SlideShare ist ein Scribd-Unternehmen logo
1 von 32
Downloaden Sie, um offline zu lesen
This presentation is from the course Personal Hygiene of the FAO
Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full
learning experience.
Personal Hygiene in Food
Production
Personal Hygiene in Food Production: Presentation
Objectives
The objectives of the presentation are:
– To provide an overview of the topic “Personal Hygiene in
Food Production” as covered in the FAO GHP Toolbox.
– To make trainers aware of how food handlers may
contaminate food.
– To enable trainers to identify potentially hazardous
contamination paths in the industries that they support.
– To enable trainers to guide food industries to improve the
management of personal hygiene including development of
relevant GMP documents.
– To provide trainers with information resources to facilitate the
preparation of training sessions on personal hygiene.
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination
paths of food
2. Behaviour patterns and facilities that improve food
safety
3. Managing personal hygiene
Without personal hygiene there is no food safety
Foodborne illness outbreaks have been linked to food
contaminated by food handlers.
Healthy humans are covered with bacteria. Certain resident
bacteria are part of the natural skin flora. In addition,
transient microorganisms reside for a short time on the skin
after the skin has come into contact with contaminated
surfaces or objects.
Both transient and resident microorganisms can be
transferred by humans to food and food production
utensils.
A healthy human is covered with microorganisms
on hair (incl. beards
and mustaches)
in the nose
in the mouth
on the skin
under the nails
The human gastro-intestinal tract excretes microorganisms
1 kg
excretion
– The adult gastro-intestinal tract contains over 1kg of gut bacteria.
– Humans excrete fecal bacteria with every defecation.
– Gut bacteria are considered healthy and necessary for digestion but
some of them are potentially pathogenic.
Ill people shed pathogenic microorganisms
– People shed pathogenic bacteria and viruses before they have major
symptoms of illness.
– Food workers can become permanent carries of pathogens and yet exhibit
no signs of illness. A known example are Salmonella carriers.
– Ill people and permanent carriers are a major threat to food safety.
time
illness
ends
pathogens continue to be shed!shedding starts
Wounds shed pathogenic microorganisms
– Open wounds can shed high amounts of bacteria and the shedding will
continue until the wound is healed.
– A person with an open wound must not handle food. Wounds must be
bandaged to ensure that food are not contaminated.
wound healed
time
Only minute amounts of certain pathogens are
necessary to cause infections
Campylobacter jejuni and
Hepatitis A are two examples of
pathogens that are infective in
minute doses.
Infections can therefore occur
easily when just one food handler
does not observe hand hygiene
rules.
Even if someone seems to have
clean hands they might be
infecting the food they are
preparing.
Campylobacter jejuni on agar medium
Both direct and indirect routes of contamination exist
direct
Direct contamination involves
transfer of microorganisms from
people to food through direct
physical contact.
indirect
Indirect contamination is possible
by various pathways. In the above
image the knife and the board
might have been in contact with
raw poultry harbouring
Campylobacter and would then
contaminate the tomato.
The fecal-oral route is the primary route of infection for
foodborne microorganisms
The fecal-oral route of contamination refers to
contaminations where the primary source of contamination
is human or animal feces.
Due to unhygienic practices the contamination is spread to
fingers, into water or comes into contact with pests.
The infections then can quickly spread to everyday objects,
foods, and utensils.
At the last stage the contaminant is ingested by a person.
The routes the contamination can take are shown on the
next slide.
The contamination paths of the fecal-oral route are complex
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination
paths of food
2. Behaviour patterns and facilities that improve food
safety
3. Managing personal hygiene
Washing hands is the most important food poisoning
prevention
Washing hands the right way
only requires three elements:
– running water,
– soap, and
– something to dry hands
with.
Careful washing includes
scrubbing palms, back of
hands, between fingers,
under nails.
The correct washing of hands
takes time!
Step 1 Step 2
Step 3 Step 4
Hands need to be washed regularly
immediately
• before working with food
• after using toilet
• after handling rubbish/waste
• after smoking, coughing, sneezing,
using tissue, eating, drinking, smoking
• after touching hair or scalp or mouth
If hands are unclean, sanitizers are not effective. Sanitizers
do not replace hand washing for food operators!
Gloves are not cleaner than hands
change gloves as often as you should wash your hands!
A special dress code is required for EVERYONE who
enters a food-handling area
cover hair
cover beards
no jewelry
clean protective clothing
clean shoes
EVERYONE:
 food handlers
 visitors
 management
 contractors
 auditors
Hairnets and coats for visitors must be available at the
entrance to production areas
cupboard with
hairnets and coats
If you want
personnel to wear
hairnets and visitors
to comply with your
hygiene dress-code
you need to have
coats and hairnets
available at relevant
entries to
production areas.
Depicted is a layout
