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Any person working with the company who exhibits any of the following symptoms must be excluded from the factory or production area until the illness has subsided and that employee has been given clearance to return to work by the person responsible for food safety:

  • jaundice
  • diarrhea
  • vomiting
  • fever
  • sore throat with fever
  • visible, infected skin lesions (boils, cuts, etc.)
  • discharges from the ear, eye, or nose
  • excessive coughing and sneezing.

Identifying illnesses

As the person responsible for food safety, you must be fully aware of the symptoms of possible illnesses and also train supervisory staff to identify signs of illness in the employees they supervise. They should be trained to look for the visual signs of illness such as excessive sweating and high temperature. They should also be aware of other signs such as frequent visits to the toilet.

Supervisory staff needs to ensure steps are taken to exclude any employee who is identified as unwell.

You, as a supervisor, must also be aware of outbreaks of illnesses and look collectively at staff in the company to identify if certain individuals could have infected or are infecting others who work in the factory. In such cases, supervisory staff must be increasingly vigilant to identify those exhibiting symptoms of illness.

Reporting an illness

In many countries it is a legal obligation for an individual to inform his or her employer if he or she feels unwell or is suffering from an illness.

You should instill a culture of openness about reporting illnesses. When employees begin working for the company, they should be trained to report illnesses and not work in the factory if they believe they are unwell.

Staff should also be encouraged to report if members of their family are unwell and may thus have infected the worker who could then infect the food, even if he or she does not seem infected. In such cases, a supervisor should make a decision on the most appropriate course of action.

Control of an illness

If you have been informed of staff who are unwell or if you suspect that staff are unwell, you need to ensure that they are excluded from the factory until their symptoms subside and they no longer pose a risk of contamination to the product.

You should consult with a doctor or health practitioner to ensure appropriate tests and examinations are performed to determine that the ill employees do not return to work until it is safe.

When new employees are being considered, they should be questioned about their medical history and diseases or illnesses they have had or do currently have that could compromise the safety of the product. In the event that the product manufactured is high risk, then medical screening of applicants before employment may be necessary as a routine matter.

Personal behavior

A person’s behavior and personal habits can have a significant effect on the safety of a food product. Staff should be trained and supervised to ensure certain behaviors are discouraged.

Wherever possible, you should promote a culture of personal professionalism and pride in working in a food production environment. Employees should reflect the behavior expected of them. They should be carefully supervised to ensure appropriate behavior.

Improper activities

To prevent contamination of the product, people working within a production area must refrain from the following activities:

  • smoking
  • spitting
  • chewing or eating
  • sneezing or coughing over unprotected food, food packaging, or utensils that are used for
  • food contact or cleaning
  • licking fingers
  • biting of fingernails.

Preferably drinking of any liquid should not be allowed in the production area. However, when drinking is allowed in the production area, it should be controlled and supervised to

make sure safety of the product is not compromised. Any drink vessel should be disposed of in an appropriate manner.

Visitor procedures

Visitors to a factory are subject to the same personal hygiene requirements as permanent employees.

Visitors, such as contractors coming to work on equipment or perform supply services such as pest control, may not be used to working within a food production environment, which means that there will be an increased risk of possible product contamination since there may not be proper hand-washing, wearing of appropriate protective clothing, or the proper “stashing away” of personal effects.

Personal hygiene for visitors

All visitors and contractors visiting the factory production area are subject to the same personal hygiene requirements as food handlers.

They must be provided with company-issued protective clothing and instructed to follow the equivalent standards of personal behavior as the food handlers. They are also to exhibit the equivalent standards of personal cleanliness as the food handlers.

Visitors to the factory can be permitted into the factory production area with appropriate protective clothing and instruction on hygiene standards; however, they must not be allowed direct contact with food products or pose any risk of product contamination.

Visitors to the factory such as transport drivers are usually excluded from entering the production area.

Visitor registration

Regardless of the good practices employed by a company, its reputation may be compromised by malpractice and the ignorance of visitors.

You must be fully aware of all visitors to the factory, their purpose for visiting the factory, and their movements within the factory. The method of recording such information is a visitor’s register that will not only provide this information but will also instruct the visitor what your company requirements are and how they are to be met. They must confirm that they have fully understood the instructions and will comply with their obligations.

