Worker Health, Hygiene and Sanitary

Facilities

Fatemeh Malekian, ProfessorSouthern University Agricultural Research

and Extension Center

Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods.◦ Should follow Occupational Safety and Health Act

(OSHA)◦ Should follow the U.S. Code of Federal Regulations

(CFR)Title 21, Section 110.10 for worker health and hygienic practices within the context of GMPs in manufacturing, packing, or holding for human food

◦ Environmental Protection Agency (EPA)

Introduction

Unsafe food is the result of contamination: Biological Chemical Physical

Hazards

Biological contaminants:◦ Bacteria

◦ Viruses

◦ Parasites

◦ Fungi

Hazards

Chemical contaminants:◦ Cleaners

◦ Sanitizers

◦ Polishes

Hazards

Physical hazards:◦ Metal shavings

◦ Staples

◦ Bandages

◦ Glass

◦ Dirt

◦ Natural objects (e.g., fish bones in a fillet)

Hazards

Infected employees who work with fresh produce increase the risk of transmitting foodborne illnesses

Past outbreak of foodborne illnesses and fecal materials

Also infectious disease accompanied by diarrhea or open lesions (boils, sores or infected wounds) are a source of disease-causing microorganisms

Hazards

The importance of food workers understanding and practicing proper hygiene cannot be overemphasized

Workers can unintentionally contaminate fresh produce, water supplies, and other workers, and transmit foodborne illness if they do not understand and follow basic hygienic principals.

Example nursing home and salmonella outbreak in Minnesota 1995

Hazard

Establish a training program◦ All employees, including supervisors, full time, part

time and seasonal personnel should have a good working knowledge of basic sanitation and hygiene principals.

◦ Each producer should develop a sanitation training program for their employees such as formal presentation, one-on-one instruction or demonstration (hand washing)

◦ If a formalized training program is not practical (part time, seasonal personnel) then the operator or supervisor should verbally instruct or demonstrate proper health and hygiene practices

Control of Potential Hazards1. Personal Health and Hygiene

Become familiar with typical signs and symptoms of infectious diseases◦ The pathogens Salmonella typhi, Shigella species,

E.coli generic and O157:H7, Noro virus and hepatitis A virus have a high infectivity(the ability to invade and multiply in the body), and virulence ( the ability to produce severe diseases).

◦ Operators should instruct employees to report any active case of illness to their supervisor before beginning work.

◦ Supervisor should be familiar with the singe and symptoms

Control of Potential Hazards1. Personal Health and Hygiene

Provide protection from a lesion◦ Any lesion that contains pus, such as boil or

infected wound that is open or draining and is located on parts of the body that might have contact with produce or produce harvesting, sorting, packing equipment, increase the risk

◦ If the lesion can not be effectively covered then the employee should not be working in any aspect with fresh produce, utensils, or other food contact surfaces or equipment.

Control of Potential Hazards1. Personal Health and Hygiene

Consider alternative good hygienic practices◦ Single-service disposable gloves in combination

with proper hand-washing ◦ Gloves must fit properly◦ Should not have any holes or be torn◦ Should not be replaced for proper hand-washing

Control of Potential Hazards1. Personal Health and Hygiene

Ensure good hygienic practices are followed by visitors to the farm, packing, or transport facilities whenever they come into contact with fresh produce Operators should require that product inspectors,

buyers, and other visitors comply with established hygienic practices when inspecting produce

Control of Potential Hazards1. Personal Health and Hygiene

When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR 1910.141, subpart J, and 29CFR 1928.110 should be considered

Operators outside U.S. should follow corresponding or similar standard, regulations, or laws for protecting worker health

Other areas of training:

Training

The importance of good hygiene◦ Must understand the impact of poor personal

cleanliness and unsanitary practices◦ It protect the worker from illness◦ It reduces the potential for contaminating fresh

produce◦ It could prevent a large number of illnesses

Training

The importance of hand washing◦ Many of the diseases that are transmissible

through food may be harbored in the employee’s intestinal track and shed in feces

