Employee Training for Listeria
Control of RTE Seafood
Smoked Fish
Crabmeat
Crawfish
Taking the Hysteria Out of
Employee Training
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Basic training on Listeria for all
Employees
Training for Workers in Finished Product
Areas
Specific Training for Cleaning and
Sanitation Personnel
Tailor Training to Meet Your
Needs
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Suggestion – Conduct all training “on the job”
or “on location”
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Basic Training on Listeria – provide to all
employees in large group
Listeria Controls in Finished Product Areas –
conduct training in small groups of 5 – 10 workers
Cleaning and Sanitation – Conduct training with
the 3-4 workers who have this job function in each
area of the plant.
Training Approach and Format
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Approach: In-plant training conducted
by Plant Personnel
Format: PowerPoint Presentations,
handouts,and demonstrations
Key: Tailor the training to meet specific
needs of your plant
Listeria Controls for RTE Seafood
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What is Listeria?
Why are we concerned
about Listeria?
Where is Listeria found?
What can I do as an
employee of a smoked
fish, crab or crawfish
processing plant?
Basic Training on Listeria
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Introduction to Listeria
Potential impacts on consumers and
companies
Risk assessment and regulations
Review company procedures for
personal hygiene and food handling
Company Hand Washing Requirements
Listeria Controls in Finished
Product (Higher Risk) Areas
Preventing Cross Contamination
Training for workers in exposed
finished products areas
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What is Cross Contamination and how to
prevent it.
Role of employee and equipment movement
in the plant.
Importance of hand washing and sanitizing
after touching/handling unsanitary objects.
Specific company policies and procedures.
Plant Cleaning and Sanitation to
Control Listeria
Cleaning and Sanitizing in
Exposed Finished Product Areas
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Company procedures
Description and demonstration of
specific company cleaning and
sanitizing
Monitoring, reporting and problem
solving.
Safe Food Depends on You
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Four Training Modules with lessons
Video, and Posters available in both
English and Spanish
Modules include:
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Personal Hygiene
Temperature Control
Preventing Cross-Contamination
Cleaning and Sanitation
Safe Food Depends on You
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Sample lesson/demonstration
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Hand washing
Review how and when to wash hands.
See Lesson 1. Personal Hygiene (pg. 11)
Use additional activities described on page
13 to demonstrate effectiveness of
company procedures.
Where Can I
Find Training Resources?
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Workshop Materials
Safe Food Depends On You
UC Davis web site Training Resources http://seafood.ucdavis.edu/Pubs/99resources.
htm
USDA/FDA Foodborne Illness Education
Information Center
http://www.nal.usda.gov/fnic/foodborne/hacc
p/index.shtml
Listeria Control Manual for
Smoked Fish
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Listeria Control Strategies for RTE
Seafood Products
How to obtain:
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Handouts for workshop
USDA Ag Library
Cornell Sea Grant Program/website
Training is an ongoing process
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Train all employees
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At hire before they start work
At least once per year
Keep records of all training
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Record date
Type of training
Adapt Training Programs for
Your Facility
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Use hands-on demos where ever
possible and demonstrate actual
procedures used in the plant.
Replace pictures in PowerPoint
presentations with pictures and
graphics from your plant.
Example – See XYZ Crawfish
XYZ Crawfish Plant, Their Town, USA
FOOD INDUSTRY
RULES TRAINING
SESSION
February, 2003
What is going on?
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People are getting seriously ill and dying
from food borne illnesses
Food borne illnesses are responsible:
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300,000 Hospital Cases/Year
5,000 Deaths/Year
What about our Crawfish
Processing Industry?
What is going on?
Listeria
Listeria Controls for Crawfish Meat
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What is Listeria?
Why are we concerned
about Listeria?
What can I do as an
employee of a crawfish
processing plant?
What is it?
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Listeria are invisible bacteria (germs) that
can cause illness.
When people eat foods that contain one
type, Listeria monocytogenes, it can cause:
– Miscarriage in pregnant women
– Brain infection and blood poisoning in
babies, elderly people, and people with a
weakened immune system.
Why do we have to worry about
Listeria in our plant?
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Crawfish tail meat is a “Ready-to- Eat” Food
that may NOT be cooked before it is eaten.
Normally, when we cook foods before we eat
them any harmful bacteria like Listeria that
might be present are killed during cooking.
Safe Food Depends on You
If We All Work Together We Can Provide
Safe Food for Our Customers