Listeria Controls for Smoked Fish - PowerPoint PPT Presentation

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Listeria Controls for Smoked Fish

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    1. Listeria Controls for Smoked Fish What is Listeria? Why are we concerned about Listeria? Where is Listeria found? What can I do as an employee of a smoked fish, crab or crawfish processing plant? Use this slide to introduce yourself and the training program. Explain that your company is making changes to deal with this new problem. Use the team concept if appropriate company and employees must work together. Outline what your company is doing to address this problem: For example new construction, new equipment, new sanitation supplier/supplies, screening suppliers of raw products, changes in product flow in the plant etc. Describe the purpose of this training For example: To remind all employees what they need to do to minimize this problem. Describe what will be covered: What Listeria is and why its important. Company expectations for personal hygiene, good food handling practices and hand washing.Use this slide to introduce yourself and the training program. Explain that your company is making changes to deal with this new problem. Use the team concept if appropriate company and employees must work together. Outline what your company is doing to address this problem: For example new construction, new equipment, new sanitation supplier/supplies, screening suppliers of raw products, changes in product flow in the plant etc. Describe the purpose of this training For example: To remind all employees what they need to do to minimize this problem. Describe what will be covered: What Listeria is and why its important. Company expectations for personal hygiene, good food handling practices and hand washing.

    2. What is it? Listeria are invisible bacteria (germs) that can cause illness. When people eat foods that contain one type, Listeria monocytogenes, it can cause: miscarriage in pregnant women brain infection and blood poisoning in babies, elderly people, and people with a weakened immune system. Briefly describe what Listeria is. Points to emphasize is that it is a type of bacteria that is too small to see without a microscope. It is found everywhere in the environment; including soil, water, animals, birds, people and even fish. Emphasize that even though you cant see it you have to assume that it is there. Explain that certain types of Listeria can cause people to get sick and other types dont. One type, Listeria monocytogenes, can cause very severe illness and even death. Lm can cause pregnant women to lose their babies by miscarriage or the babies can be born with serious illness when the infection is transferred from the mother to the baby. It can also cause serious infection in people who are susceptible such as senior citizens and people with medical conditions that weaken their immune system such as people who have cancer or who are undergoing radiation or chemotherapy, diabetics, people with HIV etc.Briefly describe what Listeria is. Points to emphasize is that it is a type of bacteria that is too small to see without a microscope. It is found everywhere in the environment; including soil, water, animals, birds, people and even fish. Emphasize that even though you cant see it you have to assume that it is there. Explain that certain types of Listeria can cause people to get sick and other types dont. One type, Listeria monocytogenes, can cause very severe illness and even death. Lm can cause pregnant women to lose their babies by miscarriage or the babies can be born with serious illness when the infection is transferred from the mother to the baby. It can also cause serious infection in people who are susceptible such as senior citizens and people with medical conditions that weaken their immune system such as people who have cancer or who are undergoing radiation or chemotherapy, diabetics, people with HIV etc.

    3. Why do we have to worry about Listeria? Smoked Fish is a Ready-to- Eat Food that may NOT be cooked before it is eaten. Normally, when we cook foods before we eat them any harmful bacteria like Listeria that might be present are killed during cooking. We can highlight the smoked fish for the smoked fish plants, crabmeat for the crab plants, crawfish for the crawfish plants etc. The point to emphasize with this slide is that our company produces a special kind of product that is Ready-to-eat meaning that people will get product you have handled in their mouth without doing anything to it, such as cooking, that could kill harmful bacteria if they were present. That means that if we contaminate the product with harmful bacteria like Listeria, the customer who eats the product could get sick. Explain that for most foods we cook them before they are eaten and that cooking normally kills any harmful bacteria that are present on the raw food. Give examples of other types of Ready-to-Eat foods: smoked fish, crabmeat, crawfish, deli meats and sandwiches, salads etc. Explain that companies that produce these foods also have to take special precautions to prevent their products from being contaminated with Listeria and other harmful bacteria. We can highlight the smoked fish for the smoked fish plants, crabmeat for the crab plants, crawfish for the crawfish plants etc. The point to emphasize with this slide is that our company produces a special kind of product that is Ready-to-eat meaning that people will get product you have handled in their mouth without doing anything to it, such as cooking, that could kill harmful bacteria if they were present. That means that if we contaminate the product with harmful bacteria like Listeria, the customer who eats the product could get sick. Explain that for most foods we cook them before they are eaten and that cooking normally kills any harmful bacteria that are present on the raw food. Give examples of other types of Ready-to-Eat foods: smoked fish, crabmeat, crawfish, deli meats and sandwiches, salads etc. Explain that companies that produce these foods also have to take special precautions to prevent their products from being contaminated with Listeria and other harmful bacteria.