of a food producing
factory with hairnets
and coats correctly
provided on the way
in to the processing
area.
Forbidden behaviour in a food-handling environment
No sneezing into food. No eating,
spitting, smoking, chewing gum or
tobacco near open food.
Personal items such as jewels,
watches, radios and telephones
are a source of contamination.
They do not belong in areas of
higher hygiene.
Personal hygiene can only ever be as good as the
provided facilities
dirty facilities will
lead to lower levels
of hygiene
clean facilities
improve hygiene
behaviour
Changing rooms, toilets and hand-washing facilities
must be provided and kept clean
Without adequate
facilities personnel
will not implement
recommended
levels of personal
hygiene.
Depicted is a
layout of a food
producing factory
with adequate
facilities that are
correctly
positioned.
HW
Office/
Canteen
Office/
Visitors
Production Bottling
4°C
-18°C
Water-Prep.
Washing
2 toilets with
sinks
changing room
3 hand-washing
stations
Personal Hygiene: Presentation Outline
1. Food handlers as a key element in the contamination
paths of food
2. Behaviour patterns and facilities that improve food
safety
3. Managing personal hygiene
Personal hygiene is a management responsibility
CULTURE
Financial means to provide
facilities and resources (human
and technical) to ensure GHP.
Clear guidance about expected
personnel hygiene behaviour
(including how to deal with
sickness, absence due to
sickness, disregard of hygiene
rules, responsibilities, etc.)
Hygiene culture through clear
commitment to GHP, visible
support of QS personnel,
requirement to adhere to hygiene
rules for all hierarchy levels.
Management
is responsible
for providing
Actively communicate personal hygiene directives
The importance of personal hygiene as one of the essential parts
of a GMP programme has been explained in the module
Introduction to Food Safety and Quality.
Directives on personal hygiene must be documented.
Documents should
– be concise and instructive
– contain clear control measures and responsibilities,
– be distributed, and if necessary read, to all personnel (including
management, administration) as well as to contractors and visitors (in
a shortened version)
Documentation must cover ways of dealing with every day
challenges (i.e. compliance with protective clothing) as well as
situations of emergency such as illness and accidents.
An example of a guidance document for developing good
operating practice procedures in personal hygiene and
behaviour is provided by the New Zealand Food Safety
Authority.
Controlled access and instantly visible signalling support
personal hygiene behaviour
In addition to documenting and communicating expected
hygienic behaviour the following measures of control to
ensure compliance of staff, contractors and visitors with
hygiene requirements are:
– controlled entry into food production sites
– instructions and visible signalling throughout premises.
These control measures are further discussed in the
Design and Facilities course.
Maintaining control over the health of food handlers
Results of medical screening can lead to a false sense of
security.
Being afraid of losing a job due to health status will prevent
people from being honest about their health.
A vigilant supervisor is probably the most effective means
of keeping ill workers from contact with food.
WHO report "Health surveillance and management
procedures for food-handling personnel“ provides current
international guidance on managing personnel hygiene.
Hygiene management of personnel starts from day one
Employee health status should be brought up at the point
of employment. Inform new employee that sick food-
handlers can transmit diseases to customers. Ask about:
– last illness with diarrhea or vomiting
– skin trouble anywhere on body
– discharges from eye, ear, mouth
– digestion problems
– medical history re typhoid/paratyphoid
Provide first hygiene training prior to uptake of work.
Adequate behavior must be taught and controlled
regular training sessions
are necessary to create
a stable level of
personal hygiene
in addition, regular
controls are required to
monitor the compliance
with regulations
Training starts on day one and needs regular repeating
good hygiene
bad hygiene
frequent training will lead to high
levels of personal hygiene
infrequent training will lead to
low levels of personal hygiene
repeat
trainings
time
date of
hiring
Correct people BUT ALSO give praise
Praise personnel when
things are done correctly.
This part tends to get
forgotten and people tire of
constantly being told what
was done wrongly.
A personal thank-you from a
supervisor for correct
behaviour works wonders.
Personal hygiene in food production: Conclusions
Humans shed microorganisms and can contaminate food through
unhygienic behavior.
Food handlers need to be aware of indirect paths of contamination.
Washing hands is the most effective way to stop the spread of
microorganisms.
Hygienic behavior includes the wearing of clean protective clothing and
avoiding activities such as eating near unprotected food products.
Ill people must be prevented from handling food.
Personal hygiene is a management responsibility and directives must
be documented in a GMP programme.
Personal hygiene can only ever be as good as the provided facilities.
Hygienic behavior must be taught and controlled.
You have reached the end of the presentation Personal
Hygiene in Food Production.
This presentation is from the course “Personal Hygiene” of the FAO
Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full
learning experience.

