Selective Consulting offers you excellent staff for your usual operation and special projects.

Our personnel's professionalism and training, allow us to deliver the highest level of service.

Our exceptional experience will be at your service every moment.

 

WHY CHOOSE US?

 

REQUIREMENTS 

DOCUMENTATION REQUIRED TO APPLY
 
  1. SIN Card (Social Insurance Number Card).

  2. Government Issued Photo ID.

GOOD MANUFACTURING PRACTICES - GMP
 
HEALTH STATUS OF EMPLOYEES

 

  1. Any person who by medical examination or internal observation, is shown or appears to have a serious illness or a condition which is likely to have a negative impact on other employee’s health, reasonable possibility of contamination of food products or food contact surfaces or food packaging materials, or whose work duties are duly compromised by the presence of an illness or condition, will be excluded from any operation where contact with food, food contact surfaces, or packaging materials are used, until such time as the condition is corrected. This includes continuous sneezing, coughing, vomiting, diarrhea, secretions, and open lesions such as boils, infected wounds, cuts and any other abnormal source of microbial contamination. Personnel MUST REPORT any such conditions to their supervisors so that the appropriate precautions can be taken.
     

  2. No person known to be suffering from or a carrier of a contagious disease or illness likely to be transmitted through food or while afflicted with infected wounds, skin infections, sores, vomiting or diarrhea, is permitted to work in any food handling area in any capacity in which there is likelihood of contaminating the food with pathologenic microorganism.

WORKING APPAREL
 
  1. Uniforms, coats, hairnets, earplugs that are used in the plant areas must be supplied by the workplace. This applies also to visitors and contractors as well.

  2. All employees must wear identifiable uniforms i.e. white coats, blue coats(maintenance) etc. while in the plant areas.

  3. Food contact plastic gloves, apron and sleeves are not reusable and must be discarded when leaving the plant area. In order to protect uniforms from excessive build up of food ingredients during production, gloves, aprons/bags and sleeves must be worn as designated (ie. By employees working in areas where food contact with uniform occurs).

  4. Gloves must be changed as seems to be required during operation to avoid any build up of bacteria. Hands/Gloves MUST be changed when anything is removed from the floor or

  5. Hairnets must be worn properly (over the ears) at all times in the plant areas to restrain all hairs, even when there is no production. Hairnets should be changed daily or when dirty or damaged. Side burns cannot extend below the ear lobes.

  6. Moustaches and beards must be adequately covered with a beard net. A beard is defined as "any visible stubble".

  7. SAFETY NON SLIP SHOES must be worn in plant areas and are REQUIRED as dictated by the company in order to protect the worker. Shoes racks in the change rooms are to be used to keep street shoes separate from working shoes.

  8. Excessive make up, lipsticks and nail polish is not allowed in the plant areas. Excessive perfumes cannot be worn in any plant area.

  9. Jewelry (Rings, earrings, necklaces, watches, bracelets/bangles, exposed body part piercing) is NOT ALLOWED in plant areas. Medic-alert necklaces may be worn if contained in a manner that prevents their loss (i.e. under a buttoned up shirt and not visible). Medic-alert bracelet is not allowed. Accessories such as badges, broaches, hair ornaments, hair pins, and similar items are not allowed in the plant.

  10. Facial adornments for any reason(religious, culture, etc) are not allowed in the plant areas, in view of the fact that these adornment pose a food safety hazards and that it is impractical to verify if they are worn securely.

  11. Shorts, skirts and dresses are prohibited in plant areas. Legs must be covered with pants. Ripped pants at the knees, frayed pants at the bottom, "bell bottom" pants, pants that are too long and pose a tripping hazards are prohibited in plant areas.

SANITARY CONDITIONS AND PRACTICES

 

  1. While working with cooked products do not handle raw ingredients, and /or when handling allergens or ingredients containing allergens, do not handle non-allergens ingredients until you have changed your white coat and /or apron, wash your hands and have put on new gloves. Adherence to the Allergen Policy must be followed at all times.
     

  2. Spitting and fingernail biting is not permitted in plant areas.
     

  3. Care must be taken to prevent ingredients or product from falling on the floor. If ingredients or products or packaged food products do contact the floor, they must be discarded.
     

  4. Water hose nozzles must be handled and stored to avoid contact with the floor, walking surfaces, or other unclean surfaces. Hoses should be stored off the floor and walking surfaces when not in use.

WORKPLACE HAZARDOUS MATERIALS INFORMATION SYSTEM - WHMIS
Overview
Classification
Labels
Material Safety Data Sheets
Education and Implementation
 
 

2111 Jane Street, Unit 5

Toronto, ON. M3M 1A2

Canada

 

Tel: +1 (647) 727 - 1774

Fax: +1 (647) 794 - 1917

After Hours

Telephone: +1 (647) 281 - 1944

CONTACT 

OUR ADDRESS

 

Selective Consulting

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