GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING Personnel standards Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company's policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff Auditor's recommendations Look At: Look For. Company Training Policy Training Records Identification of Roles and Responsibility Training Frequency(Refresher courses) 4.1.2 It is recommended that all personnel be appropriately trained in food hygiene disciplines, relevant to the job they do. This training should encompass the requirements of personal hygiene, the reasons why they are so important and an explanation that they are a requirement Auditor's Recommendations Look At Look For Hygiene Training Records of training 4.1.3 Additionally ' on the job training should be given to staff in order that they fully understand their given here to overcoming language barriers and illiteracy problemgdures. Particular attention should be responsibilities and the need to follow written instructions and proce Auditor's Recommendations: Look At Look For. Hygiene Training Responsibilities and roles Awareness and Understanding of Operational Teams 4.1.4 All Production and Quality Assurance personnel must be fully trained in the principles of Good Manufacturing Practice and comprehend the tasks assigned to them. All other personnel, including engineers, service and cleaning staff whose duties take them into the factory should also receive appropriate training Auditors Recommendations Look At: Look For. Hygiene Programme Training and awareness of staff to understand the principles with relevant training linked to the degree of responsibility and their role HACCP System 4.1.5 Training records should be kept on each individual member of staff and the effectiveness of training monitored to confirm that designated procedures are being followed
GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING Personnel Standards 4.1 Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company’s policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff. Auditor’s Recommendations: Look At: Look For: Company Training Policy Training Records Identification of Roles and Responsibility Training Frequency (Refresher courses) 4.1.2 It is recommended that all personnel be appropriately trained in food hygiene disciplines, relevant to the job they do. This training should encompass the requirements of personal hygiene, the reasons why they are so important and an explanation that they are a requirement. Auditor’s Recommendations: Look At: Look For: Hygiene Training Records of training 4.1.3 Additionally ‘on the job’ training should be given to staff in order that they fully understand their responsibilities and the need to follow written instructions and procedures. Particular attention should be given here to overcoming language barriers and illiteracy problems. Auditor’s Recommendations: Look At: Look For: Hygiene Training Responsibilities and roles Awareness and Understanding of Operational Teams 4.1.4 All Production and Quality Assurance personnel must be fully trained in the principles of Good Manufacturing Practice and comprehend the tasks assigned to them. All other personnel, including engineers, service and cleaning staff whose duties take them into the factory should also receive appropriate training. Auditor’s Recommendations: Look At: Look For: Hygiene Programme HACCP System Training and awareness of staff to understand the principles with relevant training linked to the degree of responsibility and their role 4.1.5 Training records should be kept on each individual member of staff and the effectiveness of training monitored to confirm that designated procedures are being followed
Auditor's recommendations Look At: Look For. Training records Schedule Level of experience and/or qualification 4.1.6 In the event of termination of employment, due consideration should be given to potential risk to the product and demonstrations of other operatives. Having earlier defined the employees legal obligations any appropriate precaution should be taken as necessar Auditors Recommendations Look At Look For Head coverings, earrings, jewellery, and watches 4.2.1 Suitable hair retaining wear, must be worn by all personnel in open food areas, including production staff, engineers, management and other casual site visitors Auditor's recommendations Look At Look For. Personal Hygiene Compliance with basic food safety principles 4.2.2 Whatever style of hat is chosen, it is best, especially for long hair, if hairnets are used first. These should be brightly coloured, not brown, so that they can be easily seen. Blue is usually the colour chosen because it is not a food colour Auditor's Recommendations Look A Look For. Personal hygiene Compliance with basic food safety principles 4.2.3 The headwear provided must retain all hair, however, hairgrips or metal clips to hold headgear in position must not be allowed headwear must be of generous size and comfortable Auditors recommendations Look At: Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene Records and details of preventative measures 4.2.4 Personnel working in, or entering food processing or packing areas must not wear any jewellery. Wrist watches, ear rings, necklaces and bangles are not permissible
