Good Manufacturing Practices Food Safety's In Your Hands Training Video & DVD by Coastal Training / DuPont

Good Manufacturing Practices Food Safety's In Your Hands Training DVD
 
  • SKU: MFG000-DVD
  • Runtime: 16 mins
  • Producer: Coastal Training / DuPont
What's in The Box
  • (1) 16 Minute Training DVD.
  • (1) Customizable Powerpoint Presentation (printable download)
  • (1) Leaders Guide (printable download)
  • Training Points and Bonus Material (printable download)
  • Resourceful Web Links (printable download)
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Description

Product Description

Coastal's Good Manufacturing Practices: Food Safety's In Your Hands Training DVD 

Having a strong manufacturing safety structure is essential to protecting the population against infection spread through food. This program helps employees avoid putting lives in danger.

  • Personal hygiene
  • PPE
  • Healthy and sanitized work environments
GMP, GMPs
  • SKU: MFG000-DVD
  • Format: DVD
  • Language: English, Spanish, or Portuguese
  • Length: 16 minutes 
What's in The Box

What's In The Box

  • (1) 16 Minute Training DVD.
  • (1) Customizable Powerpoint Presentation (printable download)
  • (1) Leaders Guide (printable download)
  • Training Points and Bonus Material (printable download)
  • Resourceful Web Links (printable download)
Preview

Video Transcript

When you work with food you hold the health and lives of other people in your hands. If you do your job properly the food you produce will be clean and safe to eat. If you take shortcuts you endanger everyone who eats the food you handle. Around the world each year many people become sick and some even die for eating contaminated food. Many different organisms are to blame campylobacter, salmonella, listeria, hepatitis, e.coli. Children, the elderly and those who are sick are especially at risks and may never recover. The contamination may come from problems that occur from harvesting, processing or packaging or from how the food is handled, whatever the cause the sickness and the deaths are tragic.

Today's food processing facilities are filled with high tech machinery and equipment. All these automation however, can't replace good old fashioned handwork done by dedicated people who sort, monitor and inspect a complex and varied line of food processes and products. 

 Good Manufacturing Practices
(Food Safety's in Your Hands)
Government regulations and good manufacturing practices, such strict operating rules to help make sure all food is handled properly. Food that violates the rules is considered unsafe and may not be sold, that's where you come in. The work you do today affects the safe food network with come to rely on, this is your job everyday it's a job you must take seriously because it's a matter of life or death. In short, food safety is in your hands. In the next few minutes we're going to look at what you can do to keep food safe and free of contamination. We're going to look at your cleanliness and health and sanitation at your work site. 

Personal Hygiene
First, let's look at personal cleanliness also called Hygiene. Keeping yourself and your clothing clean helps make sure the food you handle is safe. The most important personal hygiene rule is to keep your hands and exposed arms clean. Keep your fingernails short, smooth with no nail polish or hand lotion. Dirty hands and broken chipping nails make for contaminated food. We relate it what some people called hand washing, a quick rinse some trickle of water and a wipe on their clothing, this won't do for people who handle food. In fact, let's look at the bacteria that remains after one of this quickly washes, lots of hazards stay on the quickly wash hand. Everyone in food handling must learn to do a 20 second hand wash, this means you lather your hands and expose part of your arms for at least 20 seconds. Make it a habit to count if you wash (1, 1, 2, 3, 4  2 ,1, 2, 3, 4  3, 1, 2, 3, 4) and so on until you reach 20.

Make sure to use a special soap or cleaning solution that is provided. This not only help kill germs, they are also especially formulated to be safe for use around food. When you wash your hands always use the designated hand washing sink. Never use a service sink or a hose or water on a process line, it's against the rules and quick at you and your employer in trouble. In some kinds of work you must also sanitize your hands after washing and rinsing them. This usually involves, dipping your rinse hands into a special solution that kills harmful organisms. How often you wash your hands and arms depends on the work you do, at the least wash them before beginning work and before handling exposed food. You also must wash your hands after you leave your work station, after you touched any bare body part, after you handle raw product, packing and utensils, after you use the restroom and after you handle live animals or fish. Make sure you also wash them again anytime you cough, sneeze, blow your nose, smoke, eat or drink. Think about it for a minute would you want to eat food handled by someone who didn't wash well after using the bathroom?

