Good Hygiene Practices

Section 2 - Module 3
Personal Hygiene in Food Production

Personal Hygiene: Presentation Outline

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

Slide 2

Personal Hygiene in Food Production

Without personal hygiene there is no food safety

Food handlers can contaminate food

Prevention must focus on personnel

personal cleanliness illness behaviour

Slide 3

Personal Hygiene in Food Production

A healthy human is covered with microorganisms

in the nose in the mouth on the skin on hair (incl. beards and mustaches)

under the nails

Slide 4

Personal Hygiene in Food Production

The human gastro-intestinal tract excretes microorganisms

excretion

1 kg

Slide 5

Personal Hygiene in Food Production

Ill people shed pathogenic microorganisms

shedding starts

pathogens continue to be shed!

illness ends

time

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Personal Hygiene in Food Production

Wounds shed pathogenic microorganisms

wound healed

time

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Personal Hygiene in Food Production

Only minute amounts of certain pathogens can cause infections in humans

Infections occur easily when just one food handler does not observe hand hygiene rules.

Slide 8

Personal Hygiene in Food Production

Both direct and indirect routes of contamination exist

Direct Indirect

Slide 9

Personal Hygiene in Food Production

The fecal-oral route is the primary route of infection for foodborne microorganisms

Slide 10

Personal Hygiene in Food Production

Personal Hygiene: Presentation Outline

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

Slide 11

Personal Hygiene in Food Production

Washing hands is the most important food poisoning prevention

Step 1 Step 2 Step 3 Step 4

Washing hands the right way only requires three elements:

running water, soap, and something to dry hands with.

Slide 12

Personal Hygiene in Food Production

Hands need to be washed regularly

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

Sanitizers do not replace hand washing

Slide 13 Personal Hygiene in Food Production

Gloves are not cleaner than hands

Change gloves as often as you should wash your hands!

Slide 14

Personal Hygiene in Food Production

A special dress code is required for EVERYONE who enters a food-handling area
cover hair

EVERYONE: food handlers visitors management contractors auditors

no jewelry cover beards

clean shoes

clean protective clothing

Slide 15

Personal Hygiene in Food Production

Hairnets and coats for visitors must be available at the entrance to production areas

cupboard with hairnets and coats

Slide 16

Personal Hygiene in Food Production

Forbidden behaviour in a food-handling environment

Slide 17

Personal Hygiene in Food Production

Personal hygiene can only ever be as good as the provided facilities

Dirty facilities

Clean facilities

Slide 18

Personal Hygiene in Food Production

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

2 toilets with sinks

HW

Water-Prep.

Washing

Slide 19

Personal Hygiene in Food Production

Personal Hygiene: Presentation Outline

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

Slide 20

Personal Hygiene in Food Production

Personal hygiene is a management responsibility

Financial means

Management is responsible for providing

Clear guidance

CULTURE

Hygiene culture

Slide 21

Personal Hygiene in Food Production

Actively communicate personal hygiene directives

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

Slide 22

Personal Hygiene in Food Production

Controlled access and instantly visible signalling support personal hygiene behaviour

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Personal Hygiene in Food Production

Maintaining control over the health of food handlers

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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Personal Hygiene in Food Production

Hygiene management of personnel starts from day one

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

Slide 25

Personal Hygiene in Food Production

Adequate behavior must be taught and controlled

Training

Controls

Slide 26

Personal Hygiene in Food Production

Training starts on day one and needs regular repeating

date of hiring

frequent training will lead to high levels of personal hygiene

good hygiene

repeat trainings

infrequent training will lead to low levels of personal hygiene

time

bad hygiene

Slide 27

Personal Hygiene in Food Production

Correct people BUT ALSO give praise

A personal thank-you from a supervisor for correct behaviour works wonders.

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Personal Hygiene in Food Production

Personal hygiene in food production: Conclusions

Food handlers with unhygienic behavior can contaminate food through indirect paths of contamination. Washing hands is the most effective way to stop the spread of microorganisms. Ill people must be prevented from handling food. Personal hygiene can only ever be as good as the provided facilities. Personal hygiene must be taught and controlled.

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Personal Hygiene in Food Production

YOU ARE HERE

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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Personal Hygiene in Food Production