Weitere ähnliche Inhalte

Was ist angesagt?

General Hygienic Practices
General Hygienic Practices General Hygienic Practices
General Hygienic Practices madavigd
 
Level 1 Food Hygiene and Safety
Level 1 Food Hygiene and Safety Level 1 Food Hygiene and Safety
Level 1 Food Hygiene and Safety Training Express
 
Food Safety Management Systems (FSMS)
Food Safety Management Systems (FSMS) Food Safety Management Systems (FSMS)
Food Safety Management Systems (FSMS) SukhveerSingh31
 
Food safety and hygiene
Food safety and hygieneFood safety and hygiene
Food safety and hygieneNasreen Begum
 
Basic Food Handling Training Power Point Presentation
Basic Food Handling Training Power Point PresentationBasic Food Handling Training Power Point Presentation
Basic Food Handling Training Power Point Presentationbadalkumar
 
Food Allergen Management
Food Allergen ManagementFood Allergen Management
Food Allergen ManagementAlois Fellinger
 
Food safety a introduction
Food safety a introductionFood safety a introduction
Food safety a introductionHemal Desai
 
Basics of food safety
Basics of food safetyBasics of food safety
Basics of food safetyAnkush Goyal
 
Hygiene and food safety
Hygiene and food safety Hygiene and food safety
Hygiene and food safety Bhavisha Jangid
 
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1Bean Malicse
 
Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Sheetaal Pathania
 
Food safety , OPRP, CCP.pptx
Food safety , OPRP, CCP.pptxFood safety , OPRP, CCP.pptx
Food safety , OPRP, CCP.pptxSudhanshuMittal20
 
Haccp and food safety
Haccp and food safetyHaccp and food safety
Haccp and food safetyUniversity
 

Was ist angesagt? (20)

Food Safety Training
Food Safety TrainingFood Safety Training
Food Safety Training
 
HACCP Presentation
HACCP PresentationHACCP Presentation
HACCP Presentation
 
General Hygienic Practices
General Hygienic Practices General Hygienic Practices
General Hygienic Practices
 
Food safety and hygiene
Food safety and hygieneFood safety and hygiene
Food safety and hygiene
 
Level 1 Food Hygiene and Safety
Level 1 Food Hygiene and Safety Level 1 Food Hygiene and Safety
Level 1 Food Hygiene and Safety
 
Food Safety Management Systems (FSMS)
Food Safety Management Systems (FSMS) Food Safety Management Systems (FSMS)
Food Safety Management Systems (FSMS)
 
Food safety and hygiene
Food safety and hygieneFood safety and hygiene
Food safety and hygiene
 
Basic Food Handling Training Power Point Presentation
Basic Food Handling Training Power Point PresentationBasic Food Handling Training Power Point Presentation
Basic Food Handling Training Power Point Presentation
 
Food Allergen Management
Food Allergen ManagementFood Allergen Management
Food Allergen Management
 
Food safety a introduction
Food safety a introductionFood safety a introduction
Food safety a introduction
 
Haccp
HaccpHaccp
Haccp
 
Food Handler Guide
Food Handler GuideFood Handler Guide
Food Handler Guide
 
Basics of food safety
Basics of food safetyBasics of food safety
Basics of food safety
 
Hygiene and food safety
Hygiene and food safety Hygiene and food safety
Hygiene and food safety
 
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1
FOOD SANITATION, SAFETY & HYGIENE - CHAPTER 1
 
GMP and GHP
GMP and GHPGMP and GHP
GMP and GHP
 
Good Manufacturing Practices
Good Manufacturing PracticesGood Manufacturing Practices
Good Manufacturing Practices
 
Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Food safety and hygiene (short intro)
Food safety and hygiene (short intro)
 
Food safety , OPRP, CCP.pptx
Food safety , OPRP, CCP.pptxFood safety , OPRP, CCP.pptx
Food safety , OPRP, CCP.pptx
 
Haccp and food safety
Haccp and food safetyHaccp and food safety
Haccp and food safety
 

Ähnlich wie Personal Hygiene in Food Production

Chapter 16 food safety and hygiene.pptx
Chapter 16 food safety and hygiene.pptxChapter 16 food safety and hygiene.pptx
Chapter 16 food safety and hygiene.pptxOsmanHassan35
 
food safety and hygiene.pdf
food safety and hygiene.pdffood safety and hygiene.pdf
food safety and hygiene.pdfOsmanHassan35
 
