINE. 3. INCASEOFFULLCROP,INFORMBAVI.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 16 OPAL REMOVAL RESPONSIBILITY: CUTOFFOPALWITHCLEANANDSHARPKNIFE. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE. 2. NOLEFTSPLEENDOWNTHELINE. 3. SPLEENSHOULDBECLEANEDPRIORTODISPATCH.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 17 LUNG REMOVAL RESPONSIBILITY: REMOVELUNGSWITHTHEUSEOFAFORKTOOL. TECHNOLOGY: 1. ALLLUNGSSHOULDBEREMOVE. 2. FORKTOOLSHOULDBECLEANANDWELLMAINTAINED. 3. PLACEALLLUNGSINCRATEBIN.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 18 FEATHER FINISHING RESPONSIBILITY: RUBOFFRETAINEDFEATHERSWITHHANDS. TECHNOLOGY: 1. HANDSSHOULDBECLEANANDINJURYFREE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 19 FEET CUTTING RESPONSIBILITY: CUTOFFFEETWITHTHEUSEOFACLEANANDSHARPKNIFE. TECHNOLOGY: 1. PROPERAMPUTATION-8SHAPE 2. AVOIDOVERORUNDERAMPUTATION. 3. NOUNCUTHOCKDOWNTHELINE.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 20 GIBBLETS CLEANING AND CHILLING RESPONSIBILITY: CLEANGIZZARDANDLIVER,REMOVEALLCONDEMNGIBBLETS,CHILLEDWITH CHLORINATEDWATERWITHNMT2C. TECHNOLOGY: 1. CHILLINGWATERISNNT2C 2. CLLEVELIS50PPM
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW EVISCERATION SECTION 21 BY PRODUCT CLEANING RESPONSIBILITY: CLEANINTESTINES,REMOVEFECAL,CLEANCROPSANDPROVEN,REMOVE FEEDS. TECHNOLOGY: 1. CLEANINSTESTINESSHOULDBERINSEWITHCHILLEDCHLORINATED WATEROF50PPMANDNMT2C. 2. CHILLINGPROCESSISDONEBYMETHODOFICELAYERINGANDNO WATER.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW PACKING AREA 22 PRE WASHING RESPONSIBILITY: ALLFULLYDRESSEDCARCASSPASSESTHEPREWASHINGTANK. TECHNOLOGY: 1. TEMPERATUREMONITORINGISEVERY1HR. 2. USECLEANWATER. 3. CHLORINELEVELIS50PPM 4. TEMPIS11-16C. 5. CHANGEWATEREVERYTRUCKBATCH.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW PACKING AREA 23 CHILLING PROCESS RESPONSIBILITY: ALLPREWASHEDCARCASSPASSESTHECHILLINGTANK. TECHNOLOGY: 1. CHILLINGPROCESSIS40-45MIN. 2. CHILLINGTEMPISNMT2C. 3. CLLEVELIS50PPM 4. ALLOWABLERESIDUECLIS10PPM. 5. MONITORINGISEVERY1HR.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGYOFPOULTRYDRESSINGOPERATION PROCESSFLOW PACKINGAREA 24 SORTING AND CLASSIFYING RESPONSIBILITY: SORTINGANDCLASSIFYINGALLCHILLEDCARCASS. TECHNOLOGY: 1. SORTANDCLASSIFYFCAANDFCBFCC. 2. FIFOISOBSERVED.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGYOFPOULTRYDRESSINGOPERATION PROCESSFLOW PACKINGAREA 25 DRIP LINE RESPONSIBILITY: ALLCARCASSSHOULDBEDRIPPED. TECHNOLOGY: 1. DRIPPINGSHOULDBE2TO3MINS. 2. FIFOMETHODISFOLLOWED. 3. COLDCHAINCONCEPTISFOLLOWED. 4. FALLENCARCASSISDIPPEDINCARCASSDIPFORDISSINFECTING. 5. CARCASSDIPIS50PPM.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW PACKING AREA 26 PACKING RESPONSIBILITY: PACKALLFRESHCHILLEDCHICKENWITHCLEAN,PROPERLYCODEDPLASTIC. TECHNOLOGY: 1. PLASTICSHOULDBEPROPERLYCODED. 2. FIFOISFOLLOWED. 3. CREWSHOULDHAVECLEANANDINJURYFREEHANDS. 4. WEARGLOVES. 5. COLDCHAINCONCEPTISFOLLOWED.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW PACKING AREA 27 WEIGHING AND RECORDING RESPONSIBILITY: WEIGHINGOFALLFRESHCHILLEDANDPACKEDCHICKEN. TECHNOLOGY: 1. WEIGHINGSCALEISCALIBRATED. 2. FIFOISFOLLOWED. 3. COLDCHAINISFOLLOWED. 4. ICETOPPINGSIS6KILOSPERBAGOF15PCS. 5. RECORDALLWEIGHTFORTHEPRODUCTIONREPORT.
