Personal Hygiene © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org.
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Personal Hygiene © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Basic Level Requirements for Food Manufacture The organisation shall have processes and procedures in place to ensure the implementation of employee and visitor personal hygiene practices. Such practices shall result in the sanitary handling and delivery of safe and quality products to customer. The Codex Alimentarius Commission's recommendation on personal hygiene shall be followed. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Presentation Outline Importance of worker hygiene Health status Illness and injuries Personal cleanliness Personal behaviour Visitors © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Many Foodborne Illness Outbreaks are Caused by Infected Food Handlers Examples of microbial pathogens that are commonly transmitted by infected food workers: ◦ Norovirus, Hepatitis A, Shigella spp, Enterohemorrhagic E. coli, Salmonella Typhi Contamination spreads easily At Risk Populations - Infants, small children, elderly, pregnant women, immune compromised populations © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Personal Hygiene – Implementation Issues Awareness Training Appealing Comfort and Dignity Documentation Cultural sensitivity Incentives © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Proper Facilities, Education and Training, Training, Training © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Health Status People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Illness and Injuries Conditions which should be reported to management so that any need for medical examination and/or possible exclusion from food handling can be considered, include: ◦ ◦ ◦ ◦ ◦ ◦ ◦ jaundice diarrhoea vomiting fever sore throat with fever visibly infected skin lesions (boils, cuts, etc.) discharges from the ear, eye or nose © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Important Practices A person who has diarrhea or is a carrier of a communicable disease that can be transmitted is prohibited from working with food. That person must be excluded from working in receiving, inspection, washing, or other processing areas. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Many Food borne Illness Outbreaks are Caused by Infected Food Handlers: Common Symptoms Escherichia coli - diarrhea, vomiting, mild fever Salmonella enteriditis - abdominal cramps, headache, fever, nausea, diarrhea Listeria monocytogenes - flu-like, meningitis, encephalitis, spontaneous abortion Campylobacter jejuni - diarrhea, vomiting, headache, fever, muscle pain Norwalk virus (norovirus) - nausea, diarrhea, headache, mild fever © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Treatment of Cuts and Lesions Cuts and open skin lesions can be a source of pathogens and must be treated appropriately. ◦ Wash the affected area ◦ Apply a bandage, and then ◦ Cover with a barrier (e.g. glove) © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Personal Cleanliness Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Sanitary Facilities Workers must have access to clean toilets and adequate hand washing facilities. Signs should be clearly displayed instructing workers to wash hands before returning to work. Provide suitable changing facilities. Lockable storage facilities. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Personal Cleanliness Personnel should always wash their hands when personal cleanliness may affect food safety, for example: ◦ At the start of food handling activities ◦ Immediately after using the toilet ◦ After handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Important Practices Whenever personnel change from nonfood contact or cleaning operation to food contact operation, the individual must replace gloves or wash hands thoroughly before resuming food-contact operations. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Handwashing Should Take Place Before starting work After any absence from a work station After blowing nose or touching face or hair After restroom use After breaks After handling dirty or raw materials After performing maintenance on equipment After picking up objects from the floor © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. What is Proper Handwashing? © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Handwashing Procedure Wet your hands with clean running water and apply soap. Use warm water if it is available. Rub hands together to make a lather and scrub all surfaces. Continue rubbing hands for 20 seconds. Remember to scrub between fingers, on the back of hands, wrists, and under fingernails. Rinse hands well under running water. Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Hand Washing & Sanitation 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Hand Washing Recommendations At least 20 seconds • 2 rounds of “Happy Birthday” • © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Removal of bacteria from hands and gloves: A demonstration From: University of Georgia © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Unwashed Washed 20 sec using soap and water Rinsed hand Washed 20 sec and then sanitized From:licensed University of Georgia © 2009 Michigan State University under CC-BY-SA, original at http://www.fskntraining.org. Hand Sanitation Choices in: soaps antiseptics hand sanitizers skin protectants gloves © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Soap Standard soap uses detergent action to physically remove microorganisms from the skin. Soap formulations may be supplemented with chemical antiseptics to increase effectiveness. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Antiseptics Alcohol - used in concentrations of 62-72% Iodine and iodophors – special formulations Chlorhexidine gluconate – washing uses Chloroxylenol – skin formulations at 0.32.5% Triclosan – often used in handwashing formulations © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Hand Sanitizers Use alcohol to kill microorganisms without water Usually contain a moisturizing component to counteract drying effect Most effective when used following hand washing with soap ARE NOT A SUBSTITUTE FOR PROPER HANDWASHING © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Skin Protectants Includes creams and lotions to provide a protective barrier over the skin Helps to prevent skin shedding, which may lead to increased microorganismshedding from skin Most effective when used in conjunction with handwashing with soap © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Disposable Gloves Must be Used Correctly to Ensure Handling Hygiene and Safety © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Gloves Gloves must NOT be used in place of proper handwashing Be just as aware of what you touch Wash hands throroughly before and after wearing gloves © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Personal Behaviour People engaged in food handling activities should refrain from behaviour which could result in contamination of food, for example: ◦ ◦ ◦ ◦ Smoking Spitting Chewing or eating Sneezing or coughing over unprotected food © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Important Practices Tobacco in any form must not be used in rooms where food or food ingredients are processed, handled or stored. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Personal Behaviour Personal effects such as jewellery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food. Note: This practice is important to prevent the incidence of physical hazards in foods. Common rule of thumb in food processing establishments is “No metal above the waist.” © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Jewelry Can Be a Physical Hazard © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Fingernails Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Proper Signage and Instructions for Workers is Important © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Codex GHPs – Visitors Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. Questions? © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org. License to Reuse © 2009 Michigan State University, licensed under Creative Commons Attribution-Share Alike 3.0 Unported (CC-BY-SA). Source: © 2009 Michigan State University, original at http://www.fskntraining.org, licensed under Creative Commons Attribution-Share Alike 3.0 Unported. To view a copy of this license, visit http://creativecommons.org/licenses/by-sa/3.0/ or send a letter to Creative Commons, 559 Nathan Abbott Way, Stanford, California 94305, USA. © 2009 Michigan State University licensed under CC-BY-SA, original at http://www.fskntraining.org.