Basics in food hygiene and safety
Basics in food hygiene and safetyBasics in food hygiene and safety
Basics in food hygiene and safetyPECB
 
Sanitation and safety functions of food service
Sanitation and safety functions of food serviceSanitation and safety functions of food service
Sanitation and safety functions of food serviceDardar Jumarito
 
Food safety presentation 03.09.15
Food safety presentation 03.09.15Food safety presentation 03.09.15
Food safety presentation 03.09.15crystaljappy
 
Apply Food Safety and Sanitation.pptx
Apply Food Safety and Sanitation.pptxApply Food Safety and Sanitation.pptx
Apply Food Safety and Sanitation.pptxmahaliacaraan
 
GMP REQUIREMENTS ON PERSONAL HYGIENE.pptx
GMP REQUIREMENTS ON               PERSONAL HYGIENE.pptxGMP REQUIREMENTS ON               PERSONAL HYGIENE.pptx
GMP REQUIREMENTS ON PERSONAL HYGIENE.pptxMayaskitchen1
 
Food safety procedure.pptx
Food safety procedure.pptxFood safety procedure.pptx
Food safety procedure.pptxMuhammed Adem
 
Basic Food Safety and Hygiene.pdf
Basic Food Safety and Hygiene.pdfBasic Food Safety and Hygiene.pdf
Basic Food Safety and Hygiene.pdfJaimeRodrigoRivas1
 
MODULE II PART 1.pdf
MODULE II PART 1.pdfMODULE II PART 1.pdf
MODULE II PART 1.pdfGwenSalabsab
 
Food Hygiene A Primer
Food Hygiene A PrimerFood Hygiene A Primer
Food Hygiene A Primerijtsrd
 
Sanitation and Proper Sanitation of Restaurant Wastes
Sanitation and Proper Sanitation of Restaurant WastesSanitation and Proper Sanitation of Restaurant Wastes
Sanitation and Proper Sanitation of Restaurant WastesJustine Almenario
 
Evironmental Sanitation.pdf
Evironmental Sanitation.pdfEvironmental Sanitation.pdf
Evironmental Sanitation.pdfPatrickMagallano
 

Ähnlich wie Personal Hygiene in Food Production (20)

Chapter 16 food safety and hygiene.pptx
Chapter 16 food safety and hygiene.pptxChapter 16 food safety and hygiene.pptx
Chapter 16 food safety and hygiene.pptx
 
Level 3 food safety and hygiene
Level 3  food safety and hygieneLevel 3  food safety and hygiene
Level 3 food safety and hygiene
 
Foodsafetyandhygiene.pdf
Foodsafetyandhygiene.pdfFoodsafetyandhygiene.pdf
Foodsafetyandhygiene.pdf
 
food safety and hygiene.pdf
food safety and hygiene.pdffood safety and hygiene.pdf
food safety and hygiene.pdf
 
Basics in food hygiene and safety
Basics in food hygiene and safetyBasics in food hygiene and safety
Basics in food hygiene and safety
 
safe food handler
safe food handlersafe food handler
safe food handler
 
Sanitation and safety functions of food service
Sanitation and safety functions of food serviceSanitation and safety functions of food service
Sanitation and safety functions of food service
 
Food safety presentation 03.09.15
Food safety presentation 03.09.15Food safety presentation 03.09.15
Food safety presentation 03.09.15
 
Apply Food Safety and Sanitation.pptx
Apply Food Safety and Sanitation.pptxApply Food Safety and Sanitation.pptx
Apply Food Safety and Sanitation.pptx
 
Observe Personal Hygiene.pptx
Observe Personal Hygiene.pptxObserve Personal Hygiene.pptx
Observe Personal Hygiene.pptx
 
GMP REQUIREMENTS ON PERSONAL HYGIENE.pptx
GMP REQUIREMENTS ON               PERSONAL HYGIENE.pptxGMP REQUIREMENTS ON               PERSONAL HYGIENE.pptx
GMP REQUIREMENTS ON PERSONAL HYGIENE.pptx
 
Food safety procedure.pptx
Food safety procedure.pptxFood safety procedure.pptx
Food safety procedure.pptx
 
Basic Food Safety and Hygiene.pdf
Basic Food Safety and Hygiene.pdfBasic Food Safety and Hygiene.pdf
Basic Food Safety and Hygiene.pdf
 
food safety.pptx
food safety.pptxfood safety.pptx
food safety.pptx
 
MODULE II PART 1.pdf
MODULE II PART 1.pdfMODULE II PART 1.pdf
MODULE II PART 1.pdf
 
