Worker Health, Hygiene and Sanitary Facilities - PowerPoint Presentation

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Worker Health, Hygiene and Sanitary Facilities

Fatemeh Malekian, ProfessorSouthern University Agricultural Research and Extension CenterSlide2

Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods.

Should follow Occupational Safety and Health Act (OSHA)Should follow the U.S. Code of Federal Regulations (CFR)Title 21, Section 110.10 for worker health and hygienic practices within the context of GMPs in manufacturing, packing, or holding for human foodEnvironmental Protection Agency (EPA)

IntroductionSlide3

Unsafe food is the result of contamination:

BiologicalChemicalPhysical

HazardsSlide4

Biological contaminants:Bacteria

VirusesParasitesFungi

HazardsSlide5

Chemical contaminants:Cleaners

SanitizersPolishesHazardsSlide6

Physical hazards:Metal shavings

StaplesBandagesGlass

DirtNatural objects (e.g., fish bones in a fillet)

HazardsSlide7

Infected employees who work with fresh produce increase the risk of transmitting foodborne illnessesPast outbreak of foodborne illnesses and fecal materialsAlso infectious disease accompanied by diarrhea or open lesions (boils, sores or infected wounds) are a source of disease-causing microorganisms

HazardsSlide8

The importance of food workers understanding and practicing proper hygiene cannot be overemphasizedWorkers can unintentionally contaminate fresh produce, water supplies, and other workers, and transmit foodborne illness if they do not understand and follow basic hygienic principals.

Example nursing home and salmonella outbreak in Minnesota 1995HazardSlide9

Establish a training programAll employees, including supervisors, full time, part time and seasonal personnel should have a good working knowledge of basic sanitation and hygiene principals.

Each producer should develop a sanitation training program for their employees such as formal presentation, one-on-one instruction or demonstration (hand washing)If a formalized training program is not practical (part time, seasonal personnel) then the operator or supervisor should verbally instruct or demonstrate proper health and hygiene practices

Control of Potential Hazards1. Personal Health and HygieneSlide10

Become familiar with typical signs and symptoms of infectious diseasesThe pathogens Salmonella

typhi, Shigella species, E.coli generic and O157:H7, Noro virus and hepatitis A virus have a high infectivity(the ability to invade and multiply in the body), and

virulence ( the ability to produce severe diseases).Operators should instruct employees to report any active case of illness to their supervisor before beginning work. Supervisor should be familiar with the singe and symptoms

Control of Potential Hazards

1.

Personal Health and HygieneSlide11

Provide protection from a lesionAny lesion that contains pus, such as boil or infected wound that is open or draining and is located on parts of the body that might have contact with produce or produce harvesting, sorting, packing equipment, increase the risk

If the lesion can not be effectively covered then the employee should not be working in any aspect with fresh produce, utensils, or other food contact surfaces or equipment. Control of Potential Hazards

1. Personal Health and HygieneSlide12

Consider alternative good hygienic practices

Single-service disposable gloves in combination with proper hand-washing Gloves must fit properlyShould not have any holes or be tornShould not be replaced for proper hand-washing

Control of Potential Hazards1. Personal Health and HygieneSlide13

Ensure good hygienic practices are followed by visitors to the

farm, packing, or transport facilities whenever they come into contact with fresh produceOperators should require that product inspectors, buyers, and other visitors comply with established hygienic practices when inspecting produce

Control of Potential Hazards

1.

