Food trace-ability, barcoding and risk assessment of clothing

1
Traceability???? ?? ?? ?? ?? ?? ??

• ?????????????? ?????????????
• Upward - Downward

2
How to complete a food traceability
activity ????? ????? ???? ?????? ?? ??????
3
How to complete a food traceability
activity????? ????? ???? ?????? ?? ??????
A food traceability activity is testing that your
product can be traced to the customer (one-up).
 It also involves tracing raw materials back to
the supplier (one-down).  So why does it matter?
Like any potential crises that can occur in your
food business, the more prepared you are the
better the outcome will be. Time is of the
essence when it comes to recalling a food
product. Regularly completing an effective food
traceability activity will help your business to
ensure that product can be traced correctly in
minimal time.
????? ??????? ???? ??????? ???????? ???????
?????? ??? ??? ????? ??? ????? ??? ????????
(?????? ??????)? ??? ???? ???? ??????? ??????
?????? ????? ??????? ?? ?????? (??????
??????). ????? ??? ???? ??? ?? ?? ???? ???? ??
???? ????? ????? ?? ???? ???????? ????? ???
?????? ???? ??????? ????. ???? ???? ????? ??????
????? ???????? ??????? ?????? ???????? ??????
??????? ?????? ???????? ??? ???? ?? ?????? ????
????? ?????? ????? ??? ???? ??? ????.
4
Food traceability activity via a mock product
recall???? ???? ?????? ?? ???? ??????? ????
??????
??? ?????? ?? ????? ??? ???? ???? ??????? ???
??????? ??? ?????? ?? ????????? ?????? ???????
??????? ?? ????? ??????? ?? ??????? ???????? ??
????? ???? ???? ?????? ?????? ????????? ??????
??????. ???? ???? ?? ???? ?????? ??? ???????
?????? ?? ????? ??? ???? ?????????
Before we get into the how-to of the food
traceability activity, I want to touch briefly on
the relationship with a mock recall. Many people
get confused with what is expected to be
undertaken when performing a food traceability
activity and a mock recall. First and foremost,
it is important to understand what the difference
is between the two activities.
5
Food traceability activity via a mock product
recall???? ???? ?????? ?? ???? ??????? ????
??????
In the context of food certification, a mock
recall involves testing all procedures that
relate to recalling your food product from the
marketplace. This includes all components of your
recall plan including getting the recall team
together, making the decision to recall,
notifying the relevant authorities and
stakeholders, drafting written communications,
informing customers, retrieving affected product,
allocating relevant compensation and performing
finished product and raw material traceability.
?? ???? ???? ????? ??????? ???? ????? ?????????
?????? ??????? ???? ????????? ???????? ????????
????? ??????? ?? ?????. ???? ????? ??? ????
?????? ??? ????????? ??? ?? ??? ?????? ????
?????????? ????? ???? ?????????? ????? ??????
??????? ??????????? ????? ????? ??????? ????????
????? ???????? ??????? ?????? ??????? ?????
????????? ????????? ??? ?? ??? ?????? ??? ?? ??
?????? ??????? ??????? ?????.
6
Food traceability activity via a mock product
recall???? ???? ?????? ?? ???? ??????? ????
??????
?? ????? ??????? ???????? ?????? ????? ??????
?????? ??????? ?? ????? ????? ??? ????? ???????
????? ?????? ?? ???? ?? ??????? ?? ???? ??
?????? ???? ???? ?????? ?? ??? ???????? ???
??????? ?????? ??????? ?? ???????? ?? ????
????????? ??????. ?????? ?????? ???? ??????? ??
???? ??? ??? ?????? ??? ??? ????
The main purpose of product recall is to identify
and remove affected product from the market place
as quickly as possible. Traceability will allow
you to work out what types, batches, products
have been affected.  The food traceability
activity is therefore, just one of the components
of testing your food product recall plan or
undertaking a mock recall.  Adequate
traceability, in this aspect, is to know where
your product went to and where it came from
7
Three part food traceability system????? ????
???? ?????? ??? ????? ?????

