LidWorks

208B-F-002, 11/21/16 1
  Educate employees on the Product
Safety Principles

 Create awareness of the importance in

following our product safety
requirements.

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 Product Safety is NOT the same as Plant Safety

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 Product safety is the ability of a product to be
safe for intended use, when evaluated against a
set of established rules and regulations.

LidWorks’ Regulations include:

Safe Quality Foods (SQF)

Hazard Analysis and Critical Control Points (HACCP)
Good Manufacturing Practices (GMP)

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 SQF stands for Safe Quality Food and is a food safety
certification scheme. The SQF Code outlines processes that must
be documented and implemented.
SQF:

Provides a system to manage product safety risks.

Provides a recognized food safety certification allowing our
customers to have confidence in your food safety program.

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 The SQF Code requires that you:

•Know your company’s product safety policy

•Document work activities (say what you do)

•Follow the documents (do what you say)

•Maintain records (prove it)

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LidWorks is
committed to
providing safe,
high quality food
service
packaging which
meets or
exceeds our
customers’
expectations.
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Hazard Analysis and
Critical
Control Points (HACCP)
A preventive approach to food
safety from
biological, chemical, and
physical hazards
in the production process that
can cause
the finished product to be
unsafe.
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Biological Hazards: harmful bacteria, viruses
or parasites.
Sources: skin, nails, sores, clothing

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Chemical Hazards: compounds that can cause
illness or injury due to exposure.
Sources: cleaning agents, pest sprays

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 Physical Hazards: foreign objects that can
cause harm to product.
Sources: glass, jewelry, food

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208B-F-002, 11/21/16
 Good Manufacturing Practice (GMP)
A system for ensuring that products are produced
and controlled according to quality standards.

GMPs:
Require employees to understand the aspects of

product safety.
Requires employee’s commitment to perform their

jobs as trained and always comply with GMP Rules.

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 Hair nets and beard
nets must be worn.
If you have hair on your head or
face, you need to cover it!

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208B-F-002, 11/21/16
 No Jewelry or watches
(plain wedding band and medical bracelets
are allowed).

Safety glasses
must be worn
at ALL times!

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 No false
eyelashes, false
nails, strong perfume,
body glitter or
jewels, no nail
polish.
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 In production…
No…
Chewing gum or tobacco
Spitting
Eating
Candy, mints, cough drops
Cell phones
Audio headsets
Water bottles
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Insulated mugs are the only
drink containers permitted and
shall contain ONLY water.
(No glass or ceramic types of containers are allowed).

Pens with removable

caps are not permitted
in production.
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 Hand Washing is required after:
Visiting the restroom
After coughing, sneezing, using a tissue, using tobacco,
eating, or drinking
After touching bare human body
parts other than clean hands
Working on machinery
Handling garbage
Returning from breaks
or lunch

Wash hands whenever they

are dirty!

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 Hand Sanitizer
Hand sanitizer must be used
Located on every production line
and throughout the facility
Required every time an
employee* enters a production line
before contact with product.
*Employee means ALL employees
(packers, leads, supervisors, quality, process
technicians, process assistants, maintenance,
tooling crew, engineers, etc.)

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 Employees with visible cuts, infected cuts,
boils, or sores are not permitted to handle raw
or finished product unless properly covered
with a colored bandage.

Employees with infectious disease

are not permitted to handle raw or
finished products.

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 Lockers and designated personal
storage bins are provided for
storage of employee’s personal
items.
•Not allowed
Food or drink

•Allowed
Keys, pens, notepads,
jackets
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 Employee must wear ear protection
in the production area.

Ear plugs are not required in the warehouse or office areas.

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 Clothing
No…
Items in shirt pockets
Clothing that exposes lower torso
Belts with extra parts or big
buckles
Clothing with glitter, jewels,
sequence, etc.
Items behind held behind ears,
in hair, or attached to shirt collar
Clothing should be clean and in
good repair.
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Smoking
To prevent smoke from entering the facility and
contaminating product, there are 2 approved
smoking areas:

1.Yellow area next to the

chiller platform
2.SW corner by Shipping
Dept.
Cigarette butts are NOT
allowed on the ground.
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 Facility Security
Security measures are in place to protect our product,
the company, and our customers.

