O

Operational

Return to Arrow
Date: 01.04.2010
Personal Hygiene Version: V 001
Prepared by: CO - QM
CO - Mfg

NGMP Requirements: Related NGMP: ( see also )

1 Personal Hygiene Routines at entry to production

2 Personal health Visitors and Contractors

FSMS Checklist # 7.2.13 Personal hygiene and employee

Reference to FSMS:
facilities

General requirements

Requirements for personal hygiene and behaviours proportional to the hazard posed to the process area or product shall be
established and documented. All personnel, visitors and contractors shall be required to comply with the documented
requirements.

Standards of personal hygiene are a must for all people working with food products and must be in line with the image that Nestlé
portrays to our clients and consumers.

Other sections

Health status Personal cleanliness

Illness and injuries Personal behaviour

Specific Nestle internal reference repositories for this NGMP:

Please
Catalogue of Technical Instructions <== Search for
TPM Reference Guide
Hygienic Engineering Detailed Hyg. Design - Personnel facilities
Operational Audit Manual # 15 E2E Planning to Produce
GLOBE BE

Reference documents and chapters:

PAS 220 - 2008 # 13 Personnel hygiene and employee facilities Go to: PAS 220 - 2008
ISO 22000-2005 # 6.2 Human resources / 6.2.2 Competence, awareness and training ISO 22000 - 2005
Nestle FSMS Checklist (March 09 ) # 7.2.13 Personal hygiene and employee facilities NQMS
FSMS Checklist
Supply Chain R-Documents
 "Practices for Zero Loss in

icon
Manufacturing"
Personal Hygiene
NGMP O
Operational

Nestle Good Manufacturing Practice

Personal Hygiene 01.04.2010

Return to Arrow V 001

Personal Hygiene:

Standards of personal hygiene must be in line with the image that Nestlé
portrays to our customers and consumers. They must be followed by all people
working with food products.
Standards of personal hygiene must be communicated and trained during
introduction training. Then regular refresher training on personal hygiene are
mandatory.

Routines at entry to the processing areas must be defined according to the type
of product being made and zoning definition.

People working in highly contaminated areas may be required to change their

outer clothes before coming in contact with other factory personnel.

Specific details:

Employees / Visitors and Contractors

are concerned: ==>

Reference: PAS 220

NGMP
Summary Information of what to do next: Visual
Standards Click here to
see Visual
TRAINING! Standards!
 "Practices for Zero loss in

icon
manufacturing"
Personal Hygiene
NGMP O
Operational

Nestle Good Manufacturing Practice

Personal health 01.04.2010

Return to Arrow V 001

Personal Health:

Each establishment must conform to local laws concerning employee health

surveillance.
People known or suspected to be infected with, or carrying, a disease or illness
transmissible through food shall be prevented from handling food or food
contact materials.

Acording to the World Health Organization (WHO), screen of personnel for pathogens
such as salmonella may give a false sense of security - screening will not identify all
Info carriers.
WHO believes that the effective means of preventing transmission of pathogens from
food-handling personnel via food to consumers is strict adherence to good personal
hygiene and to hygienic food-handling practices.

Specific details:

Conditions which should be reported to management so that any need for medical
examination and/or possible exclusion from food handling can be considered, include:
jaundice;diarrhoea; vomiting; fever; sore throat with fever; visibly infected skin lesions
(boils, cuts, etc.);discharges from the ear, eye or nose.

Source: Codex Alimentarius / GENERAL PRINCIPLES OF FOOD HYGIENE.

Summary Information of what to do next: NGMP

Visual
Standards
Click here to
see Visual
Standards!

Source: PAS 220