6.

HAIR

 Hair and dandruff can spread staphylococci from lesions contamination on

the scalp.

 Hair plays a significant role in maintaining personal hygiene within a food

plant layout due to its potential to contaminate food products.

 Proper management of hair hygiene helps to ensure food safety and quality.

POTENTIAL RISKS:-
 Physical Contamination- Loose hair can fall.

 Microbial Contamination- The risk of foodborne illnesses.

 Allergen Concerns- Hair care products (e.g., shampoos, gels, sprays) may
contain allergens that could contaminate food.

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 HAIR

HAIR RESTRAINT PRACTICES:-

1. Hairnets and Caps:
 Employees should wear hairnets or caps that completely cover their hair.

2. Beard Nets:
 Workers with facial hair should wear beard nets to cover beards and mustaches.
 This prevents facial hair from contaminating food products.

HYGIENE PRACTICES:-
 Regular Washing

 Avoid Touching Hair

 Changing Hair Restraints

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7. PERSONAL HABITS

HANDWASHING:
 Frequent and proper handwashing is critical.

 Employees should wash their hands before starting work, after using the restroom, after handling raw
materials, and any time hands are contaminated.

NAIL CARE:
 Fingernails should be kept short and clean.

 Long nails or artificial nails can harbor bacteria and increase risk of contamination.

ILLNESS REPORTING:
 Employees should report illnesses, especially those involving gastrointestinal symptoms, to their supervisors
and avoid handling food.

 Sick workers can easily spread pathogens.

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7. PERSONAL HABITS

PROHIBITION OF UNSANITARY HABITS:

 Habits like nail-biting, scratching, or touching the face can lead to the transfer of contaminants
to food.
Certain bad habits which should be avoided by the food handler:
 The unguarded cough or sneeze can disperse bacteria suspended in droplets of moisture from
the nose, mouth or throat.
 Nose picking may leave staphylococci or other harmful organisms on the fingers.
 The habit of licking fingers.
 Another personal habit that must be avoided in the food plants is smoking.

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8. SMOKING AND OTHER FACTORS

SMOKING:-
 Smoking is strictly prohibited in food-handling environments.

 Workers must follow strict personal hygiene practices to prevent contamination

and ensure the safety of the food.

FORBIDDEN BEHAVIOR:
 Smoking is strictly prohibited near open food in a food-handling environment
to prevent contamination.

IMPACT ON FOOD SAFETY:

 Smoking can introduce toxic compounds into the food, which can have adverse
health implications.

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SMOKING AND OTHER FACTORS

OTHER FACTORS:-
Personal cleanliness and hygiene practices:
 Workers must adhere to hygiene practices to prevent allergen cross-contact and food cross-contamination.

Facilities and equipment:

 The plant should provide suitable facilities for employees to change before entering the food processing area,
and these facilities should be located near or with direct access to production, packaging, and storage areas.

Regulations and standards:

 Regulations in various countries, such as the United States, Europe, Australia, India, and Mexico, emphasize
the importance of good personal hygiene practices to ensure food safety.

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9. EATING HABITS

DESIGNATED AREAS:
 Eating should only be done in designated break areas, separate them from food
handling and processing zones.

 Which minimize the risk of contamination.

NO FOOD OR DRINK IN PRODUCTION AREAS:

 Food and drinks can harbor bacteria and contaminants.

 This area should be cleaned and free from insects.

HANDWASHING AFTER EATING

 Workers should wash their hands thoroughly before returning to work after
eating.

 This removes food residues and bacteria that could contaminate.

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10. CLOTHING AND JEWELLERY

CLOTHING:-
Clean and Proper Uniforms:
 Workers should wear light colored clean uniforms, aprons, or lab coats.

 The uniforms should not have pockets on the upper part of the body.

 These garments should be changed regularly and kept free from contaminants.

Dedicated Work wear:

 Clothing worn in the food processing area should not be worn outside of the plant to avoid bringing in
external contaminants.

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10. CLOTHING AND JEWELLERY

JEWELRY:-
Minimal Jewelry:
 Jewelry such as rings, bracelets, watches, and dangling earrings should be avoided
in food processing areas.

 These items can harbor bacteria, fall into food, or get caught in machinery, posing
both contamination and safety risks.

Plain Wedding Bands:

 While some facilities allow plain wedding bands.

 They should be worn under gloves to ensure they do not come into contact with
food products.