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Employee Health _ Hygiene

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					Employee Health & Hygiene




            Preventing Food Borne
            Illness
Employee Health

   Employees need to come to work healthy,
    not sick.
   Communicable illnesses can contaminate
    food.
   Contaminated food can make consumers
    sick.
   The common cold is not considered
    contagious through food.
Employee Health cont.

   Bacteria live all over the body. Some of them
    can be severely hazardous to consumers.
   Cuts and abrasions on hands can be a
    source of deadly contamination and the
    affected person would not even know.
   Cuts and abrasions need to be addressed
    before working. Go see your supervisor for
    supplies.
Employee Health cont.

   Symptoms such as: vomiting, diarrhoea, fever, chills,
    severe abdominal cramps, unusual rash, open
    lesions, severe persistent cough can all be
    associated with communicable illnesses.
   If you’re sick with any of the communicable illness
    symptoms, then please phone in sick and go see a
    doctor.
   If you become sick with communicable illness
    symptoms while at work, tell your supervisor right
    away.
Employee Health cont.

   If you go to the doctor because of illness, you
    are required to tell the doctor that you work in
    a food production plant and you are a food
    handler, whether the doctor asks or not.
   If the doctor gives work related instructions,
    these must be communicated to
    management before the next scheduled shift.
Employee Health cont.

   You must inform management if they have or
    contract any communicable diseases.
   If any employee appears too unwell to work,
    they may be sent home or to a doctor.
   Management reserves the right to ask for a
    clean bill of health at any time.
Specific Health Concerns

   If you have had a severe case of vomiting, fever/chills and/or
    diarrhea for 48 hours, you need to notify Eatmore management
    and go to the doctor to be tested for Salmonella.
   We request that if you’re going to the doctor for Salmonella
    testing or other communicable illness concerns such as
    Hepatitis, please notify Eatmore management in advance and
    let us know the name, & if possible, the fax number for your
    doctor. We have an information letter we will send with the
    employee or fax directly to the doctor informing him/her of our
    requirements before the appointment.
   We will require a clean bill of health prior to your return to work.
Basic Personal Hygiene

   Even healthy workers can accidentally contaminate food.
   You are responsible for wearing clean clothes to work each
    shift.
   Sources of contamination such as pet hair, mud, etc. need to
    be kept out of food handling operations.
   Finger nails are to be kept short and clean.
   No spitting, no smoking, no gum chewing, no food (including
    cough candies and mints), no eating (including sprouts), no
    drinks, no nail polish, and no other tobacco products in the
    plant.
   For those who wish to eat sprouts or other Eatmore products,
    please wait for break time and eat them in staff break areas
    only – NEVER at the work station.
Work Gear

   Gum boots or sturdy waterproof footwear are
    required (open toed shoes are not suitable).
   Ask about the boot and gel insole allowances.
   Smocks, aprons or rainpants, hairnets and gloves
    are provided by the company and must be worn by
    all food handlers.
   If you require some piece of gear that is not currently
    on the premises, please discuss this with
    management before you bring anything new.
Boot Dips

   Boot dips are intended to remove contaminants from
    footwear as people pass from one area to another.
   The first boot dip is at the front door, the second is at
    the __________, third is outside the __________,
   When going between areas, be sure to comply with
    that area’s guidelines and walk through foot baths
    and wash your hands in the new area.
   This helps prevent cross contamination between
    product lines.
Jewelry Policy

   All watches, rings, bracelets, earrings & any other
    type of jewelry or exposed adornments must be
    removed prior to beginning work. Store valuables in
    a safe place.
   Medic alerts are allowed to be worn but must be
    secured so they cannot fall off and end up in the
    food. If the medic alert is on the wrist, it must be
    thoroughly washed and covered by a glove during
    food handling work.
Gearing Up

   Remove jewellery & adornments
   Tie up hair as needed
   Put on smock
   Put on hairnet
   Put on apron or rainpants
   Wash hands
   Put on gloves
   Wash gloves (if re-usable gloves are being worn)
Hand Washing

   Push up sleeves as needed
   Rinse with warm water
   Apply liquid soap and scrub thoroughly
   Rinse with warm water
   Dry with clean paper towel
   Discard used paper towel into paper towel compost
    bucket.
   View the hand washing presentation for complete
    details.
After Gearing Up

