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quality manual

Stj rnugr s Meat quality manual

Stj rnugr s Meat quality manual 1 Training and information manual We are very pleased to welcome you to work at Stj rnugr s Job satisfaction and good communication are very important to us We hope that working at Stj rnugr s will fulfill your expectations about tasks terms and working conditions The aim of this manual is to assure that all employees have access to information on their jobs and how they can participate in producing products where quality is most important This manual is also meant to encourage the awareness of employees about their role and being educational and informative on their duties and rights Good practices in meat processing establishment are emphasized as well as health protection and safety of the employees Main chapters of the manual are the following About the company Starting a new job Orderliness and personal hygiene Production and distribution of products Occupational health and safety practices Rights and duties of employees 1 1 About Stj rnugr s The beginnings of the family s pig farming can be traced back to 1935 when the first piglets were purchased They numbered four but are now 1 500 when the third generation is taken into operation These farms were originally in Eskihl at Miklatorg where Konukot is now for over 25 years when they were moved to Lundur in Kopavogur Then 30 years passed and a move was made now to Vall Kjalarnes Stj rnugr s also runs a pig farm in Saltv k Kjalarnes Melum in Melasveit Sl ttab li in Skei ar and at Bjarnasta ir in Gr msnes For a long time all the slaughterings were bought but in the end it became more economical to have them within the company The perfect slaughterhouse is now in Saltv k and the latest addition is meat processing which started in 2015 This means that the meat is as fresh as possible directly in the process and from there in distribution Directly from farmer to table It is safe to say that consumers have received products from Stj rnugr s as well as high quality excellent fresh Icelandic raw materials the most advanced machines available and most importantly good professionals and staff who are particularly interested in doing well We will expand our product range and are convinced to play a major role in making people s tastebuds happy

Stj rnugr s Meat quality manual Stj rnugr s main facilities are located in Saltv k 162 Reykjav k 1 2 Quality in first place Our employees are the building blocks of Stj rnugr s We shall always put quality food safety and professional presentation of the company s products in 1st place The Icelandic consumers trust us to produce the highest quality products With this trust comes the responsibility to be focused and provide the best service You as an employee of Stj rnugr s we expect you to try hard to do your best all the time Working in food production involves great responsibility Products usually go through a long production chain before ending up in consumers cart For meat it all starts in the primary production at the farm but then it is slaughtering cooling freezing processing and transportation before it finally reaches the store To ensure the wholesomeness and quality of the products all the steps in this process are critical

Stj rnugr s Meat quality manual 2 First day working at Stj rnugr s 2 1 Training We place emphasis on your training and making sure that you know how to work with equipment Training is focused on manual training in addition to short courses Some variations may be observed between the vocational training for staff in different departments but regularly information meetings will be held with all employees Program Introduction working environment Finishing of employment contract Hand over and introduction to the manual Security rules and guidelines introduced Personnel facilities shown Protective clothing handed over Mentor and fellow workers introduced Primary working area duties and rules Manual training work Simple tasks the first day 2 3 Mentor Supervisor Supervisor or mentor is the employee who has been asked to support and teach new staff the first days weeks at work Mentors play the role to help new staff to Adapt to new workplace and get to know other co workers Find his her way around the facilities Learn the correct working procedures The mentor shall also be a role model for the new employee Communication good working practice and behavior within Stj rnugr s By signing the employment contract employee agrees to respect the guidelines and rules found in this manual or which are announced later by the management

