Find out how to identify work in progress, use code traceability systems and be charitable all in Episode 32 of HACCP Mentor Review.

Watch Video Now

 

Featured topics

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

Get your HACCP system organised

Need help closing out your CARs from an audit?

Welcome

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.

How do you identify work in progress?  

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.

Hazard Spotlight – Salmonella

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.

Charity Giveaways

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.

Action of the Week

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.

Code Traceability