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Worker Health, Hygiene and Sanitary
Facilities
Fatemeh Malekian, ProfessorSouthern University Agricultural Research
and Extension Center
Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods.◦ Should follow Occupational Safety and Health Act
(OSHA)◦ Should follow the U.S. Code of Federal Regulations
(CFR)Title 21, Section 110.10 for worker health and hygienic practices within the context of GMPs in manufacturing, packing, or holding for human food
◦ Environmental Protection Agency (EPA)
Introduction
Unsafe food is the result of contamination: Biological Chemical Physical
Hazards
Biological contaminants:◦ Bacteria
◦ Viruses
◦ Parasites
◦ Fungi
Hazards
Chemical contaminants:◦ Cleaners
◦ Sanitizers
◦ Polishes
Hazards
Physical hazards:◦ Metal shavings
◦ Staples
◦ Bandages
◦ Glass
◦ Dirt
◦ Natural objects (e.g., fish bones in a fillet)
Hazards
Infected employees who work with fresh produce increase the risk of transmitting foodborne illnesses
Past outbreak of foodborne illnesses and fecal materials
Also infectious disease accompanied by diarrhea or open lesions (boils, sores or infected wounds) are a source of disease-causing microorganisms
Hazards
The importance of food workers understanding and practicing proper hygiene cannot be overemphasized
Workers can unintentionally contaminate fresh produce, water supplies, and other workers, and transmit foodborne illness if they do not understand and follow basic hygienic principals.
Example nursing home and salmonella outbreak in Minnesota 1995
Hazard
Establish a training program◦ All employees, including supervisors, full time, part
time and seasonal personnel should have a good working knowledge of basic sanitation and hygiene principals.
◦ Each producer should develop a sanitation training program for their employees such as formal presentation, one-on-one instruction or demonstration (hand washing)
◦ If a formalized training program is not practical (part time, seasonal personnel) then the operator or supervisor should verbally instruct or demonstrate proper health and hygiene practices
Control of Potential Hazards1. Personal Health and Hygiene
Become familiar with typical signs and symptoms of infectious diseases◦ The pathogens Salmonella typhi, Shigella species,
E.coli generic and O157:H7, Noro virus and hepatitis A virus have a high infectivity(the ability to invade and multiply in the body), and virulence ( the ability to produce severe diseases).
◦ Operators should instruct employees to report any active case of illness to their supervisor before beginning work.
◦ Supervisor should be familiar with the singe and symptoms
Control of Potential Hazards1. Personal Health and Hygiene
Provide protection from a lesion◦ Any lesion that contains pus, such as boil or
infected wound that is open or draining and is located on parts of the body that might have contact with produce or produce harvesting, sorting, packing equipment, increase the risk
◦ If the lesion can not be effectively covered then the employee should not be working in any aspect with fresh produce, utensils, or other food contact surfaces or equipment.