   DO NOT touch any part of your head, face,
    neck, or personal belongings.
   Avoid any sources of contamination on the
    way to your work station.
   If your hands or garments do become
    contaminated, wash and sanitize before
    handling food again.
Gearing Down

   Rinse and remove or discard gloves and
    rinse hands
   Rinse apron or rainpants to remove debris
   Spray apron or rainpants with sanitizer
   Remove apron or rainpants and hang in the
    proper place.
   Remove hairnet and store in cubby
   Remove smock and hang up during break
Smocks

   Smocks are to prevent contamination of the food
    from workers’ clothing.
   If they get too wet or dirty during work, go switch for
    a clean, dry one and carry on.
   Deposit dirty smocks in the laundry hamper at the
    end of the shift.
   Do not store things in the pockets during work;
    pockets should be kept empty.
   Please DO NOT put stickers on the smocks. They
    will wreck the fabric.
Smocks, cont.

   Smocks are colour coded for different work
    areas. (list here)
   Change smocks before switching areas.
   Remove smocks before taking breaks or
    using the toilet.
Aprons

   The aprons provided are lightweight, easily
    cleaned, and reasonably durable.
   Aprons do wear out over time; so when they
    tear or get holes in them, discard and get a
    new one.
   No foul language can be written on aprons.
   Please do not put stickers on the aprons.
Aprons, cont.

   They need to be cleaned thoroughly after each shift
    to remove anything that could contaminate food
    during the next use.
   This can be done reasonably well by using a scrub
    brush at the wash pit sink while you’re still wearing
    the apron, spray to rinse and spray to sanitize.
   Rinsing and sanitizing aprons at breaks is required
    to reduce contamination in the facility.
Aprons, cont.

   Aprons are colour coded as well (list here)
   Aprons always stay in their area
   Packers can hang yellow aprons on hooks in the
    area during breaks.
   All other yellow aprons get rinsed and hung on the
    racks in the boot room during breaks.
Aprons, cont.

   If you need to leave the high care area for
    short moments, like to ask a question in the
    office, the apron can be left on but spray the
    apron upon re-entry to sanitize before
    returning to the work station.
   This is a bit cumbersome so keep trips out to
    a minimum.
Hairnets

   Hair has bacteria on it and could become a source of
    contamination
   Hairnets are worn to prevent hairs from falling into the food or
    onto surfaces in the facility
   All hair has to be inside the hairnet.
   If hats are worn, they must be covered by the hairnet
   Everyone who has hair needs to wear a hairnet while in the
    washing and packing area.
   Hairnets are stored in cubbies during breaks.
Gloves

   Gloves are worn to protect skin from the sanitizer in
    the dipping buckets or other potential hazards in the
    facility.
   They DO NOT serve as a replacement for hand
    washing.
   Disposable gloves are meant for work that requires
    high dexterity or sense of touch like packing or
    culling product.
   The disposable gloves need to be replaced after
    each break and also when they tear or get holes in
    them.
Gloves, cont.

   Re-usable gloves should be worn for tougher work
    such as scrubbing equipment or making boxes to
    provide more protection for the worker’s hands.
   Disposable gloves should be removed for box folding
    and replaced before returning to product handling
    (packers do this).
   Box folding for longer periods outside the high care
    areas can be helped by using specialty gloves that
    management provides (please ask).
Glove Dips

   Gloves need to be sanitized after every chance of
    contamination before going back to handling food.
   Gloves can be contaminated by surfaces such as:
    sprout racks, cartons of packaging, hose nozzles,
    door handles, telephones, storage shelves, wash
    water in the wash pit, plastic curtains, work tables,
    quads, etc.
   Dipping is not required after handling the same
    product again and again, stacks of clean packaging
    on the packing table, clean packaging bags, or clean
    product crates.
Glove Dips cont.

   Glove dips are filled with the sanitizer
    solution made from Oxonia Active and water.
   Glove dips are filled from sanitizer hose
    stations in various rooms of the building or
    from Hydrofoamers in the areas that do not
    have the hoses provided.
   Change glove dip water after every break
    and when the solution has too much debris.
Bathroom Facilities

   There is one toilet in a room near the front door.
   For prevention purposes, the entire toilet room
    should be considered contaminated.
   Therefore, no work gear is to be worn into the toilet
    room.
   Always wash hands after being in the toilet room.

				
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posted:7/26/2011
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