Auditor’s Recommendations: Look At: Look For: Training Records Training Schedule Level of experience and/or qualification 4.1.6 In the event of termination of employment, due consideration should be given to potential risk to the product and demonstrations of other operatives. Having earlier defined the employees legal obligations, any appropriate precaution should be taken as necessary. Auditor’s Recommendations: Look At: Look For: 4.2 Head coverings, earrings, jewellery, and watches 4.2.1 Suitable hair retaining wear, must be worn by all personnel in open food areas, including production staff, engineers, management and other casual site visitors. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Compliance with basic food safety principles 4.2.2 Whatever style of hat is chosen, it is best, especially for long hair, if hairnets are used first. These should be brightly coloured, not brown, so that they can be easily seen. Blue is usually the colour chosen because it is not a food colour. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Compliance with basic food safety principles 4.2.3 The headwear provided must retain all hair, however, hairgrips or metal clips to hold headgear in position must not be allowed. Headwear must be of generous size and comfortable. Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.2.4 Personnel working in, or entering food processing or packing areas must not wear any jewellery. Wrist watches, ear rings, necklaces and bangles are not permissible
Auditor's recommendations Look At: Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures 4.2.5 Nail varnish must not be worn since it presents a potential foreign body risk to the product and strong erfumes are not allowed because of the possibility of taint Auditor's recommendations Look At Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures 4.2.6 It is essential that management set a good example and also abide by these personal hygiene requirements Auditor's Recommendations Look At Look For. Foreign Body Compliance with basic food safety principles Contamination Records of foreign body contamination, non-conformance and corrective Personal Hygiene action Records and details of preventative measures tate of overalls, design and frequency of cleaning 4.3. 1 All food handling operatives and persons who enter production areas for any reason, must be provided with clean protective clothing which must be worn at all times. This includes engineers, management and other casual visitors Auditor's recommendations Look At: Look For. Personnel Hygiene Provision of clean clothing suitable for that persons tasks Records of laundry Records of non -conformance and corrective actions 4.3.2 It is recommended that protective clothing be free of loose fastenings, such as buttons, and top pockets Any internal pockets provided in the garment must be at hip level. When deciding which style to adopt, attention should be given to how staff will dress and undress
Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.2.5 Nail varnish must not be worn since it presents a potential foreign body risk to the product and strong perfumes are not allowed because of the possibility of taint. Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.2.6 It is essential that management set a good example and also abide by these personal hygiene requirements. Auditor’s Recommendations: Look At: Look For: Foreign Body Contamination Personal Hygiene Compliance with basic food safety principles Records of foreign body contamination, non-conformance and corrective action Records and details of preventative measures 4.3 State of overalls, design and frequency of cleaning 4.3.1 All food handling operatives and persons who enter production areas for any reason, must be provided with clean protective clothing which must be worn at all times. This includes engineers, management and other casual visitors. Auditor’s Recommendations: Look At: Look For: Personnel Hygiene Provision of clean clothing suitable for that persons tasks Records of laundry Records of non-conformance and corrective actions 4.3.2 It is recommended that protective clothing be free of loose fastenings, such as buttons, and top pockets. Any internal pockets provided in the garment must be at hip level. When deciding which style to adopt, attention should be given to how staff will dress and undress