Food Hygiene A Primer
Food Hygiene A PrimerFood Hygiene A Primer
Food Hygiene A Primer
 
Sanitation and Proper Sanitation of Restaurant Wastes
Sanitation and Proper Sanitation of Restaurant WastesSanitation and Proper Sanitation of Restaurant Wastes
Sanitation and Proper Sanitation of Restaurant Wastes
 
Hygiene
HygieneHygiene
Hygiene
 
Sanitation
SanitationSanitation
Sanitation
 
Evironmental Sanitation.pdf
Evironmental Sanitation.pdfEvironmental Sanitation.pdf
Evironmental Sanitation.pdf
 

Mehr von FAO

Nigeria
NigeriaNigeria
NigeriaFAO
 
Niger
NigerNiger
NigerFAO
 
Namibia
NamibiaNamibia
NamibiaFAO
 
Mozambique
MozambiqueMozambique
MozambiqueFAO
 
Zimbabwe takesure
Zimbabwe takesureZimbabwe takesure
Zimbabwe takesureFAO
 
Zimbabwe
ZimbabweZimbabwe
ZimbabweFAO
 
Zambia
ZambiaZambia
ZambiaFAO
 
Togo
TogoTogo
TogoFAO
 
Tanzania
TanzaniaTanzania
TanzaniaFAO
 
Spal presentation
Spal presentationSpal presentation
Spal presentationFAO
 
Rwanda
RwandaRwanda
RwandaFAO
 
Nigeria uponi
Nigeria uponiNigeria uponi
Nigeria uponiFAO
 
The multi-faced role of soil in the NENA regions (part 2)
The multi-faced role of soil in the NENA regions (part 2)The multi-faced role of soil in the NENA regions (part 2)
The multi-faced role of soil in the NENA regions (part 2)FAO
 
The multi-faced role of soil in the NENA regions (part 1)
The multi-faced role of soil in the NENA regions (part 1)The multi-faced role of soil in the NENA regions (part 1)
The multi-faced role of soil in the NENA regions (part 1)FAO
 
Agenda of the launch of the soil policy brief at the Land&Water Days
Agenda of the launch of the soil policy brief at the Land&Water DaysAgenda of the launch of the soil policy brief at the Land&Water Days
Agenda of the launch of the soil policy brief at the Land&Water DaysFAO
 
Agenda of the 5th NENA Soil Partnership meeting
Agenda of the 5th NENA Soil Partnership meetingAgenda of the 5th NENA Soil Partnership meeting
Agenda of the 5th NENA Soil Partnership meetingFAO
 
The Voluntary Guidelines for Sustainable Soil Management
The Voluntary Guidelines for Sustainable Soil ManagementThe Voluntary Guidelines for Sustainable Soil Management
The Voluntary Guidelines for Sustainable Soil ManagementFAO
 
GLOSOLAN - Mission, status and way forward
GLOSOLAN - Mission, status and way forwardGLOSOLAN - Mission, status and way forward
GLOSOLAN - Mission, status and way forwardFAO
 
Towards a Global Soil Information System (GLOSIS)
Towards a Global Soil Information System (GLOSIS)Towards a Global Soil Information System (GLOSIS)
Towards a Global Soil Information System (GLOSIS)FAO
 
GSP developments of regional interest in 2019
GSP developments of regional interest in 2019GSP developments of regional interest in 2019
GSP developments of regional interest in 2019FAO
 

Mehr von FAO (20)

Nigeria
NigeriaNigeria
Nigeria
 
Niger
NigerNiger
Niger
 
Namibia
NamibiaNamibia
Namibia
 
Mozambique
MozambiqueMozambique
Mozambique
 
Zimbabwe takesure
Zimbabwe takesureZimbabwe takesure
Zimbabwe takesure
 
Zimbabwe
ZimbabweZimbabwe
Zimbabwe
 
Zambia
ZambiaZambia
Zambia
 
Togo
TogoTogo
Togo
 
Tanzania
TanzaniaTanzania
Tanzania
 
Spal presentation
Spal presentationSpal presentation
Spal presentation
 
Rwanda
RwandaRwanda
Rwanda
 
Nigeria uponi
Nigeria uponiNigeria uponi
Nigeria uponi
 
The multi-faced role of soil in the NENA regions (part 2)
The multi-faced role of soil in the NENA regions (part 2)The multi-faced role of soil in the NENA regions (part 2)
The multi-faced role of soil in the NENA regions (part 2)
 