Stj rnugr s Meat quality manual 3 Personal hygiene Personal hygiene and hygiene overall is a crucial factor when working at Stj rnugr s We want you to pay attention to the following Being neat and wearing clean clothes when you come to work Washing hands often and thoroughly during the day and use disinfection liquid Keeping your protective clothes clean during working hours and changing them when dirty 3 1 When coming to the factory for work When employees come to work they shall enter through special staff entrance Staff take off their shoes and put them on shoe shelves in front of the dressing rooms Overcoats and other clothed are kept separated from protective clothes In the dressing rooms employees shall put on clean protective gear overalls and shoes IMPORTANCE OF PROTECTIVE CLOTHES Correct use of protective clothing is essential for preventing contamination of products with bacteria and other impurities Bacteria that come on to products can cause spoilage of them and food born diseases in people who eat the products Due to this we want you to pay attention to you personal hygiene and the use of protective clothes 3 2 Clothing in working areas There are clear rules that apply for clothing and access to the working areas All staff service providers and guests shall respect these rules

Stj rnugr s Meat quality manual Clothing of the employees Protective clothes are gowns trousers overalls shoes hairnet aprons and arm covers It is very important that the protective clothes cover all inner clothes completely The hairnets shall cover all hair and the ears At the end of a working day employees shall put their clothes to the right place for laundry Hairnet that covers ears and hair Mask that covers mouth and nose Apron Arm covers from gloves to elbow Gloves Access to the facilities of Stj rnugr s is only permitted for employees and visitors under supervision of the company s representative All unnecessary traffic of staff between departments is forbidden

Stj rnugr s Meat quality manual 3 4 Jewelry All jewelry watches hair clips are forbidden in the working areas Wedding rings with smooth surface without decoration or stones are exception from this rule Employees that use glasses for work shall have safety string attached to them It is forbidden to keep items in the pockets of protective clothes as they can fall into products 3 5 Hand washing and use of gloves Before entering the working area When starting a new task in the same working area OR in a different working area After going to the bathroom Before and after breakfast lunch break After touching scrap or other unclean surfaces After coughing or touching facial area After contact to wounds 3 5 Hands should be washed and disinfected in this way Flush your hands under warm water Use liquid soap and spread well in palms Rub well in between your fingers and the back of the hand area Flush all soap of your hands with warm water Dry hands with paper towels and then disinfect Put on clean gloves and disinfect again

Stj rnugr s Meat quality manual 3 6 Use of mobile telephones and music players It is forbidden to use mobile telephones in the working areas Music players are not allowed in the working areas Supervisors have telephones for communication with other supervisors Headphones are allowed but make sure you are aware of your surroundings 3 7 Consumption of food drinks and tobacco Consumption of food and drink is only allowed in the cafeteria Using tobacco is not allowed inside the factory smoking cabin is outside the cafeteria Dishes cups glasses or containers for food should be kept in staff lockers 3 8 State of health Staff sign a statement on their state of health when they start working at Stj rnugr s Staff shall report to Heilsuvernd and their supervisor about all illness 3 9 Plaster and bandage If staff have wounds on their hands it is even more important to wash hands thoroughly and disinfect them to prevent bacterial contamination of raw materials and products Employees with wounds on their hands shall use blue plaster to cover the wound and disposable gloves Only bandage supplied by Stj rnugr s may be used The blue ones Why the blue plaster It is stronger then normal plasters It is water resistant The color is different from the color of products so it is easy to detect Metal detectors can detect it

Stj rnugr s Meat quality manual 4 Production and distribution of safe products 4 1 Temperature in the food chain from slaughter and to consumption must be within set limits to secure the quality and safety of the products Important part of this is to keep the raw material refrigerated and not let finished products wait outside of coolers freezers longer then necessary Refrigerated products 0 4 C Frozen products 18 C Did you know Core temperature is the temperature in the centre of the product Core temperature is measured by putting thermometer probe in to the centre of the product where it is thickest and measure the temperature The optimal temperature for bacterial growth in foodstuffs and in food processing areas is 10 50 C 4 2 Accuracy of working procedures Accuracy in essential to ensure safety and quality of the production We want the quality to reach all the way to our customers This is important because we know that a customer who is satisfied with the taste and appearance of the product will buy the product again To achieve this goal we must work as a team This applies for all the chain Remember To show responsibility when working with products That production rules and recipes shall always be followed To follow instructions on product appearance of the products To follow instructions on product labeling and packaging

