Beruflich Dokumente
Kultur Dokumente
Albarico
Be aware of existing state and Federal
regulations regarding standards for worker
health, hygiene and sanitation practices
during growing, packing, holding, and
transport of human foods.
◦ Should follow Occupational Safety and Health Act
(OSHA)
◦ Should follow the U.S. Code of Federal Regulations
(CFR)Title 21, Section 110.10 for worker health and
hygienic practices within the context of GMPs in
manufacturing, packing, or holding for human food
◦ Environmental Protection Agency (EPA)
Unsafe food is the result of contamination:
Biological
Chemical
Physical
Biological contaminants:
◦ Bacteria
◦ Viruses
◦ Parasites
◦ Fungi
Chemical contaminants:
◦ Cleaners
◦ Sanitizers
◦ Polishes
Physical hazards:
◦ Metal shavings
◦ Staples
◦ Bandages
◦ Glass
◦ Dirt
◦ Natural objects (e.g., fish bones in a fillet)
Infected employees who work with fresh
produce increase the risk of transmitting
foodborne illnesses
Past outbreak of foodborne illnesses and
fecal materials
Also infectious disease accompanied by
diarrhea or open lesions (boils, sores or
infected wounds) are a source of disease-
causing microorganisms
The importance of food workers
understanding and practicing proper hygiene
cannot be overemphasized
Workers can unintentionally contaminate
fresh produce, water supplies, and other
workers, and transmit foodborne illness if
they do not understand and follow basic
hygienic principals.
Example nursing home and salmonella
outbreak in Minnesota 1995
Establish a training program
◦ All employees, including supervisors, full time, part
time and seasonal personnel should have a good
working knowledge of basic sanitation and hygiene
principals.
◦ Each producer should develop a sanitation training
program for their employees such as formal
presentation, one-on-one instruction or
demonstration (hand washing)
◦ If a formalized training program is not practical
(part time, seasonal personnel) then the operator or
supervisor should verbally instruct or demonstrate
proper health and hygiene practices
Become familiar with typical signs and
symptoms of infectious diseases
◦ The pathogens Salmonella typhi, Shigella species,
E.coli generic and O157:H7, Noro virus and hepatitis
A virus have a high infectivity(the ability to invade
and multiply in the body), and virulence ( the ability
to produce severe diseases).
◦ Operators should instruct employees to report any
active case of illness to their supervisor before
beginning work.
◦ Supervisor should be familiar with the singe and
symptoms
Provide protection from a lesion
◦ Any lesion that contains pus, such as boil or
infected wound that is open or draining and is
located on parts of the body that might have
contact with produce or produce harvesting,
sorting, packing equipment, increase the risk
◦ If the lesion can not be effectively covered then the
employee should not be working in any aspect with
fresh produce, utensils, or other food contact
surfaces or equipment.
Consider alternative good hygienic practices
◦ Single-service disposable gloves in combination
with proper hand-washing
◦ Gloves must fit properly
◦ Should not have any holes or be torn
◦ Should not be replaced for proper hand-washing
Ensure good hygienic practices are followed by
visitors to the farm, packing, or transport facilities
whenever they come into contact with fresh produce
Operators should require that product inspectors,
buyers, and other visitors comply with established
hygienic practices when inspecting produce
When providing training for employees, the
requirements under the Occupational Safety
and Health Act (OSHA)29 CFR 1910.141,
subpart J, and 29CFR 1928.110 should be
considered
Operators outside U.S. should follow
corresponding or similar standard,
regulations, or laws for protecting worker
health
Other areas of training:
The importance of good hygiene
◦ Must understand the impact of poor personal
cleanliness and unsanitary practices
◦ It protect the worker from illness
◦ It reduces the potential for contaminating fresh
produce
◦ It could prevent a large number of illnesses
The importance of hand washing
◦ Many of the diseases that are transmissible through
food may be harbored in the employee’s intestinal
track and shed in feces
◦ Contaminated hands can also transmit infectious
diseases
The importance of proper hand washing
techniques
◦ Teach employees proper hand washing techniques
◦ Hand washing with warm water (at least 100ºF) is
more effective than cold water
◦ Apply soap to hands
◦ Scrub hands together vigorously ( between fingers,
cuticles etc.) at least for 15 seconds
◦ Rinse with warm water thoroughly
◦ Dry with single use paper towels
Gas Heated
Poor personal hygiene can cause a foodborne illness
when food handlers:
Fail to wash their hands correctly after using the
restroom
Cough or sneeze on food
Touch or scratch wounds and then touch food
Work while sick
The importance of using toilet facilities
◦ To teach the employees the importance of using
toilet facilities connected to sewage disposal
system
◦ To teach the employees on properly constructed
on-site sanitary pit privies or latrines
◦ To reduce the potential for contaminating fields,
produce, other workers, and water supplies
Training and monitoring:
Train staff to follow safety procedures
Provide initial and ongoing training
Provide all staff with general produce safety knowledge
Provide job specific safety training
Retrain staff regularly
Monitor staff to make sure they are following
procedures
Document training
Consider Good Agricultural Practices
regarding Water quality and use of manure
If consumers pick up their produce from the
farm the following practices should be
considered:
◦ Good hygienic practices, proper hand washing
techniques.
A hand washing station should equipped
with:
Basin
Water (hot and cold)
Liquid soap
Sanitary hand drying devices (single use
paper towel)
Waste basket
Signage
Provide clean, properly supplied, and
convenient toilets for the consumer use
wwwwwww.suagcenter.com
5-www225-771-0251
2ww771-0251
8-723-3366
www.foodsafety.gov
www.fightbac.org
www
www
Thank You
Questions?