  • o df handler WeProcess… Asia’sBest. o TECHNOLOGY OF POULTRY DRESSING OPERATION PROCESS FLOW PACKING AREA 28 STORING AND DISPATCHING RESPONSIBILITY: STOREALLCHICKENINCRATESINSIDE THESTORAGE,ALLSHOULDBE PROPERLYICETOPPED. TECHNOLOGY: 1. ALLSHOULDBESTOREDWITHFOOTCRATE. 2. STORINGISINACCORDANCETOCLASSIFICATIONORPERCUSTOMER. 3. FOLLOWTHE16HOURRULEFORDISPATCH. 4. ITOFCHICKENSHOULDBENMT4C.
  • o df handler WeProcess… Asia’sBest. o AWARENESS... AWARENESS SHOULD BE DEVELOPED TO EVERY FOOD HANDLER FOR IT SERVES AS THE CORE OF FOOD SAFETY HANDLING. AWARENESS GUIDES EVERY WORK. AWARENESS TEACHES US TO WORK PROPERLY. AWARENESS IS PRESENSE OF MIND WITH WORK DETAIL. AWARENESS IS A POKAYOKE “ WORKING WITHOUT MISTAKES”
  • o df handler WeProcess… Asia’sBest. o AWARENESS... WHAT ARE THE THINGS WE NEED TO BE AWARE OF AS FOOD HANDLERS... WORK STANDARDS. QUALITY STANDARDS. HOUSE RULES.
  • o df handler WeProcess… Asia’sBest. o AWARENESS… WORK STANDARDS- THIS ARE THE DETAILED PROGRAM OF WORK INSTRUCTIONS. IT EXPLAINS THE WHOLE MECHANISM OF WORK OR HOW THE WORK MOVES FROM START TO END.
  • o df handler WeProcess… Asia’sBest. o AWARENESS… WORK STANDARDS POULTRY DRESSING PLANT. RECEIVING EVISCERATION PACKING
  • o df handler WeProcess… Asia’sBest. o AWARENESS… WORK STANDARDS RECEIVING/ EVISCERATION / PACKING 1. PRE OPERATION-SAFETY, ORIENTATION, TIME. 2. DURING- INSTRUCTIONS, EFFICIENCY, TIME. 3. POST OPERATION- CLEAN AS YOU GO, SAFETY, TIME.
  • o df handler WeProcess… Asia’sBest. o AWARENESS… QUALITY STANDARDS RECEIVING / EVISCERATION / PACKING VOLTAGE SCALDING TEMP PREWASHING TEMP BLEEDING EFF. PLUCKING EFF CHILLING TEMP. CROP MONITORING LINE EFF. CLASSYING EFF. DOA AND DAA SEP. IT IN THE LINE. IT IN THE LINE. CHLORINATION LEVELCHLORINATION LEVEL CHLORINATION LEVEL WATER ANALYSIS WATER ANALYSIS FIFO FIFO FIFO COLD CHAIN CONCEPT COLD CHAIN CONCEPT. COLD CHAIN CONCEPT
  • o df handler WeProcess… Asia’sBest. o AWARENESS… HOUSE RULES THESE ARE THE GUIDED POLICY STANDARD SET BY THE MANAGEMENT AS CONTROL AND PROTECTIONFOR EVERY INDUVIDUALS. Rules 1. Late policy 6. Smoking policy 2. Absentism policy 7. Gate pass policy 3. Insubordination policy 8. Other policies 4. Work policy 5. CA policy
  • o df handler WeProcess… Asia’sBest. o IDENTIFICATION... THE WHOLE OPERATION IS A COMPLETE LEARNING PROCESS. INSIDE, EACH OF US LEARN DIFFERENT THINGS. AND WHAT IS IMPORTANT WE IDENTIFY THE IMPORTANCE OF WORK THAT MUST REFLECT THE WORD SAFETY AND HEALTH TO EVERY PRODUCT WE PROCESS... WE MUST BECAUSE.....”WE PROCESS... ASIA’S BEST”...
  • o df handler WeProcess… Asia’sBest. o PART 2 GOOD MANUFACTURING PRACTICE -IT IS A SET OF REGULATORY CODES, GUIDELINES, AND PRACTICES TO PROMOTE FOOD SAFETY. HISTORY 1900’s- AN EPIDEMIC WAS SPOTTED IN THE WESTERN SIDE OF THE GLOBE. THAT EPIDEMIC WAS A RESULT OF FALSE HANDLING OF FOOD PREPARATION.