◦ Contaminated hands can also transmit infectious diseases

Training

The importance of proper hand washing techniques◦ Teach employees proper hand washing techniques◦ Hand washing with warm water (at least 100ºF) is

more effective than cold water◦ Apply soap to hands◦ Scrub hands together vigorously ( between

fingers, cuticles etc.) at least for 15 seconds◦ Rinse with warm water thoroughly◦ Dry with single use paper towels

Training

Portable hand washing stations

Gas Heated

Poor personal hygiene can cause a foodborne illness when food handlers: Fail to wash their hands correctly after using the

restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick

Training

The importance of using toilet facilities◦ To teach the employees the importance of using

toilet facilities connected to sewage disposal system

◦ To teach the employees on properly constructed on-site sanitary pit privies or latrines

◦ To reduce the potential for contaminating fields, produce, other workers, and water supplies

Training

Training and monitoring: Train staff to follow safety procedures Provide initial and ongoing training Provide all staff with general produce safety

knowledge Provide job specific safety training Retrain staff regularly Monitor staff to make sure they are following

procedures Document training

Training

Consider Good Agricultural Practices regarding Water quality and use of manure

If consumers pick up their produce from the farm the following practices should be considered:◦ Good hygienic practices, proper hand washing

techniques.

Consumer-Pick Operations and Road-Side Produce Stands

A hand washing station should equipped with:

Basin Water (hot and cold) Liquid soap Sanitary hand drying devices (single use

paper towel) Waste basket Signage

Hand Washing Station

Provide clean, properly supplied, and convenient toilets for the consumer use

Promote good handling/processing practices◦ To encourage the customers to thoroughly wash

all fruits and vegetables to be eaten raw.

Toilet facilities

Microbial Hazard-poor management of human and other waste in the fields or packing facilities

Control of potential hazards- follow sanitation laws under OSHA act 29CFR 1928.110 subpart I, appropriate number of toilets to number of workers, proper hand washing facilities, maximum workers to restrooms distance, and cleaning procedures

Sanitary Facilities

OSHA standards under 29 CFR 1910.141, subpart j- toilet facilities and other sanitation issues

Good Manufacturing practices for buildings, facilities, equipment, production, and process controls for foods (21 CFR 110.20 to 110.93)

Packers should also follow safety standards outlined in FDA’s Food Code (Ref.4)

Operator outside US should follow the same standards, regulations and laws

Sanitary Facilities

Toilet facilities should be accessible Toilet facilities should be properly located Toilet facilities and hand washing stations

should be well equipped Toilet facilities should be kept clean All facilities should be kept clean

Sanitary Facilities

Improper disposal could contaminate water, soil, animal crop, or workers

Should follow EPA regulations “Domestic Septage Regulatory Guidance: A Guide to the Part 503 Rule”

Sanitary FacilitySewage Disposals

Use caution when servicing portable toilets Waste water from portable toilet facilities

may drain into a field and contaminate fresh produce

Sewage transport trucks need direct access to toilet facilities to ensure proper collection and disposal through a municipal sewage system or a sub-surface septic tank system

Need to have a plan for containment and treatment of any waste in the event of leakage or a spill(40 CFR Part 503)

Sewage Disposal

How to obtain the regulations:CFR (Code of Federal Regulations)◦ For FDA call 202-512-1800www.access.gpo.gov/nara/cfr/index.html.

◦ For OSHA call 202-512-1800www.ohsa-slc.gov/OshStd_toc/OSHA_std_toc.html

◦ EPA call 1-800-490-9198www.epa.org

Obtain Information

Fatemeh_malekian@suagcenter.com

wwwwwww.suagcenter.com

5-www225-771-02512ww771-0251

8-723-3366www.foodsafety.gov

www.fightbac.org

www

www

Thank You

Questions?