GMP/SSOP ORIENTATION

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 Food Safety Programs

HACCP

GMP SSOP

BIOTERRORISM

Emergency Preparedness & Response Program

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 ISO 22000
(Food Safety Management System)
is a standard developed by the
International Organization for Standardiza
tion
dealing with food safety.

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Food safety
 is a scientific discipline describing the
handling, preparation, and storage of food in
ways that prevent foodborne illness. This
includes a number of routines that should be
followed to avoid potentially severe
health hazards. Food can transmit disease from
person to person as well as serve as a growth
medium for bacteria that can cause
food poisoning.

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 HACCP
(HAZARD ANALYSIS CRITICAL
CONTROL POINT)

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HACCP

 is
a management tool, approach or process
that uses a combination of proper food
handling procedure, monitoring techniques,
and record keeping to help ensure food
safety. It is based on the idea that if hazards
such as pathogenic bacteria, physical
objects, or chemicals are identified at
specific points within the flow of food, that
they can be prevented, eliminated or
reduced to safe levels.

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Hazard

 A biological,
chemical or physical property that
may cause the food to be unsafe for consumption
by the consumer

Note : Consumers may be humans, pets or livestock depending on product

& the goal to be achieved

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GOOD MANUFACTURING PRACTICES
(GMP)

A set of rules implemented in the processing plant

which includes adherence to existing rules and
regulations in force respecting plant
construction, personnel hygiene and sanitation
that supports a company’s policy and standards.

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Objective:
 To ensure that its facilities, methods, practices and
controls in the manufacture of canned tuna achieve
protection of public health and consumer acceptance.

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GMP GUIDELINES

1. Plant Construction and Design

2. Processing Plant
3. Sanitation
4. Process and Controls
5. Equipment Construction and Design
6. Personnel Hygiene

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 PLANT CONSTRUCTION AND
DESIGN
 Hygienic design requirements
 Preventing contamination of the product and limiting
multiplication and microorganisms in the environment

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PROCESSING PLANT
 Plant building and structures shall be suitable in size,
construction, and design to facilitate maintenance and
sanitary operations for food processing purposes

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Sanitation

 basic to the safety and quality of food products

 when done effectively and at an appropriate time,
the net effect will be to remove or control microbial
population.

 Sanitary Facilities
a. Water supply
b. Sewage disposal and waste management
facilities
c. Plumbing
d. Toilet facilities
e. Rubbish and offal disposal
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Equipment Construction and Design
A. Materials
 Contamination of fish during processing can be caused
by contact with unsatisfactory surfaces

 No wooden parts are used in direct contact with the food

 Conveyor belts are of moisture resistant, non-absorbent material.
 Stainless metal surfaces
 Non-toxic materials
 Dissimilar metal like stainless steel and galvanized iron is not be used together.
 No breakable glass is installed
 Structural parts are of smooth non-corroding metal

B. Surface and Accessibility

 Equipment are designed and constructed so that cleaning is facilitated.
 Especially important factor for food equipment
 Equipment must be designed to permit easy dismantling for cleaning and
disinfecting of food contact surfaces
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Personnel Hygiene

 Persons who harvest, process, store, transport or

prepare foods are often responsible for
contamination of these foods.

A. Health
 For purposes of protecting the health of other workers
and to prevent increase of microbial load, each worker is
checked for sickness and diseases. Immediate action is
taken by PhilBest Canning Corporation to violations to
the following guidelines on workers’ health:
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1. No person affected by diseases in communicable form shall be
allowed access to the plant.

2. No person affected with boils, sores, infected wounds, or other

abnormal sources of microbiological contamination, shall work
in the food processing area.

3. Visitors and contractors shall undergo medical screening

before entering the processing area.( A visitor’s information
sheet is filled up prior entry to the processing area.)

