LESSON 3: Food Manufacturing Practices

Introduction

An effective food processing worker possesses knowledge and skills in food processing techniques. Aside
from that, he/she must also be aware of the supervisory aspects of working in the food processing
industry.

In this lesson, you will learn about management practices that aim to (1) meet quality standards, (2)
ensure safety of the workers, (3) maintain cleanliness in the workplace, and (4) implement proper
waste disposal.

TOPIC 1: Good Manufacturing Practices (GMP)

TOPIC 2: Occupational Safety and Health

Every 15 seconds, a worker dies from a work-related accident or disease. Every day, 860,000 workers all
over the world suffer non-fatal occupation injuries. This is according to a report from the International
Labor Organization.

But accidents are highly-preventable. Every worker has a right to safety. Just like food safety,
occupational safety can be ensured by eliminating hazards, controlling risks, and by being mindful.

Personal Protective Equipment

What is personal protective equipment?

Personal protective equipment, commonly referred to as "PPE", is equipment worn to minimize

exposure to hazards that cause serious workplace injuries and illnesses.

Proper Handling of Cutting Tools

Fire Safety

The following are the measures you can take to ensure fire safety:

 Inspect wires, plugs, gas range, and other equipment on a regular basis.

 Extinguish the fire! Pull pin. Aim at the base. Squeeze handle. Sweep from side to side.

 Not all fires are the same. Use the right Class of fire extinguisher for every type of fire.

-Class A - ordinary combustibles such as wood and paper

,-Class B - combustible liquids and gases such as alcohol, LPG, grease

-Class C - electrical fire

-Class D - combustible metals such as aluminum

TOPIC 3: 5S of Good Housekeeping

5S of Good Housekeeping is another management approach for productivity and quality that focuses on
maintaining orderliness and cleanliness in the workplace. It is derived from the Japanese words: seiri,
seiton, seiso, seiketsu, and shitsuke.

SEIRI- Distinguish between what is needed and not needed.

SEITON- Secure a place for everything and everything should be in its place.

SEISO- Clean, and look for ways to keep it clean and organized.

SEIKETSU- Establish guidelines and monitor.

SHITSUKE- Commit to a clean and organized workplace. Stick to a cleaning schedule.

TOPIC 4: Cleaning and Sanitizing Equipment, Tools, and Utensils

Keeping things clean in the workplace prevents food spoilage and the spread of foodborne diseases. By
cleaning and sanitizing equipment, tools, and utensils, you can ensure the safety of the food being
handled as well as the safety of those working in the area.

Cleaning and sanitizing are two separate processes.

Cleaning

Cleaning means to remove unnecessary and unpleasant matter like garbage, food waste, and grease.
Cleaning equipment differs from cleaning tools and utensils. Equipment is usually bigger and involves
electrical wiring.

It is always best to refer to the manufacturer’s instructions when cleaning and sanitizing equipment.
However, there are general rules that must be observed when cleaning equipment:

-Make sure that the power is turned off and power cords are unplugged.

-Gas equipment should be turned off.

-Proper protective clothing must be worn when cleaning equipment that deals with chemicals.

-Ventilation should be provided.