Perishable Pundit
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Bakery rss  
   AIB International Tip Of The Week: Employee Downtime? Tried-And-True Production Tasks To Fill The Gap
by AIB International
Posted: Friday, October 6, 2017 at 4:00PM EDT

If you have time to lean, you have time to clean. Grab a broom – keeping your area clean always supports food safety. Clean the surrounding area, including cabinets and drawers. Ensure that sweeping is done in a direction away from food contact surfaces. 


Do a mini self-inspection. Divide the team in groups and inspect sections of the line. This activity is a real time inspection, not the scheduled monthly inspection that happens every fourth Wednesday at 10 am! Sometimes impromptu inspections with line supervisors can be more valuable than scheduled inspections with senior management alone.

Check the product contact surfaces and product zones (directly above product contact surfaces) of your line for things that might contaminate the product. Look up and see if you can find any potential issues, especially those that are directly over the product, packaging, or finished product. Inspect the equipment for any potential issues, such as oil leaks or loose connections. Check the condition of tools and utensils used in processing (knifes, brushes). Make sure containers are covered and utensils and tools are properly stored.

To read the rest of the story, please go to: AIB International

print article
Print Article
send article
Send Article
Share Article
Share Article

Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Galaxy Desserts  Lowe Refrigeration  Rustic Crust  Rubschlager  Produce Business uk  

mail to friend

Got News? Send your latest press releases and announcements to