Good Personal Hygiene

1. Good Personal Hygiene keeping yourself clean

2. Importance of good personal hygiene • Hygiene • describes a system of sanitary principles to preserve health • Personal hygiene • Refers to cleanliness of a person’s body • Communicable disease • Pathogens transmitted by one person to another – may be by touch / through food / by aerosols Good Hygiene

3. 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. Wearing clean clothing • Clean outer garments • Hair nets / head coverings • Employee uniforms • No uncovered street clothes in production area • Worn to protect product and equipment from employee’s clothes • Clean footwear / overshoes • Use locker facilities provided Good Hygiene

5. 1. Before you get to work Your skin sheds and carries bacteria • Take a shower • Wash off dead skin and bacteria • Put on clean clothes and footwear • Clothes and footwear can carry bacteria into the plant • Keep fingernails clean, trimmed and without polish / no artificial nails • Polish or artificial nails can fall off Good Hygiene

6. 2. When you get to work • Place outside clothes/footwear in locker • Put lunches (food) in designated places Good Hygiene

7. 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

8. 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

9. 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

10. 3. When you are at work You should wash • After using the toilet • After touching bare body parts (skin) • After coughing, sneezing, using a handkerchief or tissue • After eating, drinking, smoking tobacco • Before returning to your workplace • Before entering finished product packaging area to package product Have you washed your hands? Good Hygiene

11. Hand sanitizer stations • Convenient location & visible • For employees entering process area • For employees moving between jobs • Hand dip stations • Hands must be washed before sanitizing • Gloves should be put on before dipping • Keep concentration at correct level Good Hygiene

12. 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. Why wear hair nets? Hair gets washed less frequently than other parts of the body • Hair follicles produce oil • The oil attracts dust containing bacteria • Hair falls out periodically • If the hair drops into food or onto food contact surfaces, it will contaminate the food Good Hygiene

14. Wear hair nets / beard nets Hair nets and beard nets protect food products from contamination • Baseball caps or bump caps are not sufficient! • All hair must be tucked in nets Good Hygiene

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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