HAND WASHING AND SANITISING.

Personal Hygiene

All personnel engaged in food processing areas shall:
1.     Wash hands with the approved soap provided prior to the commencement of each working shift
2.     Wash hands with approved soap provided on each occasion after use of toilet.
3.    Wash hands with the approved soap provided on each occasion that you enter or leave any processing area
4.    Dry hands using hand dryer and / or with paper towels provided and dispose of in receptacles provided.
5.    After handling condemned material and before handling any edible material wash hands with approved soap
6.    *Wash hands immediately after eating, drinking from tap, smoking, using the toilet, touching or picking up items from the floor, coughing into hands, wiping nose, scratching of head, face or body under protective clothing, before handling any edible product.
7.    Operatives engaged in the dressing of carcases shall wash their hands and/or arms where necessary.

• between carcases
• when contaminated
• when changing knife hand
• when excessively soiled
• or when directed by QA staff, supervisors or authorised persons

8.    Hands and personal equipment must be washed after handling Non Halal product, suspects, downers and also between species.
9.    When producing value added product (e.g. sausages / hamburgers) hands and personal equipment must be washed between processing product with different ingredients and before handling any other product.

Allergens
Note: some people have allergies and intolerances to specific food items. To prevent any cross contamination risk from operators to meat or meat products operators need to be follow personal hygiene preventive measures:

•  Be aware that food (eg peanuts)is a possible cross contamination risk
• Always wash hands on entry.
• Always wash hands after touching your face.
• Do not take aprons, gloves or personal equipment in the canteen, dining or smoking areas
• Never bring food / drink or eat in the processing maintenance, laboratory or storage areas.
• Only drink from the water fountains provided
• No spitting.
• Wear personal protective equipment (Aprons) when handling meat or meat products.
• Wear beardnets to cover beards and moustaches.
• Wear hairnets.
• No exposed street clothing when working in processing rooms.
• No uncovered food in lockers with work clothing / equipment. Must be stored separately in an enclosed container.
• Eat food in designated areas only.
• Keep the dining areas tidy and use rubbish bins provided.
• No throwing food in dining areas
• Persons engaged in Raw Ground product processing or any other product using
  allergens to hang and store gear separately.

CORRECTIVE ACTION:

• To direct employee/s to conform with work instruction
• Direct operatives to wash hands and/or sterilise equipment
• Retrain operative
• Re-monitor