• The food traceability activity can be broken down
  into three (3) parts.  
• Part 1 and 2 make up backward traceability
• Part 3 makes up your foreword traceability.

• ???? ????? ???? ?????? ??? ????? ?????
• ????? (1) ?(2) ?????? ??????? ?????? ??????
• ????? (3) ???? ???? ??????? ?????? ???????

8
????? ???? ?????? ???????
?????? ?????
?????? ???????
?????? ???????
???????
???????
??????
????? ??????? ??????
9
Three part food traceability system????? ????
???? ?????? ??? ????? ?????

1. ?????? ?????
2. ????? ?????
3. ?????? ???????

???? ??? ??? ???? ??????? ?????? ?????? ??????
????? ????????? ??????? ??????
All these parameters undergo coding system to
identify the raw materials, batch, product and
type.

1. Raw materials
2. Work in progress
3. Finished product

10
Workshop (1) ???? ??? (1)
?? ????? ?????? ?????? ???? ????? ????? ?????
????? ?? ????? ?????? ??????? ??????? ?????
??????? ??? ?????? ??? ???????? ?????? ????
?????? ??????? ???????
11
PART (1) Traceability for Raw Materials????? (1)
????? ????? ?????? ?? ?????? ?????
Starting off with Part 1, you need to know your
formulation or recipe. Look at all of the raw
materials that are used in this recipe and see if
you are keeping records of those raw materials.
Do you know what raw material batch or date code
was used in your product? Key information
required for raw materials can include name of
supplier, the date the raw material came into
your business and some type of batch code of the
raw material used.
??? ??????? ?????? ????? ????? ??? ????? ??????
?????? ????????. ???? ?? ???? ?????? ??????
??????? ???? ??? ????????? ?? ??? ?????? ?????
??? ??? ????? ?????? ???? ??????. ?? ???? ?? ???
?????? ?? ??? ???? ?? ?????? ??????? ???? ??
????????? ????? ????????? ???????? ?????? ???????
???? ?? ???? ??? ?????? ? ????? ?????? ??????
??????? ???? ??????? ?? ??? ?????? ????????.
12
PART (2) Traceability for Work in Progress?????
(2) ????? ????? ?????? ?? ????? ?????
Part )2( of this process understands what happens
from the raw material phase to the finished
product phase. This is considered to be
work-in-progress. This is where you track what
happens to and where your raw materials go to.
Dont forget to consider any rework and wastage.
Storage of bulk finished product comes under this
part along with any finished product that has
been returned by a customer.
????? ?????? ?? ??? ????????? ????? ?? ???? ??
????? ?????? ??????? ??? ?????? ??? ????? ??????
???????? ???? ???? ???? ????? ?????. ?????? ?????
?? ???? ?????? ??????? ???? ??? ???? ???? ?? ???
?????? ?? ???? ???? ??????? ????????. ????? ??
???? ??? ??????? ?? ???????? ???????? ????? ???
??? ????? ???? ?? ?? ?????? ?????? ?? ????? ??
???????.
13
PART (2) Traceability for Work in Progress?????
(2) ????? ????? ?????? ?? ????? ?????

• The types of information you should know include
  things like
• Number of units manufactured
• Any write-offs or stock waste that occurred for
  the finished product
• Wastage / off-cuts during the manufacturing
  process
• Raw material quantities used to make the product
• Quantity of rework

• ????? ????????? ???? ??? ??????? ?? ??? ???????
  ????
• ??? ??????? ???? ?? ???????.
• ?? ???? ??????? ?? ?????? ?? ?? ??????? ??
  ???????? ????????.
• ?? ????? ????? ????? ????? ???????
• ????? ?????? ??????? ????????? ???? ??????
• ???? ????? ???????.

