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Glorious
Crab
Company
Seaside,
Maryland
TRAINING
PROGRAM
Quality Assurance Coordinator - At least one assigned employee will have attended a recognized HACCP training program and will hence serve as the plant coordinator for implementation and maintenance of the plant HACCP and SSOP program and records.
Plant Employees - The Quality Assurance Coordinator will provide initial HACCP orientation for all new plant employees (form on following page) and supplemental in-plant training per individuals or entire plant staff as needed. Likewise, an annual HACCP audit per plant activity will include a special joint training update and review for all plant employees and management. All events will be recorded.
New Employee Sanitation Training
The following items are discussed with each new employee. The sanitation training form (pdf) is signed and dated by the trainer and employee.
- No food, beverage or tobacco is permitted anywhere in the facility except in designated break areas.
- Eating is only permitted in the break area.
- Employees should notify the Quality Assurance Coordinator when they leave their work stations.
- Hands and gloves must be washed and sanitized before returning to work station.
- Hands must be washed and sanitized after going to the bathroom.
- Hands and gloves must be washed and sanitized after touching any exposed body parts or soiled clothing.
- Only use gloves and equipment approved by the Quality Assurance Coordinator.
- Waste receptacles and trash cannot be touched or moved except by authorized workers.
- Doors and windows to the processing area are to be kept closed or screened as approved by the Quality Assurance Coordinator.
- Clean clothes and boots will be worn while working.
- Employees are expected to have bathed before reporting to work.
- Sick employees or employees with infected cuts, boils or wounds cannot handle product.
- Others
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