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Good Personal Hygiene keeping yourself clean
Good Personal Hygiene
keeping yourself clean
22 Dec 07 Good Hygiene 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
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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)
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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
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1. Before you get to work 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
Your skin sheds and carries bacteria
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2. When you get to work Place outside
clothes/footwear in locker
Put lunches (food) in designated places
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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
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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
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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
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3. When you are at workYou 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?
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
