General Principles of Food Hygiene, Composition and Labelling

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General Principles of Food Hygiene, Composition and LabellingAssessment Criteria- The manufacturer has a policy, and enforces the policy, to preventpersonnel from working in food handling areas if they are known to besuffering from a disease, or are known to be carriers of a disease,transmissible through food.- The manufacturer requires that employees advise management when theyare suffering from a communicable disease likely to be transmitted throughfood. Conditions which are to be reported include:- jaundice;- diarrhoea;- vomiting;- fever;- sore throat with fever; and- discharge from the ears, eyes or nose.- Employees having open cuts or wounds do not handle food or foodcontact surfaces unless the injury is completely protected by a securewaterproof covering (e.g. rubber gloves).5.2 TRAINING5.2.1 General Food Hygiene TrainingFood handlers are trained in personal hygiene and hygienic handling of food, andthey understand the precautions necessary to prevent the contamination of food.Assessment Criteria- The manufacturer has a written training program for employees that isdelivered as follows:- appropriate training in personal hygiene and hygienic handling of foodis provided to all food handlers at the beginning of their employment;- food hygiene training is reinforced and updated at appropriateintervals, and each time the food handler changes duties, if applicable.5.2.2 Technical TrainingTo ensure food safety, accuracy of product representation and net quantity,personnel are trained such that they have adequate technical knowledge andunderstanding of the operation(s) or process(es) for which they are responsible.June 2011 38 of 55 CFIA - IMFD
General Principles of Food Hygiene, Composition and LabellingAssessment Criteria- Training is appropriate to the complexity of the manufacturing process andthe tasks assigned. Examples are listed below.- Personnel are trained to understand the importance of the criticalfactors for which they are responsible; the critical limits, the proceduresfor monitoring, the action to be taken if the limits are not met, thelabelling requirements and the records to be kept.- All employees, including maintenance and customer servicesemployees, are trained to implement allergen controls.- Operators are trained to have current knowledge of equipment andprocess technology (e.g. apprenticeship training, training for retortoperators or pasteurization operators).- Personnel responsible for the maintenance of equipment impacting onfood safety have been appropriately trained to identify deficiencies thatcould affect product safety, and to take the appropriate correctiveaction (e.g. in-house repairs, contract repairs). Individuals performingmaintenance on specific equipment are appropriately trained.- Personnel and supervisors responsible for the sanitation program areappropriately trained to understand the principles and methodsrequired for effective cleaning and sanitizing.- Personnel and supervisors responsible for water treatment and watersafety monitoring are appropriately trained to understand the principlesand methods and are competent in procedures to protect the safety offood.- Training is appropriate to ensure that personnel have a currentunderstanding of Canadian food legislation (e.g. the manufacturer hastrained personnel responsible for label development, design and signoff).June 2011 39 of 55 CFIA - IMFD
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General Principles of Food Hygiene, Composition and Labelling

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