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personal hygiene process

1. Pre-Entry Hygiene Protocols

Ensure all employees have clean uniforms before entering the facility.

Provide hand sanitizers at entry points for use before entering production areas.

Require all employees to remove any jewelry (except for plain wedding bands) before entry.

2. Hand Hygiene

Instruct employees to wash hands thoroughly with soap and water for at least 20 seconds.

Ensure availability of handwashing stations with soap and disposable towels.

Provide hand sanitizers with at least 60% alcohol content in production areas.

3. Personal Protective Equipment (PPE)

Verify that employees are wearing appropriate PPE (e.g., gloves, masks, hairnets, and safety goggles).

Ensure PPE is clean and in good condition before use.

Train employees on the proper use and disposal of PPE.

4. Work Area Cleanliness

Establish regular cleaning schedules for workstations and equipment.

Ensure cleaning supplies are available and properly stored.

Train employees on the importance of keeping their work areas tidy and free from contaminants.

5. Food Handling Procedures

Train employees on safe food handling practices to prevent contamination.

Ensure that all food items are stored properly and labeled.

Require employees to wash hands after handling food or waste.

6. Monitoring and Compliance

Conduct regular audits to ensure adherence to hygiene protocols.

Implement corrective actions for non-compliance identified during audits.

Provide feedback and additional training as needed to reinforce hygiene practices.

7. Employee Health Policies

Establish guidelines for reporting illness or symptoms related to foodborne illnesses.

Require employees to stay home if they are feeling unwell.

Maintain a log of employee health status and any reported illnesses.

8. Training and Education

Provide regular training sessions on personal hygiene practices and their importance.

Use visual aids and reminders throughout the facility to reinforce hygiene standards.

Encourage a culture of hygiene awareness among all employees.

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