FOOD PROCESSING AND PHARMACEUTICAL MODULE
Hand Safety Hands are one of the most important parts of the human body enabling us to use equipment, sense pressure or temperature, communicate with one another or simply giving us the ability to carry out normal day to day tasks. A significant amount of hospital admissions are due to workplace related hand injuries including: Severe cuts or lacerations Severe abrasions Chemical and thermal burns Absorption of harmful substances Repetitive strains Fractures and broken bones
Hand Safety You can minimise the risk of injuring your hands by: Ensuring you use the correct tools and equipment for the task. Strictly adhering to safe operating procedures and work instructions and avoiding short cuts. Always being mindful of where you place both of your hands. Wearing and maintaining the right type of gloves, remembering that PPE is the last line of defence Always Stop and Report your concerns if you feel you aren t confident: In performing the task safely That you have the right equipment or tools That the gloves or PPE supplied is not appropriate for the task
Safe Use of Knives Knives are frequently used in the Food Processing and Pharmaceutical industries and present obvious risks of cuts and lacerations. These may be caused by: Cuts when a hand slips off the handle of the knife Cuts that occur while pulling knives back towards the body Cuts to another person where people are working too close Incorrect knife choice (e.g. using non retractable knives) Using a knife for a purpose other than cutting Sprains or strains can be caused when using blunt knives.
Safe Use of Knives Safety tips when working with knives include: Maintain a safe distance from others when using knives Not using them to transfer product, e.g. piercing or levering Cutting should be done at a height that is ergonomically safe Ensure cutting surfaces are clear and uncluttered e.g. tables or boards Keep floors clean and free of obstacles to avoid slips, trips and falls Wear appropriate non-slip safety footwear and ensure the tread is not worn Ensure you are adequately warmed up before commencing repetitive knife duties Knives should be stored in an appropriate place e.g. not carried in pockets Do not wipe soiled blades on clothing Always be aware of the position of your non-knife hand Be aware of First Aid arrangements Always ensure you are using a sharp blade
HACCP (Food Safety) and GMP Certifications Hazard Analysis Critical Control Point Programmed operate in many different Food Processing and Pharmaceutical businesses including beverage making, live stock processing, dairy and pharmaceutical. Each of these industries and companies have specific requirements which they must adhere to. In ensuring food safety requirements are met, you must: Hold the necessary HACCP Food Safety and GMP Certifications as the role may require Understand and follow all HACCP and GMP requirements for the role Undertake all necessary client training and inductions Maintain good personal hygiene in accordance with client hygiene requirements Adhere to all food safety / pharmaceutical related work instructions Avoiding cross contamination risks Reporting all potential food safety breaches
Hygiene Food and Pharmaceutical Manufacturing involves strict adherence to a number of hygiene requirements. Thorough washing of hands is critical. Always wash your hands: Before commencing or resuming work After using the toilet After smoking After handling rubbish After using a handkerchief or tissue After touching your hair or face Before and after handling raw food To avoid food contamination do not: Wear make-up Wear fake nails / eye lashes Wear nail polish Wear jewellery (check with site policies regarding rings)
Hygiene (cont) Should you cut yourself, you must use company issued band-aids. They will have a metallic strip in them to show up in the metal detectors and are bright in colour You must cover and contain all your hair by wearing a hair and beard net (if applicable) at all times Ensure your clothing is clean and in good condition. Most food processing sites will not allow buttoned clothing, as this becomes a contamination threat Keep fingernails short and clean Take a shower or bath daily before coming to work If you are unwell, advise Programmed and do not attend work at a food manufacturing plant
Cross Contamination Cross contamination is the transfer of micro-organisms onto food. It is important to avoid cross contamination as it may result in food spoiling faster or cause food poisoning. Cross contamination can occur: By food products touching any unclean surface e.g. floor When surfaces food contacts has not been cleaned properly When people handle food with hands that have not been cleaned When raw food comes into contact with cooked food When unprocessed food comes into contact with processed food When dirty clothing and uniforms comes into contact with food products