TAYLOR WAREHOUSE & DISTRIBUTING MISSION STATEMENT FOR SANITATION AND FOOD SAFETY
Effective Management of Sanitation and Food Safety is the decisive factor in reducing and eliminating adulterated and compromised food. The basic elements of our Sanitation and Food Safety Program are described below:
MANAGEMENT COMMITMENT TO AND EMPLOYEE INVOLVEMENT - This is the most important element because it forms the foundation upon which all of the other elements are built. It includes policy formulation, program review, and employee involvement. Managers and supervisors must know the company policies and visibly support them. Employees, primarily through our Food Safety Committee, are involved in policy development, hazard analysis, and warehouse sanitation inspections.
WAREHOUSE ANALYSIS - A practical analysis of the work environment involves a variety of warehouse examinations to identify current and potential hazards. It includes a thorough baseline survey to review operational methods and personnel practices and individual potential hazards; management of change; a formal written self-inspection program every two weeks and the daily inspections.
PEST CONTROL - There are three measures of pest controls. The first and most important is the exclusion of pests from our facility (Environmental Control). This is accomplished by building out pests, proofing our buildings, and maintenance for Food Safety. The second is exterior perimeter trapping and poisoning (Physical Control). The third is interior interception. Eighty percent of Food Safety is good housekeeping.
ELIMINATION OF PATHOGENS - The elimination of pathogens, disease producing organisms, is accomplished by maintaining the correct product temperatures of high risk foods. This includes knowing the danger zone, the temperature range in which the multiplication of pathogenic bacteria is possible. In most foods entrusted to Taylor Warehouse, bacteria multiplication begins at forty-one degrees.
TRAINING - TTraining is an essential component of our Food Safety Program. Our employee training program is designed to ensure that all employees understand and are aware of the hazards of adulterated or compromised foods. Managers and Supervisors are trained to understand the key leadership role they play in sanitation and are kept abreast of changes in industry regulations. All food handlers are trained in Good Manufacturing Practices(GMP'S), Standard Sanitation Operating Procedures(SSOP'S), and to 'clean as you go.' As a food business, sanitation is a way of life.
