Hygiene is needed in an organization such as a plant or a factory. All the way from manual to Mechanized processes and Employers' roles. Discussed all the way up to hygiene efficiency.
3. Good Manufacturing Practices
1969, the FDA published the first Good Manufacturing Practice (GMP)
regulations, commonly referred to as the umbrella GMPs
Regulations deal primarily with sanitation in manufacturing, processing,
packing, or holding food
• General requirements are provided for the maintenance of physical
facilities; cleaning and sanitizing of equipment and utensils; storage and
handling of clean equipment and utensils; pest control; and the proper
use and storage of leaning compounds, sanitizers, and pesticides
• Minimum demands for sanitary facilities are included through
requirements for water, plumbing design, sewage disposal, toilet and
hand washing facilities and supplies, and solid waste disposal
• short section on education and training of employees
4. Good Manufacturing Practices
Deal with contamination
• by people
• by equipments
• Environment in production facilities
• by packaging materials
• by hazardous materials
• by miscellaneous materials
5. Personnel hygiene
Employees that work in the food production areas of the
plant should be aware of the plant GMP's for personnel.
Providing information during the interview process and
intensive training session and by educational updates on a
yearly or as needed basis.
Written guidelines and programs for the personnel that work
in the food production facilities
6. GMP's for personnel
• should cover disease control, cleanliness, education and training,
and supervision
• Aware of the plant GMP's
Disease control
Person that is ill should not be allowed in food production
Standard a policy: doctors approval to return to work if they
miss two or more work days due to sick leave
Employees should not have open lesions, included boils,
sores or infected wounds
7. Practice
• outer garments, personal cleanliness, washing hands,
removing jewelry, maintaining gloves, wearing hairnets,
storing of personal belongings, and excluding such things a
gum, tobacco and makeup from the food production area.
8. Production employees
Bathe daily
No perfume, aftershave, fragrant creams
No jewellery
No false nails or nail polish
Fingernails should be trimmed short
Use metal detectable bandages covered with gloves
No eating, drinking or chewing gum
9. Clothing
Everyone must wear pants
and covered sleeves.
Separate shoes (no open
toes or high heels) are to be
worn in the factory.
Personal belongings and
street clothing must be
stored in locker rooms.
11. Mechanized hand washing
Increased hand washing frequency by
300%.
The user inserts the hands into two
cylinders, passing a photo-optic sensor,
which activates the cleansing action.
High pressure jet sprays within each
cylinder spray a mixture of antimicrobial
cleansing solution and water on the hands
followed by a portable water rinse.
This 10 second cycle is 60 % more
effective at removing pathogenic bacteria
from the hands than the average manual
hand washing and reduced water cost.
12. Employers Role
Employees should be provided training in food handling
and personal hygiene.
A regular inspection of employees and their work habits
should be conducted.
Violations of practices should be handled as disciplinary
violations.
Incentives for superior hygiene and sanitary practices
should be provided.
14. Hygiene efficiency
Counts Grading
< 2000 Excellent
2000 to 5000 Good
5000- 10000 Fair
> 10000 Bad
Gas appears in the fermentation liquid a "bad" mark is
given independently of the total number of bacteria.
Editor's Notes
As mentioned earlier, Good manufacturing Practices are those activities and practices that we do to prevent hazards or contamination from entering food products. Products can become contaminated by the actions of people, by other food materials such as undeclared allergens, by packaging materials, hazardous materials such as cleaning residues and chemicals and other things such as maintenance materials such as nuts and bolts, screws as well as a host of other things.
Careless employee practices can cause product contamination. The best way to avoid contamination is to prevent it.
Production employees must follow the rules. Specifically some of the things that we have previously mentioned..
Bathe daily so that you are clean when you come to work
No perfume, aftershave, fragrant creams that will affect our products
No jewellery or false nails or nail polish that can accidently fall into the products. Most consumers do not think it is a bonus to get a watch or something extra in their food.
Fingernails should be trimmed short
Use metal detectable, in case they fall off, they will be caught by the metal detector an the glove to help prevnt it form falling off.
No eating, drinking or chewing gum is allowed in production areas.
Everyone must wear pants and covered sleeves.
Open toes or high heels are not permitted in production areas, for safety reasons. You must also keep a pair of shoes at work that do not leave here. They are worn only in this facility.
Personal belongings and street clothing must be stored in locker rooms.
Poor handwashing is the number none cause for food borne illness.
All employees must wash their hands thoroughly:
when they enter food handling areas
before starting work
after handling contaminated materials
after breaks
after using toilet facilities