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Worker Health and Hygiene 1. Summary of Key Topics 1.Importance of Health and Hygiene 2.Symptoms of Illness 3.Worker Health 4. Recommendations for Training.

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Presentation on theme: "Worker Health and Hygiene 1. Summary of Key Topics 1.Importance of Health and Hygiene 2.Symptoms of Illness 3.Worker Health 4. Recommendations for Training."— Presentation transcript:

1 Worker Health and Hygiene 1

2 Summary of Key Topics 1.Importance of Health and Hygiene 2.Symptoms of Illness 3.Worker Health 4. Recommendations for Training 5. Water and Handwashing 6. Sanitary Facilities 2

3 1. Why is worker health and hygiene so important for food safety? 3

4 Transmission of Disease Infected workers increase the risk of transmitting microorganisms onto food.Infected workers increase the risk of transmitting microorganisms onto food. 4

5 Pathogens with Humans as the Only Source BacteriaBacteria –Shigella –Salmonella typhoid VirusVirus –Hepatitis A –Norovirus ParasitesParasites –Cyclospora (research ongoing) 5

6 Healthy Workers Are more productiveAre more productive Help to prevent contamination of food products and co-workersHelp to prevent contamination of food products and co-workers 6

7 Sick Workers May not have symptomsMay not have symptoms Can contaminate food productsCan contaminate food products Can infect other workers and contaminate food contact surfacesCan infect other workers and contaminate food contact surfaces 7

8 2. Symptoms of Illness Diarrhea and DysenteryDiarrhea and Dysentery VomitingVomiting DizzinessDizziness FeverFever Abdominal CrampsAbdominal Cramps Open Wounds or DischargeOpen Wounds or Discharge 8

9 Hepatitis Symptoms Tiredness Upset Stomach Fever Loss of Apetite Abdominal Pain Diarrhea Turbid or Yellow Urine Clear Feces Yellow Eyes or Skin 9

10 3. Worker Health Train supervisores to recognize symptoms of illnessTrain supervisores to recognize symptoms of illness Workers must report symptoms when they feel illWorkers must report symptoms when they feel ill –Good training programs help to assure that food is safe 10

11 Worker Health Sick employees should not have direct contact with food or packing materialsSick employees should not have direct contact with food or packing materials Assign different tasks to workers who are sick, or send them homeAssign different tasks to workers who are sick, or send them home Workers should have access to health careWorkers should have access to health care 11

12 Health Programs Training is Essential Companies must have food safety training programs for workers Empasize that worker’s habits impact the safety of food 12

13 4. Training Recommendations After the intitial training of workers, conduct frequent reinforcement trainingAfter the intitial training of workers, conduct frequent reinforcement training Demonstrate appropriate procedures such as correct handwashingDemonstrate appropriate procedures such as correct handwashing Demonstrations are more effective than verbal instructions aloneDemonstrations are more effective than verbal instructions alone 13

14 Encourage workers to ask questionsEncourage workers to ask questions Managers must comply with company policiesManagers must comply with company policies Good hygienic practices are everyone’s obligationGood hygienic practices are everyone’s obligation Training Recommendations 14

15 During Training: Speak in the appropriate languageSpeak in the appropriate language Consider the education level of the workersConsider the education level of the workers Visual aids will help workers to remember the key pointsVisual aids will help workers to remember the key points Training Recommendations 15

16 16 Use Signage for Workers to See

17 First Aid Kits First-aid kits should be available to workersFirst-aid kits should be available to workers Train workers to use the kits and to clean and bandage injuries appropriatelyTrain workers to use the kits and to clean and bandage injuries appropriately Workers should report injuries to their supervisorsWorkers should report injuries to their supervisors 17

18 First Aid Kits Mantain the kits with the basic suppliesMantain the kits with the basic supplies –Small adhesive bandages –Peroxide or other disinfectant –Large bandages –Gloves –Other materials to protect wounds 18

19 Use of Gloves Gloves are not a substitute for proper handwashing practicesGloves are not a substitute for proper handwashing practices Use gloves to cover wounds or other objects, such as jewelry, on the handsUse gloves to cover wounds or other objects, such as jewelry, on the hands Use gloves after handwashingUse gloves after handwashing 19

20 Use of Gloves Replace disposable gloves:Replace disposable gloves: –When they are dirty –After each handwashing Proper use of gloves can:Proper use of gloves can: –Prevent contamination –Protect the employ X 20

21 Reusable Gloves may be Washed in the Same Manner that Hands are Washed Unwashed Glove Rinsed Glove Washed Glove With Water With Soap Courtesy University of Georgia 21

22 Gloves ? 22

23 HAIR PROTECTION 23

24 Hair is a Source of Contamination Hair on a Petri Dish Magnification of a Hair Courtesy University of Georgia 24

25 5. Water for Workers 25

26 Drinking Water Use potable water for drinking and for handwashingUse potable water for drinking and for handwashing Workers must be provided with potable water in the fieldWorkers must be provided with potable water in the field –Water of appropriate quality helps to reduce risks of workers becoming ill and contamination of the product 26

27 Sources of Drinking Water Surface Water with Appropriate Treatment (rivers, canals, lakes) Ground Water (wells) Municiple Supply 27

28 Safety of Drinking Water Mantain the water supply in good conditionMantain the water supply in good condition Use cleaned and sterilized containers for drinking waterUse cleaned and sterilized containers for drinking water Clean and sterilize containers at least dailyClean and sterilize containers at least daily 28

