Employees are trained annually on GMPs and receive frequent reinforcement. Employees know and follow the training materials. Contractors receive relevant training. Training records are maintained and training tools are continuously improved and reinforced to increase
Employees performing EMP functions are properly trained in sampling techniques and site selection. Training also includes troubleshooting and investigational sampling (vectoring). Additionally, they are encouraged to research EMP improvements and upgrades for implementation. All training
Procedures addressing special cause cleaning events such as roof leaks, drain overflow, zone breaches, and environmental positives are developed to mitigate and control potential food safety risks. All employees are trained and well-versed to execute
Employees receive GMP, sanitation and safety, HACCP, and other required training as well as job specific knowledge. Sanitors understand basics of food safety, sanitation and task requirements. Proficiencies are confirmed through testing or supervisory evaluation
Corporate support is available for assistance with hygienic design compliance and if not- available support is contracted externally. Facility employs a trained sanitarian with knowledge of hygienic design of equipment and infrastructure.
Water pressures are controlled so that atomization is minimized to prevent cross-contamination. High pressure hoses are not utilized during equipment or drain cleaning. Sanitation personnel are trained and monitored to control direction and quantity of
Members of the food safety/sanitation staff trained in equipment and infrastructure hygienic design are requested for input on hygienic design prior to the initiation of project start-up.
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Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
Tel: (703) 821.0770
Email: info@affi.com