Professional Documents
Culture Documents
Section 2 - Module 3
Personal Hygiene in Food Production
1. 2. 3.
Food handlers as a key element in the contamination paths of food Behaviour patterns and facilities that improve food safety Managing personal hygiene
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excretion
1 kg
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shedding starts
time
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wound healed
time
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Infections occur easily when just one food handler does not observe hand hygiene rules.
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The fecal-oral route is the primary route of infection for foodborne microorganisms
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1. 2. 3.
Food handlers as a key element in the contamination paths of food Behaviour patterns and facilities that improve food safety Managing personal hygiene
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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
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A special dress code is required for EVERYONE who enters a food-handling area
cover hair
clean shoes
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Hairnets and coats for visitors must be available at the entrance to production areas
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Clean facilities
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Changing rooms, toilets and hand-washing facilities must be provided and kept clean
Office/ Canteen
-18C
3 hand-washing stations
Production Bottling 4C
Office/ Visitors
changing room
Water-Prep.
Washing
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1. 2. 3.
Food handlers as a key element in the contamination paths of food Behaviour patterns and facilities that improve food safety Managing personal hygiene
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Clear guidance
CULTURE
Hygiene culture
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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
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Controlled access and instantly visible signalling support personal hygiene behaviour
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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.
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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
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Training
Controls
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good hygiene
repeat trainings
time
bad hygiene
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You have now completed Module 2 Personal Hygiene of Section 2 Applying GMPs after reviewing any supporting documents and links you desire, please proceed to Module .....
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