29 Containers must be kept closedContainers must be kept closed Protect containers from the sun or heatProtect containers from the sun or heat Use disposable cupsUse disposable cups Workers should not share cups for drinkingWorkers should not share cups for drinking Signage Workers Must Use Individual Cups Safety of Drinking Water 29

30 Testing for Drinking Water Microbiological Contamination Physical Contaminants Organoleptic Evaluation (color, odor, taste) Maintain records of Water Tests 30

31 Analysis of Potable Water Disinfectants and their By-Products Chlorine, Chlorinated Organic Material Inorganic Contaminants Barium, Lead, Chromium, etc. Microbiological Contaminants Total Coliforms Organicos Volatiles p-Diclorobenzeno, Xylene, etc. 31

32 Water Treatment Microbiological Contaminants Filters, Chlorination Heavy Metals Ion exchange, other Pesticides and Chemical Residues Active Filters (activated carbon, other) 32

33 Coliform Bacteria Common in the environmentCommon in the environment Normally not pathogenicNormally not pathogenic In drinking water they are indicators of contaminationIn drinking water they are indicators of contamination Analice water for total and fecal coliforms, E. coli and others (parasites, Salmonella)Analice water for total and fecal coliforms, E. coli and others (parasites, Salmonella) 33

34 E. Coli O157:H7 Principle source is ruminant animalsPrinciple source is ruminant animals Food contaminated with feces is most often the source that causes illness in humansFood contaminated with feces is most often the source that causes illness in humans Historically ground beef and other meats were the source. Today we are concerned about any product produced in the soil.Historically ground beef and other meats were the source. Today we are concerned about any product produced in the soil. 34

35 6. Worker Hygiene and Sanitary Installations 35

36 Good Hygiene Practices Bathe DailyBathe Daily Use Toilets in the FieldUse Toilets in the Field Wash Hands AppropriatelyWash Hands Appropriately Use Clean ClothingUse Clean Clothing Fingernails Should be Short and CleanFingernails Should be Short and Clean 36

37 Correct Handwashing Practices 37

38 Correct Handwashing Practices 1.Wet the hands 2.Apply soap in abundance 3.Scrub for at least 20 seconds Use Soap and Warm Water 38

39 4.Clean fingernails with a brush if one is available 5.Rinses thoroughly and dry with a disposable paper towel 6.Close the faucet with the paper towel 7.Open the exit door with the paper towel and discard the towel Correct Handwashing Practices 39

40 ‘Washing’ Only with Desinfectant? This is not effective! Wash first, then use the disinfectant if it is available 40

41 Common Desinfectants for Hands Iodine Alcohol Commercial products usually contain one or more of these ingredients 41

42 Hand Washing Summary 42

43 Courtesy University of Georgia Unwashed Hand Rinsed with Water Washed with Soap Washed with Soap Soap + Disinfectant

44 When Should Workers Wash Hands? When they are ready to begin workWhen they are ready to begin work After visiting the toilet facilityAfter visiting the toilet facility After breaks, smoking or eatingAfter breaks, smoking or eating After sneezing, coughing or touching the noseAfter sneezing, coughing or touching the nose 44

45 After touching skin or woundsAfter touching skin or wounds After touching dirty equipment, utensils or garbageAfter touching dirty equipment, utensils or garbage After touching:After touching: Garbage, fertilizer, pesticides, chemicals, or cleaning equipment When work is finishedWhen work is finished When Should Workers Wash Hands? 45

46 Hygiene in the Field 46

47 Everyone Must Observe the Established Practices for Personal Hygiene AdministratorsAdministrators Inspectors of ProductInspectors of Product VisitorsVisitors BuyersBuyers WorkersWorkers Everyone in the Field or FacilityEveryone in the Field or Facility 47

48 Sanitary Installations 48

49 Sanitary Facilities in the Field Companies must provide facilities for workersCompanies must provide facilities for workers Facilities must be constructed to avoid contamination of the field, water, or the productFacilities must be constructed to avoid contamination of the field, water, or the product –Connect all systems to drainage or a collection reservoir Maintain the facilities clean and well suppliedMaintain the facilities clean and well supplied 49

50 There should be at least one facility for each 20 workers of the same sexThere should be at least one facility for each 20 workers of the same sex Facilities must be accessible – no more than 400 meters from the work siteFacilities must be accessible – no more than 400 meters from the work site Potable water must be provided for hand washingPotable water must be provided for hand washing Sanitary Facilities in the Field 50

51 Sanitary Facilities in the Field Inspect facilities frequently during the dayInspect facilities frequently during the day Mantain the facilities clean and supplied with soap and paper productsMantain the facilities clean and supplied with soap and paper products Provide garbage containersProvide garbage containers Instruct workers to deposit toilet paper in the toilet, not in the garbage canInstruct workers to deposit toilet paper in the toilet, not in the garbage can 51

52 Sanitary Facilities 52

53 Portable Hand Washing Stations 53

54 What about this risk? 54

55 Summary Company Policies for Worker Health and Hygienic PracticesCompany Policies for Worker Health and Hygienic Practices Appropriate Use of Sanitary FacilitiesAppropriate Use of Sanitary Facilities –Toilets –Hand Washing Stations –Drinking Water Include in the Training Program: 55


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