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Personal Hygiene
Sanitation and Waste Management
Second Meeting
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Sub Topics

1 Personal Hygiene

2 Body Health

3 Clothing and Footwear

4 Prohibition for Worker

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Personal Hygiene

The word hygiene means using sanitary principles

to maintain health.
Personal hygiene refers to the cleanliness of a
person's body and clothes.
Food workers need to be healthy and clean to
prepare safe food.
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The disease-causing microorganisms
 Employees who are ill should not come to work
 They should not touch food or equipment and
utensils used to process, prepare, and serve food
 Food can carry several illnesses, including:
 Respiratory diseases, e.g., colds, sore throats,
pneumonia, scarlet fever, and tuberculosis
 Gastrointestinal diseases, e.g., vomiting, diarrhea,
dysentery
 Typhoid fever
 Infectious hepatitis
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Personal Hygiene

Parts of the human body in terms of potential

sources of bacterial contamination, including:

1. Hand
2. Hair
3. Clothing and
Footwear
4. Jewelry
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Hand Cleanliness
 Unwashed hands are the second leading cause of food-
borne illness
 Approximately 20% of food-borne illness outbreaks can
be traced to infected employees
 Organisms that cause food-borne illness such as
Salmonella, Hepatitis A, E. coli O157:H7, and
Staphylococcus aureus

“Employees must sanitize hand before returning to work”

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Hand Washing Step
1. rinse with warm, clear
water

2. apply soap
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Hand Washing Step
3. scrub hands with soap,
including palms, backs,
and fingernails and
cuticles.

4. rinse off all soap with

warm, clear water
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Hand Washing Step
5. After washing hands,
dry them with a clean
paper towel or use an
automatic air dryer

6. Provide employees with

sufficient trash
receptacles to dispose
of used paper towels.
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Hand Washing Step

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Facility of Hand Washing
 Sink
 Hot water
 Soap
 Towel, tissue or automatic air dryer

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Hand Washing Time (1)
 Before work and during work shift
 Before returning to work station
 After break time
 After doing personal activities, such as:
smoking, eating, drinking, cough, sneezing,
visiting the toilet
 After touch anything that can contaminate
food
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Hand Washing Time (2)
 After touching body part, such as: head, hair,
mouth, nose and skin
 After handling soiled containers or waste
materials
 After using cleaner and sanitizer
 Before and after wearing hand glove
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Gloves
 Glove users must wash and sanitize their hands
before putting on gloves
 Disposable latex gloves must be changed when they
are torn or damaged, after absence from the
workstation or when potential contaminants are
handled
 Cloth gloves may be worn but must be covered by a
latex or rubber glove.
 Non-disposable rubber gloves must be washed and
sanitized after breaks, after handling potential
contaminants, or as frequently as needed
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Employee wearing gloves applies sanitizer before

going to the workstation
Iodine (at a level of 25 ppm)
 How to don and remove non-sterile gloves vs steril gloves
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Hair
 Employees should wear a hairnet or hat while
handling food
 All hair must be covered
 Bald-headed worker should wear a hairnet
 Employees should wear earmuffs in a hairnet
 Those persons with facial hair (i.e., beard,
goatee, or mustache) must wear beard
nets/masker
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Requirement of Hairnet
 The best type of hair cover is the closed white
cover, not the mesh or dark cover
 Hairnets must be removed before going
outside work place or entering restrooms
 Hairnet should be cleaned and sanitized
periodically to remove hair
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Clothing
Although it is desirable for all plant employees to wear
clean clothing in the plant for their work shift, there is no
guarantee that street clothing is clean enough to prevent
product contamination
So that
 Food Industry may provide clean uniforms or smocks
for employees working
 Employees wear smocks in processing, manufacturing,
packaging, and warehousing.
 Smocks don’t be used in bathroom or outside
workplace area
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Requirement of Smocks
 Smocks should have snaps for closure and not buttons,
which can come loose and create a physical hazard in
product
 Smocks will not have any pockets above the waist, so that
items that are commonly stored there
 Smocks that become torn or shredded should be removed
from use to prevent string or thread from entering product
 The wearing of shorts or skirts should be discouraged for
all plant personnel.
 Darker colors should be discouraged as dirt is not always
visible when they are soiled
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Shoes / Footwear
Employees must use special shoes that provided
by the company

because

 If employees wear shoes from outside the

factory, it would result in contamination
 Open-toed shoes will cause contamination
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Requirement of Shoes
1. Open-toed shoes, high heels, or sandals are
prohibited for employee safety
2. It is best to have footwear that is water resistant for
comfort
3. Rubber boots with good traction and cleanable
bottoms are also preferred for personnel and food
safety
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Requirement of Shoes
4. Shoes material must be non-porous and smooth surface
5. Shoes should be cleaned and sanitized before store
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Footbath
 Employees sanitize shoes or boots before they
enter exposed product areas
 The sanitizer level should be between 800 to
1000 ppm
 They should be deep enough so that the entire
sole of the shoe and half the foot are covered
 Sanitizer solution must be changed, cleaned,
and recharged with fresh sanitizer on a regular
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Footbath
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Floor Foamer
 The best locations for floor foamers are between
raw material and cooked areas
 The floor foamers should be set to deliver 800 to
1000 ppm sanitizer
 The foam should be wide enough so that a person
cannot step over the stream
 The foamers should be timed to go off frequently
enough to ensure that there will be a consistent
quantity of foam
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Floor Foamer
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Jewelry