You also must wash your hands anytime you switch from one kind of work to another. If you switch from handling raw products to cook products wash your hands. And you must wash them anytime they might be contaminated, anytime they touched anything not clean and sanitize for food contact. If you drop something on the floor and pick it up, wash your hands no matter how clean the floor may look, floors in food operations always are considered dirty by law. If you handle something other than food like equipment, lubricant or tools wash your hands. If you use a rug to clean up a spill wash your hands before handling food again.

Many facilities also provide gloves or special equipment to keep your hands clean between the washing area and your work station. This keeps you from soiling your hands on things like faucets and doors. If this kind of equipment is available make sure to use it. Otherwise, keep your hands clean by learning to open doors and turn off water without using your hands. Hold them away from your body and above your waist as you proceed to your work station. 

Personal Protective Equipment 
One's your hands are clean you need to put on gloves if they are needed in your job. Make sure to sanitize if that is required, if you are not sure ask your supervisor. Your employer will show the kind of gloves you need to wear, your job is to change them for clean ones anytime they become soiled or ripped. In some kinds of work the gloves must be change it set times like every 4 hours. Ask you supervisor if you aren't sure when you should change your gloves. In general, change your gloves every time you wash your hands. Clean hands and dirty or torn gloves won't protect the food you handle. Also change your gloves when you handle waste and when you change the kind of work you were doing. Never use the same gloves for handling raw food and cook food, or for handling waste in food.

If you get a scrap or waste or handle discard or trash, wash your hands and put on clean gloves before going back to your food handling post. Beside keeping your hands and gloves clean you must follow other basic steps to make sure the food you handle stays clean and safe.

In most cases, you should not wear hand jewelry when working with food. Some facilities will allow you to wear a plain wedding ring while others forbid it. It all depends on a kind of work you do. Follow your facility's rules and other kinds of jewelry as well, many prohibit any kind of jewelry including earrings, wrist watches and necklaces. You don't want to lose them and no one wants to find a piece of your jewelry in their food. When you work with food, your outer clothing should be clean and fastened, so that it does not catch a machinery or equipment. In many cases, you will wear special clothing or cover rolls, if these get dirty or ripped change them. Make sure to place the soiled clothing in the bin provided. Many facilities require employees to wear shoe covers or to dip their shoes as they enter. This keeps outside bacteria and other contamination from entering the food area. You also need to keep your hair covered including your beard and arm hair, to keep hair from falling in to the food you handle. Cover your hair before entering the food area, make sure all of your hair is covered. Ask your supervisor to show you the best way to cover a long or specially thick or bushy hair. You also need to learn the proper way to cover your beard, place the bands over your ears and check to make sure all facial hairs is inside the net. In some cases, man with beards and mustaches are not permitted to work in certain food handling areas. This is not intended to discriminate against facial hair but to protect the food you handle from contamination. 

Maintain a Healthy Environment
A few other personal hygiene steps also apply and we'll help you make sure the food you handle stays clean and safe. Gum, cough drops and candy are prohibited in production areas. Eat, drink, smoke or chew tobacco only in designated areas. Be aware that such as cosmetics, chemicals, medicines and skin lotions could contaminate the food you handle. Don't sweat into the food, if it's hot tell off or wear something to catch your perspiration. If you need to use skin lotion ask your supervisor to recommend one approved for use by food handlers. Always stores food clothing and personal items away from the food area and away from utensils. A good rule is to keep everything you would want to eat away from your work area. That way you make sure no one else's to eat it either.

Many people who handle food don't realize that a cut or illness can contaminate food. In many cases, organisms that make you sick are the same one's that can contaminate and even multiply in food. Obviously you don't want to sneeze or cough on the food your handling. But many other kinds of illness could be pass on through the food you handling. That's why you should tell your supervisor if you feel sick or if you have diarrhea, a fever, vomiting, jaundice, a sore throat, a boil or an infected sore. Tell your supervisor if you have a cut or other injury especially on your hands or arms. Until it heals you may need to wear special protection when working around food. Tell your supervisor if you have or expose to any disease that can be transmitted in food. These includes, salmonella, shigella, e.coli or hepatitis. If someone you leave with is sick with one of these, make sure to tell your supervisor immediately so that precautions can be taken.

