Fatemeh Malekian, Professor
Southern University Agricultural Research and
Extension Center
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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
◦ Bacteria
◦ Viruses
◦ Parasites
◦ Fungi
contaminants:
Chemical
contaminants:
◦ Cleaners
◦ Sanitizers
◦ Polishes
Physical
hazards:
◦ Metal shavings
◦ Staples
◦ Bandages
◦ Glass
◦ Dirt
◦ Natural objects (e.g., fish bones in a fillet)
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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 diseasecausing microorganisms
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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
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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
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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
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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.
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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
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Ensure good hygienic practices are followed by
visitors to the farm, packing, or transport facilities
whenever they come into contact with fresh produce
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Operators should require that product inspectors,
buyers, and other visitors comply with established
hygienic practices when inspecting produce
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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:
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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
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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
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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
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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
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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.
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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
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Provide clean, properly supplied, and
convenient toilets for the consumer use
Promote good handling/processing practices
◦ To encourage the customers to thoroughly wash all
fruits and vegetables to be eaten raw.
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Microbial Hazard-poor management of
human and other waste in the fields or
packing facilities
Control of potential hazards- follow
sanitation laws under OSHA act 29CFR
1928.110 subpart I, appropriate number of
toilets to number of workers, proper hand
washing facilities, maximum workers to
restrooms distance, and cleaning procedures
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OSHA standards under 29 CFR 1910.141,
subpart j- toilet facilities and other sanitation
issues
Good Manufacturing practices for buildings,
facilities, equipment, production, and process
controls for foods (21 CFR 110.20 to 110.93)
Packers should also follow safety standards
outlined in FDA’s Food Code (Ref.4)
Operator outside US should follow the same
standards, regulations and laws
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Toilet facilities should be accessible
Toilet facilities should be properly located
Toilet facilities and hand washing stations
should be well equipped
Toilet facilities should be kept clean
All facilities should be kept clean
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Improper disposal could contaminate water,
soil, animal crop, or workers
Should follow EPA regulations “Domestic
Septage Regulatory Guidance: A Guide to the
Part 503 Rule”
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Use caution when servicing portable toilets
Waste water from portable toilet facilities may
drain into a field and contaminate fresh
produce
Sewage transport trucks need direct access to
toilet facilities to ensure proper collection and
disposal through a municipal sewage system
or a sub-surface septic tank system
Need to have a plan for containment and
treatment of any waste in the event of
leakage or a spill(40 CFR Part 503)
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How to obtain the regulations:
CFR (Code of Federal Regulations)
◦ For FDA call 202-512-1800
www.access.gpo.gov/nara/cfr/index.html.
◦ For OSHA call 202-512-1800
www.ohsa-slc.gov/OshStd_toc/OSHA_std_toc.html
◦ EPA call 1-800-490-9198
www.epa.org
Fatemeh_malekian@suagcenter.com
wwwwwww.suagcenter.com
5-www225-771-0251
2ww771-0251
8-723-3366
www.foodsafety.gov
www.fightbac.org
www
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Thank You
Questions?