Keuken training 2026 ENG
What is FSSC-22000 v6
I
N
T
R
O
Anyone?
Food Safety Culture
Food loss & waste
What does Compass do?
Lesson duration is: 60 minItems in this lesson
What is FSSC-22000 v6
I
N
T
R
O
Anyone?
Food Safety Culture
Food loss & waste
What does Compass do?
Foodloss & Waste
H
U
I
S
R
E
G
E
L
S
Info
GIRA Gevaren Inventarisatie Risico Analyse
I
N
T
R
O
Basis of FSSC
Processes, raw materials, TS
FOOD DEFENSE
Protecting products from malicious actions that threaten the security of a product
Think of having:
•locked doors;
•a camera system or alarm; and
•a visitor's register
I
N
T
R
O
VISITORS & STAFF
H
U
I
S
R
E
G
E
L
S
If a visitor enters the kitchen, make sure he/she is registered on the visitor log and notify the chefs in advance.
Any visitor entering the kitchen must be registered on the visitor registration list and reported to the chefs beforehand.
Nieuwe medewerker of uitzendkracht? Koppel hem/haar aan een leidinggevende!
What is part of Food Defence?
Is
Is Not
Tag
Be alert to unusual behavior
Smoking outside
Recipe control
Hygiene sluice
Visitor registration
Fence near the canteen
Changing
H
U
I
S
R
E
G
E
L
S
No acces to the production ductieruimte
Access to production
productieruimte
I keep my work shoes...
Nowhere. I don’t wear them.
In my locker
I always wear them.
At work, in the rack in the changing room.
WORKWEAR
Change apron when:
When changing activities
Remove apron when:
leaving the production area.
During breaks
Visiting the restroom
Only company‑provided clothing is permitted!
K
E
U
K
E
N
Company Clothing & Smoking
H
U
I
S
R
E
G
E
L
S
A general no‑smoking policy applies to the entire premises.
Smoking smells or traces must not be detectable inside the building.
Smoking is only permitted in designated areas and in accordance with company rules.
If you go outside, wear a (Vermaat) jacket!!!
INJURIES & INFECTIONS
H
U
I
S
R
E
G
E
L
S
Report infectious diseases and eczema to manager/chef
Blue plaster with injuries
How long is stomach flu still contagious?
MATERIALs
H
U
I
S
R
E
G
E
L
S
Ingredients with glass packaging?
Only transport these thhrough the kitchen using a tray or container!!
Wood and foreign objects are not allowed.
What went wrong here?
?
2 bottles were openend
Glass bottles in the fridge
No identification code
Glass in cold room; no coding
What do you see here?
Which one will be effective? 😉
Left
Right
During the last audit, a minor finding was a broken tip of a knife. How can we prevent this in the future?
Gloves
K
E
U
K
E
N
Mandatory for plasters and wounds on hands
Recommended for working with pasta, rice, (raw) meat, fish and poultry and mixing composite products.
NOTE, Contact with product is glove on, then glove off. No other activities with gloves are allowed!
Open question to the group
During our previous audit, glove use was noted as a Minor. Could you please share what the auditor’s findings might have been?
CCP’S Critical Control Points
K
E
U
K
E
N
A process step that is so important for the food quality and safety of end products that these steps must always be checked and registered
K
E
U
K
E
N
K
E
U
K
E
N
K
E
U
K
E
N
K
E
U
K
E
N
K
E
U
K
E
N
What needs to be recorded on
FOR-08 ‘The List’
Yes
No
Product
Time
Date
Initials
temperature recieved goods
temperature heating
temperature heating
temperature cooling down
K
E
U
K
E
N
K
E
U
K
E
N
OPRP 1 Temperature-controlled storage
K
E
U
K
E
N
OPRP 2 Allergen management
K
E
U
K
E
N
OPRP 3 Purchasing raw materials
K
E
U
K
E
N
How many allergens are legally required to be declared?
10
14
12
16
K
E
U
K
E
N
K
E
U
K
E
N
Recall/traceability
Supplier
Customer
Receiving
Storage
Processing
Packing up
Deliver
K
A
N
T
O
O
R
Aandachtspunten
Messen
Schone materialen gebruiken. Check voor gebruik!
Check regelmatig zaken als spuitkoppen
Gebruik sluis
Etc...
K
E
U
K
E
N
I
N
T
R
O
I did the e-learnings
HACCP & Allergenen + Safe work environment