All employees must enter/exit through the

employee door only
Employees must use their own access card
Propping open doors is not allowed
Report any unauthorized persons in the
facility without a badge
Notify a Supervisor for any signs of
tampering or criminal acts on the product,
process, or facility

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Trash
Bags of garbage are not allowed on the production or
warehouse floor
Garbage must be held in a approved and labeled
container
Lids must remain closed on garbage containers and
dumpsters
Use rag containers must remain closed
Garbage from the break room must
be taken directly to the dumpsters
No garbage on tool carts, racks, or equipment
Do not use product cases as garbage collectors

Keep your area clean at all times!

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 Pest Control
Doors and screens must be closed at all times
Functional screens in good repair must be
installed on all windows, doors, and bays which
are left open
Pest bait stations and fly lights should not be moved or damaged
Report missing or non-functional bait stations and fly lights to
your Supervisor
Observed pests in the facility are to be logged
on the Pest Sighting Log (outside the Quality office)
Remove larger pests from the facility as quickly and
humanely as possible. A professional may be needed
to remove a potentially dangerous animal.

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Allergen Control
The top 8 most common food allergens – milk, eggs,
wheat, soy, fish, shellfish, true nuts, and peanuts.

Peanut allergy is one of the most common food

allergies. Trace amounts of peanut on our
product can cause a serious reaction.
Hand sanitizer does not remove or destroy peanut
protein.
To effectively remove peanut residue you
must wash your hands with soap and water.
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 Compressed Air
Air hoses are not to be used for general cleaning
(floors, platforms, etc.) as it blows dust and dirt which will
contaminate product.
Cannot be used on extruders, formers, electrical
cabinets
Cannot be used to clean floors
Cannot be used to blow dust
off your uniform
Can be used to clean out blenders
and hoppers
Can be used to clean grinders
Can be used to blow of filters (outside only)
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Chemicals
No open or unattended chemicals allowed in
Production
All chemicals used must
be in a properly labeled
container

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 Many, many buckets…
Blue buckets – recyclable clean lids
only
Red buckets – maintenance items
Yellow buckets – Raw material &
regrind labeled for contents
Grey buckets – Product which has
made contact with the floor or otherwise
deemed as dirty

All buckets must remain closed with lid!

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 Scrap
Contaminated lids, plastic sheet and
packaging materials must be
scrapped.

Scrap should be placed

in the dirty material
gaylords. Scrap cannot
be mixed with garbage.
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 When a line is not in use,
all areas of the line which
come in contact with
product must be
covered with plastic.

Upon line start up,

packing table must
be sanitized. 33
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 Sheet from the former and
the trim press must never
touch the floor.

Sheet removed
from the line must
be placed on a
red cart.
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 Cardboard boxes and bags used
to package product cannot be
placed on the floor. They must be
kept on pallets, stands, or
packing shelves.

Used cardboard must be disposed

of in the cardboard compactor.
However, cardboard presenting
chemical contamination, oil or
grease must be discarded in the
dumpster.
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 Labeling for identification

Containers used for storing tools,

equipment, liquid, etc.
Approved garbage containers
Personal and supplies bins
Raw material rolls
Raw material gaylords
Regrind gaylords
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 Protecting Product
What needs to be covered?

Plastic rolls
Gaylords
Buckets
Packing tables
Finished product

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 Glass & Brittle Policy
Report any broken or cracked
glass and plastic to the Supervisor and
do not use.
Garbage cans
Bins
Line dividers
Buckets
Machine equipment guards

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Cleaning Color Code Program
All mops, brooms, shovels, air hoses,
dust pans, etc. must be stored off the
floor and
labeled for
their
approved
area of use.

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Cleaning & Sanitation Program
Cleaning and sanitation must be practiced to avoid
contamination of product. Areas included in the cleaning
program:

Break room
Garbage areas, facility ground
Restrooms
Floors, walls, ceilings
Fans, lights
Production equipment
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Documentation
All departments must maintain proper
documentation and records.

Documents and records:

Will be inspected during audits
Must be controlled
Must be consistent across shifts
Are more effective saved electronically

If it’s not written down, then it

didn’t happen!
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 Records

Hard copy records should

always be shown in ink.
Pencil entries are not allowed
White out/correction products
should not be used

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208B-F-002, 11/21/16 43
 Summary
Know you product safety policy
Be familiar with SQF compliance
Follow procedures that apply to your job
Document your activities
Look out for product hazards in the facility
Follow GMPs at all times

End of Product Safety Training

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