14
PART (3) Customer Traceability????? (3) ?????
????? ?????? ??? ??????
Part )3( The final phase or part 3, is to trace
the finished food product from when it leaves
your food business to when it gets to
your customer. This seems to be the easiest part
for most food manufacturers because generally
ordering and dispatch systems are in place.
????? ?????? ??????? ??????? ?? ?????? ?? ?????
?????? ???? ????? ???????? ???????? ???????? ???
?? ???? ???? ??????? ??? ??? ?????? ??? ????????
???????. ????? ??? ??????? ???? ?????? ?????
????? ??????? ????? ????? ????? ??? ???? ????????
???????? ?????? ?????.
15
PART (3) Customer Traceability????? (3) ?????
????? ?????? ??? ??????

• For your food traceability activity you would
  need to know
• Customer contact details
• Number of units sent to the customer
• What batch codes or dated product was sent to the
  customer
• Has the customer made any complaints about the
  product or been provided any sale credits

• ??????? ?????? ??????? ?? ??? ??????? ?????
  ??????
• ?????? ????? ??????? ????????
• ??? ??????? ???? ?? ??????? ??????
• ?? ?? ?????? ???? ????? ?? ????? ?????? ??????
  ??? ??????
• ?? ???? ?? ????? ????? ?? ?????? ?? ??? ?? ?????
  ??? ????.

16
PRODUCTTRACEABILTY MAPPING??? ????? ??????
One of the easiest ways to show the relationships
between all of your food traceability activity
document and record is to map them.  This gives
you a high-level helicopter view showing how
all of the data links together. This map can then
also be your quick reference point when you have
to quickly gather food traceability information.
?? ???? ????? ?? ????? ??????? ??? ?? ?????? ????
?????? ?? ??? ????????? ???????? ?? ??? ?????
???? ??? ????? ???? ????? ???????? ???? ?????
????? ?? ???????? ???? ??? ??????? ???? ?? ????
??? ?????? ????? ????? ???? ??????? ????? ??
???? ??????
17
WORKSHOP (2)! ???? ????? (2)

• Name of tracked product

• ??? ?????? ?????? ?????

• List of operational procedures

• ????? ????? ??????? ?????

• Recipe

• ?????? ????????

• Ingredients used for production

• ???????? ??????? ?? ???????

• Raw Materials Packaging

• ?????? ??????? ????? ??????? ????????

• Identification procedures

• ????? ?????? ???? ???????

• Teamwork and responsibilities

• ???? ????? ?????? ?????? ???????????

