Buenas Practicas de Manufactura ANETIF

Summary

This video script emphasizes the importance of Good Manufacturing Practices (GMP) in certified food processing plants to prevent contamination. It outlines the three primary risks—biological, physical, and chemical—that can affect food safety, such as microorganisms, foreign objects, and harmful chemicals. The script details specific hygiene and safety protocols for workers, including proper attire, handwashing, and the use of gloves and aprons. It also stresses the need for compliance with these practices to ensure the food processed is safe for consumers, and encourages workers to help enforce these standards to maintain high levels of food safety.

Takeaways

• 😀 Cleanliness is essential for food safety; contaminated food poses a health risk.
• 😀 Three main risks in food processing: biological, physical, and chemical contamination.
• 😀 Biological risks include microorganisms like Salmonella, E. coli, and Listeria.
• 😀 Physical risks involve foreign objects such as glass, wood, or metal in the food.
• 😀 Chemical risks arise from substances like detergents, paints, and lubricants.
• 😀 Proper hygiene and dress code are mandatory when entering a food processing plant.
• 😀 Personal items such as jewelry, makeup, and phones are prohibited in the plant.
• 😀 If experiencing symptoms like fever or nasal discharge, workers must refrain from working until fully recovered.
• 😀 Strict hand washing procedures are necessary, using soap and brushes, followed by air drying or disposable towels.
• 😀 Gloves and aprons must be worn when handling food, and equipment should be sanitized frequently.
• 😀 Workers must change gloves and aprons when switching between different food products to avoid cross-contamination.

Q & A

What are the three major types of contamination risks in food processing?

The three major types of contamination risks are biological, physical, and chemical. Biological risks involve microorganisms like Salmonella and E. coli; physical risks involve objects like glass or metal; and chemical risks include substances like detergents and paints.

What must workers do before entering a TIF-certified food processing plant?

Before entering a TIF-certified plant, workers must ensure they are wearing clean clothes and shoes, avoid applying perfumes or lotions, keep nails short and free of polish, and store personal items like jackets and accessories in designated lockers.

Why is it important for workers to wear a cofia and other protective gear?

The cofia (hairnet) and other protective gear are essential to prevent hair from falling into the food, which can cause contamination. It also ensures that no foreign particles like facial hair or bodily fluids can reach the products.

What personal items are prohibited inside the food processing plant?

Items like earrings, necklaces, rings, piercings, brooches, watches, and other accessories are prohibited in the plant because they can fall into the food or cause accidents. Additionally, personal items such as cell phones and makeup are not allowed.

What should workers do if they have a visible injury or illness?

If a worker has a visible injury or shows symptoms like nasal discharge or fever, they must report it immediately, seek medical evaluation, and only return to work once fully recovered to avoid contaminating the food.

How should workers maintain hygiene before entering a TIF-certified plant?

Before entering the plant, workers must wash their boots with water and soap, thoroughly clean their hands with soap and water, scrub under their nails with a brush, and dry their hands with disposable towels or air drying devices.

Why is it necessary to change gloves and aprons during food processing?

Changing gloves and aprons between handling different products helps prevent cross-contamination. It ensures that bacteria or allergens from one product do not transfer to another.

What should a worker do if they need to handle a different product?

When handling a different product, workers must change their gloves, wash their hands, and sanitize their equipment to avoid contamination. This includes passing through sanitary checkpoints.

What actions are prohibited in areas where food is being processed?

In food processing areas, workers must avoid smoking, eating, drinking, spitting, or chewing gum as these activities can introduce contaminants into the food.

How should maintenance workers manage their tools in the plant?

Maintenance workers should always keep their tools in designated places, avoid leaving them out in the processing areas, and ensure that all materials used in the plant are properly cleaned up to maintain hygiene.