AHA!

Resource Manual

D.2 - Employee Hygiene Record

The following procedures must be followed by all employees to ensure proper hygiene practices and the production of safe food products. 1. HAND WASHING reduces the amount of contamination transferred to food products

Proper hand washing steps are: o Rinse hands o Apply soap o !crub for 1"#$% seconds o Rinse thoroughly and o &ry with a paper towel. Hands must be washed: o At start of each shift 'at start#up( after lunch and brea)s* o After using the washroom or smo)ing o After blowing nose( coughing( snee+ing( etc. o After pic)ing up product from the floor o Any time your hands become contaminated 'touch dirty surfaces( garbage bins( etc.* and o ,hen entering the production floor from a less#clean area 'e.g. outside or )ill floor*.

-sing hand saniti+er &./! 0.T replace proper hand washing. Hand saniti+er is used following hand washing. 1. CROSS-CONTAMINATION is the transfer of harmful material from a dirty or less#clean area to a cleaner area 'e.g. dirty )ni2es contacting clean product*. All employees must help stop cross#contamination. !ome e3amples and sources of cross #contamination are: o 4ontacting floor5dirty surfaces5dirty e6uipment5inedible containers5pallets o Abscesses( fecal matter( stomach contents and o 4ondensation. /mployees must stay in their designated wor) area. ,ash boots and use footbaths when mo2ing between +ones. $. CLOTHING nd HAIR RESTRAINTS 4oats5smoc)s and protecti2e footwear must be worn in all production areas. o 4-T 78..R: white smoc)s o 9:88 78..R: blue smoc)s or co2eralls with aprons o .-T!:&/: red smoc)s ,ear a clean smoc) e2ery day and change if it becomes contaminated. 9eep hardhats clean. 4lean with soap and water when they get dirty. 4hange coats if mo2ing between production rooms. &o not wear production coats or aprons outside or in washrooms5lunchrooms. &o not store personal clothing5effects in production areas.
;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; Personnel Program: /mployee Hygiene Policy Page 1 of $ :ssue &ate: !!!!!!!!!!!!!!!!!! &e2eloped by: !!!!!!!!!!!!!!!!!!!!!!!!!!! Authori+ed by: !!!!!!!!!!!!!!!!!!!!!!!!!!! &ate last re2ised: !!!!!!!!!!!!!!!!!!!!!!!! &ate authori+ed: !!!!!!!!!!!!!!!!!!!!!!!!!

The Agricultural Policy Framework (APF) A FEDERAL PROVIN IAL ! TERRITORIAL INITIATIVE

AHA! Resource Manual

;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; Personnel Program: /mployee Hygiene Policy Page 1 of $ :ssue &ate: !!!!!!!!!!!!!!!!!! &e2eloped by: !!!!!!!!!!!!!!!!!!!!!!!!!!! Authori+ed by: !!!!!!!!!!!!!!!!!!!!!!!!!!! &ate last re2ised: !!!!!!!!!!!!!!!!!!!!!!!! &ate authori+ed: !!!!!!!!!!!!!!!!!!!!!!!!!

The Agricultural Policy Framework (APF) A FEDERAL PROVIN IAL ! TERRITORIAL INITIATIVE

AHA! Resource Manual

D.2 - Employee Hygiene Record

,ear hairnets and beard restraints in all production areas

<. "EWELLER# AND LOOSE ITEMS 0o =ewellery is allowed in production areas 'this includes all facial and e3posed body piercings and wedding rings*. o Medical alert =ewellery is the only e3ception and must be tuc)ed under clothing or a glo2e. 8oose items( such as false nails5eyelashes and nail polish( are not permitted in production areas. ". $OOD 0o food is permitted in production areas( including 'but not limited to* food( drin)s( chewing gum5tobacco( candy( lo+enges and cigarettes. 8ea2e medication in personal loc)ers and do not bring onto the production floor. >. COMM%NICA&LE DISEASES AND IN"%RIES Many illnesses can be passed to consumers through food 'causing food poisoning*. Report communicable or gastrointestinal disease to your super2isor immediately! /3amples of communicable diseases include: o 7ood poisoning 'all )inds* o !almonella o ?astroenteritis 'inflammation of the stomach and intestine* o &ysentery 'se2ere diarrhea often associated with blood in the feces* o Typhoid 'se2ere infection caused by !almonella thyphosa* o 4ampylobacter o Hepatitis 'li2er disease caused by 2iral infection* o 8isteria o !treptococcal infections 'e.g. strep throat* and o ?iardia 'stomach and intestinal disease caused by parasite*. !ymptoms of these diseases include diarrhea( fe2er( nausea( abdominal cramps( 2omiting( dehydration and fatigue. &on@t let employees infected with one of these diseases wor) directly with food. A. C%TS'WO%NDS 4o2er all wounds with dressings and waterproof glo2es. :f product( e6uipment or tables become contaminated with human blood: o ,ear glo2es to clean up blood o Properly dispose contaminated product o 4lean and saniti+e 'don@t =ust scrape off* all e6uipment and surfaces contaminated with blood before continuing production.

_____________________________________________________________________________________________
Personnel Program: Employee Hygiene Policy Issue Date: _________________________ Page 2 of 3

AHA! Resource Manual

The Agricultural Policy Framework (APF) A FEDERAL PROVIN IAL ! TERRITORIAL INITIATIVE

D.2 - Employee Hygiene Record

B. (ERSONAL E)%I(MENT *+NI,ES- SCA&&ARDS- HOO+S- MESH GLO,ES. /6uipment must be inspected 'daily* before start#up to ensure it is clean !terili+e e6uipment before start#up and after each brea)( and any time during the day if it becomes contaminated5dirty 4lean and saniti+e personal e6uipment before storing in loc)ers at the end of the day shift.

____________________________________________________________
Personnel Program: Employee Hygiene Policy Issue Date: _________________________
The Agricultural Policy Framework (APF) A FEDERAL PROVIN IAL ! TERRITORIAL INITIATIVE

Page 3 of 3

AHA! Resource Manual