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Personal higiene

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Personal higiene

  1. 1. Good Personal Hygienekeeping yourself clean
  2. 2. 22 Dec 07 Good Hygiene 2Importance of good personalhygiene Hygiene describes a system of sanitary principles topreserve health Personal hygiene Refers to cleanliness of a person’s body Communicable disease Pathogens transmitted by one person toanother – may be by touch / through food /by aerosols
  3. 3. 22 Dec 07 Good Hygiene 3Communicable 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)
  4. 4. 22 Dec 07 Good Hygiene 4Wearing clean clothing Clean outer garments Hair nets / head coverings Employee uniforms No uncovered street clothes in productionarea Worn to protect product and equipmentfrom employee’s clothes Clean footwear / overshoes Use locker facilities provided
  5. 5. 22 Dec 07 Good Hygiene 51. 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 bacteriainto the plant Keep fingernails clean, trimmed andwithout polish / no artificial nails Polish or artificial nails can fall offYour skin sheds andcarries bacteriaYour skin sheds andcarries bacteria
  6. 6. 22 Dec 07 Good Hygiene 62. When you get to work Place outsideclothes/footwearin locker Put lunches(food) indesignatedplaces
  7. 7. 22 Dec 07 Good Hygiene 7When you get to work Put on clean uniforms/smocks andfootwear for use in plant only Smocks are to keep your clothes fromcontaminating the product! Wash hands before touchingfood product
  8. 8. 22 Dec 07 Good Hygiene 8When you get to work Don’t wear watchesor jewelry They carry soil andbacteria Use clean footwear Footwear can bringin contaminationfrom the outside
  9. 9. 22 Dec 07 Good Hygiene 9Empty pockets above waist Sew pockets shut if possible Pens and other objects can fall outwhen you bend over These items are often physical hazards They also carry bacteria
  10. 10. 22 Dec 07 Good Hygiene 103. When you are at workYou should wash After using the toilet After touching bare body parts (skin) After coughing, sneezing, using ahandkerchief or tissue After eating, drinking, smoking tobacco Before returning to your workplace Before entering finished product packagingarea to package productHave you washedyour hands?Have you washedyour hands?
  11. 11. 22 Dec 07 Good Hygiene 11Hand 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
  12. 12. 22 Dec 07 Good Hygiene 12How to wash Use adequate amountof soap with warmwater Scrub vigorouslybetween fingers (includewrists) Use brush to removedirt from underfingernails Rinse thoroughly anddry with paper towel Use hand sanitizerwhen leaving washroom
  13. 13. 22 Dec 07 Good Hygiene 13Why wear hair nets?Hair gets washed less frequently than otherparts 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 contactsurfaces, it will contaminate the food
  14. 14. 22 Dec 07 Good Hygiene 14Wear hair nets / beard netsHair nets and beardnets protect foodproducts fromcontamination Baseball caps orbump caps are notsufficient! All hair must betucked in nets
  15. 15. 22 Dec 07 Good Hygiene 15Use of gloves Gloves are used to protect food product fromyour hands Cuts, etc. should be covered with an approvedbandage first Hands should be washed thoroughly beforeputting on gloves Dip gloved hands into sanitizer to keep thegloves sanitized Inspect gloves at least daily for pinhole leaksor cuts
  16. 16. 22 Dec 07 Good Hygiene 16Employee responsibilities No food or drink in storage, processing& packaging areas No use of gum or tobacco in foodhandling areas Injuries, infections, disease must bereported to employer Wash hands thoroughly
  17. 17. 22 Dec 07 Good Hygiene 17Workplace habits Don’t use smock or uniform to cleanhands Don’t stick hand into food product totest it Don’t chew gum Never sneeze into air
  18. 18. 22 Dec 07 Good Hygiene 18Plant production personnelpolicies 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
  19. 19. 22 Dec 07 Good Hygiene 19Use 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
  20. 20. 22 Dec 07 Good Hygiene 20Allergens Allergens are usually proteins thatcause a severe anti-body reaction Allergens include: eggs, soy, milk, nuts,seafood, and sulfites Employees bring lunches that haveallergens Wash hands and don’t bring food intoplant

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