Good Personal Hygiene keeping yourself clean. 22 Dec 07Good Hygiene2 Importance of good personal hygiene Hygiene describes a system of sanitary principles.

Good Personal Hygiene

keeping yourself clean

22 Dec 07 Good Hygiene 2

Importance of good personal hygiene

Hygiene describes a system of sanitary principles

to preserve health Personal hygiene

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

22 Dec 07 Good Hygiene 3

Communicable diseases

May be: Diseases of respiratory tract Intestinal disorders Infectious hepatitis, dysentery, typhoid fever Staphylococci (boils, acne, infected cuts)

A person may be a carrier (no symptoms) Convalescent (< 10 wks after acquiring

disease) Chronic (carries it indefinitely) Contact (carries but doesn’t get sick)

22 Dec 07 Good Hygiene 4

Wearing clean clothing Clean outer garments Hair nets / head coverings Employee uniforms

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 5

1. Before you get to work Take a shower

Wash off dead skin and bacteria Put on clean clothes and footwear

Clothes and footwear can carry bacteria into the plant

Keep fingernails clean, trimmed and without polish / no artificial nails Polish or artificial nails can fall off

Your skin sheds and carries bacteria

Your skin sheds and carries bacteria

22 Dec 07 Good Hygiene 6

2. When you get to work Place outside

clothes/footwear in locker

Put lunches (food) in designated places

22 Dec 07 Good Hygiene 7

When you get to work

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 8

When you get to work Don’t wear

watches or jewelry They carry soil and

bacteria Use clean footwear

Footwear can bring in contamination from the outside

22 Dec 07 Good Hygiene 9

Empty pockets above waist

Sew pockets shut if possible Pens and other objects can fall out

when you bend over These items are often physical

hazards They also carry bacteria

22 Dec 07 Good Hygiene 10

3. When you are at work

You should wash After using the toilet After touching bare body parts (skin) After coughing, sneezing, using a

handkerchief or tissue After eating, drinking, smoking tobacco Before returning to your workplace Before entering finished product

packaging area to package product

Have you washed your hands?

Have you washed your hands?

22 Dec 07 Good Hygiene 11

Hand sanitizer stations

Convenient location & visible For employees entering process area For employees moving between jobs

Hand dip stations Hands must be washed before sanitizing Gloves should be put on before dipping Keep concentration at correct level

22 Dec 07 Good Hygiene 12

How to wash 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

22 Dec 07 Good Hygiene 13

Why wear hair nets?

Hair gets washed less frequently than other parts of the body

Hair follicles produce oil The oil attracts dust containing bacteria Hair falls out periodically If the hair drops into food or onto food

contact surfaces, it will contaminate the food

22 Dec 07 Good Hygiene 14

Wear hair nets / beard nets

Hair nets and beard nets protect food products from contamination

Baseball caps or bump caps are not sufficient!

All hair must be tucked in nets

22 Dec 07 Good Hygiene 15

Use of gloves Gloves are used to protect food product

from your hands 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 16

Employee responsibilities

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 17

Workplace habits

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 18

Plant production personnel policies Policies

To prevent contamination of product Minimize potential routes of entry Control visitors

Restrict access Post signs Control drivers Authorized visitors only / wear clean gear Use footbaths where necessary

22 Dec 07 Good Hygiene 19

Use of Lunchroom

Eat only in the lunchroom Not in the processing area

Store your lunch in designated area Not in lockers

Don’t leave garbage lying around Food attracts rodents and insects

22 Dec 07 Good Hygiene 20

Allergens 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