    4. Why should I care about Listeria? Customers can get sick or even die. The government does not allow Listeria in ANY ready-to-eat food products. Companies can go out of business and people can lose their jobs. Instructor should emphasize each of these points. Explain that when certain people eat a food that has listeria they can get seriously ill. Many people such as elderly people, and people with a weakened immune system such as cancer patients, people on certain drugs, HIV etc. can get seriously ill and even die. Listeria can also cause pregnant women to spontaneously abort their fetus. Occasionally some healthy people may get an illness that lasts several days and then they recover. The Center for Disease Control in the U.S. estimates that 2,500 people get seriously ill and 500 people die from Listeria in the U.S. each year. FDA has a zero tolerance for Listeria in ready-to-eat foods like smoked fish, crabmeat or crawfish. This means that if Listeria is found in one of our products the government would force our company to recall our products. FDA takes samples occasionally and is likely to be taking more and more samples of smoked fish in the next few years. Recalls involve notifying customers and sometimes the public on TV and radio that our products are being recalled because they may cause illness. This can cost millions of dollars and cause us to lose many customers. Recalls can cause companies like ours to shut down for a period of time or even go out of business. Your jobs could be at stake.Instructor should emphasize each of these points. Explain that when certain people eat a food that has listeria they can get seriously ill. Many people such as elderly people, and people with a weakened immune system such as cancer patients, people on certain drugs, HIV etc. can get seriously ill and even die. Listeria can also cause pregnant women to spontaneously abort their fetus. Occasionally some healthy people may get an illness that lasts several days and then they recover. The Center for Disease Control in the U.S. estimates that 2,500 people get seriously ill and 500 people die from Listeria in the U.S. each year. FDA has a zero tolerance for Listeria in ready-to-eat foods like smoked fish, crabmeat or crawfish. This means that if Listeria is found in one of our products the government would force our company to recall our products. FDA takes samples occasionally and is likely to be taking more and more samples of smoked fish in the next few years. Recalls involve notifying customers and sometimes the public on TV and radio that our products are being recalled because they may cause illness. This can cost millions of dollars and cause us to lose many customers. Recalls can cause companies like ours to shut down for a period of time or even go out of business. Your jobs could be at stake.

    5. Here are some headlines, which show what happened to one company, which sold products (hot dogs) which were contaminated with Listeria. This companys Listeria tainted products were responsible for at least 100 illness cases and 21 deaths, including abortions in 7 women. The financial impacts for the company were tremendous and this whole incident cost them at least $500 Million (including law suits and compensation for people who got sick or died). You can point out that the people on the left hand side are real people who were affected by this Listeria outbreak including some who got sick, some who died, and others who lost their baby during pregnancy.Here are some headlines, which show what happened to one company, which sold products (hot dogs) which were contaminated with Listeria. This companys Listeria tainted products were responsible for at least 100 illness cases and 21 deaths, including abortions in 7 women. The financial impacts for the company were tremendous and this whole incident cost them at least $500 Million (including law suits and compensation for people who got sick or died). You can point out that the people on the left hand side are real people who were affected by this Listeria outbreak including some who got sick, some who died, and others who lost their baby during pregnancy.

    6. This is an example of another company that went bankrupt after government tests showed that their product (hot dogs) was found to contain Listeria. This is an example where no one actually got sick from these products, but because the hot dogs tested positive for Listeria the company had to recall their products. The negative publicity and cost of the recall caused the company to go bankrupt and all of the workers in the plant lost their jobs.This is an example of another company that went bankrupt after government tests showed that their product (hot dogs) was found to contain Listeria. This is an example where no one actually got sick from these products, but because the hot dogs tested positive for Listeria the company had to recall their products. The negative publicity and cost of the recall caused the company to go bankrupt and all of the workers in the plant lost their jobs.

    7. The purpose of this meeting/program is to help you better understand what Listeria is and how this (our) company as a group and each of you individually works on preventing Listeria form being in your (our) product. Use this slide to show that the FDA has focused attention on smoked fish products and that other smoked fish companies have had to recall their products when government tests showed that they were contaminated with Listeria.The purpose of this meeting/program is to help you better understand what Listeria is and how this (our) company as a group and each of you individually works on preventing Listeria form being in your (our) product. Use this slide to show that the FDA has focused attention on smoked fish products and that other smoked fish companies have had to recall their products when government tests showed that they were contaminated with Listeria.

    8. Where is it? Listeria can enter the plant on Employees shoes and clothing Carts, boxes, pallets Raw seafood In the plant Listeria can live on Floors and drains Scrap or trash barrels Equipment like hoppers, augers, or slicers Any surface that is not properly cleaned and sanitized Describe where we find L.m. in plants. Give specific examples for your plant that emphasize the potential problem such as the number of employees, drains, types of equipment etc.Describe where we find L.m. in plants. Give specific examples for your plant that emphasize the potential problem such as the number of employees, drains, types of equipment etc.

