personal hygiene in food production - dowload

Good Hygiene Practices

Personal Hygiene in Food Production

Section 2 - Module 3


Personal Hygiene: Presentation Outline

1. Food handlers as a key element in the contamination paths of food

2. Behaviour patterns and facilities that improve food safety

3. Managing personal hygiene


Without personal hygiene there is no food safety

Prevention must focus on personnel personal cleanliness illness behaviour

Food handlers can contaminate food


A healthy human is covered with microorganisms

on hair (incl. beards and mustaches)

in the nose

in the mouth

on the skin

under the nails


The human gastro-intestinal tract excretes microorganisms

1 kg

excretion


time

illness ends

Ill people shed pathogenic microorganisms

pathogens continue to be shed!shedding starts


Wounds shed pathogenic microorganisms

wound healed

time


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.


Both direct and indirect routes of contamination exist

Direct Indirect


MOUTH

FECES

everydayobjects foods, utensils edible foods

Fingers Insect,rodent, bird Water

The fecal-oral route is the primary route of infection for foodborne microorganisms


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.

Step 1

Step 2

Step 3

Step 4


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


Gloves are not cleaner than hands

Change gloves as often as you should wash your hands!


A special dress code is required for EVERYONE who enters a food-handling

area

cover hair

cover beards

no jewelry

clean protective clothing

clean shoes

EVERYONE:

food handlers

visitors

management

contractors

auditors


Hairnets and coats for visitors must be available at the entrance to production

areas

cupboard with hairnets and coats


Forbidden behaviour in a food-handling environment


Personal hygiene can only ever be as good as the provided facilities

Dirty facilities

Clean facilities


Changing rooms, toilets and hand-washing facilities must be provided and kept clean

HW

Office/Canteen

Office/Visitors

Production Bottling4°C

-18°C

Water-Prep.Washing

2 toilets with sinks

changing room

3 hand-washing stations


Personal hygiene is a management responsibility

CULTURE

Financial means

Clear guidance

Hygiene culture

Management is responsible for providing


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


Controlled access and instantly visible signalling support personal hygiene

behaviour


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.


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


Adequate behavior must be taught and controlled

Training

Controls


Training starts on day one and needs regular repeating

good hygiene

bad hygiene

frequent training will lead to high levels of personal hygiene

infrequent training will lead to low levels of personal hygiene

repeat trainings

time

date of hiring


Correct people BUT ALSO give praise

A personal thank-you from a supervisor for correct behaviour works wonders.


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.


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