Sharing of hygiene behavior norms among employees in food production enterprises for reference by quality personnel

1、 The significance of good personal hygiene habits

Good personal hygiene habits are an important guarantee for food safety, hygiene, and human health. For employees of food production plants, they should be highly valued and strictly supervised and managed, paying attention to both production operations and daily life details at all times.

Through hygiene training, food production and operation personnel can understand the importance of hygiene, consciously abide by various hygiene regulations, prevent food pollution, and ensure food safety and hygiene.

According to the Food Safety Law, food production and operation personnel must receive training on food hygiene regulations and knowledge, and pass the assessment

2、 All employees must hold health certificates before taking up their posts

The company's personnel involved in food production, processing, and sales undergo regular physical examinations once a year to obtain a health certificate. If they fail the examinations, they will be temporarily transferred from work that directly comes into contact with food to prevent contamination of the food.

If you feel unwell at work, you should promptly go to the medical department for examination. Once infectious diseases, hidden infectious diseases, respiratory, intestinal, hand injuries, skin diseases, and various infectious diseases are discovered, they should be promptly reported to the supervisor, transferred from their work position, and not allowed to continue working in food production. Employees who leave work due to illness must present a health certificate issued by a doctor before they can resume work after recovering from their physical illness.

Each employee's work permit must provide detailed information on their physical examination results and be consistent with their personal health records.

3、 Personnel recruitment and usage management

1. Before personnel recruitment, a health check must be conducted to ensure the physical health of the recruited workers;
2. Personnel can only be on duty after passing the training upon arrival at the factory;
3. Newly hired personnel must undergo internships and become proficient before they can carry out production operations;
4. Cultivate good hygiene habits among personnel;

4、 Personal hygiene before starting work

1. Before starting work every day, clean and intact work clothes, work shoes, and work hats should be worn in the changing room.
2. Regularly maintain personal cleanliness and hygiene, and achieve the "four diligence": frequent bathing, frequent haircuts and shaving, frequent trimming of nails, and frequent changing and washing of inner and outer clothes.
3. Do not wear accessories or watches while on duty. Personal belongings of personnel entering the production workshop are not allowed to be carried into the workshop and should be stored in designated locations.
4. When entering the general production area, change shoes first, take off your coat in the changing room, and put on work clothes.
5. Change shoes first when entering the clean area (sterile filling room). Take off your coat in the first changing room, wash your hands with hand sanitizer, disinfect your hands with 75% alcohol, enter the second changing room, and change into clean work clothes.
6. No food or miscellaneous items shall be brought into the production workshop, and dining or eating in the workshop is prohibited.
7. Quality control personnel periodically test the number of microorganisms on the hands and clothes of workshop employees every week. And corresponding punishment measures shall be formulated.

(1) Hand cleaning

① Hands are an important medium of transmission: bacteria, chemical reagents, and other unclean substances can be brought into food through the hands and then enter the human body, posing a threat to human health.

② Hands have all the necessary conditions for bacterial survival and reproduction: suitable temperature, moisture, and texture of the hands.

③ Hands should be kept clean and should be washed with hand sanitizer before work. Personnel engaged in food production shall not have long nails, apply nail polish or wear ornaments. Before starting work (including changing jobs), after using the toilet, or when hands are contaminated, hands should be cleaned and disinfected if necessary.

(2) Work clothes

Before starting work, operators should wear work clothes and hats according to the changing procedure, their hair should not be exposed, and they should be kept clean and tidy. When leaving the workplace, it is necessary to take off work clothes, work hats, and work shoes.

(3) Management of work clothes, hats, pants, and shoes

① Management of personnel work attire and related clothing

1. Work clothes should have low dust production, no fiber shedding, no pilling, no continuous threading, no easy generation of static electricity, no adhesion of particles, and no wear or damage. Clean clothing requires no fiber shedding, breakage, static electricity generation, particle adhesion, good filtration, ensuring that dust particles from the human body and underwear are not easily penetrated, corrosion-resistant, durable for washing, disinfection, and steam heating sterilization, and free from wear and damage. Clean clothing should be numbered, designated for personal use, and kept and distributed by dedicated personnel.
2. The distinction between the work attire of personnel of different professions must be clear.
3. There should be significant differences in the work attire and related attire of personnel from different production areas.
4. Distinguishing the colors of clothing for managers and workers.
5. Regular cleaning and disinfection of work clothes and supporting clothing, unified cleaning and disinfection, and regular microbiological testing of the surface of clothing and supporting clothing; Clean clothes are uniformly cleaned and organized by laundry personnel according to the cleaning procedures.
6. Work clothes do not have pockets, buttons, or belts to prevent items from falling out and falling into products or machines when bending over.

② Work shoes are not equipped with straps to prevent accidents caused by hooking other items. Flat striped bottom, with certain anti slip performance and easy mobility.

③ The blue work clothes, safety helmets, and insulated shoes of maintenance department personnel should also be kept clean and free of dirt. If they need to come into direct contact with food and have no safety hazards such as electric shock or head contact, they should wear work clothes consistent with those of production workers.

④ Work uniforms should fit well and not be too loose to avoid machine jamming or other accidents.

⑤ Visitors entering the production area must wear white clothes, hats, and shoes (or disposable work hats and shoe covers).

⑥ The management of work clothes is an important guarantee of factory hygiene

1. Put work clothes, hats, and shoes in the personal wardrobe of the changing room when not in use and keep them clean.
2. Work clothes and hats should be changed regularly to maintain cleanliness.

5、 Production process hygiene management

1. All equipment, instruments, and containers that may come into contact with the product must be thoroughly cleaned and disinfected before use.
2. The work area must be kept clean and hygienic. Cleaning equipment must be kept clean and hygienic when not in use.
3. The production container is not used for any other purpose.
4. Close the door behind you to prevent external insects from entering the workshop.
5. Do not sit, lie, or lean on equipment or work surfaces.
6. Packaging materials cannot be placed directly on the ground.
7. After production is completed, site cleaning should be carried out to achieve "four cleanings": material cleaning, document cleaning, status marking cleaning, and cleaning.
8. Do not bring personal belongings into the production workshop.
9. Cleaning tools, cleaning agents, and disinfectants should be stored separately in the sanitary ware room to avoid contamination caused by food production processes. Containers should be immediately cleaned according to cleaning procedures after use, and there should be no residue of cleaning agents or disinfectants to prevent contamination of food.
10. The team leader has the responsibility and obligation to inspect the personal hygiene of employees, including the length of fingernails and whether labor protection equipment is worn according to regulations.
11. The operator's water cup should be placed in the drinking area and not brought into the production area.

6、 Prohibited behaviors during work

1. Eye: Rubbing the eyes during work hours is prohibited. If you suffer from eyelid inflammation (granuloma) or eye diseases, you should report to your supervisor.
2. Ears: Do not scratch your ears, and report to your supervisor if there is pus discharge from your ears.
3. Mouth: No spitting anywhere.
4. Nose: It is prohibited to press or pick your nose while working, and in special circumstances, you must wash your hands after finishing.

7、 On duty personal hygiene management

Cleanliness of the restroom:

1. Full time staff cleaning
2. Flush water after using the toilet
3. Do not litter toilet paper
4. Prohibit littering with foreign objects to cause blockage.

Visitor handling:

1. There is a dedicated visitor management program and must be accompanied before entering the factory area.
2. When visiting a food exposure area, guests should comply with the hygiene requirements of the on-site staff, wear a white coat, a mesh headband, and shoe covers.