1. Hygiene of Employees in Food industries

2. Hiring Employees Careful hiring helps the company keep a good image and meet regulations. Over 50% of people carry Staphylococcus aureus in their mouths and nasal passages.. Many carriers of disease do not have obvious symptoms.

3. Employees should be hired only if they meet the following conditions: should not have 1. Applicants should not have obvious hazards, such as open sores or excessive skin infections, or acne. 2. Applicants should not have respiratory problems if they will be handling food or working in food-processing or food-preparation areas. 3. Applicants and their clothing should be clean, and fresh smelling. 4. Applicants should pass a sanitation course and examination,

4. Employees should: Not have respiratory, gastrointestinal 1. Not have respiratory, gastrointestinal, or other diseases Report injuries 2. Report injuries—including cuts, burns, boils, and skin problems—to their employer. Report respiratory illnesses intestinal illnesses 3. Report respiratory illnesses (e.g., colds, influenza, sinus infections, and bronchitis) and intestinal illnesses, such as diarrhea, to their employer 4. Bathe daily, wash their hair at least twice a week, change their underclothes daily, and keep their fingernails clean

5. 5. Not smoke or chew tobacco in food production and food preparation areas and should wash their hands after smoking 6. Break such habits as touching other parts of their body. Cover their mouths and noses when they cough or sneeze 7. Cover their mouths and noses when they cough or sneeze Wash their hands after using the toilet, smoking, handling 8. Wash their hands after using the toilet, smoking, handling anything dirty, and handling money. Keep their hands out of food 9. Keep their hands out of food. Food should not be tasted using a hand and should not be eaten in food production areas. Not use utensils that touch their mouths 10. Not use utensils that touch their mouths to handle food 11. Use disposable gloves to handle food

6. Employee Practices Employees should be wearing appropriate, clean clothing that is not loose fitting insecure or loose jewelry should be removed. All insecure or loose jewelry should be removed during periods where food is manipulated by hand, according to the following guidelines: _ Any jewelry that cannot be adequately sanitized shall be removed. _ Any loose items within shirt pockets shall be removed. _ Proper hair and beard coverings are required.

7. should not eat, drink, or smoke _ Employees and other personnel should not eat, drink, or smoke within the processing areas. in designated plant areas. Eating, drinking, and smoking should occur only in designated plant areas. Employees’ belongings, i.e., purses, jackets, lunches, should be stored in designated storage areas or in employee lockers.

8. No items shall be stored at workstations. Designated areas may include the cafeteria away from a food processing area. Designated areas may include the cafeteria that is centrally located and away from a food processing area. _ Many workers wear gloves. It is necessary to observe how these are handled and stored during breaks and lunch, and whether they are cleaned prior to returning to work. Protective clothing should be worn at all times.

9. Hands shall be washed and sanitized in the following instances: _ after a break time _ after smoking or eating _ after picking up objects from the floor _ after coughing or sneezing and covering mouth with hand _ after blowing nose _ after using the toilet facilities