Stj rnugr s Meat quality manual 4 3 Cross contamination and handling of cooked products It is called cross contamination when bacteria are transmitted from one type of foodstuff onto another or from raw material to cooked products It can also happen when bacteria are transmitted from the surroundings or equipments to the foodstuff Bacteria are found everywhere in our surroundings but with proper hygiene and caution we can minimize the risk of cross contamination We do right by washing our hands often and thoroughly by using clean tools and equipment and by minimizing unnecessary traffic between departments in factory Keep in mind Equipment containers and other tools may not be moved between departments Change unclean protective clothes Clothes containers equipment may not be put on top of production lines or machines

Stj rnugr s Meat quality manual 5 Packaging and labels 5 1 To guarantee good appearance of the products we shall keep this in mind Packaging shall be whole and undamaged Appearance of the product inside the packaging shall be according to the highest standard Position of the price label and other labels on pack shall be neat and the correct label should be used for each product Labels on boxes Must be on the outside of each box Labels on products Staff has to make sure the labels are in good condition before the product leaves the factory Product appearance Make sure the product looks good inside the packaging and is also packed the correct way

Stj rnugr s Meat quality manual 5 2 Clean working areas Our goal is to have high quality products to be able to do that we have to make sure our equipment and machinery is clean and working properly All cleaning of bigger tools and equipment such as tubs boxes machines meat hooks and racks are performed in the cleaning room Simple flushing and cleaning of smaller tools are performed in the department sinks meant for tool washing Factory cleaning is performed in the end of the working day All equipment is washed and sanitized before each shift All staff is required to report bad hygiene to supervisors

Stj rnugr s Meat quality manual IN CASE OF FIRE Activate the nearest fire alarm button Call 112 Notify those present about the fire and locate the nearest emergency exit If smoke traps the nearest emergency exit then find the next exit Do not enter the building again until permission has been given by supervisor Weight Pakkebord 0108 MHL 15 GK 22 10 P kkun 22 8 m2 gn plastskilr m ismaskin T T Fedtender loka f op Tarmbord plucksconveyor Tarm T Plucks Hitaklefi s tthreinsun 5 3 m2 Dyrl ge rennih GK 23 17 Afferming EICS 30 mandskabs container med WC og omkl dning til personale Stald og uren tarmrenseri T T Centrifuge armavinnsla 25 2 m2 gn lr G mur fyrir rgang 0111 G mar mi fyrir rgang 24 0 m2 gn K lir 10 2 m2 Plucks nedsk ring Dr nbord emballage N Yfirlitsmynd af brunakerfi fyrir Sv Midtfl k BRSL Hl f arf t st gv l fatasp lun 13 5 m2 T T loka f op T Stj rnst brunavi v runarkerfis T T vaskur Hreinl ti 16 3 m2 vaskur fatask par B ningsherb konur 19 6 m2 lr T Gangur 6 2 m2 T tisk r Innt k rafm rennihur Vs 2 0 m2 lr fatask par Stigakjarni 14 8 m2 Vs 1 7 m2 lr fatask par D ral knir 7 5 m2 Vs 2 2 m2 lr A REI 60 Inngangur starfsm 7 3 m2 Vs 1 8 m2 T fatask par tisk r R sting 1 3 m2 lr Steypuba lr EI 30 CS 10 g lr B ningsherb karlar 20 3 m2 lr Vs 1 9 m2 lr A REI 60 R s 1 A REI 60 A REI 60 A REI 60 Innt k veitna Skoldekar B ningsherb 10 9 m2 lr g lr 0110 Inntaksklefi 8 6 m2 T 8 A REI 60 EI 30 CS Flamberingsovn Skrabemaskine Gangur 3 4 m2 T Gangur 4 9 m2 Geymsla 15 4 m2 lr geymsla 3 4 m2 lr Vs 1 6 m2 lr EI 30 CS A REI 60 Hreinsiefni 3 9 m2 lr OG 3000 0101 GK 21 82 B ll Afferming 79 6 m2 A REI 60 Grindag lf 23 17 St ur me grindafl r T EI 30 CS 30m A REI 60 0101 93 3 m2 Tor 2400 Sj k d r 6 9 m2 Sortskrab Grindag lf 23 17 Fl rbotn 22 50 St ur me grindafl r K li og hengir mi 59 6 m2 K li og hengir mi 46 9 m2 0101 GK 22 50 A ger 129 7 m2 gn B rstelinie Stikelevator Grindag lf 23 17 St ur me grindafl r R s 7 T T T T 0115 Kryddgeymsla 9 2 m2 SLT C 30m gn renna EI60 Inntaksklefi rafmagn 4 6 m2 gn EI60 0116 Dreifist 9 2 m2 gn D Spennir 10 T gn renna Handbo i vottakar gn renna T E Fyllt upp glugga SORP EI90 0101 GK 23 17 Sl trun 36 4 m2 Afbl dning EI 60 CS 0101 101 2 m2 T K 8 g

