Good Personal Hygiene: Keeping Yourself Clean

Good Personal Hygiene
keeping yourself clean

1. To ensure that GHP and GMP is implemented at Powder Plant,
SWL.
2. Controlling contaminants and diseases at plants in such a way as
not to pose a threat to food safety.
3. Adopting practices and measures to ensure food is produced under
appropriately hygienic conditions.
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Type B
Type A Type D
(Wet and Type C
Zoning /Areas (Dry (Controlled
dry (Washing)
cleaning) wet cleaning)
cleaning)
Outside non-zoned area ☑ ☑ ☑ ☑
Inside non-zoned area ☑ ☑ ☑ ☑
Basic Care ☑ ☑ ☑ ☑
Medium Care (wet) ☑ ☑ X ☑
Medium Care dry ☑ ☑ X ☑
High Care ☑ X X ☑
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1. Work only when you are well.
2. Any employee having symptoms of illness and wounds that could potentially contaminate
product must not be entered the Processing section and should inform his supervisor.
3. Do not work if you:
1. Feel sick
2. Have a fever and sore throat
3. Have diarrhoea
4. Are vomiting
5. Have yellowing of the skin or dark tea colored urine
6. Are sneezing and/or coughing
7. Have an infected cut, burn or boil.
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1. In case of any above condition employees must inform his/her
immediate supervisor. Such employee must be reassigned,
relocated or sent home. (whatever is necessary by the
supervisor)
2. In case of minor scratch on hands, inform immediate
supervisor. Scratch must be covered with a bandage and the
affected area must have surgical gloves worn to cover the
affected bandaged area.
3. Surgical gloves must be disinfected. (if worn)
4. It is recommended to employees to take bath before coming to
factory (in order to work in processing section)
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1. Any employee having symptoms of illness and wounds that could potentially contaminate product must not be entered the Processing section and
should inform his supervisor.
2. Person entering the processing must trim their fingernails and must care that nails are cleaned. In case of few exceptions from fingernails trim
(female visitor) surgical gloves must be worn and disinfected before entering processing area.
3. No jewelry such as watch, rings, pearls etc. is not allowed in processing section
4. It is recommended that person should not carry long hair or beard, but if carried then all hair must be completely covered with hygiene caps and
beard mask.
5. Fake fingernails, polished fingernails and fake eye lashes (or any other cosmetics) are not permitted in the processing or packaging area.
6. Hand should be washed thoroughly with application of Soap and then water.
7. After washing, hand should be dried with paper towels only.
8. Disinfect hands with 70% ethyl alcohol solution.
9. Remove all the following prior entering the plant (processing area) and handover to hygiene person. Such a kind of belongings as given under
(should be removed before entrance to processing area)
1. Earrings
2. Watches
3. Necklace
4. Bracelets
5. Pins
6. Rings (plain wedding bands are acceptable but should be covered with surgical gloves)
1. Hand over cell phones to hygiene person before entering medium care Medium care (dry) area.
2. Smocks and gloves must be removed and placed on appointed place before leaving plant .
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1. Hand washing:
2.
3.
4.
5.
1. Wash hand in designated sinks only.
2. For hand washing, use sensor operated taps so that hands do not touch the taps. (in order to avoid cross contamination)
3. Scrub approximately 20-30 seconds with running water and soap, Scrub under the fingernails.
4. Wash hands by:
1. Pulling clothing sleeves up your arm as far as possible.

2. Apply soap to hands and scrub for approximately 20 seconds.
3. Rinse hands with water.
4. Dry hands with disposable toweling.
5. Place toweling in trash container.
6. After washing, dry your hands using a paper towel and apply disinfectant. (70% ethanol)
1. Hand wash is needed,
7. Before entering the processing area

8. After working with raw product and allergenic ingredients
9. Retrieving anything from a non-food contact area (i.e. floor)
10. Handling the trash or taking out trash; using cleaning chemicals
11. Touching any bare skin area
12. Blowing nose
13. Coughing
14. Sneezing
15. Take a smoke break
16. Before and after you eat
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8
9
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Sr Area (zone) Tools color code
1. Outside non-zoned area Black
1. Inside non-zoned area White
1. Basic Care Green
1. Medium Care (dry) Yellow
1. Medium Care (wet) Brown
1. High Care Red
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Importance of good personal
hygiene
 Hygiene
 describes a system of sanitary principles to
preserve health
 Personal hygiene
 Refers to cleanliness of a person’s body
 Communicable disease
 Pathogens transmitted by one person to another
– may be by touch / through food / by aerosols
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Communicable diseases
 May be:
 Diseases of respiratory tract
 Intestinal disorders
 Infectious hepatitis, dysentery, typhoid fever
 Staphylococci (boils, acne, infected cuts)
 A person may be a carrier (no symptoms)
 Convalescent (< 10 wks after acquiring disease)
 Chronic (carries it indefinitely)
 Contact (carries but doesn’t get sick)
Wearing clean clothing
 Clean outer garments
 Hair nets / head coverings
 Employee uniforms
 No uncovered street clothes in production area
 Worn to protect product and equipment from
employee’s clothes
 Clean footwear / overshoes
 Use locker facilities provided