4. In any case that personal medicine is brought inside the plant’s

premises; it is ensured that the said personal belonging is kept
and contained in a plastic container and stored in designated
lockers or surrendered to the in-house clinic so as to avoid
inadvertent contamination inside the processing area.
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B. UNIFORMS.
 Wearing an appropriate workers’ gear is relevant in preventing food contamination. The following
are sets of practices and recommended uniforms used by PhilBest Canning Corporation:

1. When entering the food processing plant, workers should wear only the following:

a. Hair restraints or equivalent application.

b. Aprons or laboratory gowns (with no buttons).
c. T-shirt with no buttons
d. Headcaps with the following color:
c.1 Receiving crew – red
c.2 Skinners – white
c.3 Loiners- light blue
c.4 Conveyor In-charge- maroon
c.5 Scrappers - Brown
c.7 Filler Sorter – pink
c.8 Frozen Loins/ Pouch – Lavender
c.9 Can Feeding Crew - Peach
c.10 Packing/Retort crew- yellow
c. 11 Weigher/ Recorder – mint green
c.12 Case-up/ labeling crew– blue/yellow
c.13 Processing sanitation crew- light green
c.14 Engineering crew – dark blue 17
c.14.1.Maong pants
e. Rubber boots.
B. UNIFORMS.

2. All uniform shall be worn clean, and maintain a high degree of

cleanliness, which conforms to hygienic practices while on duty, to the
extent necessary to prevent contamination of food products.

3. No jewelry shall be worn inside the processing area. All workers should
be inspected for any paraphernalia (pins, coins, keys, etc.) before
entering the processing area.

4. Cosmetics and nail polish shall not be worn inside the processing area.

5. Hair should be cut short-shoulder length for women, ear-length for men.

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C. SANITARY WORK
HABITS.
PhilBest Canning Corporation adheres to
practices necessary to protect food from
contamination brought about by
unsanitary habits of workers directly
involved in food handling.

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1. Smoking is prohibited inside the facility.
2. Spitting is not permitted anywhere in the plant,
especially inside the processing area.
3. Minimize talking while working.
4. Avoid sneezing inside the processing area.
5. Eating is not allowed inside the processing area
6. Workers shall maintain good physical hygiene like
taking a bath daily, proper grooming and treatment of
body odors.
7. Working clothes shall not be worn outside the plant.
Aprons shall not be worn inside the toilet rooms.
8. Beards and mustache shall be shaved-off.
9. Wash and sanitize hands before and after handling food
products.
10. Urinating is not permitted anywhere in the plant
premises.
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11. Clean as you go.
SANITATION AND STANDARD
OPERATING PROCEDURE (SSOP)
 written procedures that an establishment
develops and implements to prevent
direct contamination or adulteration of
product.

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 EIGHT (8) KEY AREAS OF
SSOP
1. Safety of water that comes in contact with food or food
contact surfaces, or is used in the manufacture of ice;

2. Condition and Cleanliness of food contact surfaces,

including utensils, gloves and other garments;

3. Prevention of Cross Contamination from unsanitary

objects to food, food packaging materials, and other food
contact surfaces, including utensils, gloves and other outer
garments, and from raw product to cooked product;

4. Maintenance of hand washing, hand sanitizing and toilet

facilities; 22
5. Protection of food, food packaging materials, and food
contact surfaces from adulteration with lubricants, fuel,
pesticides, cleaning compounds, sanitizing agents,
condensates, and other chemical physical and biological
contaminants;

6. Proper labeling, storage and use of Toxic Compounds;

7. Control of employee health conditions that could result in

the microbiological contamination of food, food packaging
materials, and food contact surfaces; and

8. Exclusion of pests from the food plant.

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1. SAFETY OF WATER AND ICE

 Water used in the processing plant is treated with

Sodium Hypochlorite to ensure Potability
 Free Residual Chlorine (FRC) is maintained at
0.2-0.5 ppm
 In-house microbiological test is conducted twice
a month so as to check and ensure that the
microbial load of the company’s water supply is
kept at a level safe for processing tuna products.
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Ice
 Made of water from approved source
 Free of foreign matter bacteriologicaly accepted
 Properly stored/handled
 Containers maintained and kept clean
 Use of non-corrosive materials

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 2. Condition and
Cleanliness of Food
Contact Surfaces

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Food Contact Surfaces
 Those surfaces that contact human food and
those surfaces from which drainage onto the
food or onto surfaces that contact the food
ordinarily occurs during the normal course of
operations

 Typicalfood contact surfaces include utensils,

knives, tables, cutting boards, conveyor belts,
ice makers, ice storage bins, gloves, aprons, etc .