Stj rnugr s Meat quality manual IN CASE OF EARTHQUAKE Do not run in panic Go into corner of bearing walls open doors or under tables Leave areas where objects can fall down on you Good to remember kneel down shield Evacuate the building if it is damaged after the earthquake 0113 V ruafhending 20 7 m2 ak yfir 0112 Geymslusv i 84 3 m2 ak yfir 0109 P kkun og aukaafur ir 22 9 m2 Handbo i n steyptplata 1 m fr tvegg B lhur 350x370sm 30m 25m saga r vegg fyrir n ju hur aopi sj ums gn verkfr ings T T Hillurekkar Luft 3 8 gevind mod loft K li og hengir mi 76 2 m2 C B tun 64 8 m2 Viktun og skr ning 16 4 m2 K li og hengir mi partar pakka sv nakj t 56 1 m2 A REI 60 loka f op nasl tur og matvinnsluh s Saltv k Kjalarnesi B Frystigeymsla 36 3 m2 1 1 kw motorv rn 3 3 amp T el skab for save 400 v 16 Amp BRSL A REI 60 BRSL T EI 30 CS R s 4 A REI 60 0101 rbeining og p kkun 147 6 m2 A REI 60 A REI 60 K lir 52 1 m2 T loka f op 18 T T EI 60 CS K li lager afgrei sla V ruafhending 99 4 m2 K li og hengir mi partar pakka sv nakj t 26 m2 Stigakjarni 14 2 m2 T Umb ageymsla 46 1 m2 R s 6 T T Fyllt upp glugga CS Fyllt upp glugga REI90 Fyllt upp glugga REI90 REI90 EI 60 CS EI 60 CS Hli arhengd hur Reyk tloftun 1 0 m2 gn renna SORP gn renna gn renna Afgrei sla 104 6 m2 gn gn Sorp fr skrifstofu R s 7 rennihur Ferskvinnsla 142 7 m2 gn vinnslul na vinnslul na S la S la Handbo i gn renna T gn Reyk tloftun 1 0 m2 gn S la K lir so i 57 7 m2 gn rennihur T T gn renna T rennihur T K lir so i 57 7 m2 gn R s 8 T rennihur Reyk tloftun 1 5 m2 gn 0114 GK 22 50 Matvinnsla p kkun 174 3 m2 gn T T gn S la S la S la T T T Mo un 1 25 4 m2 gn lr gn renna sa vottur ttur m2 gn renna gn renna T L gun s ltun sprautun 184 4 m2 gn Rennihur T rennihur Reyktun 86 5 m2 gn lr gn renna grindur hj lum Mo un 2 121 9 m2 gn lr 10 SLT 30m

quality manual