The multi-faced role of soil in the NENA regions (part 1)
The multi-faced role of soil in the NENA regions (part 1)The multi-faced role of soil in the NENA regions (part 1)
The multi-faced role of soil in the NENA regions (part 1)
 
Agenda of the launch of the soil policy brief at the Land&Water Days
Agenda of the launch of the soil policy brief at the Land&Water DaysAgenda of the launch of the soil policy brief at the Land&Water Days
Agenda of the launch of the soil policy brief at the Land&Water Days
 
Agenda of the 5th NENA Soil Partnership meeting
Agenda of the 5th NENA Soil Partnership meetingAgenda of the 5th NENA Soil Partnership meeting
Agenda of the 5th NENA Soil Partnership meeting
 
The Voluntary Guidelines for Sustainable Soil Management
The Voluntary Guidelines for Sustainable Soil ManagementThe Voluntary Guidelines for Sustainable Soil Management
The Voluntary Guidelines for Sustainable Soil Management
 
GLOSOLAN - Mission, status and way forward
GLOSOLAN - Mission, status and way forwardGLOSOLAN - Mission, status and way forward
GLOSOLAN - Mission, status and way forward
 
Towards a Global Soil Information System (GLOSIS)
Towards a Global Soil Information System (GLOSIS)Towards a Global Soil Information System (GLOSIS)
Towards a Global Soil Information System (GLOSIS)
 
GSP developments of regional interest in 2019
GSP developments of regional interest in 2019GSP developments of regional interest in 2019
GSP developments of regional interest in 2019
 

Kürzlich hochgeladen

3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptxmary850239
 
How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17Celine George
 
How to Use api.constrains ( ) in Odoo 17
How to Use api.constrains ( ) in Odoo 17How to Use api.constrains ( ) in Odoo 17
How to Use api.constrains ( ) in Odoo 17Celine George
 
Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...raviapr7
 
What is the Future of QuickBooks DeskTop?
What is the Future of QuickBooks DeskTop?What is the Future of QuickBooks DeskTop?
What is the Future of QuickBooks DeskTop?TechSoup
 
How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17Celine George
 
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxPractical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxKatherine Villaluna
 
How to Manage Cross-Selling in Odoo 17 Sales
How to Manage Cross-Selling in Odoo 17 SalesHow to Manage Cross-Selling in Odoo 17 Sales
How to Manage Cross-Selling in Odoo 17 SalesCeline George
 
Presentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphPresentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphNetziValdelomar1
 
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptxSandy Millin
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfMohonDas
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxiammrhaywood
 
CapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapitolTechU
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICESayali Powar
 
Patterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxPatterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxMYDA ANGELICA SUAN
 
Prescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxPrescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxraviapr7
 
Education and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxEducation and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxraviapr7
 
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfP4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfYu Kanazawa / Osaka University
 

Kürzlich hochgeladen (20)

3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptx
 
How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17
 
How to Use api.constrains ( ) in Odoo 17
How to Use api.constrains ( ) in Odoo 17How to Use api.constrains ( ) in Odoo 17
How to Use api.constrains ( ) in Odoo 17
 
Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...
 
What is the Future of QuickBooks DeskTop?
What is the Future of QuickBooks DeskTop?What is the Future of QuickBooks DeskTop?
What is the Future of QuickBooks DeskTop?
 
How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17
 
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptxPractical Research 1: Lesson 8 Writing the Thesis Statement.pptx
Practical Research 1: Lesson 8 Writing the Thesis Statement.pptx
 
How to Manage Cross-Selling in Odoo 17 Sales
How to Manage Cross-Selling in Odoo 17 SalesHow to Manage Cross-Selling in Odoo 17 Sales
How to Manage Cross-Selling in Odoo 17 Sales
 
Presentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphPresentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a Paragraph
 
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdf
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
 
Personal Resilience in Project Management 2 - TV Edit 1a.pdf
Personal Resilience in Project Management 2 - TV Edit 1a.pdfPersonal Resilience in Project Management 2 - TV Edit 1a.pdf
Personal Resilience in Project Management 2 - TV Edit 1a.pdf
 
CapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptxCapTechU Doctoral Presentation -March 2024 slides.pptx
CapTechU Doctoral Presentation -March 2024 slides.pptx
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICE
 
Prelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quizPrelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quiz
 
Patterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptxPatterns of Written Texts Across Disciplines.pptx
Patterns of Written Texts Across Disciplines.pptx
 
Prescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxPrescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptx
 
Education and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxEducation and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptx
 
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfP4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
 

