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What is a Clean Room?

A room which the concentration of
airborne particles is controlled, and
which is constructed and used in a
manner to minimize the introduction,
generation, and retention of particles
inside the room and in which other
relevant parameters, e.g. temperature,
humidity, and pressure, are controlled
as necessary.

Principles of the Clean

Environment
Layout

should minimize particle

sources in filtered air stream
Air is highly (HEPA) filtered
(99.99% @ 0.3m)
Air flow should remove most
particles generated by process

Importance of good personal

Hygiene
hygiene a system of sanitary principles to
Describes
preserve health
Personal hygiene
Refers to cleanliness of a persons body
Communicable disease
Pathogens transmitted by one person to
another may be by touch / through food /
by aerosols

Sanitation and Hygiene

High level of sanitation and hygiene
practised in every aspect of
manufacturing. It covers:
Personnel
Premises
Equipment and apparatus
Production materials and containers
Products for cleaning and disinfection
All potential sources of crosscontamination

Personal Hygiene Requirements

Personal

Cleanliness

includes
Nails
Hair
Jewelry
Hands

Hair
You must wear a protective hair net in
the production area. There must be no
exposed or loose hair protruding from
under a hairnet. Hair carries many
microorganisms. (1 hair follicle can
contain up to 50,000 germs).
Men with mustaches or beards must
cover them fully with a beard net.

Nails
Keep

finger nails clean and neatly

trimmed. Dirty nails are a popular place for
bacteria to hide and grow.
Nail polish is not permitted in the production
area. The polish may flake off and
contaminate the product. Bacteria also
hide in cracks in the nail polish.
Do not use bendhis powder based cosmetis
etc

Jewelry
All jewelry, including watches, must be
removed before entering the plant. This is
not only to protect our products from
contamination, but also to protect you from
injury and/or the loss of a valuable
possession. (Skin area underneath jewelry is
a warm area and together with moisture
and a little air, these are ideal conditions for
bacteria to grow at a rapid rate).

Hands
Your

hands can be the source of

many microorganisms. The following
rules apply to you:
You must wash your hands with
soap and water located at each
hand washing station:

When do you wash your hands?

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Before Start work &

After:
Handling raw ingredients
Smoking, eating or drinking
Using a handkerchief or tissue
Touching any dirty object or surface
Touching any part of your body
Cleaning or taking out garbage
Using the washroom
whenever your hands have become
contaminated

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Hand washing

Wet hands
Soap (20 seconds)
Scrub back of hands, wrists,
between fingers, under fingernails,
arms almost to elbows
Rinse
Dry your arms under hand drier and
make it sure that no moisture
content is present in your hand

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Hand washing Pictures

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Before you get to work

Place

outside
clothes/footwear in
locker

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Empty
pockets
cannot carry
personal items such as pens,

You

knives, cell-phones, or other small articles in

your uniform pockets.

Pens

and other objects can fall out when you

bend over

These items are often physical hazards

They also carry bacteria

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Protective Clothing
The

protective clothing provided

must be changed daily and
when necessary throughout the
day.
All soiled laundry must be placed
in the laundry receptacles
provided. No soiled or dirty
laundry is to be left in the
production area

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Reasons for gowning.

To keep the clean room free of contamination

The human body is a bad contaminate for
microelectronics
Particles and dirt
Dead skin from your body
Hair particles
Skin oils
Pollen, dust, moisture from your breath

As a protection from hazardous materials in the Clean

Room.
Some protection from dangerous chemicals
Protection of clothing from chemical stains

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Wash

Gloves

hands before putting on new pair of gloves.

Disinfect

gloves at every break, when torn, after

touching garbage, and after touching your face or
blowing nose.

Extra

gloves are not to be carried in pockets of work

clothes due to the probability of gloves falling
unnoticed into equipment or finished products.

All

used gloves must be disposed in the garbage cans

provided.

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22 Dec 07

Why wear hair nets?

Hair gets washed less frequently than
other parts of the body
Hair

follicles produce oil

The

oil attracts dust containing

bacteria

Hair

falls out periodically

Good Hygiene

Wear hair nets / beard nets

Hair nets and beard
nets protect
products from
contamination
All

hair must be
tucked in nets

22 Dec 07

Good Hygiene

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Entry Procedure
Wear

the inner dress in grey area and the outer dress in

white area.
After wearing the outer dress wear the booties and the
shoes
After that make use of the air shower provided to
remove the dust particles present in the dress
Wash your hands with soap solution and rinse your
hands with plenty of water
After washing use the hand drier to dry our hands
Use the roller to wipe the dust which is present in our
clothing
After that use the disinfectant provided near the roller to
avoid contamination.
Clean footwares should be used
Good Hygiene
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Personal hygiene procedures

including wearing protective
clothing apply to all persons
entering into production areas:
Employees
Auditors
Visitors
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22 Dec 07

Employee responsibilities
No

food or drink in storage, processing &

packaging areas(Production area)

No

use of gum or tobacco in cleanrooms

Injuries,

infections, disease must be

reported to employer
Good Hygiene

If you are hurt.

All

open cuts or wounds are to

be protected with a secure
waterproof covering

Bandage

and glove

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22 Dec 07

Communicable diseases

May be:
Diseases of respiratory tract
Intestinal disorders
Infectious hepatitis, dysentery, typhoid fever
Staphylococci (boils, acne, infected cuts)
A person may be a carrier (no symptoms)
Convalescent (< 10 wks after acquiring
disease)
Chronic (carries it indefinitely)
Contact (carries but doesnt get sick)
Good Hygiene

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22 Dec 07

Allergens
Allergens

are usually proteins that cause a

severe anti-body reaction

Allergens

include: eggs, soy, milk, nuts,

seafood, and sulfites

Employees

Wash

bring lunches that have allergens

hands and dont bring food into plant

Good Hygiene

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22 Dec 07

Use of Lunchroom
Eat

only in the lunchroom

Not in the processing area
Store your lunch in designated
area
Not in lockers
Dont leave garbage lying around
Food attracts rodents and insects
Good Hygiene

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ANY QUESTIONS ?