SOP D01 Cleanliness by ajizai

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									POLICY/PROCEDURE TITLE:                    D Personnel                POLICY/PROCEDURE #
                                                                      SOP D01
Pre-Requisite Program                      D 2.1.1 Cleanliness        Page 1 of 3
AUTHORIZED FOR USE AT:                     ISSUED BY:                 DATE ISSUED:
                                           Name                       July 24, 2008
                                           APPROVED BY:               SUPERSEDES:
Company XYZ                                Name                       New

D 2.1.1
The manufacturer has and enforces a policy to ensure good personal hygiene and
hygienic behaviour and habits must be followed to prevent contamination of food
products: Hand washing/sanitizing, protective clothing, hygienic practices (no food, gum,
tobacco), procedures to prevent cross contamination during production.

Standard - identifies and describes required employee practices in the facility. Criteria
identifies the need for washing/sanitizing, clothing, hygienic practices and others.

Frequency:
Monitored constantly during production shifts.

Persons Responsible:
All Supervisors, HACCP Team members, QA Manager, QA Technician

Monitoring Procedure:
A. Hygiene Policy:
A.1 All personnel entering a food production area must wash their hands thoroughly
    with soap under warm, running, potable water, and sanitize their hands.

A.2 Hands must be washed and sanitizer after using toilet facilities, after handling
    contaminated material, after coughing, sneezing, or touching hair, after smoking,
    using the telephone, and after breaks.

A.3 Signs instructing personnel to wash their hand must be posted in the washroom and
    entry point into the production/packaging area.

B. Protective Clothing Policy:
B.1 Protective clothing (i.e. lab coat, company issued uniform, and/or apron), hair
     covering, beard covering (if applicable), gloves, and footwear are kept clean,
     sanitary, and functional, and are always worn.

B.2 Protective clothing, hair covering, gloves, and footwear is changed as often as
    necessary to maintain sanitary conditions (at least daily except for footwear). All
    protective gear must be changed daily, except for footwear that must be cleaned
    daily.
POLICY/PROCEDURE TITLE:                   D Personnel                POLICY/PROCEDURE #
                                                                     SOP D01
Pre-Requisite Program                     D 2.1.1 Cleanliness        Page 2 of 3
AUTHORIZED FOR USE AT:                    ISSUED BY:                 DATE ISSUED:
                                          Name                       July 24, 2008
                                          APPROVED BY:               SUPERSEDES:
Company XYZ                               Name                       New

B.3 Protective clothing, hair covering, gloves, and footwear is not worn outside the
    work place.
B.4 Protective clothing does not have pockets above the waistline.

B.5 No open-toe footwear is to be worn in the plant.
B.6 All personnel handling raw meat product must wear a colored apron on top of their
    protective clothing and discard the colored apron into the appropriate laundry bag
    prior to continuing work with non-raw meat product.

C. Hygienic Practices:
C.1 Jewelry or personal accessories [rings, earrings (studs and others), necklaces, pins,
     wristwatches, bracelets, etc.] shall not be worn in the production areas and must be
     removed prior to entering the food handling area.

C.2 Jewelry, including medic alert bracelets and plain wedding band, which cannot be
    removed, must be securely covered.
C.3 All personnel entering the food handling areas must remove all objects, especially
    those objects stored above the waist of those personnel.
C.4 No wearing of fingernail polish, false fingernails, or false eyelashes is permitted.
    Fingernails must be clean and neatly trimmed.

C.5 Personal belongings and street clothing are not kept in food handling areas.

C.6 All personal effects shall be stored in the lunchroom or in assigned lockers.

C.7 Tobacco, gum, candies and foods are only consumed in designated area outside the
    food preparation and warehouse area and not present in the food preparation,
    packaging and warehouse areas.

C.8 Chewing of gum, tobacco, candy, toothpick, matchsticks or other similar objects is
    allowed in the lunchroom only.
C.9 Drinking is prohibited in the production, packaging and warehouse area.

C.10 Personnel shall refrain from spitting on the floor, coughing or sneezing on products
     or equipment, touching any parts of the face with their hands.
POLICY/PROCEDURE TITLE:                   D Personnel                POLICY/PROCEDURE #
                                                                     SOP D01
Pre-Requisite Program                     D 2.1.1 Cleanliness        Page 3 of 3
AUTHORIZED FOR USE AT:                    ISSUED BY:                 DATE ISSUED:
                                          Name                       July 24, 2008
                                          APPROVED BY:               SUPERSEDES:
Company XYZ                               Name                       New

C.11 Personnel handling raw product do not handle finished processed product without
     a complete change of protective clothing and washing of hands.

C.12 Production personnel re-assigned to the packaging area must undergo a complete
     change of protective clothing and hand washing/sanitizing prior to working in the
     packaging area.
C.13 Signs are posted to inform and remind personnel of good food handling practices.
C.14 All personnel working in the food handling areas shall maintain personal
     cleanliness while on duty.

D. Enforcement:
D.1 All supervisors/HACCP Team Members shall observe their area of operation to
     ensure personal hygiene is observed by all personnel, visitors and contractors.

D.2 QA Manager and/or QA technician shall also observe for personal hygiene in all
    areas of the plant while working or making their rounds around the plant.


Corrective Action:
1. QA Department will retrain employees found not following the procedures in this
   SOP.

2. Quality Assurance Coordinator/QA Technician makes an assessment as to whether
   food safety has been compromised.

3. If food safety has not been compromised, then the product is released and production
   is continued. Quality Assurance Coordinator/QA Technician shall review the
   incident with the employee(s) involved and assess whether re-training is needed. The
   incident, along with the employee involved and corrective actions taken, shall be
   documented in the “Employee Incident Report”.

   If food safety has been compromised, then the product is held, tested and
   subsequently released, reworked or disposed and recorded on either the “Hold
   Report” or “Material Adjustment Log” Quality Assurance Coordinator/QA
   Technician shall record the description of the deviation, the corrective action taken
   and the date of completion on the “QA Checklist”.
POLICY/PROCEDURE TITLE:                 D Personnel              POLICY/PROCEDURE #
                                                                 SOP D01
Pre-Requisite Program                   D 2.1.1 Cleanliness      Page 4 of 3
AUTHORIZED FOR USE AT:                  ISSUED BY:               DATE ISSUED:
                                        Name                     July 24, 2008
                                        APPROVED BY:             SUPERSEDES:
Company XYZ                             Name                     New

   Where required, preventative corrective actions shall be developed by the Quality
   Assurance Coordinator by performing a root cause analysis, describing the
   preventative measure, date of completion and personnel responsible and recorded on
   the “Problem Report”


Verification:
QA Manager will review and initial/date annually:
  o review general hygiene procedures and policies stated in the Employee Handbook
     and institute measures to prevent reoccurrence of the deviation affecting the
     safety of the food product
  o review the Employee Incident Report, Problem Report Hold Report and Product
     Disposal Log.

Records:
Employee Handbook
Employee Incident Report
QA Checklist
Hold Report
Material Adjustment Log

								
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