    9. Dont Carry Listeria from Raw to Finished Product Areas ! Areas where raw product is handled tend to be dirtier because Listeria can come into these areas on raw fish, equipment, & people. People and Equipment can carry Listeria when they move to the cleaner areas where smoked product is sliced, handled, and packaged. Give specific examples of raw product areas in your plant so that everyone understands where they are ie. Loading dock, where fish are thawed, cleaned, brined etc. Give specific examples of finished product areas in your plant so that everyone understands where they are ie. Smoked fish storage coolers, packing room, slicing room, picking room etc. Give specific examples of raw product areas in your plant so that everyone understands where they are ie. Loading dock, where fish are thawed, cleaned, brined etc. Give specific examples of finished product areas in your plant so that everyone understands where they are ie. Smoked fish storage coolers, packing room, slicing room, picking room etc.

    10. People can carry these bacteria on their hands, gloves, aprons, clothing, and shoes or boots. Listeria can also get onto equipment, racks or carts and their wheels, totes, waste containers, product bins, etc. Give examples of how a person moving from one area of the plant to another could carry Listeria into that area. Also give examples of how a person can carry Listeria from one part of the same area to another. For example: how a person who picks something up from the floor where Listeria may be present then touches product without washing their hands can transfer it from the floor to the finished product. Give examples of how moving carts, dollie, trash cans or other items from one area of the plant to another can carry Listeria into that area. Explain what precautions must be taken such as cleaning and sanitizing or crossing a foam barrier to prevent the movement of Listeria from one area of the plant to another.Give examples of how a person moving from one area of the plant to another could carry Listeria into that area. Also give examples of how a person can carry Listeria from one part of the same area to another. For example: how a person who picks something up from the floor where Listeria may be present then touches product without washing their hands can transfer it from the floor to the finished product. Give examples of how moving carts, dollie, trash cans or other items from one area of the plant to another can carry Listeria into that area. Explain what precautions must be taken such as cleaning and sanitizing or crossing a foam barrier to prevent the movement of Listeria from one area of the plant to another.

    11. How can You help prevent Listeria contamination? Dont go from raw to finished product areas without taking proper precautions. Dont move equipment or product from raw to finished product areas without taking proper precautions. Always use good Personal Hygiene and good Food Handling practices. Go over each item and explain company policy. For example: You must change aprons, wash your hands and use a boot sanitizer before you can go into the finished product handling area. You must clean and sanitize any containers, utensils, trash cans etc. before they are moved into finished product handling areas. Good Personal hygiene and food handling practices will be covered in the next several slides. Go over each item and explain company policy. For example: You must change aprons, wash your hands and use a boot sanitizer before you can go into the finished product handling area. You must clean and sanitize any containers, utensils, trash cans etc. before they are moved into finished product handling areas. Good Personal hygiene and food handling practices will be covered in the next several slides.

    12. Good Personal Hygiene Practices For ALL Employees Include Good Personal Habits Proper Clothing Good Health Hand Washing Handling Products Properly Explain that these are the companys expectations for employees. Each will be explained in more detail on the following slides. Explain that these are the companys expectations for employees. Each will be explained in more detail on the following slides.

    13. Keep Yourself Clean Bathe or shower daily Keep fingernails clean and trimmed at all times Because Listeria is found in many places in the outside environment it is important that you keep yourself clean before coming to work. Bacteria like Listeria can also be present on dirt on your hands or under your fingernails so it is especially important that your hands and fingernails be clean before you come to work and handle food products.Because Listeria is found in many places in the outside environment it is important that you keep yourself clean before coming to work. Bacteria like Listeria can also be present on dirt on your hands or under your fingernails so it is especially important that your hands and fingernails be clean before you come to work and handle food products.

    14. Keep your hands away from your mouth, nose, arms or other body parts when working. Do not eat, drink, or smoke in the food handling areas. This slide is here to help you explain why company policies that prevent activities that involve hand to mouth contact are prohibited. Activities like scratching your face and hair or other parts of your body, smoking, eating and drinking can transfer harmful bacteria to your hands which then can be transferred to the foods you handle. Emphasize that hands must be washed properly after these activities, and/or where eating, drinking, and smoking is allowed and indicate that hands must be washed properly before returning to work.This slide is here to help you explain why company policies that prevent activities that involve hand to mouth contact are prohibited. Activities like scratching your face and hair or other parts of your body, smoking, eating and drinking can transfer harmful bacteria to your hands which then can be transferred to the foods you handle. Emphasize that hands must be washed properly after these activities, and/or where eating, drinking, and smoking is allowed and indicate that hands must be washed properly before returning to work.

