Transcript Poultry trng slideshow 4

Good Personal Hygiene
keeping yourself clean
Importance of good personal
hygiene
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Hygiene
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Personal hygiene
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describes a system of sanitary principles to
preserve health
Refers to cleanliness of a person’s body
Communicable disease
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Pathogens transmitted by one person to
another – may be by touch / through food
/ by aerosols Good Hygiene
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Communicable diseases
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May be:
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Diseases of respiratory tract
Intestinal disorders
Infectious hepatitis, dysentery, typhoid fever
Staphylococci (boils, acne, infected cuts)
A person may be a carrier (no symptoms)
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Convalescent (< 10 wks after acquiring disease)
Chronic (carries it indefinitely)
Contact (carries but doesn’t get sick)
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Wearing clean clothing
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Clean outer garments
Hair nets / head coverings
Employee uniforms
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No uncovered street clothes in production
area
Worn to protect product and equipment
from employee’s clothes
Clean footwear / overshoes
Use locker facilities provided
Good Hygiene
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1. Before you get to work
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Take a shower
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Wash off dead skin and bacteria
Put on clean clothes and footwear
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Your skin sheds and
carries bacteria
Clothes and footwear can carry bacteria
into the plant
Keep fingernails clean, trimmed and
without polish / no artificial nails
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Polish or artificial nails can fall off
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2. When you get to work
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Good Hygiene
Place outside
clothes/footwear
in locker
Put lunches
(food) in
designated places
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When you get to work
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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
Good Hygiene
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When you get to work
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Don’t wear watches
or jewelry
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They carry soil and
bacteria
Use clean footwear
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Footwear can bring
in contamination
from the outside
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Empty pockets above waist
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Sew pockets shut if possible
Pens and other objects can fall out
when you bend over
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These items are often physical hazards
They also carry bacteria
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3. When you are at work
Have you washed
You should wash
your hands?
 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
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Hand sanitizer stations
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Convenient location & visible
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For employees entering process area
For employees moving between jobs
Hand dip stations
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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
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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
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Gloves are used to protect food product from
your hands
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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
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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
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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
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Policies
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To prevent contamination of product
Minimize potential routes of entry
Control visitors
Restrict access
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Post signs
Control drivers
Authorized visitors only / wear clean gear
Use footbaths where necessary
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Use of Lunchroom
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Eat only in the lunchroom
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Store your lunch in designated area
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Not in the processing area
Not in lockers
Don’t leave garbage lying around
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Food attracts rodents and insects
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Allergens
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Allergens are usually proteins that cause a
severe anti-body reaction
Allergens include: eggs, soy, milk, nuts,
seafood, and sulfites
FarmCrest doesn’t use any ingredients
Employees bring lunches that have allergens
Wash hands and don’t bring food into plant
Good Hygiene
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