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Good Hygiene Practices
Personal Hygiene in Food Production
Section 2 - Module 3
Slide 2 Personal Hygiene in Food Production
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination paths of food
2. Behaviour patterns and facilities that improve food safety
3. Managing personal hygiene
Slide 3 Personal Hygiene in Food Production
Without personal hygiene there is no food safety
Prevention must focus on personnel personal cleanliness illness behaviour
Food handlers can contaminate food
Slide 4 Personal Hygiene in Food Production
A healthy human is covered with microorganisms
on hair (incl. beards and mustaches)
in the nose
in the mouth
on the skin
under the nails
Slide 5 Personal Hygiene in Food Production
The human gastro-intestinal tract excretes microorganisms
1 kg
excretion
Slide 6 Personal Hygiene in Food Production
time
illness ends
Ill people shed pathogenic microorganisms
pathogens continue to be shed!shedding starts
Slide 7 Personal Hygiene in Food Production
Wounds shed pathogenic microorganisms
wound healed
time
Slide 8 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 9 Personal Hygiene in Food Production
Both direct and indirect routes of contamination exist
Direct Indirect
Slide 10 Personal Hygiene in Food Production
MOUTH
FECES
everydayobjects foods, utensils edible foods
Fingers Insect,rodent, bird Water
The fecal-oral route is the primary route of infection for foodborne microorganisms
Slide 11 Personal Hygiene in Food Production
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination paths of food
2. Behaviour patterns and facilities that improve food safety
3. Managing personal hygiene
Slide 12 Personal Hygiene in Food Production
Washing hands is the most important food poisoning prevention
Washing hands the right way only requires three elements:
running water, soap, and something to dry hands with.
Step 1
Step 2
Step 3
Step 4
Slide 13 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 14 Personal Hygiene in Food Production
Gloves are not cleaner than hands
Change gloves as often as you should wash your hands!
Slide 15 Personal Hygiene in Food Production
A special dress code is required for EVERYONE who enters a food-handling
area
cover hair
cover beards
no jewelry
clean protective clothing
clean shoes
EVERYONE:
food handlers
visitors
management
contractors
auditors
Slide 16 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 17 Personal Hygiene in Food Production
Forbidden behaviour in a food-handling environment
Slide 18 Personal Hygiene in Food Production
Personal hygiene can only ever be as good as the provided facilities
Dirty facilities
Clean facilities
Slide 19 Personal Hygiene in Food Production
Changing rooms, toilets and hand-washing facilities must be provided and kept clean
HW
Office/Canteen
Office/Visitors
Production Bottling4°C
-18°C
Water-Prep.Washing
2 toilets with sinks
changing room
3 hand-washing stations
Slide 20 Personal Hygiene in Food Production
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination paths of food
2. Behaviour patterns and facilities that improve food safety
3. Managing personal hygiene
Slide 21 Personal Hygiene in Food Production
Personal hygiene is a management responsibility
CULTURE
Financial means
Clear guidance
Hygiene culture
Management is responsible for providing
Slide 22 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 23 Personal Hygiene in Food Production
Controlled access and instantly visible signalling support personal hygiene
behaviour
Slide 24 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.
Slide 25 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 26 Personal Hygiene in Food Production
Adequate behavior must be taught and controlled
Training
Controls
Slide 27 Personal Hygiene in Food Production
Training starts on day one and needs regular repeating
good hygiene
bad hygiene
frequent training will lead to high levels of personal hygiene
infrequent training will lead to low levels of personal hygiene
repeat trainings
time
date of hiring
Slide 28 Personal Hygiene in Food Production
Correct people BUT ALSO give praise
A personal thank-you from a supervisor for correct behaviour works wonders.
Slide 29 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.
Slide 30 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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