Visitors should always be greeted by an appropriate staff member who understands the importance of completing the register and can instruct the visitors on their obligations to meet the company’s hygiene practices.

Questions & Answers

can someone help me with some logarithmic and exponential equations.
Jeffrey Reply
sure. what is your question?
okay, so you have 6 raised to the power of 2. what is that part of your answer
I don't understand what the A with approx sign and the boxed x mean
it think it's written 20/(X-6)^2 so it's 20 divided by X-6 squared
I'm not sure why it wrote it the other way
I got X =-6
ok. so take the square root of both sides, now you have plus or minus the square root of 20= x-6
oops. ignore that.
so you not have an equal sign anywhere in the original equation?
Commplementary angles
Idrissa Reply
im all ears I need to learn
right! what he said ⤴⤴⤴
what is a good calculator for all algebra; would a Casio fx 260 work with all algebra equations? please name the cheapest, thanks.
Kevin Reply
a perfect square v²+2v+_
Dearan Reply
kkk nice
Abdirahman Reply
algebra 2 Inequalities:If equation 2 = 0 it is an open set?
Kim Reply
or infinite solutions?
The answer is neither. The function, 2 = 0 cannot exist. Hence, the function is undefined.
Embra Reply
if |A| not equal to 0 and order of A is n prove that adj (adj A = |A|
Nancy Reply
rolling four fair dice and getting an even number an all four dice
ramon Reply
Kristine 2*2*2=8
Bridget Reply
Differences Between Laspeyres and Paasche Indices
Emedobi Reply
No. 7x -4y is simplified from 4x + (3y + 3x) -7y
Mary Reply
is it 3×y ?
Joan Reply
J, combine like terms 7x-4y
Bridget Reply
im not good at math so would this help me
Rachael Reply
I'm not good at math so would you help me
what is the problem that i will help you to self with?
how do you translate this in Algebraic Expressions
linda Reply
Need to simplify the expresin. 3/7 (x+y)-1/7 (x-1)=
Crystal Reply
. After 3 months on a diet, Lisa had lost 12% of her original weight. She lost 21 pounds. What was Lisa's original weight?
Chris Reply
what's the easiest and fastest way to the synthesize AgNP?
Damian Reply
types of nano material
abeetha Reply
I start with an easy one. carbon nanotubes woven into a long filament like a string
many many of nanotubes
what is the k.e before it land
what is the function of carbon nanotubes?
what is nanomaterials​ and their applications of sensors.
Ramkumar Reply
what is nano technology
Sravani Reply
what is system testing?
preparation of nanomaterial
Victor Reply
Yes, Nanotechnology has a very fast field of applications and their is always something new to do with it...
Himanshu Reply
good afternoon madam
what is system testing
what is the application of nanotechnology?
In this morden time nanotechnology used in many field . 1-Electronics-manufacturad IC ,RAM,MRAM,solar panel etc 2-Helth and Medical-Nanomedicine,Drug Dilivery for cancer treatment etc 3- Atomobile -MEMS, Coating on car etc. and may other field for details you can check at Google
anybody can imagine what will be happen after 100 years from now in nano tech world
after 100 year this will be not nanotechnology maybe this technology name will be change . maybe aftet 100 year . we work on electron lable practically about its properties and behaviour by the different instruments
name doesn't matter , whatever it will be change... I'm taking about effect on circumstances of the microscopic world
how hard could it be to apply nanotechnology against viral infections such HIV or Ebola?
silver nanoparticles could handle the job?
not now but maybe in future only AgNP maybe any other nanomaterials
can nanotechnology change the direction of the face of the world
Prasenjit Reply
At high concentrations (>0.01 M), the relation between absorptivity coefficient and absorbance is no longer linear. This is due to the electrostatic interactions between the quantum dots in close proximity. If the concentration of the solution is high, another effect that is seen is the scattering of light from the large number of quantum dots. This assumption only works at low concentrations of the analyte. Presence of stray light.
Ali Reply
the Beer law works very well for dilute solutions but fails for very high concentrations. why?
bamidele Reply
how did you get the value of 2000N.What calculations are needed to arrive at it
Smarajit Reply
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Source:  OpenStax, Food safety knowledge network basic level requirements. OpenStax CNX. Dec 30, 2009 Download for free at http://cnx.org/content/col11142/1.4
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