Good Hygiene Practices
Section 2 - Module 3
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 2 Personal Hygiene in Food Production

Without personal hygiene there is no food safety
Slide 3
Food handlers can contaminate food
Prevention must focus on personnel
 personal cleanliness
 illness
 behaviour
Personal Hygiene in Food Production

A healthy human is covered with microorganisms on the skin in the nose in the mouth on hair (incl. beards and mustaches) under the nails
Personal Hygiene in Food Production Slide 4

The human gastro-intestinal tract excretes microorganisms excretion
1 kg
Personal Hygiene in Food Production Slide 5

Ill people shed pathogenic microorganisms shedding starts
Slide 6 pathogens continue to be shed!
illness ends time
Personal Hygiene in Food Production

Wounds shed pathogenic microorganisms wound healed time
Slide 7 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.
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 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
Slide 13
Sanitizers do not replace hand washing
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 cover beards no jewelry clean shoes clean protective clothing
Personal Hygiene in Food Production Slide 15

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
Slide 19
-18°C
Office/
Canteen
3 hand-washing stations
Production Bottling
Office/
Visitors
2 toilets with sinks
HW
Water-Prep.
4°C changing room
Washing
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 20 Personal Hygiene in Food Production

Personal hygiene is a management responsibility
Financial means
Management is responsible for providing
Clear guidance
CULTURE
Hygiene culture
Personal Hygiene in Food Production Slide 21

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
Personal Hygiene in Food Production Slide 22

Controlled access and instantly visible signalling support personal hygiene behaviour
Slide 23 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.
Personal Hygiene in Food Production Slide 24

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
Personal Hygiene in Food Production Slide 25

Adequate behavior must be taught and controlled
Training
Controls
Personal Hygiene in Food Production Slide 26

Training starts on day one and needs regular repeating good hygiene date of hiring frequent training will lead to high levels of personal hygiene
Slide 27 repeat trainings infrequent training will lead to low levels of personal hygiene time
Personal Hygiene in Food Production bad hygiene

Correct people BUT ALSO give praise
A personal thank-you from a supervisor for correct behaviour works wonders.
Slide 28 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 29 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 .....
Slide 30 Personal Hygiene in Food Production