Food Protection Trends - February 2009 - 106

help assess participants’ understanding of common GMP violations. (Silliker Laboratories–1997) F2143 GMP Basics: Guidelines for Maintenance Personnel – (21 minutes). Developed specifically for maintenance personnel working in a food processing environment, this video depicts a plant-wide training initiative following a product recall announcement. Maintenance personnel will learn how GMPs relate to their daily activities and how important their roles are in the production of safe food products. (Silliker Laboratories–1999) GMP Basics: Process Control Practices – (16 minutes). In actual food processing environments, an on-camera host takes employees through a typical food plant as they learn the importance of monitoring and controlling key points in the manufacturing process. Beginning with receiving and storing, through production and ending with packaging and distribution, control measures are introduced, demonstrated and reviewed. Employees will see how their everyday activites in the plant have an impact on product safety. (Silliker laboratories–1999) GMP – GSP Employee – (38 minutes). This video was developed to teach food plant employees the importance of “Good Manufacturing Practices” and “Good Sanitation Practices.” Law dictates that food must be clean and safe to eat. This video emphasizes the significance of each employee’s role in protecting food against contamination. Tips on personal cleanliness and hygiene are also presented. (L.J. Bianco & Associates) GMP: Personal Hygiene and Practices in Food Manufacturing (English, Spanish, and Vietnamese) – (14 minutes). This video focuses on the personal hygiene of food-manufacturing workers, and explores how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. This is an instructional tool for new food-manufacturing line employees and supervisors. It was produced with “real” people in actual plant situations,with only one line of text included in the videotape. (Penn State–1993) A GMP Food Safety Video Series – This five–part video series begins with an introduction to GMPs and definitions, then goes on to review specific sections of the GMPs: personnel, plant and grounds, sanitary operations, equipment and utensils, process and controls, warehousing, and distribution. Developed to assist food processors in training employees on personnel policies and Good Manufacturing Practices (CMPs), the series includes different types of facilities, including dairy plants, canning factories, pasta plants, bakeries, and frozen food manufacturing facilities. (J.J. Keller–2003) F2151 Tape 1 – Definitions – (12 minutes). Provides the definitions necessary to understand the meaning of the CMPs. Tape 2 – Personnel and Personnel Facilities – (11 minutes). Covers selection of personnel, delegation of responsibilities, development of plant policies for employees, and operational practices. F2153 Tape 3 – Building and Facilities – (16 minutes). Discusses guidelines for the construction and maintenance of the manufacturing plant and grounds around the plant. Tape 4 – Equipment and Utensils – (12.5 minutes). Provides guidelines for the construction, installation, and maintenance of processing equipment. Tape 5 – Production and Process Controls – (20 minutes). Covers establishing a food safety committee, inhouse inspections, analysis of raw materials and ingredients, cleaning schedules and procedures, and more. F2154 F2155 F2147 F2160 F2148 GMP: Sources and Control of Contamination during Processing – (20 minutes). This program, designed as an instructional tool for new employees and for refresher training for current or reassigned workers, focuses on the sources and control of contamination in the food-manufacturing process. It was produced in actual food plant situations. A concise description of microbial contamination and growth and cross contamination, a demonstration of food storage, and a review of aerosol contaminants are also included. (Penn State –1995) GMPs for Food Plant Employees – (Five-volume Video Series Based on European Standards and Regulations), Developed to assist food processors in training employees in the Good Manufacturing Practices. Examples are drawn from a variety of processing facilities including dairy plants, canning facilities, pasta plants, bakeries, frozen food facilities, etc. (AIB International–2003) F2161 Tape 1 – Definitions – (13 minutes).Begins with an introduction to the GMPs and traces a basic history of food laws in Europe, ending with the EC Directive 93/43/EEC of June 1993 on the hygiene of foodstuffs. Tape 2 – Personnel and Personnel Practices – (13 minutes). Selecting personnel, delegating responsibilities, developing plant policies for employees and visitors, and establishing operational practices. Tape 3 – Building and Facilities – (17 minutes). Guidelines for the construction and maintenance of the manufacturing facility and grounds around the factory. Tape 4 – Equipment and Utensils – (13 minutes). Guidelines for construction, installation, and maintenance of processing equipment. Tape 5 – Production/Process Controls – (22 minutes).Covers production and process controls, establishing a food safety committee, conducting in-house inspections, analyzing raw materials and ingredients, developing operational methods,establishing F2150 F2162 F2163 F2164 F2165 F2152 106 FOOD PROTECTION TRENDS | FEBRUARY 2009

Food Protection Trends - February 2009

Table of Contents for the Digital Edition of Food Protection Trends - February 2009