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The standard chlorine dosage is based on the following concentration corresponding
to its intended purpose and the actual volume of the stock solution in making up the
desired chlorine concentration:
APPROXIMATES FOR THE
STOCK SOLUTION
VOLUME OF STOCK VOLUME
PURPOSE Cl2 CONCENTRATION
SOLUTION VOLUME OF (using the plastic
WATER measuring cup or the small
red pail)

HAND 200 mL of the

DIP Receiving 50 ppm 0.2L 64 L
measuring cup
HAND
DIP
Loining 50 ppm 0.625 L 200 L 625 mL

HAND 130 mL of the

Case-up 50 ppm 0.13 L (130 mL) 41 L
DIP measuring cup

Dumping bay 150 to 200

for frozen ppm 0.450 L 48 L 450 mL
fish

FOOT Contact 150 to 200

BATH Plate ppm 1.875 L 200 L 1.875 L
Freezer

Main 150 to 200

08.50 to 08.51 L 800 to 950 L ½ pail
Entrance ppm
13 ml of the
MOBILE Hand Dip 10 ppm 0.013 L (13 ml) 20 L
measuring cup
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SANITIZING / 1.0 L
DISINFECTING
50 ppm 336 L 1 L
EQUIPMENT
(bin for colored tags)
Pipes
Color Coding
Fire Lines Red
Hard Water Lines Dark Green
Soft Water Lines Nevada Green
Electric Lines Orange
Steam Lines Silver/Aluminum
Air Lines Light Blue
Brine Lines Stainless
Soya Oil Lines Stainless
Ammonia Lines Yellow
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Storage of Clothing and Gloves
 Store clothing and gloves in clean and dry
locations
 Ensure that clothing and gloves are not exposed to
splash, dust or other contaminants
 Store clean garments separately from soiled
garments and gloves.

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 Cleaning aids which retain water, such as
sponges, wiping cloths and mops should
not be used for routine cleaning in
processing plants.

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Prevention of
Cross
Contamination

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Cross-Contamination:

 Refersto the transfer of biological or

chemical contaminants to food products
from raw foods, food handlers, or the food
handling environment. The type of cross-
contamination most frequently implicated
in food-borne illness occurs when
pathogenic bacteria or viruses are
transferred to ready-to-eat foods.

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PRACTICES
TO PREVENT CROSS-
CONTAMINATION
 Adequate separation of raw and cooked or ready-to-eat
product handling or processing activities;
 Adequate separation or protection of products in
storage;
 Food handling or processing areas and equipment
adequately cleaned and sanitized;
 Employee hygiene, dress and hand washing practices;
 Employee food handling practices and utensils; and
 Employee traffic or movement about
the plant.

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PREVENT CROSS-CONTAMINATION
DURING PROCESSING BY:
 Designating separate areas for
handling raw and ready-to-eat
products;
 Controlling the movement of
equipment from one area to another;
and
 Controlling the movement of
employees from one area to another.
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EMPLOYEE HYGIENE
PRACTICES:
 Hand washing;
 Jewelry;

 Hair/beards;

 Footwear;

 Eating, drinking, smoking, etc.; and

 Others – perspiration, cosmetics, medicine.

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 HOW TO WASH HANDS:
 Hands are washed up to the elbows using tap water;
 Liquid soap diluted in chlorinated water following
the 1:1 ratio, is dispensed onto palms.
 The palms are rubbed together forming lather. A
10-second contact time is observed.
 Hand washing water is maintained sufficient for
hand washing purposes and kept tempered at 90 – 105 °F.
 The lather is spread until elbows.
 Rinse then immerse hands into chlorinated water with 50
ppm concentration for at least 10 seconds.
 Rinse hands with copious potable flowing water.
 Dry with disposable paper towels; and
 Avoid recontamination.
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CONTROL OF CROSS
CONTAMINATION:

Cleaning Facilities and Coding system;

 Cleaning implements are used accordingly
for its intended use. It is also assured that
cleaning materials and equipment are
contained in stationed bins (situated away
from food contact surfaces) whenever not in
use. Cleaning implements used outside the
processing area shall never be utilized inside.

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Color coded cleaning implements;
As a preventive measure to hamper cross contamination,
cleaning implements and other equipment are color
coded as follows:

a. Equipment is color coded correspondingly to its purpose:

Receiving (bins): Yellow for food contact (fish
material), Red for non-food contact and blue
tubs for fish scraps.

