Employee Training for Listeria Control of RTE

Seafood

Smoked FishCrabmeatCrawfish

Taking the Hysteria Out of Employee Training

Basic training on Listeria for all Employees

Training for Workers in Finished Product Areas

Specific Training for Cleaning and Sanitation Personnel

Tailor Training to Meet Your Needs

Suggestion – Conduct all training “on the job” or “on location” Basic Training on Listeria – provide to all

employees in large group Listeria Controls in Finished Product Areas –

conduct training in small groups of 5 – 10 workers

Cleaning and Sanitation – Conduct training with the 3-4 workers who have this job function in each area of the plant.

Training Approach and Format Approach: In-plant training

conducted by Plant Personnel Format: PowerPoint Presentations,

handouts,and demonstrations Key: Tailor the training to meet

specific needs of your plant

Listeria Controls for RTE Seafood

What is Listeria? Why are we concerned

about Listeria? Where is Listeria

found? What can I do as an

employee of a smoked fish, crab or crawfish processing plant?

Basic Training on Listeria Introduction to Listeria Potential impacts on consumers and

companies Risk assessment and regulations Review company procedures for

personal hygiene and food handling Company Hand Washing

Requirements

Listeria Controls in Finished Product (Higher Risk) Areas

Preventing Cross Contamination

Training for workers in exposed finished products

areas What is Cross Contamination and how to

prevent it. Role of employee and equipment

movement in the plant. Importance of hand washing and sanitizing

after touching/handling unsanitary objects. Specific company policies and procedures.

Plant Cleaning and Sanitation to Control Listeria

Cleaning and Sanitizing in Exposed Finished Product

Areas Company procedures Description and demonstration of

specific company cleaning and sanitizing

Monitoring, reporting and problem solving.

Safe Food Depends on You Four Training Modules with lessons Video, and Posters available in

both English and Spanish Modules include:

Personal Hygiene Temperature Control Preventing Cross-Contamination Cleaning and Sanitation

Safe Food Depends on You Sample lesson/demonstration

Hand washing Review how and when to wash hands. See Lesson 1. Personal Hygiene (pg.

11) Use additional activities described on

page 13 to demonstrate effectiveness of company procedures.

Where Can I Find Training Resources?

Workshop Materials Safe Food Depends On You UC Davis web site Training Resources -

http://seafood.ucdavis.edu/Pubs/99resources.htm

USDA/FDA Foodborne Illness Education Information Center http://www.nal.usda.gov/fnic/foodborne/haccp/index.shtml

Listeria Control Manual for Smoked Fish Listeria Control Strategies for RTE

Seafood Products How to obtain:

Handouts for workshop USDA Ag Library Cornell Sea Grant Program/website

Training is an ongoing process Train all employees

At hire before they start work At least once per year

Keep records of all training Record date Type of training

Adapt Training Programs for Your Facility

Use hands-on demos where ever possible and demonstrate actual procedures used in the plant.

Replace pictures in PowerPoint presentations with pictures and graphics from your plant.

Example – See XYZ Crawfish

FOOD INDUSTRY RULES TRAINING

SESSION

February, 2003

XYZ Crawfish Plant, Their Town, USA

What is going on? People are getting seriously ill and

dying from food borne illnesses

Food borne illnesses are responsible: 300,000 Hospital Cases/Year 5,000 Deaths/Year

What about our Crawfish Processing

Industry? What is going on?

Listeria

Listeria Controls for Crawfish Meat

What is Listeria? Why are we concerned

about Listeria? What can I do as an

employee of a crawfish processing plant?

What is it?

Listeria are invisible bacteria (germs) that can cause illness.

When people eat foods that contain one type, Listeria monocytogenes, it can cause:

– Miscarriage in pregnant women– Brain infection and blood poisoning in babies, elderly people, and people with a weakened immune system.

Why do we have to worry about Listeria in our plant?

Crawfish tail meat is a “Ready-to- Eat” Foodthat may NOT be cooked before it is eaten. Normally, when we cook foods before we eat them any harmful bacteria like Listeria that might be present are killed during cooking.

Safe Food Depends on You

I f We All Work Together We Can Provide Safe Food f or Our Customers