Control of Potential Hazards1. Personal Health and Hygiene
Consider alternative good hygienic practices◦ Single-service disposable gloves in combination
with proper hand-washing ◦ Gloves must fit properly◦ Should not have any holes or be torn◦ Should not be replaced for proper hand-washing
Control of Potential Hazards1. Personal Health and Hygiene
Ensure good hygienic practices are followed by visitors to the farm, packing, or transport facilities whenever they come into contact with fresh produce Operators should require that product inspectors,
buyers, and other visitors comply with established hygienic practices when inspecting produce
Control of Potential Hazards1. Personal Health and Hygiene
When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR 1910.141, subpart J, and 29CFR 1928.110 should be considered
Operators outside U.S. should follow corresponding or similar standard, regulations, or laws for protecting worker health
Other areas of training:
Training
The importance of good hygiene◦ Must understand the impact of poor personal
cleanliness and unsanitary practices◦ It protect the worker from illness◦ It reduces the potential for contaminating fresh
produce◦ It could prevent a large number of illnesses
Training
The importance of hand washing◦ Many of the diseases that are transmissible
through food may be harbored in the employee’s intestinal track and shed in feces
◦ Contaminated hands can also transmit infectious diseases
Training
The importance of proper hand washing techniques◦ Teach employees proper hand washing techniques◦ Hand washing with warm water (at least 100ºF) is
more effective than cold water◦ Apply soap to hands◦ Scrub hands together vigorously ( between
fingers, cuticles etc.) at least for 15 seconds◦ Rinse with warm water thoroughly◦ Dry with single use paper towels
Training
Portable hand washing stations
Gas Heated
Poor personal hygiene can cause a foodborne illness when food handlers: Fail to wash their hands correctly after using the
restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick
Training
The importance of using toilet facilities◦ To teach the employees the importance of using
toilet facilities connected to sewage disposal system
◦ To teach the employees on properly constructed on-site sanitary pit privies or latrines
◦ To reduce the potential for contaminating fields, produce, other workers, and water supplies
Training
Training and monitoring: Train staff to follow safety procedures Provide initial and ongoing training Provide all staff with general produce safety
knowledge Provide job specific safety training Retrain staff regularly Monitor staff to make sure they are following
procedures Document training
Training
Consider Good Agricultural Practices regarding Water quality and use of manure
If consumers pick up their produce from the farm the following practices should be considered:◦ Good hygienic practices, proper hand washing
techniques.
Consumer-Pick Operations and Road-Side Produce Stands
A hand washing station should equipped with:
Basin Water (hot and cold) Liquid soap Sanitary hand drying devices (single use
paper towel) Waste basket Signage
Hand Washing Station
Provide clean, properly supplied, and convenient toilets for the consumer use
Promote good handling/processing practices◦ To encourage the customers to thoroughly wash
all fruits and vegetables to be eaten raw.
Toilet facilities
Microbial Hazard-poor management of human and other waste in the fields or packing facilities
Control of potential hazards- follow sanitation laws under OSHA act 29CFR 1928.110 subpart I, appropriate number of toilets to number of workers, proper hand washing facilities, maximum workers to restrooms distance, and cleaning procedures
Sanitary Facilities
OSHA standards under 29 CFR 1910.141, subpart j- toilet facilities and other sanitation issues
Good Manufacturing practices for buildings, facilities, equipment, production, and process controls for foods (21 CFR 110.20 to 110.93)
Packers should also follow safety standards outlined in FDA’s Food Code (Ref.4)
Operator outside US should follow the same standards, regulations and laws
Sanitary Facilities
Toilet facilities should be accessible Toilet facilities should be properly located Toilet facilities and hand washing stations
should be well equipped Toilet facilities should be kept clean All facilities should be kept clean
Sanitary Facilities
Improper disposal could contaminate water, soil, animal crop, or workers
Should follow EPA regulations “Domestic Septage Regulatory Guidance: A Guide to the Part 503 Rule”
Sanitary FacilitySewage Disposals
Use caution when servicing portable toilets Waste water from portable toilet facilities
may drain into a field and contaminate fresh produce
Sewage transport trucks need direct access to toilet facilities to ensure proper collection and disposal through a municipal sewage system or a sub-surface septic tank system
Need to have a plan for containment and treatment of any waste in the event of leakage or a spill(40 CFR Part 503)
Sewage Disposal
How to obtain the regulations:CFR (Code of Federal Regulations)◦ For FDA call 202-512-1800www.access.gpo.gov/nara/cfr/index.html.
◦ For OSHA call 202-512-1800www.ohsa-slc.gov/OshStd_toc/OSHA_std_toc.html
◦ EPA call 1-800-490-9198www.epa.org
Obtain Information
wwwwwww.suagcenter.com
5-www225-771-02512ww771-0251
8-723-3366www.foodsafety.gov
www.fightbac.org
www
www
Thank You
Questions?