Each delegate may ask a question to the colleague
of the teamwork.
??? ?? ????? ?? ???? ????? ?????? ?? ???? ?????
18
How to set your food expiry date????? ??? ?????
?????? ??????
Setting the food expiry date of your products is
a basic food safety requirement. This means you
have to be able to tell the customer how long
they have before the food is considered unsafe to
eat. This information is usually communicated to
the customer via the food expiry date or best
before date that you label on your products.
There are some basics in how to set the food
expiry date of your food products.
??? ??? ????? ???????? ??? ?????? ??????? ??
????????? ???????? ?????? ??????? ???? ???? ???
??? ?? ?????? ????? ?????????? ?? ?? ????? ?????
??? ?? ???? ?????? ??? ??? ?????????? ???
????????? ???? ??? ??????? ?????????? ??? ?????
????? ???????? ?? ???? ???????? ??? ?????? ????
???? ??? ???? ??????. ?? ??? ?????? ???? ?????
????? ?????? ?? ????? ??? ????? ???????? ????????
????????.
19
Extending a foods shelf life????? ???? ?????
???????
In todays commercial environment, it is
beneficial to be producing a food product that
has an extended shelf life. This allows the
product to remain for sale for longer, reduce
wastage and product returns from retailers or
customers and allow for more extensive
distribution. Some of the more traditional
methods of extending the life of a food product
includes salt curing, freezing, canning, smoking,
commercial sterilization, or pickling. The
addition, chemical preservatives may also be used
but you would need to check applicable food
legislation in country of manufacture.
?? ?????? ???????? ??????? ?? ?????? ????? ??????
?????? ??? ???? ??? ?????? ????? ???? ?????? ????
????? ?????? ????? ?????? ???????? ????????
???????????? ????? ???????? ??? ???? ????. ?????
???? ????? ????? ???????? ?????? ???? ???
???????? ???????? ????? ???????? ????????
???????? ???????? ??????? ???????? ??
???????. ??? ????? ????? ????????????? ?????????
???? ???? ?????? ?? ???? ?????? ?????????
?????????? ?? ??? ???????.
20
Do not copy your competitors?? ???? ???? ??
?????????
Just a quick note for any food business that is
starting out. Establishing your food expiry date
from what your competitor has labeled is not
acceptable. The way that they make their food
product may be very different to how you
manufacture your food product. Their manufacture
site is going to be very different to yours as
well.
?????? ????? ??? ????? ????? ?? ?? ?????? ???????
??? ????? ????? ?????? ????? ??????? ??????
??????? ??????? ??? ?????. ??? ??? ??????
???????? ??? ?? ?????? ??? ?? ????? ??????? ????
?????? ??? ???????? ???????? ?? ????? ??????
?????? ???????. ????? ???? ??????? ????? ????? ??
????? ????.
21
Establishing the food expiry date????? ?????
?????? ??????
Consideration is given to not only your process
environment but also to particular food safety
and quality parameters. An example of processing
methods that delivers an extended shelf life
includes flash pasteurization and high pressure
processing. The packaging that the product gets
sold to the consumer is in needs to also be
considered. Packing your food product in vacuum
packaging or modified atmosphere packaging will
generally allow you to set a greater food expiry
date.
??? ????? ????? ?????? ?????? ???????? ??? ???
??? ?????? ????? ???? ??????? ???? ???? ???????
??????? ?????? ?????? ???????. ????? ??? ?????
??????? ?????? ???? ???? ???? ????? ???? ???????
????????? ??????? ??? ??? ???. ????? ??????? ????
???? ???? ?????? ???????? ??? ???????? ?????
?????? ?????? ?? ????? ?????? ?????? ?? ?? ??
???? ??? ???? ?? ????? ???? ????? ?????? ??????
???? ????? ??????.
22
Confirming your food expiry date?????? ?? ????
?????? ?????? ??????

• All food expiry dates need to be confirmed or
  verified. If you are required to comply with any
  of the major GFSI recognized standards, this will
  be a mandatory requirement. When setting up your
  food expiry date verification program make sure
  that it includes
• Testing of retention samples at different points
  in the product shelf life e.g. day 2, day 45, day
  100 for all parameters.
• Testing the product beyond the stated shelf life
  e.g. test at 13 months if the product has a
  12-month shelf life indicated on the label.
• Challenge testing of the product to support your
  storage instructions e.g. to account for the cold
  chain process post-dispatch.
• Challenge test as if packaging may be
  compromised. For example, if air remains in a
  cryovac product or the gas mix was incorrect when
  using MAP packaging.

• ???? ?????? ?????? ?????? ????? ??? ????? ?????
  ??????? ????????? ????????? ??????? ????? ??????
  ???????? .
• ??? ??? ?????? ?????? ?? ?????? ?????? ??????
  ???? ?? ??? ????
• ?????? ??????? ???????? ??? ???? ?????? ?? ????
  ????? (?? ??? 2? ???? 45? ???? 100 ?????
  ????????)
• ?????? ?????? ???? ???? ????? (?? ??? 13 ??? ???
  ??? ?????? ???? ??? 12 ?????? ?????)
• ?????? ?????? ?????? ???? ??????? ?????? (??
  ????? ??????? ????? ??????? ??? ???????)
• ?????? ?????? ??? ?? ?? ???? ??????? ????? (??
  ??? ?? ?????? ?? ?????? ???????? ??????? ?? ????
  ????? ?? ??? ????? ??? ??????? ????? ????? ??????.

