Food Protection Trends - August 2008 - (Page 578)

TABLE 6. Recommendations in voluntary quality systems BRC and IFS to minimize the risk BRC 3.6.2 3.6.3 6.2.1 6.2.2 IFS 3.3.4 3.3.5 3.2.2.6 3.2.2.7 3.2.2.2 Reg ulation Adequate and accessible hand washing facilities should be provided. These should be located at the most appropriate points of the operation. Water closets should not communicate directly with any food area. Hands should be cleansed at appropriate time intervals. The efficacy of hand hygiene procedures should be monitored. Company rules for personal hygiene should be defined and should be complied with by food operators, company staff and visitors. The risk of product contamination should be taken into account when defining these rules. All cuts, wounds, and abrasions of uncovered skin must be covered with blue, metal detectable plasters. Administration of such plasters must be systematically monitored. Appropriate gloves should be worn to cover the plasters. Finger nails should be short, clean and not polished. Synthetic nails should not be allowed. The organization should have a personal hygiene policy that, while incorporating religious, ethnic or medical considerations, still provides clear defined measures that keep the risk of contamination to a strict minimum. The wearing of jewelry is not allowed, e.g. watches, nose or eyebrow piercings, exposed body piercings, with the exception of smooth wedding rings, and small earrings. 6.2.5 3.2.2.4 6.2.7 6.2.8 6.2.9 3.2.2.3 6.3.1 3.2.3.1 Jewelry or watches are not allowed. The company should have a procedure whereby all employees shall notify management of all relevant infectious diseases from which they suffer or have been in contact with. A company upon awareness that a person suffering from, or being a carrier of a disease likely to be transmitted through food, has entered the facility must take appropriate measures necessary to minimize the risk of food contamination. 6.3.2 6.4.8 3.2.1.8 3.2.4.3 If gloves are used, they should be monitored to minimize food contamination. The organization must ensure that all employees receive hygiene training commensurate with their work activities and that this training is effective. Washing facilities. Doorknobs, sinks, water taps, and soap or alcohol dispensers are regularly touched by contaminated hands. Skin surfaces can be recontaminated after washing or disinfecting. Therefore, it is strongly recommended that automatic or hands-free water taps be provided and that soap or alcohols are dispensed without direct contact of the dispenser and the hand. The dispensers should be so designed that the soap in the nozzle cannot become contaminated. In addition, when the reservoir of soap dispensers is changed, the dispenser should also be disinfected thoroughly to minimize the risk of soap contamination (46). The AHS (section 2.4) has the advantage of automatic hand disinfection without physical contact of the hand with the device. During washing, special attention must be paid to sleeves. When they get wet, sleeves become an excellent niche for microorganisms and consequently a possible source of contamination. Several hand hygiene guidelines therefore recommend that sleeves be rolled up prior to hand washing. In addition, handwashing facilities should be thoroughly cleaned on a regular basis in order to minimize the risks of contamination. HAND HyGIENE REQUIREMENTS Reduction of microorganisms on hands: How low should we go? Safety means an absence of risk. It is clear that hand hygiene techniques never absolutely eliminate the risk of 578 FOOD PROTECTION TRENDS | AUGUST 2008

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Food Protection Trends - August 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director Hand Hygiene in the Food Industry: Resolving an Enigma? Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors Highlights from the Brazil International Food Safety Conference Audiovisual Library Listing Audiovisual Library Order Form New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection� Table of Contents Booklet Order Form Membership Application

Food Protection Trends - August 2008

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