The factory should carry out health and safety education for new and temporary workers, and regularly publicize and educate the employees of the whole factory about the food hygiene law, this specification and other relevant health laws and regulations, so as to ensure that the education is planned, the assessment is standard, and the health training is institutionalized and standardized.
B. Health check-up
1. Soy sauce producers and related personnel shall have health examination at least once a year, and accept temporary examination when necessary. Production management personnel who have joined the work newly or temporarily must undergo health examination and obtain health certificates before they can take up their posts.
2. The factory should establish employee health records.
C. Health requirements
Anyone who suffers from one of the following diseases shall not engage in soy sauce production;
Gastrointestinal infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers);
Active pulmonary tuberculosis;
Purulent or exudative dermatosis;
Other diseases that hinder food hygiene.
D. Personal hygiene
1. Production personnel should maintain good personal hygiene, take a bath frequently, change clothes frequently and get a haircut frequently. They are not allowed to grow long nails or apply nail polish.
2. Production personnel shall not bring personal articles and accessories irrelevant to production into the workshop; When entering the workshop, you must wear work clothes, work caps and work shoes, and your hair must not be exposed. Work clothes must be washed and changed frequently.
3. Production personnel shall not wear work clothes, work caps and work shoes to enter the non-production site.
4. The production personnel must wash their hands and disinfect before entering the workshop.
5. It is forbidden for all personnel to eat food, smoke and vomit everywhere in the workshop.
E. Non-production personnel must abide by the provisions of 6.4.2 when entering the workshop.