Implement food safety procedures SITXFSA 001 A IMPLEMENT

Implement food safety procedures – SITXFSA 001 A IMPLEMENT FOOD SAFETY PROCEDURES AGENDA 1. Work instructions / SOP / Manuals Presentation_12/ TAFE NSI Ryde/MB_ZGtbc_2012

TOPIC SEVEN WORK INSTRUCTIONS / SOP / MANUALS 1. Work Instructions for Production Processes 2. Manuals / Procedures 3. SOP’s (Standard Operating Procedures) 4. Preventing Listeria

Work Instructions for production Processes

ACTIVITY / GROUP WORK Work Instructions PART ONE: 1. 2. Which of the Work Instructions provided are relevant to your workplace? Which of these Work Instructions are relevant to your own position in your workplace?

Manuals and Procedures Manuals / Procedures are established on an organizational / departmental level. See examples on “Share. Point” Kitchen Manual and FB Manual. They are derived from the initial organizational / business plan and outlook (vision – mission statement)

SOP – Standard Operating Procedures From the general statement Manual and Procedures we will establish the more detailed SOP (standard operating procedures) see samples on “Share. Point”. These SOP’s are very detailed and should be in plain english language. Even pictures would be necessary. For example on a cleaning plan, a recipe card etc…

Prevention of Listeria � Additional requirements for persons at risk Listeri monoctyogenes bacteria are very reisitant and very dangerous micro-organism. They can spread via air from one product to the other (even covered or in separate containers) in the fridge (it can grow from 0 – 65 C). People at risk (pregnant women, kids under 5 and the elderly and patient) are very susceptible to Listeria can be found in animal milk (Dairy – products) Therefore only pasteurised Dairy products can be used!