Employee Training for Listeria Control of RTE Seafood - PowerPoint PPT Presentation

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Employee Training for Listeria Control of RTE Seafood

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Employee Training for Listeria Control of RTE Seafood
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Employee Training for Listeria Control of RTE Seafood

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  1. Employee Training for Listeria Control of RTE Seafood Smoked Fish Crabmeat Crawfish

  2. Taking the Hysteria Out of Employee Training • Basic training on Listeria for all Employees • Training for Workers in Finished Product Areas • Specific Training for Cleaning and Sanitation Personnel

  3. Tailor Training to Meet Your Needs • Suggestion – Conduct all training “on the job” or “on location” • Basic Training on Listeria – provide to all employees in large group • Listeria Controls in Finished Product Areas – conduct training in small groups of 5 – 10 workers • Cleaning and Sanitation – Conduct training with the 3-4 workers who have this job function in each area of the plant.

  4. Training Approach and Format • Approach: In-plant training conducted by Plant Personnel • Format: PowerPoint Presentations, handouts,and demonstrations • Key: Tailor the training to meet specific needs of your plant

  5. Listeria Controls for RTE Seafood • 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?

  6. Basic Training on Listeria • Introduction to Listeria • Potential impacts on consumers and companies • Risk assessment and regulations • Review company procedures for personal hygiene and food handling • Company Hand Washing Requirements

  7. Listeria Controls in Finished Product (Higher Risk) Areas Preventing Cross Contamination

  8. Training for workers in exposed finished products areas • What is Cross Contamination and how to prevent it. • Role of employee and equipment movement in the plant. • Importance of hand washing and sanitizing after touching/handling unsanitary objects. • Specific company policies and procedures.

  9. Plant Cleaning and Sanitation to Control Listeria

  10. Cleaning and Sanitizing in Exposed Finished Product Areas • Company procedures • Description and demonstration of specific company cleaning and sanitizing • Monitoring, reporting and problem solving.

  11. Safe Food Depends on You • Four Training Modules with lessons • Video, and Posters available in both English and Spanish • Modules include: • Personal Hygiene • Temperature Control • Preventing Cross-Contamination • Cleaning and Sanitation

  12. Safe Food Depends on You • Sample lesson/demonstration • Hand washing • Review how and when to wash hands. • See Lesson 1. Personal Hygiene (pg. 11) • Use additional activities described on page 13 to demonstrate effectiveness of company procedures.

  13. Where Can I Find Training Resources? • Workshop Materials • Safe Food Depends On You • UC Davis web site Training Resources -http://seafood.ucdavis.edu/Pubs/99resources.htm • USDA/FDA Foodborne Illness Education Information Center http://www.nal.usda.gov/fnic/foodborne/haccp/index.shtml

  14. Listeria Control Manual for Smoked Fish • Listeria Control Strategies for RTE Seafood Products • How to obtain: • Handouts for workshop • USDA Ag Library • Cornell Sea Grant Program/website

  15. Training is an ongoing process • Train all employees • At hire before they start work • At least once per year • Keep records of all training • Record date • Type of training

  16. Adapt Training Programs for Your Facility • Use hands-on demos where ever possible and demonstrate actual procedures used in the plant. • Replace pictures in PowerPoint presentations with pictures and graphics from your plant. • Example – See XYZ Crawfish

  17. XYZ Crawfish Plant, Their Town, USA FOOD INDUSTRY RULES TRAINING SESSION February, 2003

  18. What is going on? • People are getting seriously ill and dying from food borne illnesses • Food borne illnesses are responsible: • 300,000 Hospital Cases/Year • 5,000 Deaths/Year

  19. What about our Crawfish Processing Industry? What is going on? Listeria

  20. Listeria Controls for Crawfish Meat • What is Listeria? • Why are we concerned about Listeria? • What can I do as an employee of a crawfish processing plant?

  21. What is it? • Listeriaare invisible bacteria (germs) that can cause illness. • When people eat foods that contain one type, Listeriamonocytogenes,it can cause: • Miscarriage in pregnant women • Brain infection and blood poisoning in babies, elderly people, and people with a weakened immune system.

  22. Why do we have to worry about Listeria in our plant? • Crawfish tail meat 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.