Auditor's recommendations Look At: Look For. Protective Clothing Use of appropriate food safety clothing Personnel Hygiene Records of clothing and replacement Changing Procedure issued to staff 4.3.3 Boiler suits are not recommended for use in food production areas since during the changing regime, a large proportion falls onto the floor creating a potential contamination risk Auditor's recommendations Look At Look For. Protective Clothing Use of appropriate food safety clothing Personnel Hygiene Records of clothing and replacement Changing Procedure issued to staff 4.3.4 Items of personal clothing(such as bodywarmers) must not be worn over protective clothing, and undergarments must not protrude below sleeves and cuffs Auditor's Recommendations Look At Look For. Protective Clothing Use of appropriate food safety clothing Personnel hygiene Records of clothing and replacement Changing Procedure issued to staff Protective clothing only worn in factory 4.3.5 Protective foot wear must be provided and a suitable facility to clean it Auditor's recommendations Look At: Look For. Protective Clothing Use of appropriate footwear to meet safety requirements Provision of suitable boot cleaning facilities to reduce contamination 4.3.6 Unless authorised, protective clothing and designated foot wear must not be worn by staff outside the factory, going to or from work or taking breaks outside, (exceptions: forklift truck drivers and external process workers ). Additionally, staff must not be allowed to take protective clothing from the premises Auditors Recommendations Look At: Look For. Protective Clothing Use of appropriate clothing to meet safety requirements Provision of suitable boot cleaning facilities to reduce likelihood of cross-
Auditor’s Recommendations: Look At: Look For: Protective Clothing Personnel Hygiene Use of appropriate food safety clothing Records of clothing and replacement Changing Procedure issued to staff 4.3.3 Boiler suits are not recommended for use in food production areas since during the changing regime, a large proportion falls onto the floor creating a potential contamination risk. Auditor’s Recommendations: Look At: Look For: Protective Clothing Personnel Hygiene Use of appropriate food safety clothing Records of clothing and replacement Changing Procedure issued to staff 4.3.4 Items of personal clothing (such as bodywarmers) must not be worn over protective clothing, and undergarments must not protrude below sleeves and cuffs. Auditor’s Recommendations: Look At: Look For: Protective Clothing Personnel Hygiene Use of appropriate food safety clothing Records of clothing and replacement Changing Procedure issued to staff Protective clothing only worn in factory 4.3.5 Protective foot wear must be provided and a suitable facility to clean it. Auditor’s Recommendations: Look At: Look For: Protective Clothing Use of appropriate footwear to meet safety requirements Provision of suitable boot cleaning facilities to reduce contamination 4.3.6 Unless authorised, protective clothing and designated foot wear must not be worn by staff outside the factory, going to or from work or taking breaks outside, (exceptions: forklift truck drivers and external process workers ). Additionally, staff must not be allowed to take protective clothing from the premises. Auditor’s Recommendations: Look At: Look For: Protective Clothing Use of appropriate clothing to meet safety requirements Provision of suitable boot cleaning facilities to reduce likelihood of crosscontamination
4.3.7 Where ear plugs or ear muffs are provided because of production noise levels, all such issues must be accounted for at the end of each shift Auditor's recommendations Look At Look For. Protective Clothing Use of appropriate equipment to meet safety requirements 4.3.8 It is a management responsibility to ensure that an adequate supply of laundered protective clothing is repaired, or the garment replaced to minimise the potential foreign body ris hust be professionally available, and that the laundry standards are high. Fraying edges and tears Auditor's recommendations Look At: Look For. Protective Clothing Laundry procedure Repair of non-conforming protective clothing 4.3.9 The changing frequency of newly laundered work wear, will ultimately be dependent on the type of products being manufactured. a twice-weekly change of overalls/hats is recommended unless the job in hand is a particularly dirty operation, when a more frequent change will be needed Auditor's recommendations Look At Look For. Protective Clothing Frequency of new clothing change Records of non-conformance and corrective actions 4.3. 10 Colour coding of protective work wear is essential in high risk or multi-disciplinary sites, to identify operatives and to ensure correct changing regimes. Additionally, service operatives with a specific role e. g engineers, cleaners, distribution personnel, should be easily recognisable Auditor's recommendations Look At Look For. Protective Clothing Access to suitable protective clothing for process discipline Identification and Colour coding and identification of significant staff members for segregation Traceability or respon 4.3. 11 Where the services of a contract laundry are commissioned their premises must be vetted to ensure that standards are acceptable, and that cross contamination of cleaned overalls is not possible. Adequate separation of food handlers protective clothing from other contracts(e.g. hospitals or pharmaceutical industries)must be in place. Indeed, laundries with specific food processing units should be sought. Auditor's Recommendations Look At: Look For Contract Review Laundry service complies with minimum factory requirement