23
Establishing the food expiry date????? ?????
?????? ??????
Consideration is given to not only your process
environment but also to particular food safety
and quality parameters. An example of processing
methods that delivers an extended shelf life
includes flash pasteurization and high pressure
processing. The packaging that the product gets
sold to the consumer is in needs to also be
considered. Packing your food product in vacuum
packaging or modified atmosphere packaging will
generally allow you to set a greater food expiry
date.
??? ????? ????? ?????? ?????? ???????? ??? ???
??? ?????? ????? ???? ??????? ???? ???? ???????
??????? ?????? ?????? ???????. ????? ??? ?????
??????? ?????? ???? ???? ???? ????? ???? ???????
????????? ??????? ??? ??? ???. ????? ??????? ????
???? ???? ?????? ???????? ??? ???????? ?????
?????? ?????? ?? ????? ?????? ?????? ?? ?? ??
???? ??? ???? ?? ????? ???? ????? ?????? ??????
???? ????? ??????.
24
Best before date Vs. use by date?????? ????
??? ????? ????????? ?????? ??????? ??????
The determination to show your food expiry date
as a best-before or a use-by date is
generally governed by food safety legislation. As
a rule of thumb, a best-before date will relate
to the deterioration of quality attributes like
color, taste or freshness. A use-by date will
generally relate to the food safety of the
product. This indicates that for health and
safety reasons, the product should not be eaten
by the consumer.
????? ????? ?????? ???????? ?????? ??? ????
???? ??? ?? ?????? ??? ????? ???? ???????
????? ????? ?????????? ????????. ?????? ????
????? ???? ??? ???? ?????? ?????? ???? ??????
??? ?????? ????? ?? ??????? ??? ?????? ???
????? ????? ??????? ????? ?????? ?????? ?????
?????? ??????. ???? ??? ??? ?? ?????? ??? ???
??????? ????????.
25

• ????? ??????
• BARCODE TECHNOLOGY

26
Key Points ??????? ????????

• What is barcode????? ???? ??????
• Why use barcodes?????? ?????? ??????
• Barcode types????? ??????
• Application of barcode??????? ??????
• Evaluation of barcode????? ??????
• Barcode Scanner???? ???? ??????
• Advantages????????
  
• Disadvantages??????

27
What is barcode????? ???? ??????

• ?? ????? ????? ????? ?????????
• ?????? ?? ???? ??? ??? ???? ????? ??????? ?????
  ????? ???????
• ????? ????? ??? ??????? ?????? ??????
• ???? ???? ???????? ??????? ????? ?????
• ????? ????? ?????? ?? ????????? ???????? ???? ???
  ???? ????? ?? ?????? ?????????? ????????

• It is an automatic identification technology
• Bar code is a predefined format of dark bars and
  white spaces
• Structured to contain a specific piece of
  information
• It allows real-time data to be collected
  accurately and rapidly
• Combination of barcode technology with computer
  and application software improves performance,
  productivity and profitability

28
Why use barcodes?????? ?????? ??????

• ??? ??????? ????? ?????? ??? ?????? ?????? ??
  ???? ??????? ????????? ???? ????????? ???????
  ???????? ???? ????? ????????? ?????? ????????
• ?? ????? ?????????? ??? ?????? ???? ??? ????
  ???????? ?????? ?????? ??????? ????? ?????
  ??????? ????? UPC ?????? ??? ????????.
• ????? ???? ?????? ?? ?? ???? ??????? ??????? ??
  ???? ?????? ???????.

• As far back as the 1960s, barcodes were used in
  industrial work environments. Some of the early
  implementations of barcodes included the ability
  identify rail,road,cars,etc
• In the early 1970s, common barcodes started
  appearing on grocery shelves. To automate the
  process of identifying grocery items, UPC
  barcodes were placed on products.
• Today, barcodes are just about everywhere and are
  used for identification in almost all types of
  business.

