Find out how to identify work in progress, use code traceability systems and be charitable all in Episode 32 of HACCP Mentor Review.
00:25 – How do you identify work in progress?
01:03 – Hazard Spotlight – Salmonella
01:48 – Charity Giveaways
02:45 – Security of visitors
03:02 – Code Traceability
Welcome to HACCP Mentor Review, I am Amanda Evans. In the hazard spotlight this episode is Salmonella where we look at some food poisoning outbreaks and some interesting stats from 2012. In episode 32 you can also find out how to identify work in progress, use code traceability systems and be charitable.
Work in progress can be defined as any ingredient or food products that are either not in the state of receival (eg. still in original packaging) or not a finished product. It really is food that still has a process to go through including for example mixing, cooling, cooking, packing. All food product should be identifiable regardless of what stage it is at in the process. Common identification methods include labelling, the use of colour codes, batch sheets and photographic control sheets.
This episode the hazard in the spotlight is Salmonella. Hazard spotlight is aimed at getting you to think about hazards and control measures in your product, process and premises that you may not have considered before.
I did a little research this week and found out that amount of laboratory notified cases of Salmonella in 2012 for the USA was over 49,000 reports. Cases reported in the UK were around 9,000 and in Australia more than 11,000. Salmonella can come from many sources including your raw materials and food handlers. Check out common Salmonella prevention strategies.
There is a growing trend of food businesses participating in charitable food donations by giving away food that would otherwise have been discarded. There are a lot of great charities that distribute these donations to people who need it most and usually have a structured pick-up system.
In the food manufacturing sector this is generally for food that did not meet a retailers strict cosmetic requirements. For restaurants and takeaways, excess daily production is the main type of food given away.
If your food business participates in such a program, this is just a gentle reminder that even through it is a ‘donation’, the food that you supply is still required to comply with relevant food safety legislation including any food labelling requirements. Also check if there is any specific requirements set from your customers or retailer certification standards.
This episodes action item is to check that visitor records are being completed. Knowing who is in your food premises at all times forms the basis of good security management. This also includes any contractors who may be working on-site.
Product packing codes are an easy way of co-ordinating or tying together your food production information. The code that appears on your finished product should be able to be traced back to each and every raw material that you used in that finished product.
The most common code system used it the finished product use-by or best before code. Other systems in use also include the use of a lot or batch code printed on the finished product packaging. Whatever method that you use, make sure that the coding is legible. Verifying the code legibility at each production run should be undertaken as a standard activity in each food business.
What coding system do you use in your business? – let me know by leaving a comment below.
Thanks for taking the time to check out Episode 32 of HACCP Mentor. I hope you got something out of it. Feel free to share this information to help spread the HACCP food safety message. Until next time…have a great week.
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