Technical Induction Presentation (PPE & Food Safety 2021)

[Virtual Presenter] Technical Induction Presentation Technical Induction Welcome to Genesis! PPE- Why do we wear it? Food Safety Updated Sept 2021.

[Audio] PPE- Why Do We Wear It?. PPE - Why Do We Wear It?.

[Audio] Personal Protection Equipment PPE- What is it?.

[Audio] MANDATORY PPE- Covid-19 Protection. MANDATORY PPE- Covid-19 Protection.

[Audio] MANDATORY PPE- Coloured Hairnet Area Manager/ Technical Team Leader What colour of hairnet should you wear and who wears what? Line Supervisor General Operative Agency Staff New Start General Operative REMEMBER- First on and Last off!.

[Audio] MANDATORY PPE- Hairnets for long hair Required for hair longer than 2 inches Blue hairnet to be put on first Relevant coloured hairnet to be placed over blue net.

[Audio] MANDATORY PPE- Entering Food Production Area.

[Audio] MANDATORY PPEEntering Food Production Area.

[Audio] MANDATORY PPE- Leaving Food Production Area.

[Audio] MANDATORY PPELeaving Food Production Area.

[Audio] MANDATORY PPE- Beard Snoods CORRECTLY. MANDATORY PPE- Beard Snoods CORRECTLY.

[Audio] MANDATORY PPE- Bakery Coat KEEP PRODUCT SAFE! Bakery Coat Sizing 92 Extra Small XS 100 / 108 Small S 116 Medium M 124 Large L 132 / 140 Extra Large XL XXL 152 Extra Extra Large.

[Audio] Mandatory PPE– Hygiene Relevant Coloured Hairnet - Same Changing Procedure for PPE to be followed - Blue overalls - White wellies - Blue apron to be worn over blue overalls - Green overalls for cleaning toilet areas.

[Audio] Mandatory PPE– Maintenance Production Workshop.

[Audio] Mandatory PPE– Yard & Despatch Despatch HO.

[Audio] Mandatory PPE– Hi Vis Clothing High Visibility Clothing MUST be worn!.

[Audio] Optional PPE – Blue Gloves Wash Before Wearing Wash Regularly Change Regularly Dispose of if damaged or torn.

[Audio] PPE- When do we NOT wear it? BAKERY. BAKERY PPE- When do we NOT wear it?.

[Audio] FOOD Safety Starts with YOU. FOOD Safety Starts with YOU.

[Audio] What is food safety and how do we control it? Critical Control Points "The assurance that food will not cause harm to the Personal Hygiene/ Pest Control PPE/ consumer when it is prepared Changing Procedures or eaten according to its intended use" Food Safety Foreign Body Control Nut & Allergen Control GMP/ CAYG/ Line Clearance.

[Audio] Unsafe Food- How can it happen? Cross Contamination! What is the most common vehicle of contamination? PEOPLE Nuts Egg Milk Soya Summary of cross contamination at Genesis Handwashing Segregation (Colour Coding) PREVENTION Restrict Packing Movements (Line Clearance Cleaning & Labelling).

[Audio] Food Safety- What do we do? Safe Legal Authentic Quality BRC Certified Site.

[Audio] Food Safety- What do you have to do? Keep your Eggs Soya workplace clean Keep yourself clean Hand washing Nuts Milk Protect food from contamination Food Handler Inform your manager of illness Legal Wear appropriate PPE Requirements clothing.

[Audio] Critical Control Points- What are they? Control "Points in which control can be applied to prevent/ eliminate a food safety hazard or reduce it to an acceptable level" Critical Points Sieving Metal Detection.

[Audio] Personal Hygiene Procedures- Handwashing Policy Personal Hygiene Procedures- Handwashing Procedure =.

[Audio] Personal Hygiene Procedures- Handwashing Policy.

[Audio] Personal Hygiene Procedures- Lockers Policy.

[Audio] PPE/ Changing Procedure Which of the following practices are acceptable?.

[Audio] Allergen Control- What we do Nuts- Yellow R i s k H i g h e s t.

[Audio] Allergen Control- What we do Highest Egg- Orange Milk- Blue S e v e r i t y DECANTING Soya- Green ALLERGENIC RAW MATERIALS.

[Audio] Allergen Control- No Peanuts or Sesame Policy No nuts or sesame seeds containing products to be brought on to the premises at anytime..

[Audio] Allergen Control- Bad Practices What's wrong?.

[Audio] Allergen Control- Cleaning of Allergen Spillages Clean allergen spillage immediately and remove hygiene equipment to Inspect soles of shoes and wash room Use designated Nut PPE for contamination spillage hygiene equipment Available from the Nut room, wash room & start of packing line 5 Inform Technical of any potential contamination TECHNICAL Remove any potentially contaminated products/ Use of vacuum cleaner ingredients from production ALWAYS FOLLOW CORRECT for nut spillages is WASTE DISPOSAL PROCEDURE prohibited (details to follow).

[Audio] Allergen Control Nut and Allergen Controls – why?.

[Audio] Clean as You Go/ Good Manufacturing Practices "Keeping your work area clean and tidy at all times whilst working, not just when you've Cleaning finished" Pest Control Operational Procedures GMP What can be done to contribute towards GMP? EVERYONE'S JOB! Good No Cardboard (in production) Maintenance.

[Audio] Good Manufacturing Practices/ Clean as You Go.

[Audio] What to do in the event of a foreign body find? In the event of a foreign body incident whilst working in the production area such as a glass or hard plastic breakage, machine breakage or other physical contamination the following steps should be implemented: - Stop production immediately - Isolate any potentially affected product and packaging - Remove product to the QC Hold area - Restrict access to the area - Report breakage immediately to bakery management / Technical - Do not continue until technical and bakery management have verified it is safe to do so.

