Strengthen the control of employees' personal hygiene to prevent human factors from harming product quality.
range
Applicable to all employees of the company.
accountability
HACCP team is responsible for the formulation and modification of procedures.
Each department is responsible for the implementation of this procedure.
Health supervisors in all departments are responsible for supervising the procedures.
procedure
4. 1 employee health management
4. 1. 1 The company establishes employee health records.
4. 1.2 new employees must undergo health examination before entering the factory, and they can only work in the factory after passing the health examination and obtaining a health certificate, otherwise they will not be hired. Should participate in pre-job safety and health knowledge training before taking up their posts.
4. 1.3 Anyone suffering from digestive tract infectious diseases (including pathogen carriers) such as dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative dermatosis shall not engage in the work of directly ingesting food; Anyone suffering from a bad cold (such as fever, frequent tears, runny nose and severe cough) and hand injury should be transferred from food processing posts.
4. 1.4 Organize physical examination for on-the-job personnel at least once a year, and the competent department (Zhuhai CDC and its subordinate institutions) will issue health certificates; If necessary, have a temporary health check-up.
4. 1.5 Pay attention to the news of infectious diseases released by the government, timely evaluate the impact on the health of employees of the company, and if in doubt, timely inquire with Zhuhai Municipal Center for Disease Control and Prevention to take effective preventive measures.
4.2 Personal hygiene control of employees
4.2. 1 Educate and train employees in personal hygiene and food safety according to the training plan.
4.2.2 In case of illness or injury during production, or contact with patients with infectious diseases (intestinal diseases, hepatitis diseases, etc.). ), the production supervisor must be informed immediately, and the production supervisor will evaluate it before processing.
4.2.3 Clean work clothes, shoes, cuffs and neckline should be worn at work, and hair should be completely covered with a working cap to prevent impurities such as hair from falling into food.
4.2.4 All employees should have their hair cut and take a bath regularly, and are not allowed to leave nails, apply nail polish and wear accessories, and are not allowed to apply skin cosmetics.
4.2.5 Workers should always keep their hands clean, and wash their hands and disinfect them immediately before entering the processing plant, after going to the toilet or when their hands are contaminated.
4.2.6 The personal belongings of the staff in the packaging room of the packaging department should be put in the dressing room, and they should not be brought into the processing room, nor should they wear work clothes outside the processing area.
4.2.7 It is forbidden to talk loudly, smoke and eat during work.
4.3 Monitoring
4.3. 1 Check the health status of the production staff before going to work every day and record it in the Daily Hygiene Control Record.
4.3.2 Check employees' health certificates and health and safety training during internal audit every year.
4.3.3 Employees who go abroad, travel across provinces, take vacations or have been to epidemic areas declared by the state shall declare their health status when they come back to work.
4.3.4 Travel reimbursement forms or vacation forms shall be declared and confirmed by the personnel department, and unconfirmed reimbursement forms shall not be reimbursed by the financial department.
4.4 Corrective measures:
4.4. 1 those who suffer from diseases that affect food hygiene after examination should be immediately transferred from their production posts, and depending on the severity of the disease, they can be placed in non-food processing areas or go home to recuperate until they are fully recovered. Those who can't be cured in a serious period (such as hepatitis B, three positive cases and active tuberculosis) can be dismissed according to relevant laws and regulations.
4.4.2 Anyone suffering from severe cold (such as fever, frequent tears, runny nose and severe cough), skin diseases that hinder food hygiene (such as purulent or exudative skin diseases) or hand injuries (including accidental injuries during production and processing) shall be immediately notified not to go to work for treatment or be transferred to non-food processing areas as soon as possible.
Supporting documents and records:
5. 1 Daily health control record.
5.2 Employee Health Record Form
5.3 New Employee Induction/Induction Training Record Form