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Regardless of type of processing or food handling operation, the number one consideration in food sanitation is people. It is people who set the rules, follow the rules, and also break the rules of sanitation. A sanitation program is as good as the attitude, willingness, and efforts of people. That is why the most important aspect of a sanitation program is ongoing personnel training.
It is essential that the full meaning of sanitation and its wide economic scope be accepted by everyone concerned in the food system-including management.
Personnel training should include appropriate sanitation principles and food handling practices, manufacturing controls, and personal hygiene practices.
Sanitation Principles and Food Handling Practices
Personnel training should instill and nurture an understanding of the processing steps and technologies for each product manufactured or handled and where potential problems exist, and create a keen desire to satisfy and guard the consumers' interests.
Manufacturing Controls and Essential Operations
Production personnel must be trained in the critical elements of the operations for which they are responsible, in the importance of these operations, monitoring these operations, and in action to be taken when these operations are not controlled.
Certain industries have developed certification programs for operators of essential heat-processing equipment (e.g. milk pasteurizer or retort operators). If such programs don't exist for a given processing segment, it is important that specific training programs be developed for such personnel.
Hygienic Practices
Communicable Diseases/Injuries
Persons known to be suffering from, or known to be carriers of a disease likely to be transmitted through food, must be restricted from any food-handling area. Likewise, persons afflicted with infected wounds, skin infections, sores, etc., must also be restricted from these areas. Any persons with open cuts or wounds should not handle food unless the injury is completely protected by a secure, waterproof covering.
Hand-washing
Facilities with hot water for hand-washing must be provided and must be convenient to food handling areas. All personnel involved in food handling must thoroughly wash hands with soap under warm-running, potable water. Hands must also be washed after handling contaminated materials and after using toilet facilities. Where required, employees must use disinfectant hand dips.
Personal Cleanliness and Conduct
Personal cleanliness must be maintained while involved in food handling operations:
- Sanitary protective clothing, hair covering, and footwear must be worn and maintained in a clean, sanitary
manner
- Gloves, if worn, must be clean and
sanitary
- All food-handling personnel must remove objects (i.e. watches, jewelry) from their person which may fall into or contaminate the food
product
- Tobacco, gum, and food are not permitted in food-handling
areas
Traffic Control/Controlled Access
Personnel and visitor access to specific food product handling areas must be restricted. Personnel involved in raw product handling (e.g., farm truck drivers, etc.) must not be allowed in processing or finished product areas. Foot baths and hand dips, where required, must be properly maintained and used. Color coding of clothing, maintenance and other equipment should be used to clearly identify raw vs. processed product operations.
Food
Processing and Handling Continued: Page 2
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