29

• When barcodes are used in the business process,
  procedures are automated to increase productivity
  and reduce human error.
• Whenever there is a need to accurately identify
  or track something, bar-coding should be used.
  For example, in a data entry work environment,
  workers may be required to enter an enormous
  amount of data into a customer database system.
• Instead of manually typing a customer
  identification number into a database, if the
  information is contained in a barcode, a data
  entry operator may scan it in. This would
  increase automation and reduce human error.

• ????? ?????? ?????? ?? ??????? ??? ???????
  ??????? ???????????? ?????? ????????? ?????? ???
  ?????? ??????.
• ???? ???? ???? ???? ??????? ?????? ?? ???? ???
  ??????? ? ??? ??????? ?????? ?????? ???? ?? ????
  ??? ??????? ???????? ????? ?? ?????? ????? ???
  ????? ?? ???????? ??? ???? ????? ????????
  ???????.
• ???? ?? ????????? ??????? ??? ????? ?????? ???
  ????? ???????? ? ??? ????? ???????? ??? ????
  ?????? ? ???? ????? ???? ??????? ???????
  ?????????? ?? ????? ??????? ???? ???? ???????
  ????? ??? ??????? ?????? ??????.

30
Barcode Types????? ??????

• The type of barcode to use for particular
  situation depends upon
• The use.
• The data encoded in the barcode.
• How the barcode will be printed.

• ????? ??? ???????? ???????? ??? ???? ????? ???
• ?????????
• ???????? ??????? ?? ??????
• ????? ????? ??????

31
There are two types of barcodes ???? ????? ??
??????1. Linear barcodes ?????? ??? 2. 2D
barcodes. ?????? ?? ???????
32
Some established barcode industry standards
includeUPC Universal Product Code EAN European
Article NumberAIAG Automotive Industry Action
Group
33
Evaluation of Barcode ????? ????? ??????

• One of the most common tools for reading barcodes
  is the hand held barcode scanner. All of the
  barcode scanners recommended and sold by ID
  Automation have built-in decoders that can read
  several different bar code types.
• Most of the scanners sold by ID Automation
  receive their power from the PC keyboard or USB
  port so no external power supply is required.
  When a barcode is scanned, the data is sent to
  the PC as if it was typed using a keyboard.

• ?? ??? ??? ??????? ??????? ?????? ?????? ??
  ?????? ?????????? ????????? ?? ????? ????????
  ????? ?? ????? ??? ???? ?? ?????? ???? ?????
  ????? ?????? ?? ????? ????????
• ???? ????? ???????? ???? ???? ????? ?????? ??
  ???? ?????? ????????? ?? ???? USB ????? ?? ????
  ??? ???? ???? ????? ? ??? ??? ???????? ???????
  ?????????? ???? ???????? ??? ???? ????????? ???
  ?? ???? ??? ??????? ???????? ?? ???? ????????.

34

• Not all scanners can scan barcodes that are
  printed at very small x dimensions (the x
  dimension is the width of the narrow bar in the
  code), so it is advisable to check the barcode
  scanner manual to make sure the scanner can read
  the small x dimension barcodes. Also, make sure
  the printer can accurately reproduce small x
  dimension barcodes.
• The ID Automation Plug n Play Barcode Scanner
  will scan linear bar codes consistently at 4 to
  32 mils in size and up to 4.2" in width from a
  distance of 4" to 8" at 200 scans per second and
  can be programmed to scan function keys from
  barcodes.

