623
27.7 Training for Processing and Other Personnel
Training is a fundamental requirement for every personnel employed by food processing entity. Training requirements depend on nature of the food handled and
hazards involved. Training should include personnel’s roles and responsibility and
the skills required. Apart from structured training, refresher training is also required
for the personnel to keep abreast of new developments in the industry. For every
training, there must be routine review and update where necessary (US FDA 2017).
There is a need for a clear training calendar which must be respected. Evidence for
adherence to training calendar are training certificates and/or signed attendance
forms. Training can be tailored to suit specific tasks that are crucial in a functional
foods processing unit such as how to thoroughly clean hands. All employees concerned with any part of the product must undergo relevant training or short courses
every specified period of the year.
27.8 Pest Control and Environmental Monitoring Program
Ever facility that is manufacturing functional foods must have clear programs on
how pests will be prevented from entering and contaminating warehouses and processing units. Well identifiable bait traps should be placed at strategic locations and
this must be reflected in a document plan as well. The levels of contamination of the
environment must also be monitored regularly. These include airborne microbials
and insects. All controlling chemicals must not pose a risk to the products. These
tasks may be sub-contracted to experts to ensure that they are doing the right things.
27.9 The Food Safety Team
Every functional food processing unit must have a team dedicated to the safety of
the product. This team should be empowered to make critical decisions that will
protect the products from being unsafe (Lund 1994). The team functions well when
head by the quality assurance manager who must report directly at the top management. The food safety team should ensure to hold regular relevant meetings to
address previous observations and plan for the coming production days. The food
safety team should be able to evaluate all matters to do with safety of the product
which includes personnel health, quality of the food, job descriptions and limits of
key production personnel, pest control among others. All members of the team must
undergo regular trainings and their membership and meeting minutes to be recorded
and documented.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries
27.7 Training for Processing and Other Personnel
Training is a fundamental requirement for every personnel employed by food processing entity. Training requirements depend on nature of the food handled and
hazards involved. Training should include personnel’s roles and responsibility and
the skills required. Apart from structured training, refresher training is also required
for the personnel to keep abreast of new developments in the industry. For every
training, there must be routine review and update where necessary (US FDA 2017).
There is a need for a clear training calendar which must be respected. Evidence for
adherence to training calendar are training certificates and/or signed attendance
forms. Training can be tailored to suit specific tasks that are crucial in a functional
foods processing unit such as how to thoroughly clean hands. All employees concerned with any part of the product must undergo relevant training or short courses
every specified period of the year.
27.8 Pest Control and Environmental Monitoring Program
Ever facility that is manufacturing functional foods must have clear programs on
how pests will be prevented from entering and contaminating warehouses and processing units. Well identifiable bait traps should be placed at strategic locations and
this must be reflected in a document plan as well. The levels of contamination of the
environment must also be monitored regularly. These include airborne microbials
and insects. All controlling chemicals must not pose a risk to the products. These
tasks may be sub-contracted to experts to ensure that they are doing the right things.
27.9 The Food Safety Team
Every functional food processing unit must have a team dedicated to the safety of
the product. This team should be empowered to make critical decisions that will
protect the products from being unsafe (Lund 1994). The team functions well when
head by the quality assurance manager who must report directly at the top management. The food safety team should ensure to hold regular relevant meetings to
address previous observations and plan for the coming production days. The food
safety team should be able to evaluate all matters to do with safety of the product
which includes personnel health, quality of the food, job descriptions and limits of
key production personnel, pest control among others. All members of the team must
undergo regular trainings and their membership and meeting minutes to be recorded
and documented.
27 Good Manufacturing Practices and Safety Issues in Functional Food Industries