Good Personal Hygiene keeping yourself clean 22 Dec

Good Personal Hygiene keeping yourself clean 22 Dec 07 Good Hygiene

Importance of good personal hygiene n Hygiene n n Personal hygiene n n describes a system of sanitary principles to preserve health Refers to cleanliness of a person’s body Communicable disease Pathogens transmitted by one person to another – may be by touch / through food / by aerosols Good Hygiene 22 Dec 07 2 n

Communicable diseases n May be: n n n Diseases of respiratory tract Intestinal disorders Infectious hepatitis, dysentery, typhoid fever Staphylococci (boils, acne, infected cuts) A person may be a carrier (no symptoms) n n n 22 Dec 07 Convalescent (< 10 wks after acquiring disease) Chronic (carries it indefinitely) Contact (carries but doesn’t get sick) Good Hygiene 3

Wearing clean clothing n n n Clean outer garments Hair nets / head coverings Employee uniforms n n No uncovered street clothes in production area Worn to protect product and equipment from employee’s clothes Clean footwear / overshoes Use locker facilities provided 22 Dec 07 Good Hygiene 4

1. Before you get to work n Take a shower n n Wash off dead skin and bacteria Put on clean clothes and footwear n n Your skin sheds and carries bacteria Clothes and footwear can carry bacteria into the plant Keep fingernails clean, trimmed and without polish / no artificial nails n Polish or artificial nails can fall off 22 Dec 07 Good Hygiene 5

2. When you get to work n n 22 Dec 07 Good Hygiene Place outside clothes/footwear in locker Put lunches (food) in designated places 6

When you get to work n n n Put on clean uniforms/smocks and footwear for use in plant only Smocks are to keep your clothes from contaminating the product! Wash hands before touching food product 22 Dec 07 Good Hygiene 7

When you get to work n Don’t wear watches or jewelry n n They carry soil and bacteria Use clean footwear n Footwear can bring in contamination from the outside 22 Dec 07 Good Hygiene 8

Empty pockets above waist n n Sew pockets shut if possible Pens and other objects can fall out when you bend over n n These items are often physical hazards They also carry bacteria 22 Dec 07 Good Hygiene 9

3. When you are at work Have you washed You should wash your hands? n After using the toilet n After touching bare body parts (skin) n After coughing, sneezing, using a handkerchief or tissue n After eating, drinking, smoking tobacco n Before returning to your workplace n Before entering finished product packaging area to package product 22 Dec 07 Good Hygiene 10

Hand sanitizer stations n Convenient location & visible n n n For employees entering process area For employees moving between jobs Hand dip stations n n n Hands must be washed before sanitizing Gloves should be put on before dipping Keep concentration at correct level 22 Dec 07 Good Hygiene 11

How to wash n n n 22 Dec 07 Use adequate amount of soap with warm water Scrub vigorously between fingers (include wrists) Use brush to remove dirt from under fingernails Rinse thoroughly and dry with paper towel Use hand sanitizer when leaving washroom Good Hygiene 12

Why wear hair nets? Hair gets washed less frequently than other parts of the body n Hair follicles produce oil n The oil attracts dust containing bacteria n Hair falls out periodically n If the hair drops into food or onto food contact surfaces, it will contaminate the food 22 Dec 07 Good Hygiene 13

Wear hair nets / beard nets Hair nets and beard nets protect food products from contamination n Baseball caps or bump caps are not sufficient! n All hair must be tucked in nets 22 Dec 07 Good Hygiene 14

Use of gloves n Gloves are used to protect food product from your hands n n Cuts, etc. should be covered with an approved bandage first Hands should be washed thoroughly before putting on gloves Dip gloved hands into sanitizer to keep the gloves sanitized Inspect gloves at least daily for pinhole leaks or cuts 22 Dec 07 Good Hygiene 15

Employee responsibilities n n No food or drink in storage, processing & packaging areas No use of gum or tobacco in food handling areas Injuries, infections, disease must be reported to employer Wash hands thoroughly 22 Dec 07 Good Hygiene 16

Workplace habits n n Don’t use smock or uniform to clean hands Don’t stick hand into food product to test it Don’t chew gum Never sneeze into air 22 Dec 07 Good Hygiene 17

Plant production personnel policies n Policies n n To prevent contamination of product Minimize potential routes of entry Control visitors Restrict access n n Post signs Control drivers Authorized visitors only / wear clean gear Use footbaths where necessary 22 Dec 07 Good Hygiene 18

Use of Lunchroom n Eat only in the lunchroom n n Store your lunch in designated area n n Not in the processing area Not in lockers Don’t leave garbage lying around n Food attracts rodents and insects 22 Dec 07 Good Hygiene 19

Allergens n n Allergens are usually proteins that cause a severe anti-body reaction Allergens include: eggs, soy, milk, nuts, seafood, and sulfites Employees bring lunches that have allergens Wash hands and don’t bring food into plant 22 Dec 07 Good Hygiene 20