Personal Hygiene in Food Production

  • 1. This presentation is from the course Personal Hygiene of the FAO Good Hygiene Practices (GHP) Toolbox. Readers are encouraged to visit the online resource for a full learning experience. Personal Hygiene in Food Production
  • 2. Personal Hygiene in Food Production: Presentation Objectives The objectives of the presentation are: – To provide an overview of the topic “Personal Hygiene in Food Production” as covered in the FAO GHP Toolbox. – To make trainers aware of how food handlers may contaminate food. – To enable trainers to identify potentially hazardous contamination paths in the industries that they support. – To enable trainers to guide food industries to improve the management of personal hygiene including development of relevant GMP documents. – To provide trainers with information resources to facilitate the preparation of training sessions on personal hygiene.
  • 3. Personal Hygiene: Presentation Outline 1. Food handlers as a key element in the contamination paths of food 2. Behaviour patterns and facilities that improve food safety 3. Managing personal hygiene
  • 4. Without personal hygiene there is no food safety Foodborne illness outbreaks have been linked to food contaminated by food handlers. Healthy humans are covered with bacteria. Certain resident bacteria are part of the natural skin flora. In addition, transient microorganisms reside for a short time on the skin after the skin has come into contact with contaminated surfaces or objects. Both transient and resident microorganisms can be transferred by humans to food and food production utensils.
  • 5. A healthy human is covered with microorganisms on hair (incl. beards and mustaches) in the nose in the mouth on the skin under the nails
  • 6. The human gastro-intestinal tract excretes microorganisms 1 kg excretion – The adult gastro-intestinal tract contains over 1kg of gut bacteria. – Humans excrete fecal bacteria with every defecation. – Gut bacteria are considered healthy and necessary for digestion but some of them are potentially pathogenic.
  • 7. Ill people shed pathogenic microorganisms – People shed pathogenic bacteria and viruses before they have major symptoms of illness. – Food workers can become permanent carries of pathogens and yet exhibit no signs of illness. A known example are Salmonella carriers. – Ill people and permanent carriers are a major threat to food safety. time illness ends pathogens continue to be shed!shedding starts
  • 8. Wounds shed pathogenic microorganisms – Open wounds can shed high amounts of bacteria and the shedding will continue until the wound is healed. – A person with an open wound must not handle food. Wounds must be bandaged to ensure that food are not contaminated. wound healed time
  • 9. Only minute amounts of certain pathogens are necessary to cause infections Campylobacter jejuni and Hepatitis A are two examples of pathogens that are infective in minute doses. Infections can therefore occur easily when just one food handler does not observe hand hygiene rules. Even if someone seems to have clean hands they might be infecting the food they are preparing. Campylobacter jejuni on agar medium
  • 10. Both direct and indirect routes of contamination exist direct Direct contamination involves transfer of microorganisms from people to food through direct physical contact. indirect Indirect contamination is possible by various pathways. In the above image the knife and the board might have been in contact with raw poultry harbouring Campylobacter and would then contaminate the tomato.
  • 11. The fecal-oral route is the primary route of infection for foodborne microorganisms The fecal-oral route of contamination refers to contaminations where the primary source of contamination is human or animal feces. Due to unhygienic practices the contamination is spread to fingers, into water or comes into contact with pests. The infections then can quickly spread to everyday objects, foods, and utensils. At the last stage the contaminant is ingested by a person. The routes the contamination can take are shown on the next slide.
  • 12. The contamination paths of the fecal-oral route are complex
  • 13. Personal Hygiene: Presentation Outline 1. Food handlers as a key element in the contamination paths of food 2. Behaviour patterns and facilities that improve food safety 3. Managing personal hygiene
  • 14. Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements: – running water, – soap, and – something to dry hands with. Careful washing includes scrubbing palms, back of hands, between fingers, under nails. The correct washing of hands takes time! Step 1 Step 2 Step 3 Step 4
  • 15. Hands need to be washed regularly immediately • before working with food • after using toilet • after handling rubbish/waste • after smoking, coughing, sneezing, using tissue, eating, drinking, smoking • after touching hair or scalp or mouth If hands are unclean, sanitizers are not effective. Sanitizers do not replace hand washing for food operators!
  • 16. Gloves are not cleaner than hands change gloves as often as you should wash your hands!
  • 17. A special dress code is required for EVERYONE who enters a food-handling area cover hair cover beards no jewelry clean protective clothing clean shoes EVERYONE:  food handlers  visitors  management  contractors  auditors
  • 18. Hairnets and coats for visitors must be available at the entrance to production areas cupboard with hairnets and coats If you want personnel to wear hairnets and visitors to comply with your hygiene dress-code you need to have coats and hairnets available at relevant entries to production areas. Depicted is a layout of a food producing factory with hairnets and coats correctly provided on the way in to the processing area.