35
Barcode Scanner
Handheld, single line
Handheld, single line
Fixed mount, multi-line
36
Advantages

• REPRESENT UNIQUE IDENTITY OF A PRODUCT
• ACCURACY OF DATA INPUT (ERROR FREE)
• LABOUR SAVINGS BY AVOIDING MANUAL SYSTEM
• MORE ACCURATE DESPATCH

• COST EFFICIENT
• REAL TIME DATA COLLECTION
• MEASUREMENT OF WORK IN PROGRESS THROUGHOUT THE
  FACTORY
• RAPID ACCESS TO TOTAL PRODUCTION COSTS

37
Disadvantages

• System Failure may cost more delays.
• Scratched or crumpled barcodes may cause problems
• Data must be coded in the barcode
• In laser scanning, durability and cost are the
  two disadvantages

38
???? ??? (3) Workshop

• ??? ??? ???????? ??????? ????? ?????? ????? ????
  ??????? ?????? ????????? ??????? ?? ????? ?????
  ?? ???? ????????

39
Is protective clothing a risk to your food
product?!
Hairnets and other head coverings
Gloves e.g. disposable, non-disposable rubber or
cloth, metal mesh
Aprons
Smocks, Coats or pants
Jackets e.g. freezer, cool room
Overalls
Footwear e.g. steel-cap boots, gum-boots /
wellington-boots
What is the risk of protective clothes?
40
The Risk of Protective Clothing????? ?????
???????
Before we get into the nitty-gritty of this topic
it is good to get an understanding of some of the
different types of protective clothing used in
the food industry. Although this list is not
definitive, it at least gives us some guidance
and a place to start.
??? ?? ???? ?? ???????? ???????? ???? ??????? ???
???? ??? ?? ???? ???? ?? ??????? ???????? ??
??????? ??????? ????????? ?? ????? ???????. ???
????? ?? ?? ??? ??????? ???? ??????? ????? ???
????? ?????? ??? ????????? ????? ?????.
41
The Risk of Protective Clothing????? ?????
???????
The purpose of protective clothing is to not only
protect the food handler from injury but to also
protect the food from contamination. Protective
clothing may also serve to distinguish employees
working in different production areas or be
required by law.  How do I comply with that?  In
this session, get the compliance low-down on the
use of protective clothing in your food business.
??? ????? ?? ?????? ????? ??????? ????? ???????
?????? ?? ????? ??? ?? ???? ?????? ?????? ???? ??
????????. ????? ??????? ???? ??? ????? ????????
??? ????? ????? ?? ????? ???????? ????? ?? ????
?????? ??????. ?? ??? ???????? ??? ?????? ?????
?? ??????? ????? ??????? ?? ???? ????? ??????.
42
The Risks of Protective Clothing????? ?????
???????
Protective clothing can become a risk to your
food product through both microbiological and
physical contamination. Because of this, your
risk assessment (or hazard analysis) should
document associated hazards at each step in your
process where this type of clothing may come into
contact with food product.
??????? ???????? ???? ?? ???? ???? ??? ?????
??????? ?? ???? ?????? ??????????????
????????. ?? ??? ??? ????? ??????? (?? ?????
???????) ??? ?? ???? ??????? ???????? ?? ?? ????
?? ????? ???? ?????? ??? ??????? ?????? ???????.
43
The Risk of Protective Clothing????? ?????
???????

• Here are some examples of hazards (and their
  causes) that I would expect to see when I review
  risk assessments during an audit
• Physical contamination due to damaged or torn
  plastic gloves
• Physical contamination due to loose threads
  falling from cloth aprons
• Microbiological contamination from gloves not
  changed between raw and ready-to-eat foods
• Metal contamination due to damaged metal mesh
  gloves

• ???? ??? ??? ??????? ??????? (?? ???????) ????
  ????? ?? ????? ??? ?????? ????? ??????? ?????
  ???????
• ?????? ??????? ???? ???? ???????? ?? ???? ?????
  ????.
• ?????? ??????? ???? ?????? ???????? ?? ???????
  ?????? ?????.
• ?????? ?????????????? ?? ???????? ???? ?? ???
  ??????? ??? ???????? ??? ?????? ????? ???????
  ?????? ?????.
• ?????? ??????? ?? ??? ?????? ???????

