Outcome required: The effective control of the personal hygiene and sanitation of all personnel that will effectively prevent physical and microbiological contamination of product and to prevent risk to the health and safety of plant personnel.The provision of hygiene and sanitation facilities which enable the hygienic production of meat and meat products

Purpose

The purpose of this procedure is to identify people as a source of contamination and to therefore establish uniform standards of hygienic practices to be followed by all persons entering edible production areas.To ensure personal hygiene procedures are in place to enable the hygienic production of meat and meat products.

Background

A high standard of personal hygiene is required to prevent the transfer of micro – organisms and other contaminants from persons and their clothing and equipment to edible product.  Such contamination could result in decreased shelf life and risks to human health.

The Australian Meat Standard requires that persons at premises where meat and meat products are produced exercise personal hygiene practices that do not jeopardise the wholesomeness of meat and meat products.  Sub-clause 4.16 and Schedule 1 of the Standard apply.

Scope

This procedure applies to personnel handling edible product or working in edible product handling areas, personnel who visit processing areas, non-personnel who visit processing areas and personnel from non-edible processing areas.

All personnel must comply with the general personnel requirements set out in this procedure.

Responsibilities and Actions

Uniforms

All personnel in processing areas shall wear the rubber boots, head covering, T-shirts windcheaters or dustcoats, and trousers provided.  Sufficient supplies of clothing are held so those staffs whose uniforms become heavily soiled are able to change during the shift being worked.

Work clothes are laundered on site and are collected daily from the clothing store using the bar-coded employee identification card.

Hygiene Practices

Pre-employment and return to work medical examination. (WI 4-9-14-4)

1. All employees working in edible areas of meat export establishments must have a medical certificate issued before engaging in the handling or preparation of fresh meat, showing there is no impediment to such employment.
2. During the course of employment staff must not have exposed boils, infected sores or wounds or rashes on hands or arms. All bandages must be covered with a waterproof glove or covering.
3. Following any absence from work due to an illness which could affect the employee’s suitability to handle meat products, the employee is required to undergo a doctor examination to certify that the person “is not affected with any medical condition that would be an impediment to the wholesome production of meat for human consumption”. (WI 4-9-14-4)
   2. A Certificate of Medical Acceptance – EMO 121 is to be completed by a Physician or Registered Nurse. This form is included in the employee induction manual and extra copies are available from reception. This form is to be handed to the Quality Assurance Manager prior to the recommencement of work.
      • Gastro-intestinal illness such as vomiting and diarrhoea
      •  Skin wounds or infections
      • Any other illness which may cause an employee to shed bacteria that could affect the wholesomeness of raw meat products.
4. Illnesses which may affect the employees suitability to handle meat products are;
   • Gastro-intestinal illness such as vomiting and diarrhoea
   • Skin wounds or infections
   • Any other illness which may cause an employee to shed bacteria that could affect the wholesomeness of raw meat products.
5. A Certificate of Medical Acceptance – EMO 121 is to be completed by a Physician or Registered Nurse. This form is included in the employee induction manual and extra copies are available from reception. This form is to be handed to the Quality Assurance Manager prior to the recommencement of work.
6. Visitor requirements: (WI 4-9-14-6)
   Report to the administration office and complete the visitor registration book prior to moving to any other area of the plant. Each visitor must sign out when they leave the plant.
   • Remove loose jewellery or other personal accessories that could become accidentally included in the goods, or interfere with the effective washing of hands
   • Wear clean outer protective clothing
   • Wear clean protective footwear
   • Wear hair and head covering
   • Wear, when necessary, beard covering
   • Wash hands with antiseptic soap prior to entry to and exit from processing areas
   • Wash boots prior to entry to and exit from processing areas

   DO NOT HANDLE MEAT

   • If you wish to handle meat you will require to present evidence the appropriate medical certification.
   • Have you tested positive to or been vaccinated against Q fever?

   If not we recommend that you wear the mask provided

   Consumption of, or being affected by drugs and alcohol is prohibited on site. Smoking is only permitted in the specially designated areas. Smoking is prohibited outside of these areas

   Emergency Evacuation

   • Signal – Hand held radios, umpires whistles and / or air horns will be used to communicate the signal throughout the plant
   • Follow the instruction of the warden or area supervisor, and remain at the emergency assembly area until advised to leave.
   • Assembly areas are located at the entrance gates from McMeekin Road and Scott Street
   • Please familiarise yourself with the plant layout and assembly areas on the back of this sheet.

Conduct of Personnel:

Induction training is provided to all new employees. This provides employees with the very basic knowledge as contained within the attached work instructions.

Staff are provided with toilet, shower and hand wash amenities.  A supply of hot and cold water and liquid hand soap service each hand wash station.

• Employees must wash their hands on entering and leaving processing areas and before leaving the toilet block.
• Boots must be cleaned in a boot wash area at the main entry / exit to plant
• Knives and disassembled scabbards are to be scrubbed and sanitised at the end of each day.
• Spitting, smoking, throwing meat or eating in edible production areas is strictly prohibited.
• No loose jewellery is to be worn in edible production areas.