STANDARD OPERATING Document
SSAD/MS/SOP/04
PROCEDURES ID:
PERSONNEL HYGIENE Revision No: Reviewed on:
PROGRAM 05 23/09/2022
OBJECTIVE:
To ensure that all the activities performed by the personnel do not affect the safety and
wholesomeness of food.
To ensure that the those who are directly or indirectly into contact with the food shall not be
likely to contaminate the food by:
Maintaining an appropriate degree of cleanliness.
Behaving and operating in an appropriate manner.
Ensure the health conditions of the Food Handlers.
Maintaining the competence of the food handlers through intensive training program.
SCOPE:
This procedure applies to all food handlers.
PROCEDURE:
Pre and Post Employment Medical Screening:
Any person who is to be recruited as a food handler should undertake a medical examination by
HAAD approved medical Centre (Clinical & Medical Section) and be certified that he/she is fit to
work as a food handler.
The person should acquire a valid Occupational Health Card from HAAD authorizing him/her to
work as a food handler.
The copy of health cards should always be kept at the Human Resources and be made available
for inspection.
Any food handler who is suspected or diagnosed to be diseased, a carrier of an infectious or
communicable disease, must be excluded from any food operation which may be expected to
result in food contamination.
Reporting Personnel Illness:
Any diseased personnel shall report such health conditions to their supervisors. The conditions
that must be reported:
Jaundice
Diarrhea
Vomiting
Sore throat & fever
Skin disorders such as boils, infected wounds
Infection/skin disorders of the face, hands or forearms
Flu, coughing, infections of mouth, throat, ears or eyes
Pus-containing discharges from the eyes, ears, nose or mouth/gums
Fever
Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 14
STANDARD OPERATING Document
SSAD/MS/SOP/04
PROCEDURES ID:
PERSONNEL HYGIENE Revision No: Reviewed on:
PROGRAM 05 23/09/2022
Human Resource Department shall maintain the medical record and next due date for medical
checkup. In the due date, the respective person should go for medical checkup and should
produce the medical health card well in time.
Exclusion of Staff from Food Handling:
The decision to exclude any food handler shall be based on individual health status and risk
assessment.
A food handler with symptoms of gastrointestinal infection (with diarrhea and/or vomiting)
should be advised to remain off work until 48 hours after clinical recovery and stools have
returned to normal (where the causative pathogen has not been identified).
A staff that has been diagnosed with Verocytotoxin-producing [Link] (VTEC), typhoid,
Paratyphoid and Shigella dysenteriae, shall be excluded from food handling activities until
microbiological stool clearance has been established or up to seven days.
Any food handler infected with Hepatitis A shall be excluded from food handling duties for
seven days after the onset of jaundice and/or symptoms.
Infected skin lesions on exposed body parts (especially hands and forearms) should be
adequately covered with a distinctively colored waterproof dressing until healed. If not
adequately covered, exclusion/restriction should be considered depending on the work being
undertaken by the employee.
Staff with purulent discharges (from the eye, ear, nose or mouth) should not work near open
food and should be excluded/restricted to non-food handling duties until recovered.
A first aid box shall be provided throughout the food operation. These boxes shall be easily
assessable to food handlers.
It is the responsibility of the Human Resource to check regularly to ensure that it contains a
supply of suitable items all the time.
Every food handlers shall report loss of plaster to the supervisor immediately.
The respective supervisor shall take action to recover the plaster back to avoid accidental
contamination.
Partner’s grooming:
Partner’s maintain adequate personal cleanliness by bathing daily and using a deodorant to
control body odor and are trained to use only mild perfumes or colognes, for kitchen and
service partners the use of strong deodorants, perfume or after-shave is avoided so it does not
interfere with the aroma of food.
Wear appropriate clothing – clean, light colored uniform with long sleeves that are changed
daily and clean non-skid, close-toed work shoes that are comfortable for standing and working
on floors that can be slippery.
Wear apron on site, as appropriate.
Do not wear apron to and from work.
Take off apron before using the restroom.
Change apron if it becomes soiled or stained.
Wear disposable gloves with any cuts, sores, rashes, or lesions. Wear gloves when handling
ready-to-eat foods that will not be heat-treated. Gloves should be worn when serving food.
Change disposable gloves as often as hand washing is required.
Wash hands before donning and after discarding gloves.
Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 15
STANDARD OPERATING Document
SSAD/MS/SOP/04
PROCEDURES ID:
PERSONNEL HYGIENE Revision No: Reviewed on:
PROGRAM 05 23/09/2022
When used, gloves shall be put on just before starting operation and shall not come in contact
with any other object like tables, trolleys etc. other than food.
