Photographs of poor food factories needed
Started by mesophile, Jul 28 2012 09:12 PM
Good Day All,
Do any of you have any good quality photographs of food factories I can show students to see if they can guess what is right/wrong with the picture and why.
I would like to bring up a handful (the more the merrier) of excellent, okay, not-so-good, and "oh my dear Lord" photographs.
I have some great photographs of foreign bodies (like a finger in custard and sliced mouse in bread) as a trade :-) These could be good for foreign body control training.
As always, your help is greatly appreciated.
Regards,
Simon
Do any of you have any good quality photographs of food factories I can show students to see if they can guess what is right/wrong with the picture and why.
I would like to bring up a handful (the more the merrier) of excellent, okay, not-so-good, and "oh my dear Lord" photographs.
I have some great photographs of foreign bodies (like a finger in custard and sliced mouse in bread) as a trade :-) These could be good for foreign body control training.
As always, your help is greatly appreciated.
Regards,
Simon
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Dear Simon
I think the best one is IFS online training .Despite being for IFS 5 but many sections are the same as version 6.
you can find many pictures with clear explanation.
good luck
http://www.ifs-certi...demy/e-learning
IFS eLearning provides a compilation of the requirements of the IFS Food 5 concerning different areas of basic hygiene (IFS Chapter 3) and plants (IFS Chapter 4). The different areas are structured thematically in so called articles. The articles are single learning units and are divided in several subitems. These are composed of listed IFS criteria and explaining texts as well as so called levelling boards. Additionally the legal requirements of the Regulation (EC) 852/2004 are mentioned in corresponding articles. The learner has the possibility to comprehend the catalogue of requirements thematically and to internalise the several requirements. Additionally help for interpretation in terms of explanations and visual materials is given.
======================
After this basic training you can make some scenario by yourself for example:.
let them list the hazards.then ask them categorize them chemical/physical/biological then for biological ask to put them in 3 categories
1-contamination/2-survival of microbes/3-multiplication
then ask for control measures:
please find the attached photo:
some issues:
1-wall is not food contact surface!
-tempreature abuse;too much product for cutting just for one person?the temp? how long does it take for boning?
3-hair net?sleeve?
4-dirty cutting board
5-basket on the floor and without liner
6-hose on the floor during boning?
,....?
GMP?GHP?SSOP?CCP?
I think the best one is IFS online training .Despite being for IFS 5 but many sections are the same as version 6.
you can find many pictures with clear explanation.
good luck
http://www.ifs-certi...demy/e-learning
IFS eLearning provides a compilation of the requirements of the IFS Food 5 concerning different areas of basic hygiene (IFS Chapter 3) and plants (IFS Chapter 4). The different areas are structured thematically in so called articles. The articles are single learning units and are divided in several subitems. These are composed of listed IFS criteria and explaining texts as well as so called levelling boards. Additionally the legal requirements of the Regulation (EC) 852/2004 are mentioned in corresponding articles. The learner has the possibility to comprehend the catalogue of requirements thematically and to internalise the several requirements. Additionally help for interpretation in terms of explanations and visual materials is given.
======================
After this basic training you can make some scenario by yourself for example:.
let them list the hazards.then ask them categorize them chemical/physical/biological then for biological ask to put them in 3 categories
1-contamination/2-survival of microbes/3-multiplication
then ask for control measures:
please find the attached photo:
some issues:
1-wall is not food contact surface!
-tempreature abuse;too much product for cutting just for one person?the temp? how long does it take for boning?
3-hair net?sleeve?
4-dirty cutting board
5-basket on the floor and without liner
6-hose on the floor during boning?
,....?
GMP?GHP?SSOP?CCP?
Attached Files
1 Thank
Just found this on Google. Hope you'll find this useful:
Just found this on Google. Hope you'll find this useful:
These are brilliant! thank you!
Simon