4.3.7 Where ear plugs or ear muffs are provided because of production noise levels, all such issues must be accounted for at the end of each shift. Auditor’s Recommendations: Look At: Look For: Protective Clothing Use of appropriate equipment to meet safety requirements 4.3.8 It is a management responsibility to ensure that an adequate supply of laundered protective clothing is available, and that the laundry standards are high. Fraying edges and tears must be professionally repaired, or the garment replaced to minimise the potential foreign body risk. Auditor’s Recommendations: Look At: Look For: Protective Clothing Laundry procedure Repair of non-conforming protective clothing 4.3.9 The changing frequency of newly laundered work wear, will ultimately be dependent on the type of products being manufactured. A twice-weekly change of overalls/hats is recommended unless the job in hand is a particularly dirty operation, when a more frequent change will be needed. Auditor’s Recommendations: Look At: Look For: Protective Clothing Frequency of new clothing / change Records of non-conformance and corrective actions 4.3.10 Colour coding of protective work wear is essential in high risk or multi-disciplinary sites, to identify operatives and to ensure correct changing regimes. Additionally, service operatives with a specific role e.g. engineers, cleaners, distribution personnel, should be easily recognisable. Auditor’s Recommendations: Look At: Look For: Protective Clothing Identification and Traceability Access to suitable protective clothing for process discipline Colour coding and identification of significant staff members for segregation or responsibility 4.3.11 Where the services of a contract laundry are commissioned their premises must be vetted to ensure that standards are acceptable, and that cross contamination of cleaned overalls is not possible. Adequate separation of food handlers protective clothing from other contracts (e.g. hospitals or pharmaceutical industries) must be in place. Indeed, laundries with specific food processing units should be sought. Auditor’s Recommendations: Look At: Look For: Contract Review Laundry service complies with minimum factory requirement
4.3. 12 The hygienic transfer of overalls from laundry to food premises by distribution vehicles is essential Provision must be made to protect the overalls from contamination and the vehicles must be suitably cleaned. "Shrouding of high risk overalls in plastic film sleeves is very advantageous to ensure clean handling practices prior to use Auditors Recommendations Look At. Look For. 4.4 Handwashing disciplines, hands free sink, hand swabs 4.4.1 Provision must be made to ensure that hands are kept clean and washed at frequent intervals, preferably in warm water, using a non-perfumed bactericidal soap. Hands should be thoroughly dried, nails kept short and well manicured and cleaned by using a nailbrush. Where appropriate, non-perfumed barrier creams or alcohol based skin sanitisers should be provided Hands must be washed i. immediately before putting on protective clothing, particularly important in the case of high risk immediately before commencing work, or entering production areas ii. after handling debris, refuse or food waste if they become soiled or visibly contaminated after visiting the toilet after blowing the nose or touching the mouth Auditor's recommendations Look At. Look For. Personal Hygiene Training Records Personal Hygiene Policy 4.4.2 Sufficient hand-wash stations must be provided in toilet areas and at each entrance to the production area for the number of staff employed on site Auditor's recommendations Look At. Look For. Personal Hygiene Position and cleanliness of hand wash stations 4.4.3 To ensure good handwashing disciplines, operatives should be channelled past the hand-wash stations by the use of guardrails or other appropriate measures
