Good Hygiene Practices

Section 2 - Module 3

Personal Hygiene in Food Production

 Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of

food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene

Slide 2 Personal Hygiene in Food Production

Without personal hygiene there is no food safety

Food handlers can contaminate food

Prevention must focus on personnel

 personal cleanliness
 illness
 behaviour

Slide 3 Personal Hygiene in Food Production

A healthy human is covered with microorganisms

in the nose

in the mouth

on the skin
on hair (incl. beards
and mustaches)

under the nails

Slide 4 Personal Hygiene in Food Production

 The human gastro-intestinal tract excretes
microorganisms

excretion

1 kg

Slide 5 Personal Hygiene in Food Production

 Ill people shed pathogenic microorganisms

shedding starts pathogens continue to be shed!

illness ends

time

Slide 6 Personal Hygiene in Food Production

 Wounds shed pathogenic microorganisms

wound healed

time

Slide 7 Personal Hygiene in Food Production

Only minute amounts of certain pathogens can
cause infections in humans

Infections occur easily when just one

food handler does not observe hand
hygiene rules.

Slide 8 Personal Hygiene in Food Production

Both direct and indirect routes of contamination
exist

Direct Indirect

Slide 9 Personal Hygiene in Food Production

 The fecal-oral route is the primary route of
infection for foodborne microorganisms

Slide 10 Personal Hygiene in Food Production

 Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of

food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene

Slide 11 Personal Hygiene in Food Production

 Washing hands is the most important food
poisoning prevention
Step 1 Step 2 Step 3 Step 4

Washing hands the right way only requires three elements:

 running water,
 soap, and
 something to dry hands with.

Slide 12 Personal Hygiene in Food Production

 Hands need to be washed regularly

and immediately
 before working with food
 after using toilet
 after handling rubbish/waste
 after smoking, coughing, sneezing, using tissue, eating,
drinking, smoking
 after touching hair or scalp or mouth

Sanitizers do not replace hand washing

Slide 13 Personal Hygiene in Food Production

 Gloves are not cleaner than hands

Change gloves as often as you should wash your hands!

Slide 14 Personal Hygiene in Food Production

A special dress code is required for EVERYONE
who enters a food-handling area

cover hair

EVERYONE:
 food handlers
 visitors cover beards
 management
 contractors no jewelry

 auditors clean shoes

clean protective clothing

Slide 15 Personal Hygiene in Food Production

Hairnets and coats for visitors must be available
at the entrance to production areas

cupboard with hairnets

and coats

Slide 16 Personal Hygiene in Food Production

 Forbidden behaviour in a food-handling
environment

Slide 17 Personal Hygiene in Food Production

Personal hygiene can only ever be as good as the
provided facilities
Dirty facilities

Clean facilities

Slide 18 Personal Hygiene in Food Production

 Changing rooms, toilets and hand-washing
facilities must be provided and kept clean

-18°C
Office/
Canteen
3 hand-washing
stations

Production Bottling
4°C

Office/
Visitors
changing room
2 toilets with
sinks
HW
Washing
Water-Prep.

Slide 19 Personal Hygiene in Food Production

 Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of

food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene

Slide 20 Personal Hygiene in Food Production

Personal hygiene is a management responsibility

Financial means

Management
is responsible
for providing Clear guidance

CULTURE
Hygiene culture

Slide 21 Personal Hygiene in Food Production

Actively communicate personal hygiene directives

Develop documented directives on personal hygiene

Communicate directives to all personnel, contractors

and visitors
 keep directives short and concise
 if necessary, read and explain directives to personnel

Slide 22 Personal Hygiene in Food Production

Controlled access and instantly visible signalling
support personal hygiene behaviour

Slide 23 Personal Hygiene in Food Production

 Maintaining control over the health of food
handlers

Results of medical screening can lead to a false sense of security.

Being afraid of losing a job due to health status will prevent

people from being honest about their health.

A vigilant supervisor is probably the most effective means of

keeping ill workers from contact with food.

Slide 24 Personal Hygiene in Food Production

Hygiene management of personnel starts from
day one

Ask about:
 last illness with diarrhea or vomiting
 skin trouble anywhere on body
 discharges from eye, ear, mouth
 digestion problems
 medical history re typhoid/paratyphoid

Slide 25 Personal Hygiene in Food Production

Adequate behavior must be taught and controlled

Training

Controls

Slide 26 Personal Hygiene in Food Production

Training starts on day one and needs regular
repeating
date of frequent training will lead to high
good hygiene
hiring
levels of personal hygiene

repeat
trainings

infrequent training will lead to

low levels of personal hygiene

time bad hygiene

Slide 27 Personal Hygiene in Food Production

 Correct people BUT ALSO give praise

A personal thank-you from a supervisor for correct

behaviour works wonders.

Slide 28 Personal Hygiene in Food Production

Personal hygiene in food production: Conclusions

 Food handlers with unhygienic behavior can contaminate food

through indirect paths of contamination.

 Washing hands is the most effective way to stop the spread of

microorganisms.

 Ill people must be prevented from handling food.

 Personal hygiene can only ever be as good as the provided

facilities.

 Personal hygiene must be taught and controlled.

Slide 29 Personal Hygiene in Food Production

 YOU ARE HERE

You have now completed Module 2

Personal Hygiene of Section 2 Applying
GMPs after reviewing any supporting
documents and links you desire, please
proceed to Module .....

Slide 30 Personal Hygiene in Food Production