44
The Risk of Protective Clothing????? ?????
???????

• Microbiological contamination due to boots not
  cleaned between low-risk and high-risk production
  areas.
• Microbiological contamination due to food
  production overalls not removed prior to visiting
  the toilets or rest rooms.
• Hair contamination (physical) in food product due
  to head coverings not effectively restraining
  hair.

• ?????? ????????? ???? ????? ??? ?????? ???
  ???????? ??? ????? ????? ??????? ??????? ???????.
• ?????? ????????? ???? ?????? ???? ??????? ???
  ??? ???? ???? ????? ??? ????? ??????.
• ?????? ??????? ???? ???? ????? ?? ?????? ???????
  ????? ??? ???? ????? ??? ??? ??? ???? ??? ????
  ???? ?????.

45
Basic Control or Preventive Measures ???????
???????? ??????? ???????

• To help you control the likelihood of protective
  clothing becoming a hazard to your food, you will
  need to implement suitable preventive measures.
  Control or preventive measures can include
• only using gloves that are undamaged and in-tact,
  
• not allowing staff uniforms to contain pockets or
  buttons,
• ensuring only clean clothing is worn in
  production rooms,
• ensuring that all hair is fully covered,
• implementing correct laundering practices or
  implementing footwear sanitation prior to entry
  of high-risk production areas.

• ??????? ??????? ??? ??? ??? ??????? ???????? ????
  ???? ???? ??? ??????? ????? ??? ????? ??????
  ?????? ??????? ????? ??????? ?? ???????? ????????
  ????????.
• ???
• ?????? ?????? ??????? ???????? ???
• ?? ???? ????? ??? ????? ??? ?????.
• ???? ?? ????? ?? ????? ??? ??????? ?? ??? ???????
• ???? ?? ????? ????? ???????.
• ????? ??????? ?????? ??????? ?? ????? ??????? ???
  ?????? ??? ????? ??????? ????? ???????.

46
Mapping to key standards ??? ??????? ????????
????????
Although the following list is not exhaustive, it
provides guidance on the requirement for
protective clothing in common customer standards.
As you can see, requirements for protective
clothing are covered in several areas
?????? ?? ?? ??????? ??????? ???? ????? ??????
?????? ???????? ???????? ??????? ???????? ??
?????? ??????? ???????? ???? ??? ??? ???????
??????? ???????? ?????? ?? ?????? ?? ???????
????????.
47
????? ????? ????????? ???????? ??????? ????????
?? ???? ???????
SQF (Edition 7.2) Clauses 3.2.12, 4.2.12,
5.3.3, 6.3.3, 7.3.3, 7H.2.1, 8.3.3, 9.2.13,
10.2.12, 11.2.12, 12.2.10, 13.2.10, 14.2.11 BRC
(Issue 7) Clause 7.4 Protective Clothing
Employees or visitors to protection areas.
Requirements for protective clothing can also be
found in 4.8.4, 4.8.5, 5.6.2.2, Codex General
Principles of Food Hygiene 5.2.4
Microbiological cross-contamination, 7.3 Personal
Cleanliness, 7.5 Visitors WQA (Issue 8
Manufacturing) 10.3 Protective Clothing Primus
GFS (V2.1-2) 2.12 Harvesting Worker Activities
and Sanitary Facilities AIB International
(Consolidated Standards for Inspection, Jan 2013)
1.30 Work cloths, Changing Facilities, and
Personal Areas 1.31 High-Risk Clothing Management
48
Workshop (4) ???? ??? (4)
?? ???? ???????? ?? ?????? ??? ?? ????? ???????
??? ????? ??????? ?????? ??????? ??? ????? ?????
?? ??????? ???????? ???????? ??? ???????? ???
????? ?????? ??????? ??? ????? ?? ??????
49
???? ??? ??? ??? ??????
QA