Food Safety Training in Poultry Processing

Food Safety Training – Poultry Processing

1. Food Safety Training – Poultry Processing Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP) Date: __________ Trainer: __________

2. Training Objectives • Understand importance of food safety • Apply GMP & GHP in daily work • Prevent contamination in poultry products • Comply with regulatory standards (FSSAI, USDA, HACCP)

3. Why Food Safety Matters • Risks of unsafe poultry: illness, recalls, loss of reputation • Statistics of poultry-related foodborne outbreaks

4. Personal Hygiene • Proper hand washing • Use of PPE (gloves, hairnets, aprons) • Reporting illness • Behavior in processing area

5. Good Manufacturing Practices (GMP) • Plant cleanliness • Equipment maintenance • Proper handling of poultry • Avoid cross-contamination

6. Good Hygiene Practices (GHP) • Clean surfaces and tools • Separate raw and cooked products • Control pests • Sanitation schedules

7. Poultry Processing Hazards • Biological: Salmonella, Campylobacter • Chemical: cleaning agents, residues • Physical: bone fragments, foreign objects

8. HACCP Overview • Hazard Analysis • Critical Control Points (CCPs) • Monitoring procedures • Corrective actions

9. Cleaning & Sanitation • Cleaning schedules • Approved chemicals and concentrations • Verification procedures

10. Safe Storage & Packaging • Temperature control • FIFO (First In First Out) • Proper labeling

11. Quiz / Knowledge Check • 5–10 multiple-choice or true/false questions • Topics: hygiene, GMP, hazards, HACCP

12. Summary & Key Takeaways • Follow GMP & GHP • Maintain personal hygiene • Prevent contamination at all times • Report issues immediately

13. Feedback & Next Steps • Feedback form link / QR code • Refresher training schedule • Contact for questions