Exclusion of pests
123FoodHandler.com, a leading online eLearning site for food safety, offers a convenient way to train and prepare food processors to meet regulatory requirements. The Seafood and Juice HACCP regulation requires the Exclusion of pests
21 CFR 120 & 21 CFR 123 states the following
Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter and in subpart B of part 117 of this chapter that are both appropriate to the plant and the food being processed and relate to the following:
(1) Safety of the water that comes into 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 outer garments;
(3) Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;
(4) Maintenance of hand washing, hand sanitizing, and toilet facilities;
(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, 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.
Each processor shall correct, in a timely manner, those conditions and practices that are not met.
This training presentation was developed specifically to assist Seafood and Juice Processors meet the regulatory requirements of the
Exclusion of pests
21 CFR 117.4 (b) Qualifications of all individuals engaged in manufacturing, processing, packing, or holding food. Each individual engaged in manufacturing, processing, packing, or holding food (including temporary and seasonal personnel) or in the supervision thereof must: (2) Receive training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility and the individual's assigned duties.
This training will help a facility meet those requirements
Once you complete the training your certificate will be available for download.
David L.A. Rosson
Food Science & Food Law
Juice HACCP Lead Trainer
Meat & Poultry HACCP Lead Trainer
PCQI Lead Trainer
Food Protection Managers
Food Safety Expert Witness
SQF Lead Auditor