Food Safety Begins on the Farm: A Grower Self Assessment of Food Safety Risks

WORKER HYGIENE

WorkerHygiene

Many fruits and vegetables areharvested or packed by hand.The health and hygiene offarm workers directly impactsthe safety of produce sincetheir hands can contaminatethe fresh fruits and vegetablesthey handle. The importanceof the cleanliness of everyworker’s hands throughout allphases of production, espe-cially harvesting and packing,cannot be over-emphasized.

Educating workers about the risks, enforcing the use of toilets andhandwashing facilities, paying close attention to the health ofworkers, and encouraging them to report illnesses are a few simplesteps growers can take to reduce the risk of pathogens beingspread from workers to fresh produce. All workers, even yourfamily members, should receive training.

Worker health also influences produce safety. People who are illor who have symptoms of nausea, vomiting, or diarrhea can trans-

mit harmful microorganisms to fruits andvegetables and should not handle themdirectly. Open or infected wounds, blisters, orbleeding cuts also can transmit harmful patho-gens to produce. Workers who have cuts orwho have slight illnesses, but are healthyenough to work, should be assigned to non-produce contact jobs or provided withadequate bandages and gloves to reduce therisks of contamination.

An effective employee education and train-ing program that explains the microbial risksassociated with farm labor and highlights

Worker Hygiene and Training

proper handwashing practices is essential to a comprehensive foodsafety management plan. This training should be in the languageappropriate to the workers and the training information should bereinforced continuously. Providing accessible and clean restroomfacilities with well-stocked handwashing stations is critical to en-courage good worker hygiene. To ensure the use of these facilities,regular cleaning and maintenance should be scheduled.Handwashing should occur after using the restroom, before startingor returning to work, and before and after eating or smoking. Aneffective worker health and training program will only occur withgrower commitment and oversight.

The importance of the cleanliness of every worker’shands throughout all phases of production, especiallyharvesting and packing, cannot be over-emphasized.

WORKER HYGIENE

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Grower Self Assessment of Food Safety Risks Worker Hygiene and Training—1

Worker Hygiene and Training

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Good Agricultural Practices Practices Requiring Attention

Grower Self Assessment of Food Safety Risks Worker Hygiene and Training—2

Worker Hygiene and Training

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Worker training on handwashingand personal hygiene for foodsafety

Worker Hygiene Training Action Plan

ManagementAction for Person Estimated TargetArea

Improvement Responsible Cost Date

Date: __________________ Reviewer: _____________________________________ Field or Commodity: _______________________________

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Your Plans to Reduce Risks

Management of worker trainingprograms on food safety andpersonal hygiene

On-farm posted signageinstructing workers of personalhygiene requirements

Signage in appropriate languagesor uses diagrams for non-Englishspeaking or illiterate workers

Worker illness reporting

Do not remove. Photocopy this master for evaluations. Worker Hygiene and Training Action Plan—1 of 2

Worker Hygiene Training Action Plan

ManagementAction for Person Estimated TargetArea

Improvement Responsible Cost Date

Date: __________________ Reviewer: _____________________________________ Field or Commodity: _______________________________

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Your Plans to Reduce Risks

Record keeping of workertraining

Do not remove. Photocopy this master for evaluations. Worker Hygiene and Training Action Plan—2 of 2