1. QUALITY & FOOD SAFETY
FOOD PACKAGING PRODUCT

2. Quality & Food Safety – Food Packaging Product
Learning Objectives: At the end of this presentation you will-
 1/ have an understanding of food safety as it applies to our business
 2/ have an understanding of HACCP & how we contribute to our customers
compliance
 3/ have an appreciation of bacteria & its part in food borne illness
 4/ be able to identify food hazard & contamination risks
 5/ be able to name the most common pests & vermin that contaminate food
 6/ know when & how to thoroughly wash hands

4. About HACCP
 HACCP is an internationally recognised system used to identify and manage
risk.
 HACCP stands for Hazard Analysis and Critical Control Point.
 The principles of HACCP are:
 hazard analysis
 identifying critical control points
 establishing critical limits
 monitoring
 taking corrective action
 keeping records, and
 verifying results.

5. Warehouse Hazard Analysis Table – Food
Packaging Product
PROCESS STEP POTENTIAL HAZARDS
HAZARD
TYPE
LIKELIHOOD OF
OCCURRENCE
SEVERITY RATING
HAZARD
SEVERITY
CCP/
QCP
PREVENTATIVE MEASURES
1.Product Purchased Wrong product purchased Q 1 1 1 *VLA
Ensure approved supplier
programme is working.
2.Product Received &
Inspected
Damaged product, dust,
foreign object
Wrong product delivered
P
Q
1
1
1
1
1
1
CP Inspect on delivery and quarantine
any suspect or wrong product.
Advise supplier/transport company.
3.Product Stored Dust, pests P
1 1 1 VLA GWP procedure.
Pest control procedure.
4, 4a, 4b
Customer Places Order
Wrong product ordered Q 1 1 1
VLA Purchasing to confirm correct order
Purchasing Procedure
5.Product Guillotined
Dust, foreign objects, pests P 2 2 4 CCP GWP procedure.
Guillotine cutting procedure
6.Product Packed into
Cartons & Sealed
Dust, foreign objects, pests P 1 1
1 VLA
GWP procedure.
Pest control procedure.
7.Product Stretched
wrapped
Dust, foreign objects, pests. P 1 1 1 VLA GWP procedure.
8.Product stored Dust, foreign objects, pests P 1 1 1
VLA
GWP procedure.
Pest control procedure.
9. Product Loaded
onto Delivery Van.
Damaged packaging, dust,
foreign objects.
Delivery van dirty.
Delivery van unsecured
P
P
Q
1
1
1
1
1
1
1
1
1
CP
Inspect product before loading
Check van for cleanliness.
Driver education & training
10.Product Delivered
to Customer
Wrong product delivered
Dust, foreign objects,
Q
P
1
1
1
1
1
1
VLA
Ensure stock matches load out
sheet.
Inspect before loading.

7. PREVENT FOOD CONTAMINATION
Bacteria are single cell organisms that multiply rapidly in the right conditions.
For growth they require:
 Warmth
 Moisture
 Time to grow
 Food on which to grow
 Oxygen

8. PEST CONTROL
The most common pests & vermin found in food supply establishments in Australia are:
 Rats & mice
 Flies
 Cockroaches
They all carry bacteria & spread germs and disease through their saliva & droppings.
How to control:
 Keep garbage bins covered & cleaned regularly
 Keep food packaging product storage & processing areas clean
 Install pest draft excluders under perimeter entries
 Food not to be left around when not in use
 Look for droppings, nibbled packets, baby cockroaches
 Engage the services of a pest control contractor

9. BACTERIA GROWTH
Growth Rates of Bacteria under ideal conditions:
Eg. Let us look at rice that has just been cooked, we leave it on the bench to cool, what is
happening? In its warm wet environment food bacteria can split every 20 minutes. This means
that the number of bacteria can double in 20 minutes. If we start off with one bacteria we may
end up with nearly 17 million within 8 hours. Remember 1 million can fit on a pinhead.
0 hours = 1 5 hours = 32768
1 hour = 8 6 hours = 262144
2 hours = 64 7 hours = 2097152
3 hours = 512 8 hours = 16777216
4 hours = 4096
The number of bacteria necessary to cause illness varies with the type of organisms &
the health of the person receiving the dose.

10. PREVENT CROSS CONTAMINATION BY
WASHING HANDS
 Our hands carry & touch so many things it is easy to understand why we
accumulate & spread bacteria from this part of our body. You can even infect
yourself with these germs

11. HOW TO WASH YOUR HANDS

13. Remove or minimise the hygiene
hazards & report to appropriate person
to follow up.
We have a Duty of care to eliminate or
minimise potential harm. Where
prevention or reduction of hazard is
outside your area of responsibility , you
must report the issue to your
supervisor.

14. WHEN TO WASH HANDS
You should wash your hands regularly & thoroughly
 Before starting work each day
 After going to the toilet
 In-between handling raw & cooked foods
 Before & after preparing food
 After having a cigarette
 After meal breaks
 Sneezing or coughing into your hands
 Any habits that cause hand contamination like finger
licking, nail biting, scratching
 After handling animals
 After using a handkerchief or putting your hands into
your pockets
 Before & after cleaning wounds, sores or cuts

15. REMEMBER- Regular & Thorough Hand
Washing is the single most effective way to
reduce the spread of germs in the workplace

16. That concludes this presentation, we have covered:
* Quality
* HACCP
*Food Contamination
* Pest Control
*Bacteria
* Hand Washing
*Hazard Identification
If you would like any further information on Food Packaging Product,
Food Safety, Safety Audits, Hazard Identification, Pest Control please
don’t hesitate to ask one of our Quality & Food Safety Team members.
Please now complete the Quick Quiz & email back to Gary Cross at your
earliest convenience.
First issue 28.3.2014

17. Quality & Food Safety Quick Quiz
Name……Tony Bertrand…………….. Date…7.04.2014
1/ HACCP stands for Hazard Analysis & Critical Control Point
2/Henry Ford said “Quality means doing it right when……no one is looking...”
3/From the Warehouse Hazard Analysis Table (slide 5) name 2 Control Points
CP……Product received and inspected, Product loaded onto delivery van.& name
the preventative measure for the identified Critical Control Point CCP, ………Inspect
on delivery and quarantine any suspect or wrong product. Advise supplier/transport
company and Inspect product before loading Check van for cleanliness.
Driver education & training
4/What does bacteria need for growth?. Warmth & Moisture......................
5/What are most common pests & vermin? Rats & Mice……………………………
6/Bacteria can split every 20 minutes. How many could one cell produce after 4
hours? 4096
7/What might we look for when checking for evidence of infestation
……poo poo
8/What is the single most effective way to reduce the spread of germs in the
workplace? Regular and thorough hand washing.
On behalf of the Quality & Food Safety Team – thank you for your participation.
Please email answers to gary.cross@bjball.com.au