  • o df handler WeProcess… Asia’sBest. o CAUSES: UNSANITARY PRACTICES. NO QUALITY CONTROLS. CROSS CONTAMINATION. POOR SANITATION. WATER IS NOT COLIFORM FREE. PRODUCT OUTPUT IS NOT FOOD SAFE. RODENTS NOT CONTROLED.
  • o df handler WeProcess… Asia’sBest. o WHERE DOES GMP WILL START? -GMP STARTS FROM ONESELF. WHEN IT WILL START? -RIGHT NOW. DO YOU WANT TO KNOW HOW? - WATCH, LISTEN AND UNDERSTAND.
  • o df handler WeProcess… Asia’sBest. o PERSONAL HYGIENE: BEFORE GOING TO WORK TAKE A GOOD BATH. TAKE A GOOD HEALTHY BREAKFAST. WEAR CLEAN AND NEAT CLOTHES. IF WORKING IN A FOOD PROCESSING PLANT DO NOT PUT PERFUME. DO NOT WEAR JEWERLY THAT CAN BECOME CONTAMINANTS. REMOVE MUSTACHE AND BEARD. HAVE FINGER NAILS TRIMMED. HAVE A GOOD AND PROPER HAIR CUT.
  • o df handler WeProcess… Asia’sBest. o PERSONAL HYGIENE: PRE OPERATION. WEAR SEPARATE CLOTHING FOR DIRECT WORK. WEAR HAIR NET AND HEAD CAP WEAR NOSE MASK. WEAR APRON. WEAR PROPER BOOTS. WEAR PROPER GLOVES. EXERCISE TO CONDITION THE BODY. WASH HAND 30SEC BEFORE HANDLING RAW AND FINISH PRODUCT.
  • o df handler WeProcess… Asia’sBest. o PERSONAL HYGIENE: PROPER HAND WASHING. 1. MOISTEN HAND AND ARMS. 2. LATHER WITH ANTI BACTERIAL SOAP FOR 30 SEC. 3. LATHER FINGERS, PALM, ARM, ELBOWTHOUROLY. 4. RINSE WITH WATER. 5. SANITISE HANDS. 6. BLOW DRY HANDS.
  • o df handler WeProcess… Asia’sBest. o PERSONAL HYGIENE: DID YOU KNOW THAT! AREAS MOST FREQUENTY MISSED LESS FREQUENTLY MISSED NOT MISSED
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICES: DO’S AND DONT’S... PROPER CLOTHING - IT PROVIDES PROTECTION TO BOTH THE WORKERS AND THE PRODUCT BEING HANDLED. - WORKING CLOTHES SHOULD NOT BE WORN OUTSIDE. - ALWAYS WEAR THE COMPLETE DRESSCODE PROPERLY.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DO’S AND DONT’S... HEAD CAP AND MASKS. - ALWAYS WEAR THEM PROPERLY DURING OPERATION. - WEAR CLEAN HEAD CAP AND MASKS.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DO’S AND DONT’S... GLOVES AND BOOTS. - ALWAYS WEAR THEM PROPERLY DURING OPERATION. - WEAR CLEAN GLOVES AND CLEAN BOOTS. - SANITIZE GLOVES BEFORE HANDLING FOOD.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. SANITIZE HANDS EVERY 30 MINS. -30MIN IS THE MAXIMUM TIME THAT BACTERIA WILL GROW AFTER BEING EXPOSED TO AIR, WATER, HEAT. AND IT IS IN THIS TIME LIMIT THAT GMP CAN TOTALY CONTROL BACTERIAL GROWTH AT MINIMUM AND SAFE LEVEL. -SANITIZE WITH CHLORINE HAND DIP SOLUTION.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. SANITIZE AND DISINFECT RAW MEAT THAT ACCIDENTALLY FALLS ON THE FLOOR. USE THE CARCASS DIP PROACTIVELY. CARCASS DIP SHOULD HAVE 50PPM CL LEVEL.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. SANITIZE TOOLS LIKE KNIFE, CHOPPING BOARD, BASIN, TRAYS. SANITIZE IT WITH 100PPM CL SOLUTION. WASH AND SANITIZE IT BEFORE AND AFTER USE.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. SEPARATE CONDEMN MEAT FROM GOOD MEAT. HAVE IDENTIFICATION TO AVOID PRODUCT MIX UP.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. WASH AND SANITIZE ALL TABLES, ANDMACHINES. SANITIZE IT WITH 100PPM. CL SOLUTION.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. MAINTAIN THE 50PPM CHILLING CHLORINATION. AT 50PPM BACTERIA FREEZES FROM MULTIPYING. QUALITY BEING ENHANCED. USE THE CHLORINE TEST STRIP FOR MONITORING.