1. Good Personal Hygiene
keeping yourself clean

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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)

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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

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1. Before you get to work
 Take a shower
 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
Your skin sheds and
carries bacteria
Your skin sheds and
carries bacteria

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

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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

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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

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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

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3. When you are at work
You should wash
 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
Have you washed
your hands?
Have you washed
your hands?

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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