Some illnesses spread in food do not cause symptoms in infected person, this person is called a shredder or carrier and can pass the infection through the food without knowing it. That's why it's so important to notify your employer anytime you're sick, anytime someone you leave with this sick and anytime you travel. Not only can this help you prevent spreading illness, it can help you get early medical care yourself.

Sanitation
Up to now, we talk about why personal health and hygiene are so important, that things is to the next point maintaining a clean facility. A clean facility produces clean food called sanitation, this involves many different operations you from keeping the food from becoming contaminated. Each facility has procedures to follow for keeping the plant, grounds, equipment and operations clean. Often these are called:

- anitation
S
 - tandard
- peration
- rocedures

These specify things like keeping water and ice clean and the condition of food contact services like equipment, utensils, gloves and clothing. Even the bathrooms, sewer system and trash disposal are covered. Sanitation procedures spell out what you need to do to keep the facility and equipment safe for food handling. They also specify exact procedures you need to follow and when each test must be done. In some kinds or work you may have to clean and sanitize equipment and utensils and set intervals such as every shift change or every 4 hours. In other cases, you clean and sanitize each time you change an operation or after a line is done. Sanitation rules are not voluntary or something your employer made up to create extra work for you. They are required under National and International Food Safety Laws, if your facility violates them the food it produces cannot be sold. Your supervisor will explain the procedures you need to follow and when they must be done. You need to follow the instructions exactly and never take shortcuts.

One of the most important steps in sanitation is to understand the meaning food contact services. These are the surfaces and utensils that are designed, clean and sanitize for contact with food. It sort of like having clean and dirty areas in the facility nothing may touch the clean areas, the food contact services unless it is clean and sanitary. This include hands, clothing, equipment and utensils and anything that touches a dirty area, anything not sanitize for contact with food may not touch food for food contact services until it is clean and sanitize. This mean that hands, tools or anything else that touches the dirty area must be clean and sanitize before touching food. The floor is never a food contact surface, if you drop a glove or utensil on the floor get a clean one. If you touched it or the floor you must wash your hands again and get clean gloves. If food falls on the floor never return it to the process line. Never mix washed and unwashed materials or cooked or uncooked foods. Never use the same ice to cool raw and cooked foods, make sure any water you use is from approved food use source. When using water, keep from spraying on the floor during operating hours when food is exposed. This can cause a fine mist of dirty water to contaminate the food throughout the facility. 

Equipment that is not rated for food contact like tools or machinery may not touch food or food surfaces. Whether you are cleaning your hands or equipment remember that only certain kinds of cleaning compounds and sanitizers are approved for use around food. Never use a cleaner unless you are sure it's approved for the job you're doing. Never bring chemicals like bug and rodent killers or oils or lubricants near food contact areas, these must be stored in a special area and only use by authorized persons. Equipment that handles dry food should be dry before use. Equipment use in wet processing must be carefully clean and sanitize before use and after any possible contamination. Make sure to protect clean equipment and utensils from getting dirty, cover or store them so they won't get dirty or wet. Make sure you don't contaminate them during operations like flood cleaning floors or rinsing process strains. 

Conclusion
One of the best ways to make sure your facility produces clean safe food is to stay aware of what's going on around you. Your employer expect you to watch for problems and report anything that seems unusual or out of line. It is much a part of your job is being clean and arriving on time. Report tripping pipes or leaking plumbing. If you see signs of bugs, mice or rats, tell your supervisor right away. Even overflowing waste containers can be a hazard where food safety is concerned. Each day check your equipment and utensils for corrosion, damage and contamination. Don't use anything that seems suspicious until your supervisor inspect it. After all you are in the best position to spot a problem when it is still small, before it contaminates food or mix the whole day's production unsafe. We've look at your role and keeping the food supplies safe and free of contamination. You need to be clean and watch your health. You need to understand and promote sanitation and cleanliness in every operation. In today's best base food operations you are on the front line in the food safety battle. It's up to you to make sure the food that leaves your facility is safe and clean. Food safety is in your hands, your employer is relying on you and so is every person who eats the food you handle.

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