Page 67 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 67
Interdisciplinarity of Project – Technology of Cooking 67
the same time, employees must inform their supervisor of any recovered
infectious diseases. All visitors, fitters and maintenance personnel must be
clean before entering the factory premises (instructions at the entrance). In
cases of health problems (infections and diarrhea) they should not come
into contact with food.
In accordance with the Rules of Health Requirements, people work-
ing in the manufacturing and distribution of food sign a legal form be-
fore coming into contact with products. Once the form is signed they have
committed to the leader of the HACCP group or to their supervisor to
note any issues about their health status that are important to prevent the
spread of infectious diseases through food.
For the purposes of the project we have created HACCP system
forms. Each form has its own identification number and a brief descrip-
tion of what it does. Employees who have completed the forms are held
responsible for their own actions and for ensuring proper conduct dur-
ing work. The frequency of compliance depends on the form. Forms
are separated into two groups depending on the section which is super-
vised:
– forms in the context of the accompanying sanitary programs, rev.
SPH (in terms of cleaning equipment and facilities, as well as the
health status of employees);
– forms within the HACCP system, rev. HACCP (control temper-
ature, thermometers, employee training, recall of food).
The basic principles of the HACCP system and HACCP plan for the
project are available on several websites. At this point, we present descrip-
tive forms.
Obr.HACCP.1 – Check the operation of thermometers. It is necessary
to check the operation of all thermometers at least twice a year. This veri-
fication process is performed using a reference thermometer, an accredited
laboratory for metrology check these instruments annually. A thermome-
ter used to verify the operation should not deviate by more than +/– 1 °C,
otherwise it is necessary to carry out corrective action.
Obr.HACCP.3 – Internal education. As part of the annual plan for
educating employees about coming into contact with food, the person re-
sponsible should enter the intended dates and topics of education.
Obr.HACCP.4 – Education of employees. It has to be completed by
employees who are involved in the educational part of the annual plan of
education. The responsible person has to verify and validate the form.
the same time, employees must inform their supervisor of any recovered
infectious diseases. All visitors, fitters and maintenance personnel must be
clean before entering the factory premises (instructions at the entrance). In
cases of health problems (infections and diarrhea) they should not come
into contact with food.
In accordance with the Rules of Health Requirements, people work-
ing in the manufacturing and distribution of food sign a legal form be-
fore coming into contact with products. Once the form is signed they have
committed to the leader of the HACCP group or to their supervisor to
note any issues about their health status that are important to prevent the
spread of infectious diseases through food.
For the purposes of the project we have created HACCP system
forms. Each form has its own identification number and a brief descrip-
tion of what it does. Employees who have completed the forms are held
responsible for their own actions and for ensuring proper conduct dur-
ing work. The frequency of compliance depends on the form. Forms
are separated into two groups depending on the section which is super-
vised:
– forms in the context of the accompanying sanitary programs, rev.
SPH (in terms of cleaning equipment and facilities, as well as the
health status of employees);
– forms within the HACCP system, rev. HACCP (control temper-
ature, thermometers, employee training, recall of food).
The basic principles of the HACCP system and HACCP plan for the
project are available on several websites. At this point, we present descrip-
tive forms.
Obr.HACCP.1 – Check the operation of thermometers. It is necessary
to check the operation of all thermometers at least twice a year. This veri-
fication process is performed using a reference thermometer, an accredited
laboratory for metrology check these instruments annually. A thermome-
ter used to verify the operation should not deviate by more than +/– 1 °C,
otherwise it is necessary to carry out corrective action.
Obr.HACCP.3 – Internal education. As part of the annual plan for
educating employees about coming into contact with food, the person re-
sponsible should enter the intended dates and topics of education.
Obr.HACCP.4 – Education of employees. It has to be completed by
employees who are involved in the educational part of the annual plan of
education. The responsible person has to verify and validate the form.
