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Transcript

  • 1. FOOD DEFENSE November 17, 2008
  • 2. FOOD DEFENSE – WHY?
    • Portion of Food Defense is required by law – Bioterrorism Act
    • Protection of product
    • Protection of public
    • Protection of you!
  • 3. Bioterrorism Act
    • Passed into law in June 2002.
    • Increased FDA authority in inspecting and holding imported foods.
    • Requires all companies that handle, manufacture or store food to register their facilities with FDA database.
    • Requires all companies to be able to track all packaging and food from “previous source” to “immediate subsequent recipient” of food – includes waste.
    • Requires companies to keep proper records and be able to provide this information within 24 hours to FDA if required.
  • 4. ALERT System
    • A – Assure
    • L – Look
    • E – Employees
    • R – Reports
    • T – Threat
  • 5. A – Assure
    • Assure that the suppliers and ingredients in use are from a safe and secure source.
    • Companies should use only known appropriately licensed suppliers for ingredients and packaging.
    • Ingredient deliveries should be shipped via sealed trailers as often as possible.
    • Ensure that all packaging and ingredient material have not been tampered with prior to use.
    • If any question let your supervisor know.
  • 6. L – Look
    • How do you look after the security of the products and ingredients in the facility?
    • Have a system for receiving, storing, and handling distressed, damaged, returned and rework products that minimizes their potential for being compromised.
    • Must have a system that keeps track of incoming materials and materials being used.
    • Limit, to the extent possible, exposure to facilities such as storage and handling (ing/chem/packaging/tanks), vehicles, access to controls for airflow, water, electricity and refrigeration.
    • Keep track of finished goods – LPN maintenance.
  • 7. E - EMPLOYEES
    • What do you know about the people coming in and out of your facility?
    • Should know who is and who should be on the premises, and where they should be located for each shift.
    • Establish a system of positive identification and recognition that is appropriate to the nature of the workforce. (i.e. colored uniforms, badges, colored hair nets).
    • Limit access so staff enter only those areas necessary for their job functions and only during appropriate work hours – guard service
    • Prevent non employees access to “critical” areas of the factory without proper authority and escort. (lab, flavor lab, tank rooms, production areas, etc.)
  • 8. R - REPORTS
    • Can you provide reports about the security of your products while under your control?
    • According to Bio Terrorism Law must be able to provide tracking records within 24 hours.
    • Perform random food defense inspections of all appropriate areas of the factory.
  • 9. T - THREAT
    • What do you do and who do you notify if you have a threat or issue at your facility?
    • Notify supervisor or department manger immediately.
    • Ensure that any product, packaging or ingredient that is in question is not used prior to proper inspection and approval.
    • If finished product has been manufactured with a questionable packaging or ingredient this product should be isolated and not permitted to be shipped for use.
  • 10. WHAT CAN YOU DO?
    • Notify your supervisor or manager if:
      • You see anyone that “does not belong” in your department that is not escorted or in proper Zachary attire.
      • There are any times that you question any ingredient or packaging integrity. Before you use it!
      • You see anyone (employee or non-employee) doing anything that remotely looks suspicious.
      • Anyone threatens you or is acting in a “odd” manner.
      • If you see any external doors open that should not be open.
  • 11. WHAT CAN YOU DO?
    • Maintain LPN’s in production process and accurately report ingredient and packaging usage.
    • Maintain and monitor any chemical or cleaning compound that is in you department.
    • If you have a question regarding any Food Defense topic please ask your Supervisor, Department Head or Manager.