[Audio] Line Clearance "The removal of any products/ packaging from an area in preparation for the next product run" Two different types of product & packaging on line at once.

[Audio] Foreign Body Control "Any item that has fallen into or is present in a food product, that should not be found there is considered a foreign body" Why do we need to follow all procedures outlined earlier?.

[Audio] Foreign Body Control- What can you do? Damaged plastic Damaged lids Frayed containers containers Turners not intact Frayed belts Damaged metal containers Cracked plastic.

[Audio] Foreign Body Control- Glass & Hard Plastic, Cardboard & Wood No GLASS BREAKAGE & Hard Plastic & Perspex cardboard permitted in open production No wooden pallets permitted in open production No wooden hygiene equipment on site Alert others to avoid Report to Management Restrict access to area spread of glass immediately (isolate surrounding 10m).

[Audio] Foreign Body Control- Metal Detectable Pens, Plasters, Cable Ties Metal Detector.

[Audio] Foreign Body Control- Blades & Knives Knife Box at Goods in.

[Audio] Foreign Body Control- Bodily Fluids Spillages Report to Manager Any Follow QP03 bodily fluid spillage.

[Audio] Foreign Body Control & Chemical Contamination- Maintenance Toolbox Control Maintenance Handbook Maintenance of Nut Areas Planned Preventative Control of Spares Maintenance Maintenance Handover Food Grade Lubricant.

[Audio] Chemical Contamination- Cleaning Chemicals Training Cleaning Instruction Cards % Chemical Dosing Pumps COSHH Training.

[Audio] Pest Control What can you do?. Pest Control What can you do?.

[Audio] FOOD INTEGRITY "What IS supposed to be in the YOU can help to product IS in the product" prevent food fraud! "What is NOT supposed to be in the product ISN'T in the product" HOW? - Segregation Controls - Traceability - Site Security - Whistle-blowing.

[Audio] INTEGRITY & SEGREGATION CONTROLS QUICK GUIDE Weigh room Goods in Bakery Finishing Packing 1. At risk raw materials 1. At risk raw materials controlled – Stevens controlled – Stevens 1. At risk raw materials controlled - Stevens 1. Process control & corrective action complete 2. Process control & 2. QAS on lines 2. Stevens recipe management system 1. Intake checks – make sure it is what it says it is, no visible damage, tamperproof, named ingredients corrective action complete 2. Approved suppliers 3. Stock rotation and date control 2. Process control & corrective action complete, ensuring weight control met for QUID 3. QAS on lines 3. Stock rotation and date control 3. QAS on lines 4. Stock rotation and 3. At risk raw materials controlled – lists, label date control 4. Stock rotation and date control 4. Stevens labels & tags present on all ingredients, mixes & racks 4. Stock rotation and date control 4. Stevens labels & tags present on all ingredients, mixes & racks 5. Stevens labels & tags 5. Dedicated equipment 5. Spillage cleaned immediately present on all ingredients, mixes & racks 5. Stevens labels present on all ingredients, applied post booking in to system 5. Stevens labels & tags present on all ingredients, mixes & racks 6. No cross contamination on barrels / tubs 6. Dedicated equipment 6. Dedicated equipment 6. Ingredients stored in designated locations 6. Cleaning between runs & Line clearance – Inc. labels 7. Spillage cleaned 7. Spillage cleaned immediately immediately product ISN'T in the product." 7. No cross contamination on equipment 7. Spillage cleaned immediately 8. Cleaning between runs 7. Packaging control & verification with 2D barcode scanner 8. Cleaning between 8. Spillage cleaned immediately 8. Checkweighing 9. Line clearance – Inc. labels runs & line clearance – Inc. labels 8. Cleaning between runs & line clearance – Inc. labels What is supposed to be in the product IS in the product and what is NOT supposed to be in the 10. Process control for 9. Cleaning between runs & line clearance 9. Packaging control at 9. Dedicated Packaging Issuer(s) mixing, quality checks tray up 9. Running order for products 10. Trained staff 10. Trained staff 11. Trained staff 10. Trained staff 10. Trained staff.

[Audio] INTEGRITY & SEGREGATION Goods in – what is your role in integrity? 1. Approved suppliers Raw materials can only be purchased from suppliers who have been approved by Technical. Non approved suppliers will not be a vailable on Stevens. 2. Intake checks – make sure it is what it says it is. To carry out a check to ensure each raw material is what I have ordered (against the order)– I do this by completing a check on the raw material name on the label or bag and ensuring the raw material is approved for use and has an ingredient/ PAK code agreed. 3. Verification of At risk raw materials On site we have raw materials with brand integrity and compositional claims and various A list raw materials All of these are detailed on the poster in the store (QR 42K). The poster details why the raw materials are 'At risk' I must check At Risk raw materials against QR 42K lists (as per posters). 4. Traceability The integrity question should be answered on the Stevens system, all remaining checks completed and raw material/ packaging then booked into the system. I will make sure all pallets have the appropriate Stevens labels present with correct information. All at risk raw materials have 'At risk' highlighted on label (within the description) – show this to the auditor. 5. Segregated Storage Areas I must then check that I have stored the raw material in the correct storage location. 6. Non-conforming raw material product ISN'T in the product." If I receive non-conforming raw material I will inform the Technical department immediately and this will be put on hold and a non conformance raised with the supplier 7. Staff training I make sure all staff are trained on Integrity requirements and Goods in standard procedures What is supposed to be in the product IS in the product and what is NOT supposed to be in the Other controls – Spillage cleaned immediately, cleaning between runs & line clearance.