Employee Health, Hygiene, and Hand Washing

Disease Control

  • “Any person who, by medical examination or supervisory
    observation, is shown to have, or appears to have an illness, open lesion (including boils, sores, or infected wounds, and/or any other abnormal source of microbial contamination by which there is a reasonable possibility of contamination of food, food-contact surfaces, packaging materials shall be excluded from operations which may result in such contamination until the condition is corrected.

  •  Personnel shall be instructed to report such  health conditions to their supervisors.

Personnel Health

  • No persons with any disease capable of being transmitted to others through the contamination of food shall work in anycapacity which brings them into direct contact with milk products, product-contact surfaces or packaging.
  • Illness or Injury without Diagnosis: Milk plant employees shall be instructed to report:
    • Symptoms of acute gastrointestinal illness such as:
              - abdominal cramps or discomfort; vomiting
              - diarrhea, fever, loss of appetite for 3 + days,
              - jaundice                                                           
    • Pustular lesion (boil or infected wound) that is on:
              - hands, wrists or exposed portions of  arm                                                                                                                                               - other body parts if lesion is open/draining ** lesion may be covered by a durarable, moisture proof, tight-fitting barrier.
  • Plant operators who have received reports of illness under Section 13 from employees who have handled pasteurized milk products or associated product-contact surfaces, shall immediately notify the Milk Regulatory Agency.
    • The immediate restricting of that person from duties requiring handling milk products, product-contact surfaces.
    • Immediate exclusion of affected milk products from distribution/use when medically appropriate
       i.e., a medical evaluation of the sequence of events indicates that contamination of milk product may have occurred.
    • The immediate requesting of medical and bacteriological examination of the person at risk.

Cleanliness

  • Wearing suitable, clean outer garments including boots or shoe covers
  •  Maintaining adequate personal cleanliness
  •  Washing hands1 thoroughly (for at least 20 seconds), sanitizing when necessary
    • On entering the food handling areas
    • After each and every visit to the toilet
    • After using handkerchief or tissue
    • After smoking, chewing, eating, drinking
    • After handling wash down hoses, dropped product
      or any unsanitary or contaminated material
  •  Removing all unsecured jewelry and other objects
  •  Maintaining gloves  if used; replacing if soiled
    • Glove should be of an impermeable material. Impermeable materials do not allow water, oils, or other materials in the food to be absorbed by or pass through the glove. Both vinyl and latex are acceptable materials.
  •  Wearing, where appropriate hair nets, beard covers, etc.
  •  Storing clothing/personal items  away from process area
  •  Confining food, gum, smoking, etc. away from process area
  • Taking any other precautions needed to protect food, food contact surfaces, packaging materials, etc. from contamination with microorganism or foreign materials

Hand-washing facilities shall:

  • Be convenient to all toilets and to all rooms in which milk plant operations are conducted (e.g., entrance).
  • Provide hot & cold and/or warm running water, soap & individual sanitary towels (hand free preferred) or other approved drying devices.
  • Be kept in clean condition and good repair.
  • Steam-water mixing valves and vats for washing bottles, cans & similar equipment are not used for hand-washing
    Pasteurized Milk Ordinance Section 7, Item 16r

Education and Training

  • Personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience, or combination thereof, to provide a level of competency necessary for production of clean & safe food.
  •  Food handlers and supervisors should receive appropriate training in proper food handling techniques & food-protection
      principles and should be informed of the danger of poor personal hygiene & insanitary practices.

GMP Policy and Training

  • Written employee GMPs developed for the plant
  • Employees required to review written GMPs
  • Employees given formal training
  • Employees sign-off that they understand GMPs
  • Supervisory monitoring to ensure that employees understand & follow GMPS
  • Regulators/Auditors monitor supervisors and employees to ensure that they understand and follow GMPs
     

Supervision

  • Responsibility for assuring compliance by all personnel with all requirements cGMPs shall be clearly assigned to competent supervisory personnel.