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There are several facilities which are always provided in a food processing room , these will ensure that food handlers do not contaminate food materials easily . These facilities include; changing rooms where unused shoes and clothings are kept, and toilets which are usually located at separate locations from the main food processing rooms. Aside these two facilities, protective aprons , hats, helmets and shoes are also provided for food processing staffs , plus some separate hand washing facilities which include nail brushes, hot hair hand dryers, nail brushes , clean water and soaps. The personal hygiene region is completed with the supply of cleaning chemicals which are stored quite far from the food processing room.
Personal hygiene and sanitation in food processing plants are categorized into several classes and these include; Personal hygiene for staffs, cleaning procedures for food processing room, sanitation , and safe working standards.
Regarding personal hygiene for staffs, they are always instructed to wear hats, helmets or caps that will completely cover their hair while in a processing room, waterproof dressings should be used in covering up sores, bumps, cuts and abrasions on any part of the skin, and staffs are not allowed to eat or drink while in a food processing room to avoid easy transfer of bacteria to food products.
Food processing staffs are strictly instructed to always wash and dry their hands after handling food wastes, chemical agents, and even after coughing and blowing of nose- all these must be kept in mind and must not be handled lightly. Finger nails must be cut short to avoid transfer of some strains of bacteria into food and water.
When cleaning processing rooms, staffs must ensure that there are no food residues left inside the food processing equipments, if such food particles are left , they will contaminate new production line of food products. Perfumes and nail vanishes can also contaminate food products. The ideal chemical agent must also be used in cleaning processing plants. A clean-as-you-go approach must be employed in a food processing room, do not wait until after the day’s work before cleaning. External environments around the food processing room must always be clean, grasses must be cut short , all waste bins must be emptied during the day , rodents and other animals must be eliminated from both the store room and the processing room.
All ingredients used in the food processing plant must be kept in sealed containers; broken equipments must be discarded and not be used for food processing. Visitors to the food processing room should be discouraged but if they have to enter, they must wear protective coverings.
Food processing environment safety is part of the general hygiene and safety procedures that must also be followed strictly. Staffs are not allowed to start a processing machine without having adequate training and knowledge of such machines. Gas burners and other inflammable substances must be protected from direct sunlight, oil and grease must be removed instantly from the floor as they might cause serious accidents while working. A first aid box which contains adhesive plasters and bandages plus sterilized dressings must be available to treat injured staffs immediately; staffs suffering from chronic infections must not be allowed to handle food processing.
There should be enough spaces between one food processing machine and the other to ensure safety of both staffs and machines. Machines that are not in use must be evacuated from food processing plants while the ones in use must be periodically tested and serviced . Staffs should not lean on a moving machine; broken electrical cords and wires must be replaced or fixed without any delay.
There are several other industrial standards applicable to food processing hygiene , these standards must be checked at appropriate institutions and boards.