Processing: Yellow, Green, Orange and

White for food contact, and Blue and Red for
non-food contact
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b. Color Coding System is also specified for
facilities as follows:
•Scrap Tubs – blue (half-cut)
•Scrap Trays – orange
•Color Tags Receptacles – green/ yellow
•Catch Pans – stainless/ blue tubs for machine
remains/drips that are for disposal
- yellow for machine
remains/drips that are for
process

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Area/ Personnel
CLEANING ColorAS:
IMPLEMENTS ARE CODED Code
1. Receiving/Trolley Washing Green
2. Misting/ Air Cooling Blue
3. Skinning/ Tray Washing White
4. Loining / Packing Yellow
5. Frozen Loins / CPF Black
5. Pouch line Violet
6. Retort/Case-up/Can Feeding Red

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 FOOTBATHS
Footbaths are strategically stationed at the following
areas:
 main entrance towards the production area and
 dumping bay for fresh and frozen fish.

This provision of footbath is necessary to reduce the

ingress of potential contaminants towards the
production area.
Footbaths are maintained daily, that is before during and
after every production operations with the chlorine
concentration tabularized above.
Replenishing of the chlorinated water content is
normally conducted at least three times per shift or as
deemed necessary.

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 Washing and proper containment of working
clothes
 Plasticaprons should be washed properly before
storage:
 Spray with water
 Soaped

 Flushed with water

 chlorinate

 properly contained in a plastic cellophane (polyethylene

material) to reduce the risk of inadvertent cross-
contamination.
 Provided with sufficient lockers and dressing rooms,
working clothes shall be worn only inside the plant’s
vicinity 43
DRESS CODE

Area/ Personnel Dress Code

Scrub suits, plastic aprons, and red shower
1. Receiving
caps
2. Pre-cooking Scrub suits, green shower caps, plastic aprons
Scrub suits, green shower caps, white cloth
3. Misting
aprons
Green Shirts, plastic apron and white shower
4. Degutters
caps

Scrub suits , plastic aprons, yellow green

5. Sanitation shower caps & face masks (Skinning to

Packing)

Scrub suits, plastic aprons, white shower caps

6. Skinning
& face masks 44
Scrub suits, plastic aprons, powder blue
7. Loining
shower caps & face masks
8. Scrappers Scrub suit s, plastic aprons, brown shower caps & face masks

9. Conveyor In-charge Scrub suits , plastic aprons, maroon shower caps & face masks

10. Weigher/Recorder Scrub suits, plastic aprons, mint green shower caps & face masks

11. Packing Scrub suits , plastic aprons, yellow shower caps & face masks

12. Frozen Loins/Pouch Scrub suit s, plastic aprons, lavender shower caps & face masks

13. Filler Sorter Scrub suits, plastic aprons, pink shower caps & face masks

14. Retort (loader,piler,asst.

Scrub suits , grey shower caps
operator)

15. Retort Unloaders Scrub suits , powder blue shower caps

16. Can Feeding /Sauce Prep. area Scrub suits, peach shower cap

17. Assistant Seaming Technicians Red scrub suits, white shower caps

18. Lead Persons & Seaming Midnight blue polo shirts, garterized pants, orange shower caps and

Technicians face masks (Skinning to Packing

19.Team Leaders Scrub suits, plastic aprons, orange shower caps and face masks 45
Scrub suit (Blue green), white cloth aprons, blue/ yellow shower
20. Case-up Crew
caps and face masks
 Scrub suit (Blue green), white cloth aprons, blue/ yellow shower
21. Labeling Crew
caps and face masks

22. Van Loaders/ Frozen Loins

White shirt and pocket less maong pants
Inbound

23. Locators/ Raw Mats Monitorer Powder blue shirt and maong pants

24. Janitorial White shirt and maong pants

Red scrub suit, white cloth apron, white shower caps and face
25. Process Control Inspectors
masks

26. Engineering staff Navy blue shirt with navy blue shower caps

27. Fishmeal Processing Plant Navy blue shirt with navy blue shower caps

28. Control Aide Royal blue shirt or long sleeves, maong pants

White shirts, white laboratory gowns and light blue shower caps
29.Coordinators
and face masks

White shirts, white laboratory gowns and white shower caps and
30. Quality Assurance 46
face masks

31. Executives, Department

White shirts, Blue Laboratory Gowns and blue shower caps
 MAINTENANCE OF HAND WASHING, HAND
SANITIZING AND TOILET FACILITIES
 Condition of hand washing facilities;
 Condition of hand sanitizing facilities; and

 Condition of toilet facilities.