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. RELIGOUSLY FOLLOW AND LIVE THE COLD CHAIN CONCEPT DURING PRODUCTION. ITS PREREQUISITE IS THE FIFO AND KEEP IT CLEAN, KEEP IT COLD, KEEPIT MOVING… CARCASS IT SHOULD BE NMT 4 C. ICE IS 6 KILOS PER BAG. RE ICING IS A MUST IF STORAGE IS NOT A CONTROLLED ENVI.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. SNEEZING, AND COUGHIING IS NOT ALLOWED INSIDE THE OPERATION… … BUT THERE IS A WAY TO HAVE IT DONE PROPERLY AS GUIDED BY GMP. .. SNEEZE THRU YOUR SHOULDER… WHILE COVERING THE FACE WITH ARMS.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. LOOSE ITEM MATERIALS LIKE JEWELRIES ARE NOT ALLOWED INSIDE THE OPERATION - CONSIDERED AS CONTAMINANTS. NO HAND LOTION OR COLOGNE.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION.  ALWAYS USE FOOT CRATES DURING THE PRODUCTIONA AND TRANSPORT. FOOT CRATES ARE ESSENTAILS AND CONSIDERED AS CRITICAL IN CONTROLLING PRODUCT CONTAMINATION FROM FLOORS AND KEEPS FINISH GOODS CRATES FREE OFF FROM THE FLOOR.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION.  ALWAYS OBSERVE CLEANLINESS INSIDE THE PRODUCTION TO AVOID INSECTS ATTRACTION. ENSURE THAT THE WHOLE PRODUCTION AREA HAS NO OPENNING THAT CAN CAUSE INSECT IN FESTATION.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION.  STATIONARY WORKERS ARE NOT ALLOWED TO GO FROM DIRTY TO CLEAN AREA OR VISA VERSA. CRATES ARE NOT ALLOWED TO ENTER FROM 1 AREA TO ANOTHER. CONDEMN PRODUCTS ARE NOT ALLOWED TO ENTER THE CLEAN AREA. CROSS CONTAMINATION IS THE TRANSFER OF POSSIBLE BACTERIA FROM 1 MATERIAL TO ANOTHER, OR MIGHT BE BROUGHT BY UNSANITARY WORK MOVEMENTS.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION.  NO SMOKING INSIDE THE PRODUCTION. SMOKING AREA SHOULD BE CONTROLLED. AFTER SMOKING, WASH HANDS AND SANITIZE HANDS WITH PROPER SANITIZER. AFTER EATING, GOING TO CR AND SMOKING ALWAYS WASH AND SANITIZE HANDS PROPERLY.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION.  PEST CONTROL SYSTEM SHOULD BE IMPLIMENTED TO AVOID INSECT CONTAMINATION. PROPER SANITATION IS THE BEST AND IMMEDIATE COMPAIGN AGAINST SUCH RODENTS.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. TO AVOID CONDENSATES- AVOID PRACTICES THAT WOULD CREATE PASSAGE OF HEAT TRANSFER FROM ANOTHER ROOM OR ENVIRONMENT. LIKE AS SHOWN IN THE PICTURE. IT WOULD ALSO PROVIDE PROTECTION FROM INSECT THAT MIGHT GO INSIDE THE PRODUCTION AREA.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. ALWAYS MONITOR THE INTERNAL TEMP . INCASE OF DEVIATION IMMEDIATE CORRECTIVE ACTIONS SHOULD BE DONE. MAINTAINING THE PROPER TEMP PROVIDES CONTROL IN BACTERIAL GROWTH.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. ALWAYS ORGANIZE THE TOOL ROOM. DON’T LET CLEANING TOOLS JUST BE PLACED ON THE FLOOR. DO NOT LEAVE YOUR TOOLS UNATTENDED.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. TOO MUCH HIGH SPEED WILL BRING MEAT WITH EXCESSICE BLOOD... MAKING THE CHILLING PROCCESS RED.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. AVOID WATER STAGNANTS IN THE PRODUCTION AREA, ENTRANCES, STORAGES, DISPATCH AREA OR EVEN WITHIN THE VICINITY.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: DURING THE OPERATION. PRODUCTION BOOTHS SHOULD NOT WORN OUTSIDE THE PLANT FLAT FORM… DO NOT WEAR BOOTHS IF YOU ARE GOING TO THE CR. FACE MASK, HEAD CAP SHOULD BE ONLY WORN INSIDE THE PRODUCTION.
