Transcript Employee Health & Hygiene

Employee Health & Hygiene
Preventing Food Borne
Illness
Employee Health




Employees need to come to work healthy,
not sick.
Communicable illnesses can contaminate
food.
Contaminated food can make consumers
sick.
The common cold is not considered
contagious through food.
Employee Health cont.



Bacteria live all over the body. Some of them
can be severely hazardous to consumers.
Cuts and abrasions on hands can be a
source of deadly contamination and the
affected person would not even know.
Cuts and abrasions need to be addressed
before working. Go see your supervisor for
supplies.
Employee Health cont.



Symptoms such as: vomiting, diarrhoea, fever, chills,
severe abdominal cramps, unusual rash, open
lesions, severe persistent cough can all be
associated with communicable illnesses.
If you’re sick with any of the communicable illness
symptoms, then please phone in sick and go see a
doctor.
If you become sick with communicable illness
symptoms while at work, tell your supervisor right
away.
Employee Health cont.


If you go to the doctor because of illness, you
are required to tell the doctor that you work in
a food production plant and you are a food
handler, whether the doctor asks or not.
If the doctor gives work related instructions,
these must be communicated to
management before the next scheduled shift.
Employee Health cont.



You must inform management if they have or
contract any communicable diseases.
If any employee appears too unwell to work,
they may be sent home or to a doctor.
Management reserves the right to ask for a
clean bill of health at any time.
Specific Health Concerns



If you have had a severe case of vomiting, fever/chills and/or
diarrhea for 48 hours, you need to notify Eatmore management
and go to the doctor to be tested for Salmonella.
We request that if you’re going to the doctor for Salmonella
testing or other communicable illness concerns such as
Hepatitis, please notify Eatmore management in advance and
let us know the name, & if possible, the fax number for your
doctor. We have an information letter we will send with the
employee or fax directly to the doctor informing him/her of our
requirements before the appointment.
We will require a clean bill of health prior to your return to work.
Basic Personal Hygiene






Even healthy workers can accidentally contaminate food.
You are responsible for wearing clean clothes to work each
shift.
Sources of contamination such as pet hair, mud, etc. need to be
kept out of food handling operations.
Finger nails are to be kept short and clean.
No spitting, no smoking, no gum chewing, no food (including
cough candies and mints), no eating (including sprouts), no
drinks, no nail polish, and no other tobacco products in the
plant.
For those who wish to eat sprouts or other Eatmore products,
please wait for break time and eat them in staff break areas
only – NEVER at the work station.
Work Gear




Gum boots or sturdy waterproof footwear are
required (open toed shoes are not suitable).
Ask about the boot and gel insole allowances.
Smocks, aprons or rainpants, hairnets and gloves
are provided by the company and must be worn by
all food handlers.
If you require some piece of gear that is not currently
on the premises, please discuss this with
management before you bring anything new.
Boot Dips




Boot dips are intended to remove contaminants from
footwear as people pass from one area to another.
The first boot dip is at the front door, the second is at
the __________, third is outside the __________,
When going between areas, be sure to comply with
that area’s guidelines and walk through foot baths
and wash your hands in the new area.
This helps prevent cross contamination between
product lines.
Jewelry Policy


All watches, rings, bracelets, earrings & any other
type of jewelry or exposed adornments must be
removed prior to beginning work. Store valuables in
a safe place.
Medic alerts are allowed to be worn but must be
secured so they cannot fall off and end up in the
food. If the medic alert is on the wrist, it must be
thoroughly washed and covered by a glove during
food handling work.
Gearing Up








Remove jewellery & adornments
Tie up hair as needed
Put on smock
Put on hairnet
Put on apron or rainpants
Wash hands
Put on gloves
Wash gloves (if re-usable gloves are being worn)
Hand Washing







Push up sleeves as needed
Rinse with warm water
Apply liquid soap and scrub thoroughly
Rinse with warm water
Dry with clean paper towel
Discard used paper towel into paper towel compost
bucket.
View the hand washing presentation for complete
details.
After Gearing Up



