Cleaning and Disinfection

To prevent contamination of food, all equipment and utensils must be cleaned as frequently as necessary and disinfected whenever circumstances demand.  All wet product contact surfaces must be cleaned immediately after use. Dry product contact surfaces should be dry cleaned by a technique appropriate to the equipment concerned immediately after use and might be wet cleaned only as necessary. Where necessary, equipment shall be disassembled for cleaning.

Metallic cleaning materials such as steel wool must not be used in the cleaning of food equipment or utensils to avoid contamination of the product with metallic surfaces. Equipment and pipelines shall first be rinsed with water. In certain cases, the use of warm water in general with a temperature not exceeding 45⁰C may be recommended.

Changing facilities and toilets  

Adequate and conveniently located changing facilities and toilets must be provided in any processing unit. Toilets must be designed as to ensure hygienic removal of waste matter. These areas must be well lit, ventilated and, where appropriate, heated, and shall not open directly on to food handling areas. Hand washing facilities with warm or hot and cold water must be provided adjacent to toilets and in such a position that the employee must pass them when returning to the process area. There should be suitable hygienic means of drying hands. A hand drier or towels must be provided. Where cotton towels are provided, ensure that these are changed at least daily.

Hand washing facilities in the processing area

Adequate and conveniently located facilities for hand washing and drying must be provided wherever the process demands and must be in such a position that the employee has to pass them when he/she leaves the toilet area. Where appropriate, facilities for hand disinfection must also be provided. Warm or hot water and suitable hand cleaning preparation must be provided. 

Personal Hygiene and Health Requirements

All personnel in the processing unit must be aware of their roles and responsibilities in protecting food from contamination or deterioration. Food handlers should have the necessary knowledge and skills to enable them handle food hygienically. Those who handle strong cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling techniques.

Managers must arrange for adequate and continuing training of all food handlers in hygienic handling of food and in personal hygiene so that they understand the precautions necessary to prevent contamination of food.

Instruction and Supervision

Routine supervision and checks must be undertaken to ensure that procedures are being carried out effectively. Managers and supervisors of food processes should have the necessary knowledge of food and hygienic principles and practices and using the HACCP plan identify potential risks and take the necessary action to remedy the deficiency.

Medical examination

Every person employed must be medically examined before employment and periodical medical examination of the employee must be subsequently carried out every six months to ensure that they are free from contagious or communicable diseases. A record of these examinations signed by a registered medical practitioner should be maintained. If at any time the medical officer is of the opinion that any person is unfit for employment on the grounds that continuation will involve danger of the contamination of food and food articles, that person must not be allowed to work till he/she is declared fit.

Communicable diseases

Management must take care to ensure that no person, known or suspected to be suffering or to be a carrier of a disease likely to be transmitted through food or while afflicted with infected wounds, suppurating skin infections, sores, typhoid, paratyphoid fever, dysentery, diarrhea, venereal diseases or any disease which is contagious or likely to result in food poisoning, is permitted to work in any food handling area. It is the responsibility of all employees to notify the medical officer cases of the mentioned diseases or other notifiable diseases occurring in their own homes and families. All workers who handle food must be medically examined after absence of sickness before being allowed to work.

Personal Cleanliness

Every person engaged in a food handling area must maintain a high degree of personal cleanliness while on duty and at all times wear suitable protective clothing including headgear, which completely covers the hair and foot wear. All these must cleanable unless designed to be disposed of and must be maintained in a clean condition consistent with the nature of work in which the person in engaged.

Aprons and similar items must not be washed on the floor. Two sets of uniforms must be provided preferably in white as it shows out dirt. During periods where food is manipulated by hand, any jewelry that cannot be adequately disinfected should be removed from the hands. Food handlers must not wear any insecure jewelry, bangles, watches, pins or other items when engaged in food handling.

Personal behavior

Any behavior which could result in contamination of food, such as eating, use of tobacco, chewing (e.g. gum, sticks, nuts, etc.) or unhygienic practices such as spitting, sneezing or coughing shall be prohibited in food handling areas.

Waste Management

Handle waste material in such a manner as to avoid contamination of food or potable water. Care should be taken to prevent access to waste by pests. Waste must be removed from the food handling and other working areas as often as necessary and at least daily. Immediately after disposal of the waste, receptacles used for storage and any equipment which has come into contact with the waste shall be cleaned and disinfected. The waste storage area should also be cleaned and disinfected.

Containers for waste must be located as far as practicable from processing areas.  Waste containers must be emptied daily. Packaging materials whether damaged or not must not be used as receptacle for wastes.

Facilities for the storage of waste shall be designed to prevent the entry and harborage of pests and to avoid the contamination of food, potable water, equipment, buildings and roadways on the premises and the environment in general.

Waste from processing units should be handled or disposed in a manner that will prevent contamination of the environment. Improper disposal of waste might lead to environmental pollution as well as causing harm to the population surrounding.