Do not wash gloves and used again. Gloves used shall be whole and unbroken.
Maintain short, clean and polish free fingernails. No artificial nails are permitted in the food
production area.
Meals and drinks are only consumed in the staff cafeteria.
Spitting, smoking, nose and teeth picking, poking fingers into ears is prohibited.
For partners handling dishware blowing into glasses or on plates to polish them is not allowed.
Handwashing:
Wash hands thoroughly up to the elbow if possible or till wrists with soap and warm water for a
time period of atleast 20 seconds and later sanitize your hands.
When entering the facility before work begins.
Before preparaing food or handling machine.
As often as necessary during food preparation when contamination occurs.
After using restroom and when you return to your work station.
when switching between working with raw foods and with ready to eat or cooked foods
After touching face, nose,hair or any other body parts and after sneezing or coughing.
After cleaning tables and utensils.
After handling dirty equipment, chemicals (including money).
Between each task performed and before & after wearing disposable gloves.
After eating, drinking or smoking.
Anytime an unsanitary task has been performed like taking out garbage, wiping tables,
picking up a dropped food item etc.
After finishing the day work.
Wash hands only at the hand wash basins designated for that purpose.
Wash hand basins are kept in a clean condition, and its location or other equipment does not
obstruct access.
Wash hands as per the below instructions:
Wet arms and forearms using warm running water and apply liquid soap from the dispensor.
Scrub lathered arms and forearms under fingernails and between fingers vigorously at least
for a time of 20 seconds.
Rinse well under warm running water and dry hands using disposable paper towels.
Turn off faucets using a disposable paper towel in order to prevent recontamination of
clean hands.
Sanitize hands with hand sanitizer.
Hair restraints and Jewelry:
Hair should be neat, trimmed, combed and restrained. Long hair must be tied back.
Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 16
STANDARD OPERATING Document
SSAD/MS/SOP/04
PROCEDURES ID:
PERSONNEL HYGIENE Revision No: Reviewed on:
PROGRAM 05 23/09/2022
Wear a hair net or cap in any food production area that completely covers all hair to ensure
food safety.
Keep beards and mustaches neat and trimmed. Beard restraints are required in any food
production area.
Refrain from wearing jewelry in the food production area.
Only a plain wedding ring is permitted.
No necklaces, bangles, bracelets, or dangling jewelry are permitted.
No earrings or piercing that can be removed are permitted.
Injury & Illness:
Report any flu-like symptoms, diarrhea and or vomiting to the concerned section head/Sous
chef and outlet managers. Employees with these kinds of symptoms will be sent home with
exceptions of symptoms from a non-infectious condition.
These employees could be re-assigned to activities so that there is no risk of transmitting a
disease through food.
Abrasions and Burns:
Cover any cut, abrasion or burn that has broken the skin with band aids.
Use blue color water proof bandage on cuts or injuries to avoid contamination and cover the
bandages with gloves and finger cuts as appropriate while at work.
Inform Sous chef/restaurant manager of all kind of wounds.
Smoking, eating, and gum chewing:
Smoke only in designated areas. No smoking or chewing tobacco shall occur inside production
facilities.
Eat and drink in designated areas only.
Refrain from chewing gum or eating foods during work in a food production areas.
Sign boards providing information to the employees on correct hygiene practices of hand
washing are pasted at hand wash stations and kitchens.
All visitors entering food preparation area needs to fill a questionaire which consigns about
health issues.
All the staff shall abide by the rules and regulations of their work places for the safe
handling of food.
In side processing every one hour hand washing shall be taken place for all food handlers.
Laboratory Analysis:
Hand swab samples from the food handlers are taken from external agency to analyze the
hands for coliforms, Staphylococcus aureus and TPC once in a month and results are recorded.
Monitoring:
Executive chef, Executive sous chef, Asst. F&B Manager and Hygiene Manager must observe
the associates visually to ensure they are following the above procedures.
Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 17
STANDARD OPERATING Document
SSAD/MS/SOP/04
PROCEDURES ID:
PERSONNEL HYGIENE Revision No: Reviewed on:
PROGRAM 05 23/09/2022
Verification:
Executive sous chef, Sous Chef, Asst. F&B Manager & Asst. chief steward will verify that
monitoring is being conducted as specified in this SOP and corrective action is taken promptly
by visually monitoring the associates.
RELATED RECORDS:
Occupational Health cards (Document of External Origin)
Laboratory Analysis Report (Document of External Origin)
Personal Hygiene Monitoring checklist: SSAD/MS/PR04/FM04
Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 18