DO NOT touch any part of your head, face,
neck, or personal belongings.
Avoid any sources of contamination on the
way to your work station.
If your hands or garments do become
contaminated, wash and sanitize before
handling food again.
Gearing Down






Rinse and remove or discard gloves and
rinse hands
Rinse apron or rainpants to remove debris
Spray apron or rainpants with sanitizer
Remove apron or rainpants and hang in the
proper place.
Remove hairnet and store in cubby
Remove smock and hang up during break
Smocks





Smocks are to prevent contamination of the food
from workers’ clothing.
If they get too wet or dirty during work, go switch for
a clean, dry one and carry on.
Deposit dirty smocks in the laundry hamper at the
end of the shift.
Do not store things in the pockets during work;
pockets should be kept empty.
Please DO NOT put stickers on the smocks. They
will wreck the fabric.
Smocks, cont.



Smocks are colour coded for different work
areas. (list here)
Change smocks before switching areas.
Remove smocks before taking breaks or
using the toilet.
Aprons




The aprons provided are lightweight, easily
cleaned, and reasonably durable.
Aprons do wear out over time; so when they
tear or get holes in them, discard and get a
new one.
No foul language can be written on aprons.
Please do not put stickers on the aprons.
Aprons, cont.



They need to be cleaned thoroughly after each shift
to remove anything that could contaminate food
during the next use.
This can be done reasonably well by using a scrub
brush at the wash pit sink while you’re still wearing
the apron, spray to rinse and spray to sanitize.
Rinsing and sanitizing aprons at breaks is required
to reduce contamination in the facility.
Aprons, cont.




Aprons are colour coded as well (list here)
Aprons always stay in their area
Packers can hang yellow aprons on hooks in the
area during breaks.
All other yellow aprons get rinsed and hung on the
racks in the boot room during breaks.
Aprons, cont.


If you need to leave the high care area for
short moments, like to ask a question in the
office, the apron can be left on but spray the
apron upon re-entry to sanitize before
returning to the work station.
This is a bit cumbersome so keep trips out to
a minimum.
Hairnets






Hair has bacteria on it and could become a source of
contamination
Hairnets are worn to prevent hairs from falling into the food or
onto surfaces in the facility
All hair has to be inside the hairnet.
If hats are worn, they must be covered by the hairnet
Everyone who has hair needs to wear a hairnet while in the
washing and packing area.
Hairnets are stored in cubbies during breaks.
Gloves




Gloves are worn to protect skin from the sanitizer in
the dipping buckets or other potential hazards in the
facility.
They DO NOT serve as a replacement for hand
washing.
Disposable gloves are meant for work that requires
high dexterity or sense of touch like packing or
culling product.
The disposable gloves need to be replaced after
each break and also when they tear or get holes in
them.
Gloves, cont.



Re-usable gloves should be worn for tougher work
such as scrubbing equipment or making boxes to
provide more protection for the worker’s hands.
Disposable gloves should be removed for box folding
and replaced before returning to product handling
(packers do this).
Box folding for longer periods outside the high care
areas can be helped by using specialty gloves that
management provides (please ask).
Glove Dips



Gloves need to be sanitized after every chance of
contamination before going back to handling food.
Gloves can be contaminated by surfaces such as:
sprout racks, cartons of packaging, hose nozzles,
door handles, telephones, storage shelves, wash
water in the wash pit, plastic curtains, work tables,
quads, etc.
Dipping is not required after handling the same
product again and again, stacks of clean packaging
on the packing table, clean packaging bags, or clean
product crates.
Glove Dips cont.



Glove dips are filled with the sanitizer
solution made from Oxonia Active and water.
Glove dips are filled from sanitizer hose
stations in various rooms of the building or
from Hydrofoamers in the areas that do not
have the hoses provided.
Change glove dip water after every break
and when the solution has too much debris.
Bathroom Facilities




There is one toilet in a room near the front door.
For prevention purposes, the entire toilet room
should be considered contaminated.
Therefore, no work gear is to be worn into the toilet
room.
Always wash hands after being in the toilet room.