Personal hygiene

• Personal equipment including knives steels, pouches, hooks; gloves and aprons must be cleaned and sanitised at the end of each production day using the washroom facilities and sanitiser bath provided. All equipment must be visibly clean, and immersed in the sanitiser to ensure compliance with microbiological requirements.
• Pouches must be disassembled and scrubbed, using the sanitising / wash facility provided.
• Earmuffs must be visibly clean
• Work boots, including the undersides must be visibly clean
• Sanitising (water>82oC) of equipment shall occur at the commencement of work.
• All equipment shall cleaned before storage at each break
• Equipment must be washed and sanitised (water >82C): at regular intervals during production and whenever contaminated.
• All knives within the boning room shall undergo a thorough cleaning and sanitation at every major break in production and at a minimum frequency of every two hours. Pre-trimming, dropped meat and carton meat assessment personnel conduct effective sanitation eg two knife system or prolonged immersion in a
  steriliser at >82oC.
• Knives and implements that come into contact with carcases or carcase parts during dressing must be washed and sanitised (Water >82oC):
  • After each hide opening cut
  • Between carcases
  • After steeling
  • After removed from pouch
  • As directed by QA staff or authorised persons
• Knife and steel handles must be maintained in good condition, free of fat protein build up
• Equipment must not be worn outside production areas during breaks and must not be worn to toilets, and must hang in the designated areas (not to be left on work tables, work basins etc)
• Where a mesh glove is worn a rubber glove must be worn underneath to enable washing and sterilisation of the mesh glove.
• *Gloves are to be removed from the processing floor at the breaks and not left on hanging on handwash basins etc
• Personal equipment is to be visibly clean and to comply with bacterial standards at the commencement of each working shift (Personal equipment will be subject to random microbiological sampling in accordance with Company Laboratory Procedure)

CRITICAL LIMITS:

• Personal equipment to be visibly clean and to comply with bacterial standards at the commencement of each working shift
• Equipment sanitised as required