zonder hygiene sluis

1. Microbiological hazards
• Microbiological hazards are micro-organisms that can contaminate the products.
• There are four types of microbiological hazards:
• Bacteria (E.coli en Salmonella)
• Fungi
• Yeasts
• Viruses
• Micro-organisms spread in many different ways.
For example think of: Through the air,
via objects such as your telephone and by insects and pests.

2. Microbiological hazards

3. Preventing microbiological hazards
• Take a good look at the products, if there is microbial spoilage, remove these products and throw
them away.
• Cleaning routines to give the microorganisms no chance
• First in, First out treatment of the products.
• The hygiene rules are explained on the next page, which are necessary to work in a food-safe
manner

4. Hygiene rules
To safeguard the dangers you just learned about, there are a
number of personal hygiene rules:
• Using the Hygienic entrance is mandatory to enter the warehouse
• Stay home when you are sick
• Aftershave/ perfume is not allowed because it can end up on the
products
• Keep work and private clothes separate
• Take off work clothes when you go to the toilet and immediately
wash and disinfect your hands afterwards
• Eat only in the canteen
• Cover wounds with a blue bandage