Professional Documents
Culture Documents
Good Hygiene 2
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)
Good Hygiene 4
1. Before you get to work
Take a shower Your
Yourskin
carries
skinsheds
shedsand
bacteria
carries bacteria
and
Good Hygiene 6
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
Good Hygiene 7
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
Good Hygiene 8
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
Good Hygiene 9
3. When you are at work
You should wash Have
Haveyou
youwashed
washed
your
yourhands?
hands?
After using the toilet
handkerchief or tissue
After eating, drinking, smoking tobacco
Good Hygiene 11
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
Good Hygiene 13
Wear hair nets / beard nets
Hair nets and beard
nets protect food
products from
contamination
Baseball caps or
tucked in nets
Good Hygiene 14
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
Good Hygiene 15
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
Good Hygiene 16
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
Good Hygiene 17
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
Good Hygiene 18
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
Good Hygiene 19
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
Good Hygiene 20