To provide stuff hygiene in food premises, the below applications must be actualized. These are;
- Disease control
- Stuff Hygiene
- Hygiene training
- Hygiene supervision
Disease Control
Employees who have open wound, abscess, communicable disease such as flu, hepatitis, tuberculous must not work in any act that cause contact with foods, surfaces that contact with foods and food packs till the end of the disease. Workers must be said to inform management about their disease. The regular health controls must be applied by formal health centers.Bill of health must be wanted from employee before admission of the stuff.
Stuff Hygiene
To prevent contact of stuff dress with the surfaces that contact foods, foods and packing materials, protective clothing must be worn and it has to be very cleaned, light colored and do not carry metals, trimmings and any other materials.
Stuff must clean and sanitize their hands;
- before entering the premise,
- after touching anything outside the premise,
- after touching his hair, face or any part of body,
- after touching raw material,
- after cough or sneeze,
- after bathroom,
- after touching animal foods,
- after smoking,
- after each resting
by disinfectants which are appropriate for food premises.
Stuff must not wear any jewellery, belt buckle, bobby pin or anything that have probability to fall in food, food containers or food machines.
Gloves must be clean, sanitized, able bodied and blue colored.It has to be changed ever one-two hour depend on the work. The material of the gloves must be impermeable.
Covering of hair, beard and must be used effectively.
Stuff must not use any chemicals on their skin such as perfumery.
Stuff must pay attention to personal hygiene.He must have a bath everyday, have short nails every time not to carry microorganisms, he must have clean dress and wash their hand when necessary.
The sample must be taken from their nails, hands or any part of body that contaminate with foods direct or indirectly and must be analysed microbiologically.
Hygiene Training
Stuffs must have enough information and/or experience about food safety and hygiene.The management must educate the stuffs about food production and food safety technicals, results of bad sanitation and personal hygiene, HACCP principles and practises.
Hygiene Supervision
The hygiene supervision must be done by internal and external authorities and according the results necessary corrections must be made. everyday
Recent Comments