ppt

1. Food Hygiene, Personal Hygiene and
Plant Hygiene in Dairy Plant
DAIRY PLANT MANAGEMENT (DTT-421)
A K JHA

2. Introduction
• Choices and demand for food products are changing.
– Consumers are more aware and educated.
– Consciousness about quality is growing.
• Good manufacturing practices (GMP) is the key to
producing quality products.
• The GMP are designed to:
– Assist employees to maintain high quality standards and
safety of products manufactured and distributed by the
dairy plants.
– Educate employees about correct sanitary practices and
– Emphasise the importance of personnel hygiene and
cleanliness.

3. Personnel hygiene
• GMP begins with personal hygiene
• All employees must maintain a high degree of personal cleanliness
– It is imperative to prevent dairy products from contamination.
• To ensure personal hygiene proper grooming is essential. Make sure
that
– No person shall spit, use tobacco, pan masala, chew betel leaves, take food,
drink water or consume beverages or store clothing or personal belongings at
the places where dairy products are manufactured or utensils, packing
materials or ingredients for the preparation of dairy products are stored.
– No person who is a carrier of disease or who is suffering from any infectious
disease, open sore or communicable infection of the skin, shall be engaged in
the manufacture of dairy products.
• In case of doubt the authorized doctor shall check the employee for
any illness.

4. Personnel Hygiene: Hair
• Hair: Hair is an extraneous matter that be kept out of
the product.
• Hair must be neatly combed.
• Covering head : A hairnet and / or a cap must be worn
at all times.
– If the hair is not enclosed by a cap, then a hairnet must be
worn.
• No hair pins, bobby pins, hair clips or any other similar
clip is allowed to keep a head covering in place.
– They must be enclosed in the hairnet. Hair extending over the
ears or beyond the top of the shirt collar must be protected by
a hairnet.

5. Personnel hygiene: Hair
• Bump helmets are not considered effective hair restraints and, if worn,
an approved hair covering restraint must also be worn underneath.
• No person should comb their hair at the work place.
• Men shall preferably be clean shaven. The moustache should be
properly covered so that chances of hairs failing in the products do not
arise.
• A neat closely clipped moustache and neat sideburns are permissible if:
• The moustache is no wider than around outer edge of mouth and
extends no longer than the bottom of the mouth. Handlebar style
moustache will not be permitted.
• The sideburns are trimmed no longer than the lobe of the ear. Curved
sideburns extending towards the corner of the mouth will not be
permitted.
• Beards are an extraneous matter hazard. Because of the risk of hair
loss, any beard must be completely covered and enclosed with a clean,
disposable mask.

6. Personnel Hygiene: Hand
• Hands: Hands touch products or product packaging all the
time and this may become hazardous to the products. Keep
hands and finger nails clean. Keep finger nails properly
trimmed.
• Long finger nails are unsuitable in a dairy.
• Wash hands thoroughly in a hand-washing facility before
commencing work and after each absence from the work
area.
• After visiting the rest rooms, toilet, after smoking and at any
other time when hands have become soiled or
contaminated, employees must wash their hands before
returning to their work area.

7. Personnel Hygiene: Hand
• In areas designated as critical hygiene areas, hands must be
sanitized in the solution provided upon entering the area.
• Perfumed hand lotions and hand soaps are not permitted.
• Any person with cuts or unprotected sores on fingers must
not start work, but must report to their supervisor and then
to the medical centre.
• Cuts and open sores on fingers must be covered by a
colored band-aid type dressing applied by the authorized
Medical Officer or an authorized person. Standard flesh
colored band-aids or dressings are not acceptable.

8. Personnel Hygiene: Clothing
• Clothing: Clothing is provided to protect the product
from contamination.
– Clothing must be clean at the start of production and kept
clean during production.
• Where clothing becomes soiled rapidly, disposable or
plastic aprons should be worn over it and changed
frequently for additional protection against product
contamination.
• If you work in a very dirty or contaminated area, such as
effluent disposal area, change into clean clothes before
entering the plant.

9. Personnel Hygiene: Clothing
• Pockets above the waist are not allowed. Pockets must
be removed or sewn shut to prevent use and to
eliminate a product contamination risk.
• When sweaters are needed, they must be worn under
the outer garment to avoid product contamination with
loose fibers. Sweaters should be 'short haired (smooth)'
close knit and lint-free.
• Maintain gloves used for handling food and food
contact packaging supplies intact and in sanitary
condition.

10. Personnel Hygiene: Clothing
• Gloves shall be of food grade material. If gloves are
worn for handling food and food packaging they must
be kept clean and only worn for this purpose. Gloves
shall be rinsed in sanitizing solution before handling any
product. Hands must be washed and sanitized even
though gloves are worn.
• Do not carry pens, pencils, thermometers, spectacles,
tools, etc., in shirts, coats etc., above the belt or
waistline, or behind the ear. This would prevent articles
from falling into the product.
• Do not use decorative buttons on shirt or apron. They
may fall in product accidentally.

11. Personnel Hygiene: Jewellery
• Jewellery:
– Rings, ear rings, badges, watches and other jewellery must
not be worn while on the job because:
– Hand jewellery cannot be adequately sanitized against
bacteria transmission.
– Jewellery may fall into product.
– Jewellery is a safety hazard with machinery.
• Exceptions for Wearing Jewellery:
– A necklace or chain where applicable worn under a shirt or T-
shirt.
– Small plain sleeper ear rings.
– A plain wedding band which cannot be removed is the only
exception to this requirement.

12. Personnel Hygiene: Shoes
• Keep shoes clean, neat and in good condition.
• Safety boots and shoes should be worn only at the work
place and not in any other place to avoid
contamination.
• In critical aseptic areas footbaths must be used by all
personnel whenever they are provided.
– They are an essential part of sanitation procedure.

13. Personnel Hygiene: Other Habits
• Other Habits: Smoking is permitted only in
authorized areas.
• Hands must be washed after smoking and before
re-entering the production area.
• Chewing of betel leaves, pan masala and tobacco
is permitted only outside the factory premises.
• Mouth and hands must be washed after chewing
and before re-entering the production area.

14. General safety Measures in Dairy Plants
• Food or drink is not permitted in the plant.
Drinking water is provided at drinking fountains /
basins.
• Maintain lockers clean and free of soiled clothing
and food materials to prevent attraction of
• pests.
• Avoid uncontrolled, uncovered coughing or
sneezing in manufacturing and packaging area.

15. General safety Measures in Dairy Plants
• Wear safety goggles where chemical materials
are used and handled.
• Hearing protection must be worn in designated
area. They must be kept clean. Do not leave
• them on equipment surfaces when not in use.
• Mask should be used in designated areas.
• Nobody should be allowed to enter production
area without wearing the apron and cap.
• Use of muffler is prohibited in production area.