 To support a necessary hand washing program to

prevent the spread of filth and potential
pathogenic organisms
 About the processing area or to foods.

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HAND WASHING AND HAND
SANITIZING
 Are deemed essential for all employees who are in
direct contact with the processed product (be it fish or
ingredients) food packaging materials, of food contact
surfaces of the processed food.
 Plays an important role in controlling possible
introduction of food contaminants (e.g. pathogenic
microorganisms or other chemical contaminants) to
the main tuna canning corporation.

●The effectiveness of Hand washing activity

is assessed through weekly microbiological
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swab test.
PROTECTION FROM ADULTERANTS

Adulterated Food
 If it (food) bears or contains any poisonous or
deleterious substance which may render it
injurious to health; . . .

 If it (food) has been prepared, packed, or held

under unsanitary conditions whereby it may
have become contaminated with filth, or
whereby it may have been rendered injurious to
health

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TO PREVENT CONTAMINATION FROM
TOXIC COMPOUNDS, THE FOLLOWING
ARE ENSURED:
 Food grade lubricants are used
 Fuel contamination is prevented
 Only approved pesticides and rodenticides are used to
control pests
 Improper use of chemicals, cleaners, and sanitizers that
can cause adulteration of product directly through
splash, spillage, or indirectly through aerosols and
mist area avoided

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PROPER LABELING, STORAGE, AND USE OF TOXIC
COMPOUNDS
Proper Labeling of Containers
A. Original container labels should show:
 Name of the compound or solution in the container;
 Name and address of manufacturer or “manufactured for”
or “Packed for” or “Distributed by” and appropriate
approvals; and
 Instructions for proper use.

B. Working container labels must show:

 Name of compound or solution in the container; and
 Instructions for proper use.

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PROPER STORAGE OF TOXIC
COMPOUNDS

 Room with limited access;

 segregate food grade from non-food grade;
and
 keep away from food equipment, utensils,
and other food contact items.

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NEVER!
 Containers used
to hold cleaners
and sanitizers
must not be food
containers that
could
inadvertently be
used to pack a
food product.

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The Material Safety
Data Sheets (MSDS)
provide good
information to
supplement the labeling
information. Stress that
they need to be available
for both OSHA and food
inspectors...\LAB Files\a\Jelai
\MSDS\calcium hypochlorite.docx

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CONTROL OF EMPLOYEE
HEALTH CONDITIONS

 Manage persons who are diagnosed with

or have symptoms of an illness, wounds
or other afflictions that could be a source
of microbial contamination.

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Goal:

 The primary goal of monitoring employee health

is to control conditions that could result
in the microbiological contamination of
food, food packaging materials, and food contact
surfaces.

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Common symptoms and Conditions to be
Aware of in Processing Plant
Employees:
 diarrhea

 sore throat with fever;

 fever;

 open skin sores or cuts;

 Vomiting

 boils; and

 jaundice (yellow skin or eyes); “Paninilaw”

 dark urine.
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Personnel Responsibilities:

 Maintain good health;

 Report illness;

 Wash hands after sneezing,

coughing, scratching, etc.; and

 Be aware of conditions that might

 cause contamination.

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EXCLUSION OF PESTS
 Food-borne illnesses
that may be
passed on by pests are numerous:
 Flies and cockroaches may transmit Salmonella,
Staphylococcus, C. perfringens, C. botulinum,
Shigella, Streptococcus, and others;
 Rodents are sources for Salmonella and parasites;
and
 Birds are hosts for a variety of pathogens
such as Salmonella and Listeria.

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RODENT CONTROL PROCEDURE
A. Rat Harbor
These units are made up of a galvanized iron formed like cage with
cover. It also has a partition inside with one side serving as the
receptacle for the poison baits & the other as the passage for the
rat.
Baits of alternate usage are:
a. Racumen (Coumatetralyl) Paste
b. Pellets
c. Tracking Powder

B. Rat Traps

C. Rat Glue Board

Glue boards are non-poisonous adhesive materials used to trap rodents.

