Pre-Requisite Program / D Personnel / POLICY/PROCEDURE # SOP D01
D 2.1.1 Cleanliness / Page 1 of 3
AUTHORIZED FOR USE AT:
Company XYZ / ISSUED BY: Name / DATE ISSUED: July 24, 2008
APPROVED BY: Name / SUPERSEDES: 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.1All 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.3Signs 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.1Protective 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.2Protective 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.
B.3Protective clothing, hair covering, gloves, and footwear is not worn outside the work place.
B.4Protective clothing does not have pockets above the waistline.
B.5No open-toe footwear is to be worn in the plant.
B.6All 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.1Jewelry 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.2Jewelry, including medic alert bracelets and plain wedding band, which cannot be removed, must be securely covered.
C.3All personnel entering the food handling areas must remove all objects, especially those objects stored above the waist of those personnel.
C.4No wearing of fingernail polish, false fingernails, or false eyelashes is permitted. Fingernails must be clean and neatly trimmed.
C.5Personal belongings and street clothing are not kept in food handling areas.
C.6All personal effects shall be stored in the lunchroom or in assigned lockers.
C.7Tobacco, 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.8Chewing of gum, tobacco, candy, toothpick, matchsticks or other similar objects is allowed in the lunchroom only.
C.9Drinking 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.
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:
- QA Department will retrain employees found not following the procedures in this SOP.
- Quality Assurance Coordinator/QA Technician makes an assessment as to whether food safety has been compromised.
- 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”.
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:
- 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
- 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