1. Before you get to work
 Take a shower Your skin sheds and
carries bacteria
 Wash off dead skin and bacteria
 Put on clean clothes and footwear
 Clothes and footwear can carry bacteria
into the plant
 Keep fingernails clean, trimmed and
without polish / no artificial nails
 Polish or artificial nails can fall off

2. When you get to work
 Place outside
clothes/footwear
in locker
 Put lunches
(food) in
designated places

When you get to work
 Put on clean uniforms/smocks and
footwear for use in plant only
 Smocks are to keep your clothes from
contaminating the product!
 Wash hands before
touching food product

When you get to work
 Don’t wear watches
or jewelry
 They carry soil and
bacteria
 Use clean footwear
 Footwear can bring
in contamination
from the outside

Empty pockets above waist
 Sew pockets shut if possible
 Pens and other objects can fall out
when you bend over
 These items are often physical hazards
 They also carry bacteria

3. When you are at work
You should wash Have you washed
your hands?
 After using the toilet
 After touching bare body parts (skin)
 After coughing, sneezing, using a
handkerchief or tissue
 After eating, drinking, smoking tobacco
 Before returning to your workplace
 Before entering finished product packaging
area to package product

Hand sanitizer stations
 Convenient location & visible
 For employees entering process area
 For employees moving between jobs
 Hand dip stations
 Hands must be washed before sanitizing
 Gloves should be put on before dipping
 Keep concentration at correct level

How to wash
 Use adequate amount of
soap with warm water
 Scrub vigorously between
fingers (include wrists)
 Use brush to remove dirt
from under fingernails
 Rinse thoroughly and dry
with paper towel
 Use hand sanitizer when
leaving washroom

Why wear hair nets?
Hair gets washed less frequently than other
parts of the body
 Hair follicles produce oil
 The oil attracts dust containing bacteria
 Hair falls out periodically
 If the hair drops into food or onto food
contact surfaces, it will contaminate the food

Wear hair nets / beard nets
Hair nets and beard
nets protect food
products from
contamination
 Baseball caps or
bump caps are not

sufficient!
 All hair must be
tucked in nets
Use of gloves
 Gloves are used to protect food product from
your hands
 Cuts, etc. should be covered with an approved
bandage first
 Hands should be washed thoroughly before
putting on gloves
 Dip gloved hands into sanitizer to keep the
gloves sanitized
 Inspect gloves at least daily for pinhole leaks
or cuts
Employee responsibilities
 No food or drink in storage, processing
& packaging areas
 No use of gum or tobacco in food
handling areas
 Injuries, infections, disease must be
reported to employer
 Wash hands thoroughly

Workplace habits
 Don’t use smock or uniform to clean
hands
 Don’t stick hand into food product to
test it
 Don’t chew gum
 Never sneeze into air

Plant production personnel
policies
 Policies
 To prevent contamination of product
 Minimize potential routes of entry
 Control visitors
 Restrict access
 Post signs
 Control drivers
 Authorized visitors only / wear clean gear
 Use footbaths where necessary
Use of Lunchroom
 Eat only in the lunchroom
 Not in the processing area
 Store your lunch in designated area
 Not in lockers
 Don’t leave garbage lying around
 Food attracts rodents and insects

Allergens
 Allergens are usually proteins that
cause a severe anti-body reaction
 Allergens include: eggs, soy, milk, nuts,
seafood, and sulfites
 Employees bring lunches that have
allergens
 Wash hands and don’t bring food into
plant

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Good Personal Hygiene

keeping yourself clean

Outside non-zoned area ☑ ☑ ☑ ☑

Inside non-zoned area ☑ ☑ ☑ ☑

3. Do not work if you:

2. Have a fever and sore throat

5. Have yellowing of the skin or dark tea colored urine

6. Are sneezing and/or coughing

7. Have an infected cut, burn or boil.

7. After washing, hand should be dried with paper towels only.

8. Disinfect hands with 70% ethyl alcohol solution.

1. Wash hand in designated sinks only.

4. Wash hands by:

1. Pulling clothing sleeves up your arm as far as possible.

7. Before entering the processing area

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 After touching bare body parts (skin)

 After coughing, sneezing, using a

 Before returning to your workplace

 Before entering finished product packaging

area to package product

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 The oil attracts dust containing bacteria

 Hair falls out periodically

 If the hair drops into food or onto food

contact surfaces, it will contaminate the food

22 Dec 07 Good Hygiene 23

bump caps are not

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22 Dec 07 Good Hygiene 27

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