  • 19. Forbidden behaviour in a food-handling environment No sneezing into food. No eating, spitting, smoking, chewing gum or tobacco near open food. Personal items such as jewels, watches, radios and telephones are a source of contamination. They do not belong in areas of higher hygiene.
  • 20. Personal hygiene can only ever be as good as the provided facilities dirty facilities will lead to lower levels of hygiene clean facilities improve hygiene behaviour
  • 21. Changing rooms, toilets and hand-washing facilities must be provided and kept clean Without adequate facilities personnel will not implement recommended levels of personal hygiene. Depicted is a layout of a food producing factory with adequate facilities that are correctly positioned. HW Office/ Canteen Office/ Visitors Production Bottling 4°C -18°C Water-Prep. Washing 2 toilets with sinks changing room 3 hand-washing stations
  • 22. Personal Hygiene: Presentation Outline 1. Food handlers as a key element in the contamination paths of food 2. Behaviour patterns and facilities that improve food safety 3. Managing personal hygiene
  • 23. Personal hygiene is a management responsibility CULTURE Financial means to provide facilities and resources (human and technical) to ensure GHP. Clear guidance about expected personnel hygiene behaviour (including how to deal with sickness, absence due to sickness, disregard of hygiene rules, responsibilities, etc.) Hygiene culture through clear commitment to GHP, visible support of QS personnel, requirement to adhere to hygiene rules for all hierarchy levels. Management is responsible for providing
  • 24. Actively communicate personal hygiene directives The importance of personal hygiene as one of the essential parts of a GMP programme has been explained in the module Introduction to Food Safety and Quality. Directives on personal hygiene must be documented. Documents should – be concise and instructive – contain clear control measures and responsibilities, – be distributed, and if necessary read, to all personnel (including management, administration) as well as to contractors and visitors (in a shortened version) Documentation must cover ways of dealing with every day challenges (i.e. compliance with protective clothing) as well as situations of emergency such as illness and accidents. An example of a guidance document for developing good operating practice procedures in personal hygiene and behaviour is provided by the New Zealand Food Safety Authority.
  • 25. Controlled access and instantly visible signalling support personal hygiene behaviour In addition to documenting and communicating expected hygienic behaviour the following measures of control to ensure compliance of staff, contractors and visitors with hygiene requirements are: – controlled entry into food production sites – instructions and visible signalling throughout premises. These control measures are further discussed in the Design and Facilities course.
  • 26. Maintaining control over the health of food handlers Results of medical screening can lead to a false sense of security. Being afraid of losing a job due to health status will prevent people from being honest about their health. A vigilant supervisor is probably the most effective means of keeping ill workers from contact with food. WHO report "Health surveillance and management procedures for food-handling personnel“ provides current international guidance on managing personnel hygiene.
  • 27. Hygiene management of personnel starts from day one Employee health status should be brought up at the point of employment. Inform new employee that sick food- handlers can transmit diseases to customers. Ask about: – last illness with diarrhea or vomiting – skin trouble anywhere on body – discharges from eye, ear, mouth – digestion problems – medical history re typhoid/paratyphoid Provide first hygiene training prior to uptake of work.
  • 28. Adequate behavior must be taught and controlled regular training sessions are necessary to create a stable level of personal hygiene in addition, regular controls are required to monitor the compliance with regulations
  • 29. Training starts on day one and needs regular repeating good hygiene bad hygiene frequent training will lead to high levels of personal hygiene infrequent training will lead to low levels of personal hygiene repeat trainings time date of hiring
  • 30. Correct people BUT ALSO give praise Praise personnel when things are done correctly. This part tends to get forgotten and people tire of constantly being told what was done wrongly. A personal thank-you from a supervisor for correct behaviour works wonders.
  • 31. Personal hygiene in food production: Conclusions Humans shed microorganisms and can contaminate food through unhygienic behavior. Food handlers need to be aware of indirect paths of contamination. Washing hands is the most effective way to stop the spread of microorganisms. Hygienic behavior includes the wearing of clean protective clothing and avoiding activities such as eating near unprotected food products. Ill people must be prevented from handling food. Personal hygiene is a management responsibility and directives must be documented in a GMP programme. Personal hygiene can only ever be as good as the provided facilities. Hygienic behavior must be taught and controlled.
  • 32. You have reached the end of the presentation Personal Hygiene in Food Production. This presentation is from the course “Personal Hygiene” of the FAO Good Hygiene Practices (GHP) Toolbox. Readers are encouraged to visit the online resource for a full learning experience.