Personal Health and HygieneSlide14

When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR 1910.141, subpart J, and 29CFR 1928.110 should be consideredOperators outside U.S. should follow corresponding or similar standard, regulations, or laws for protecting worker health

Other areas of training:TrainingSlide15

The importance of good hygieneMust understand the impact of poor personal cleanliness and unsanitary practicesIt protect the worker from illness

It reduces the potential for contaminating fresh produceIt could prevent a large number of illnesses

TrainingSlide16

The importance of hand washingMany of the diseases that are transmissible through food may be harbored in the employee’s intestinal track and shed in feces

Contaminated hands can also transmit infectious diseasesTrainingSlide17

The importance of proper hand washing techniquesTeach employees proper hand washing techniquesHand washing with warm water (at least 100ºF) is more effective than cold water

Apply soap to handsScrub hands together vigorously ( between fingers, cuticles etc.) at least for 15 secondsRinse with warm water thoroughlyDry with single use paper towels

TrainingSlide18
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Portable hand washing stations

Gas HeatedSlide20

Poor personal hygiene can cause a foodborne illness when food handlers:

Fail to wash their hands correctly after using the restroom Cough or sneeze on foodTouch or scratch wounds and then touch food

Work while sick

TrainingSlide21

The importance of using toilet facilitiesTo teach the employees the importance of using toilet facilities connected to sewage disposal system

To teach the employees on properly constructed on-site sanitary pit privies or latrinesTo reduce the potential for contaminating fields, produce, other workers, and water suppliesTrainingSlide22

Training and monitoring:

Train staff to follow safety proceduresProvide initial and ongoing trainingProvide all staff with general

produce safety knowledgeProvide job specific safety training

Retrain staff regularly

Monitor staff to make sure they are following procedures

Document training

TrainingSlide23

Consider Good Agricultural Practices regarding Water quality and use of manureIf consumers pick up their produce from the farm the following practices should be considered:

Good hygienic practices, proper hand washing techniques. Consumer-Pick Operations and Road-Side Produce StandsSlide24

A hand washing station should equipped with:BasinWater (hot and cold)

Liquid soapSanitary hand drying devices (single use paper towel)Waste basketSignage Hand Washing StationSlide25

Provide clean, properly supplied, and convenient toilets for the consumer usePromote good handling/processing practicesTo encourage the customers to thoroughly wash all fruits and vegetables to be eaten raw.

Toilet facilitiesSlide26

Microbial Hazard-poor management of human and other waste in the fields or packing facilitiesControl of potential hazards- follow sanitation laws under OSHA act 29CFR 1928.110 subpart I, appropriate number of toilets to number of workers, proper hand washing facilities, maximum workers to restrooms distance, and cleaning procedures

Sanitary FacilitiesSlide27

OSHA standards under 29 CFR 1910.141, subpart j- toilet facilities and other sanitation issuesGood Manufacturing practices for buildings, facilities, equipment, production, and process controls for foods (21 CFR 110.20 to 110.93)

Packers should also follow safety standards outlined in FDA’s Food Code (Ref.4)Operator outside US should follow the same standards, regulations and lawsSanitary FacilitiesSlide28

Toilet facilities should be accessibleToilet facilities should be properly locatedToilet facilities and hand washing stations should be well equipped

Toilet facilities should be kept cleanAll facilities should be kept cleanSanitary FacilitiesSlide29

Improper disposal could contaminate water, soil, animal crop, or workersShould follow EPA regulations “Domestic Septage

Regulatory Guidance: A Guide to the Part 503 Rule”Sanitary FacilitySewage DisposalsSlide30

Use caution when servicing portable toiletsWaste water from portable toilet facilities may drain into a field and contaminate fresh produceSewage transport trucks need direct access to toilet facilities to ensure proper collection and disposal through a municipal sewage system or a sub-surface septic tank system

Need to have a plan for containment and treatment of any waste in the event of leakage or a spill(40 CFR Part 503)Sewage DisposalSlide31

How to obtain the regulations:CFR (Code of Federal Regulations)

For FDA call 202-512-1800www.access.gpo.gov/nara/cfr/index.html.For OSHA call 202-512-1800www.ohsa-slc.gov/OshStd_toc/OSHA_std_toc.html

EPA call 1-800-490-9198www.epa.orgObtain InformationSlide32

Fatemeh_malekian@suagcenter.com

wwww

www.suagcenter.com

5-www

225-771-0251

2ww771-0251

8-723-3366

www.foodsafety.gov

www.fightbac.org

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