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: AFTER OPERATIONS.  FOLLOW RELIGOUSLY THE CLEAN AS YOU GO POLICY. SANITIZE ALL TOOLS, TABLES, EQUIPMENTS, MACHINES AFTER EVERY DRESSING. WASH AND SANITIZE ALL MACHINES.  WASH AND SANITIZE FLOORS. CLOSE ALL UNECESSARY OPENNINGS, DOORS, WINDOWS. DON’T FORGET TO CLEAN THE UNDERNEATH OF EVERY TABLES.
  • o df handler WeProcess… Asia’sBest. o OPERATION IDENTIFICATION MONITORINGS.  DAILY MONITORINGS: LIVE BIRDS RECEIVING. OPERATIONAL STDS MONITORINGS QUALITY AND WORK OUTPUT MONITORINGS. DAILY SANITATION CHECKLISTS GMP –PERSONAL HYGIENE CHECKLISTS MAINTENANCE CHECKLISTS
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: OTHERS. PLAYING AROUND INSIDE THE PRODUCTION AREAIS PROHIBITED. SHOW COURTESY TO VISITORS.  WORK BY HEART AND MIND AND NOT BY POCKET ALONE. RELIGOUSLY THINK OF GMP ALWAYS EVEN AT HOME. THINK GMP AS 3 O’s
  • o df handler WeProcess… Asia’sBest. o GMP PRACTICE: REMEMBER THESE. OMNIPRESENT- UNIVERSAL PRACTICE. OMNISCIENT- AN ALL PERFECT SAFETY MEAT SCIENCE. OMNIPOTENT- A POWERFUL PRACTICE.
  • o df handler WeProcess… Asia’sBest. o THE 5 ‘S’ CONCEPT.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: BACKGROUND. THE 5 S CONCEPT ORIGINATED FROM JAPAN. IT IS A PRACTICE WHICH IDENTIFIES A STEP BY STEP PROCEDURE IN A WORK PLACE. THE CONCEPT WAS MADE TO ADDRESS WHAT THE JAPANESE EXPERIENCE IN THEIR SEMI CONDUCTOR PLANTS. THEY EXPERIENCE WORK REJECTS, FAULTY DATA, ACCIDENTS WHICH IN THE END ONLY GIVE LOSSES.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: THE FIRST S SORT/SORTING- SEGREGATE GOOD FROM BAD AFTER WORK. AS THE FIRST STEP IN THE CONCEPT.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: THE SECOND S SWEEP/SWEEPING- REMOVE ALL UNECESSARY THINGS AROUND THE WORK PLACE-STATION. IN SHORT CLEANING.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: THE THIRD S SYSTEMATIZE- AFTER CLEANING, PUT SYSTEM IN THE WORK PLACE. ARRANGE THE PLACE WITH A STEP BY STEP FLOW.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: THE FOURTH S STANDARDIZE- AFTER PUTTING UP A SYSTEM, OR ORGANIZING THE PLACE, STANDARDIZE IT AS ITS FINAL AND PROPER PLACEMENT WHICH AGREES TO THE STANDARD OPERATING FLOW.
  • o df handler WeProcess… Asia’sBest. o THE CONCEPT: THE FIFTH S SELF DISCIPLINE- PUT DISCIPLNE TO ONSELF, DO IT CONTINOUSLY AND RELIGOUSLY.
  • o df handler WeProcess… Asia’sBest. o DURING WORK AFTER 5 S
  • o df handler WeProcess… Asia’sBest. o LETS HAVE A QUIZ
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o SPOT WHAT IS WRONG IN THE PICTURE
  • o df handler WeProcess… Asia’sBest. o WHAT SHOULD YOU DO?
  • o df handler WeProcess… Asia’sBest. o WHAT SHOULD YOU DO?
  • o df handler WeProcess… Asia’sBest. o WHAT SHOULD YOU DO?
  • o df handler WeProcess… Asia’sBest. o WHAT SHOULD YOU DO?
  • o df handler WeProcess… Asia’sBest. o YOURCOMMITMENT
  • o df handler WeProcess… Asia’sBest. o UPHOLD,LIVEANDFOLLOWRELIGOUSLYALLTHECONCEPTOF: OPERATIONALSTANDARDS ‘OQS’ GOODMANUFACTURINGPRACTICES THE5SCONCEPT -5S-
  • o df handler WeProcess… Asia’sBest. o MARAMING SALAMAT PO!