Personal Hygiene in Food Production

1. Section 2 - Module 3 Personal Hygiene in Food Production

2. Personal Hygiene: Presentation Outline • Food handlers as a key element in the contamination paths of food • Behaviour patterns and facilities that improve food safety • Managing personal hygiene Personal Hygiene in Food Production

3. Without personal hygiene there is no food safety Prevention must focus on personnel • personal cleanliness • illness • behaviour Food handlers can contaminate food Personal Hygiene in Food Production

4. in the nose in the mouth on the skin on hair (incl. beards and mustaches) under the nails A healthy human is covered with microorganisms Personal Hygiene in Food Production

5. The human gastro-intestinal tract excretes microorganisms excretion 1 kg Personal Hygiene in Food Production

6. Ill people shed pathogenic microorganisms shedding starts pathogens continue to be shed! illness ends time Personal Hygiene in Food Production

7. Wounds shed pathogenic microorganisms wound healed time Personal Hygiene in Food Production

8. 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. Personal Hygiene in Food Production

9. Both direct and indirect routes of contamination exist Direct Indirect Personal Hygiene in Food Production

10. The fecal-oral route is the primary route of infection for foodborne microorganisms Personal Hygiene in Food Production

11. Personal Hygiene: Presentation Outline • Food handlers as a key element in the contamination paths of food • Behaviour patterns and facilities that improve food safety • Managing personal hygiene Personal Hygiene in Food Production

12. Step 2 Step 3 Step 4 Step 1 Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements: • running water, • soap, and • something to dry hands with. Personal Hygiene in Food Production

13. 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 Personal Hygiene in Food Production

14. Gloves are not cleaner than hands Change gloves as often as you should wash your hands! Personal Hygiene in Food Production

15. clean shoes A special dress code is required for EVERYONE who enters a food-handling area cover hair EVERYONE: • food handlers • visitors • management • contractors • auditors cover beards no jewelry clean protective clothing Personal Hygiene in Food Production

16. cupboard with hairnets and coats Hairnets and coats for visitors must be available at the entrance to production areas Personal Hygiene in Food Production

17. Forbidden behaviour in a food-handling environment Personal Hygiene in Food Production

18. Personal hygiene can only ever be as good as the provided facilities Dirty facilities Clean facilities Personal Hygiene in Food Production

19. -18°C Office/ Canteen 3 hand-washing stations Bottling Production 4°C Office/ Visitors changing room 2 toilets with sinks HW Washing Water-Prep. Changing rooms, toilets and hand-washing facilities must be provided and kept clean Personal Hygiene in Food Production

20. Personal Hygiene: Presentation Outline • Food handlers as a key element in the contamination paths of food • Behaviour patterns and facilities that improve food safety • Managing personal hygiene Personal Hygiene in Food Production

21. CULTURE Personal hygiene is a management responsibility Financial means Management is responsible for providing Clear guidance Hygiene culture Personal Hygiene in Food Production

22. 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 Personal Hygiene in Food Production

23. Controlled access and instantly visible signalling support personal hygiene behaviour Personal Hygiene in Food Production

24. 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. Personal Hygiene in Food Production

25. 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 Personal Hygiene in Food Production

26. Adequate behavior must be taught and controlled Training Controls Personal Hygiene in Food Production

27. Training starts on day one and needs regular repeating good hygiene date of hiring frequent training will lead to high levels of personal hygiene repeat trainings infrequent training will lead to low levels of personal hygiene bad hygiene time Personal Hygiene in Food Production

28. A personal thank-you from a supervisor for correct behaviour works wonders. Correct people BUT ALSO give praise Personal Hygiene in Food Production

29. 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. Personal Hygiene in Food Production

30. 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 ..... Personal Hygiene in Food Production