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II. Fly Control Procedure

A. Electrocution Device Operation

- devices with insect-attractant illuminating wavelengths
B. Fly Traps Operation
C. Plastic Curtain Maintenance and Monitoring

III. Bird control Operation

A. Blink and Strobe Lights

1. Blink and Strobe Lights
2. Static Screen Monitoring

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 THREE PHASE PEST CONTROL PROGRAM:

1. ELIMINATION OF SHELTER AND ATTRACTANTS;

2. EXCLUSION OF PESTS FROM THE FOOD PLANT; AND
3. EXTERMINATION OF THOSE PESTS THAT GAIN ENTRY.

Complete Pest Exclusion Program:

Required Monitoring
 Presence / Absence of Pests.

Related Conditions
 Plant and Grounds;
 Structure and Layout;
 Plant Machinery, Equipment and Utensils;
 Housekeeping;
 Waste Disposal; and
 Use of Pesticides and other Control Measure.
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BIOTERRORISM
(Bioterrorism Act of 2002)

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What is BIOTERRORISM?
• It is the intentional use of harmful biological
substances or germs to cause widespread illness and
fear. Smallpox and anthrax are examples of
biological agents that could be used for
bioterrorism.
• F:\LAB Files\a\Jelai\Jelai\Research Materials\Anthrax 12-28-11.docx
• F:\LAB Files\a\Jelai\Jelai\Research Materials\Smallpox 12-28-11.docx
• Indifferent from nuclear, chemical or radiation
attack
• May not be recognized immediately and may take
time before detection.

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WHAT IS BIOTERRORISM ACT OF
2002?
 an act that was signed into law,
reinforcing the need to enhance
the security of the United
States..
 This Act directs the US FDA to
take additional steps to protect
the public from a threatened or
actual terrorists attack on the
U.S. food supply and other
food-related emergencies.
 This is called the Public Health
Security and Bioterrorism
Preparedness and Response Act
of 2002.
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 OBJECTIVE
 To provide a mechanism to decrease, and totally eliminate
potential and intentional contamination of or damage to the
food supply from the procurement of raw materials down to its
final distribution “from farm to fork”;
 Provide and implement systems to ensure early detection of
deliberate food contamination at any point along the production
pathway, including surveillance, rapid laboratory diagnostics,
and communication systems; and
 Provide and implement systems to ensure a rapid and thorough
response if an attack occurs, including protection of workers,
customers, and consumers (i.e, emergency response, control,
and mitigation activities).

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FIVE KEY AREAS:

1. Food Establishment Operations

2. Human Element (Staff)
3. Human Element (Public)
4. Facility
5. Operations

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 EMERGENCY PREPAREDNESS,
RESPONSE AND PREVENTION
Emergency
 an exigency/ necessity resulting from natural calamities
such as earthquakes and severe flooding, as well as public
disturbances such as general transport strikes, rallies or
other situations whereby the transport and free movement
of the persons are severely hindered or the safety of the
employees and food product are at risk.

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 General Safety Rules

1. Be familiar of all emergency equipments

locations in your work area (e.g. fire
extinguishers, gas mask and others)
2. All injuries, no matter how slight must be
reported at once to your immediate
superior
3. There shall be no smoking at any time
inside the plant premises. This includes
Philbest employees, cooperatives,
contractors, suppliers, customers, etc.
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GENERAL SAFETY RULES
4. Defective equipments, unsafe conditions and practices
must be reported to your immediate superior as soon
as discovered in order to help prevent accidents and
injuries.
5. Machinery repairs and adjustment must be performed
only by qualified personnel and that only after
electrical disconnection, sources of energy such as air,
water, steam and hydraulic lines is shut off or pressure
is relieve and emptied. Always
put danger tag as part of the lock out procedure.

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GENERAL SAFETY RULES
6. Any confined space such as water tank and vessels may be entered only
when the space entry has been completed and safe operating procedures
including air quality monitoring are met.

7. Cutting and welding shall not be performed in plant areas by anyone,

including contractors, unless Welding and Cutting Permit is approved by
the Engineering Manager.

8. No company employees or contractors shall be permitted to begin

or continue their normal duties while in possession of or under the
influence of alcohol or other drugs. These individuals shall be
defenestrated from the company premises immediately so as to
minimize the danger of injury to themselves, injury to other employees
or damage or damage to the property.

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GENERAL SAFETY RULES

9. Horseplay on the job shall not be tolerated and will

result to disciplinary action.
10. Personal protective equipment (PPE) as are provided
and required on certain jobs. It is necessary to utilize
protective equipment provided and never ignore it.
11. Do not use shop equipment unless you have been
trained and have received permission from your
manager.

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