 Jewelry should be prohibited from wearing in any

processing, packaging, and warehousing area
 bacteria can hide under watches and bracelets,
making them a potential source of contamination
 Some plants allow rings without stones if
employees wear hand glove
 Employees should not wear false eyelashes, false
nails, or exposed nail polish, which can become
physical contaminants in food products
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Prohibition for Employee
1. Eating
2. Drinking
3. Gum chewing
4. Spitting
5. Smoking
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Sanitation of Air
Sanitation and Waste Management
Fourth Meeting
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Sub Topics

1 Air Control System

2 Air Filtration

3 Dust Control

4 Humidity Control
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Role of air handling systems

1. Control air particle
2. Control an odor
3. Minimize the risks to products from airborne
contamination by microorganism
a. Infectious pathogen: Salmonella, Listeria, E. coli
b. Toxigenic pathogen: Staphylococcus aureus,
Clostridia
c. Spoilage microorganism: yeast, mold,
Pseudomonas, lactic acid bacteria
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http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2011/in-plant-air-
handling-and-food-safety-there-is-a-connection/
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Factors that affect the choice of air
changes are as:
1.follows:
Volume of the space
2. Cooling capacity (removal of heat)
3. Number of people (fresh air requirement)
4. Temperature differences with adjoining work
areas
5. Humidity and odor control
6. Over pressure required
7. Air quality required
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Sources of Air Contamination

1. Raw material
2. Packaging
3. Worker
4. Poorly designed, cleaned or maintained air
handling system
5. Moving or rotation of equipment
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The growth, survival or dispersion of hazardous

microorganisms may be influenced by the air
system, which should:
1. prevent their growth in the manufacturing
environment (temperature or humidity)
2. prevent their ingress (overpressure)
3. remove particles which may carry them
(filtration)
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4. minimize cross-contamination (correctly designed

air delivery systems)
5. move the aerosols away from product using
directional air
6. Prevent source of contamination (hygienic design
and operation)
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Air Filtration
Air filter selection for environmental and process
use is a critical part of ensuring final air quality in a
food processing environment.
Types of air filter:
1. Air filters installed in a food processing
environment are usually of the barrier type, where
dust particles and the majority of micro-organisms
can be captured and retained in the filter media
matrix
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Air Filtration
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Air Filtration
2. Electrostatic filters
Air filters that collect and retain dust by means of an
electrical charge can be divided into three types
a. Electrostatic air cleaners that are filter devices
installed into air conditioning and ventilation
systems
b. Electrostatic precipitators that are installed to
collect such items as fly ash from the extract air
c. Electret filters which are passive electrostatic
filters
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Air Filtration
3. Textile ventilation systems
It is an extremely efficient method of cool air
distribution through circular section food
quality polyester or polypropylene ‘socks’.
These socks are suspended from the ceiling
using a tracking system
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Dust Control
Dust control for the food industry serves five
major purposes:
1. To protect the operator from inhaling fine particles
2. To prevent dust spreading in process areas and
causing cross-contamination.
3. To prevent accumulation of dust which may provide
a substrate for growth of micro-organisms, and a
supply of food for rodent and insect infestations.
4. To prevent environmental pollution.
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Dust Control Equipment
Type of dust control equipment :
1. Small dust particles: filter with low inertia,
impingement or entrapment
2. Large dust particles: filter with high inertia, and a
cyclonic device

Note : the filters used for dust control are quite different
to those used for environmental air.
Environmental air filters should not be used for
dust control.
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Humidity Control
The relative humidity is the ratio (expressed as a
percentage) of the pressure of the water vapor
actually present to the saturation pressure at the
same air temperature.

High humidity will cause :

 increase in microbial growth
 increase corrosion
 dry product will absorb moisture from the air
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Humidifier
Humidification may be achieved by one of the
following methods:
1. Atomizing humidifiers
Atomization of water into the air flow by a rotor.
These create a fine mist of water droplets which
is introduced directly into the air where it is
evaporated.
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Humidifier
2. Air washing by a spray
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Humidifier
3. Evaporation from a rotating wheel partly
immersed in a water tank
4. Steam injection humidifier
These use purpose designed steam
distribution headers located in the airstream
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Dehumidification
Dehumidification is a decrease or remove water
from the air.

Method:
1. Cooling
2. Adsorption
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1. Cooling
 It removes moisture from the air bypassing the air
over a cooling coil.
 The moisture in the air condenses to form water,
which then runs off the coil into a collecting tray
or bucket.
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2. Adsorption
 Adsorption-type dehumidifiers operate on the
use of sorbent materials for adsorption of
moisture from the air.
 The sorbents are substances that contain a vast
amount of microscopic pores (silica)
 These pores afford a great internal surface to
which water adheres or is adsorbed
 A typical dehumidifier based on the honeycomb
desiccant wheel principle
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