    15. Never touch dirty objects and then touch food products while working unless you properly wash your hands or change your gloves. This is the slide to emphasize proper food handling practices and the importance of being aware of what are dirty objects and why hands should be washed or gloves changes before handling product. Give examples such as touching the trash or waste containers, picking something up off the floor, touching dirty equipment etc. Note that dirty does not necessarily mean dirt is visible.This is the slide to emphasize proper food handling practices and the importance of being aware of what are dirty objects and why hands should be washed or gloves changes before handling product. Give examples such as touching the trash or waste containers, picking something up off the floor, touching dirty equipment etc. Note that dirty does not necessarily mean dirt is visible.

    16. Dress Properly for Work Wear clean, washable outer garments or uniforms. Wear hairnets, caps, or other suitable covering to confine hair. Review your Companys Policies for proper attire at work in specific areas of the plant including aprons or outer garments, hairnets, beard or mustache covers etc. Review your Companys Policies for proper attire at work in specific areas of the plant including aprons or outer garments, hairnets, beard or mustache covers etc.

    17. Do not wear fingernail polish or jewelry when preparing or handling food. Keep shoes or boots clean. Review your Companys Policy on jewlery, watches or other personal items and the use of boots or foot covering in specific areas of the plant. Review your Companys Policy on jewlery, watches or other personal items and the use of boots or foot covering in specific areas of the plant.

    18. ALL Employees Should Come to Work in Good Health Report any illness to your supervisor and avoid contact with food, food contact surfaces and utensils. Review Your Companys Policy on reporting illness. It is very important that employees be able to distinguish between illness that may be transmittable by food (ie. Symptoms include vomiting and diarrhea) and other illnesses such as colds. However, if a cold is serious enough, it may be necessary for an employee to be reassigned since sneezing, nose blowing, runny noses, etc., may result in frequent touching of tissues and their faces and possibly result in the transfer of Listeria. Think through in advance how to secure employee cooperation if they are afraid of losing a days pay. Can they be reassigned to non-food handling tasks?Review Your Companys Policy on reporting illness. It is very important that employees be able to distinguish between illness that may be transmittable by food (ie. Symptoms include vomiting and diarrhea) and other illnesses such as colds. However, if a cold is serious enough, it may be necessary for an employee to be reassigned since sneezing, nose blowing, runny noses, etc., may result in frequent touching of tissues and their faces and possibly result in the transfer of Listeria. Think through in advance how to secure employee cooperation if they are afraid of losing a days pay. Can they be reassigned to non-food handling tasks?

    19. Explain company policy about wearing gloves. Also explain the importance of having cuts, rashes, infected wounds etc. covered to prevent harmful bacteria from contaminating food products.Explain company policy about wearing gloves. Also explain the importance of having cuts, rashes, infected wounds etc. covered to prevent harmful bacteria from contaminating food products.

    20. How to Wash Your Hands Wet hands with warm water; Use ample liquid soap from a dispenser; Lather exposed arms and hands for 20 seconds by vigorously rubbing; Thoroughly rinse hands in warm water; Use foot operated faucets to prevent re-contamination of hands; Dry hands thoroughly and properly dispose of paper towels; Dip hands in sanitizing solution; and Do not touch unsanitary objects. Warm water = 110 F. Proper hand washing procedures need to be reviewed step by step. The procedure should include specifics as to where hand wash facilities are in the plant and how they should be used. Consider getting one or two employees involved in demonstrating how to wash hands properly. You may want to use one of the activities with Glo-germ in the supplemental materials to demonstrate effective handwashing.Warm water = 110 F. Proper hand washing procedures need to be reviewed step by step. The procedure should include specifics as to where hand wash facilities are in the plant and how they should be used. Consider getting one or two employees involved in demonstrating how to wash hands properly. You may want to use one of the activities with Glo-germ in the supplemental materials to demonstrate effective handwashing.

    21. When To Wash Your Hands After touching bare human body parts; After coughing, sneezing, using a handkerchief, or disposable tissue; After handling soiled equipment; Immediately before handling food During food handling as often as necessary; and After other activities that may require it. Explain specific company policies related to handwashing as well as where to wash your hands in the plant for each of these circumstances. For example, where do finished product workers wash their hands after returning from lunch vs where do they wash their hands if they sneeze while working on the production line.Explain specific company policies related to handwashing as well as where to wash your hands in the plant for each of these circumstances. For example, where do finished product workers wash their hands after returning from lunch vs where do they wash their hands if they sneeze while working on the production line.

    22. Safe Food Depends on You If We All Work Together We Can Provide Safe Food for Our Customers