4.3.12 The hygienic transfer of overalls from laundry to food premises by distribution vehicles is essential. Provision must be made to protect the overalls from contamination and the vehicles must be suitably cleaned. ‘Shrouding’ of high risk overalls in plastic film sleeves is very advantageous to ensure clean handling practices prior to use. Auditor’s Recommendations: Look At: Look For: 4.4 Handwashing disciplines, ‘hands free sink’, hand swabs 4.4.1 Provision must be made to ensure that hands are kept clean and washed at frequent intervals, preferably in ‘warm’ water, using a non-perfumed bactericidal soap. Hands should be thoroughly dried, nails kept short and well manicured and cleaned by using a nailbrush. Where appropriate, non-perfumed barrier creams or alcohol based skin sanitisers should be provided. Hands must be washed:- i. immediately before putting on protective clothing, particularly important in the case of high risk personnel. ii. immediately before commencing work, or entering production areas. iii. after handling debris, refuse or food waste. iv. if they become soiled or visibly contaminated. v. after visiting the toilet. vi. after blowing the nose or touching the mouth. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Training Records Personal Hygiene Policy 4.4.2 Sufficient hand-wash stations must be provided in toilet areas and at each entrance to the production area for the number of staff employed on site. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Position and cleanliness of hand wash stations 4.4.3 To ensure good handwashing disciplines, operatives should be channelled past the hand-wash stations by the use of guardrails or other appropriate measures
Auditor's recommendations Look At: Look For: Personal hygien Position and location of handwash facilities ensure use by all personnel ctory 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines Auditor's recommendations Look At Look For. Personal Hygiene Position and location of handwash facilities ensure use by all personnel Factory Plan 4.4.5"Hands free"knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk Auditor's recommendations Look At: Look For. Handwash System Design Compliance to food safety requirements 4. 4.6 Adequate drying facilities must be provided e.g disposable paper towels. Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste Auditors Recommendations. Look At Look For Handwash System Design Compliance to food safety requirements 4. 4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes Auditor s recommendations Look A Look For. Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areas
Auditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.5 “Hands free” knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.6 Adequate drying facilities must be provided e.g disposable paper towels . Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available. 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areas
Auditor's recommendations Look At: Look For. Personal hygien Training Records Personal Hygiene Policy 4.4.9 The effectiveness of the handwashing disciplines should be monitored by the random implementation of hand swabs or contact plates. Suitable growth medium for Total Viable counts, Coliform counts and Staphylococcus aureus must be readily prepared and the swabs transferred as quickly as possible. For emonstration purposes during food hygiene training, swabs should be taken before and after the hand washing regime Auditor's recommendations Look At. Look For. Personal Hygiene Training Records Personal Hygiene Policy Test Records and frequency 4. 4. 10 Where it is company policy to adopt the use of disposable colour coded gloves, in production areas, these gloves must be treated as a 'second skin,, and regularly washed and changed. If they become damaged or torn, they must be removed because of the potential foreign body hazard Auditor's Recommendations Look At Look For Protective Clothing Use of disposable equipment gloves/clothing Records of non-conformance and factory checo oo Ensure cleanliness and replacement upon damage Dressings/First Aid- blue metal detectable 4.4.1 No person having untreated sores, cuts or grazes should be allowed to work in contact with foods. All such injuries must be reported and suitably treated(by a trained nurse or first aider Auditor's recommendations Look At. Look For. Medical Policy Medical Procedure for illness Medical Screening policy for infectious /transmitted diseases 4.4.2 Currently all cuts/ abrasions and sores on the hands are covered with a plaster and the hand covered with disposable glove. It is recommended that all cuts, sores or abrasions on the skin must be covered, after treatment, with a conspicuously coloured(blue)waterproof dressing. Such dressings must be accounted for at the end of each shift, and must be renewed before the start of each shift. It is preferable that such persons affected should not work on open food
Auditor’s Recommendations: Look At: Look For: Personal Hygiene Training Records Personal Hygiene Policy 4.4.9 The effectiveness of the handwashing disciplines should be monitored by the random implementation of hand swabs or contact plates. Suitable growth medium for Total Viable counts, Coliform counts and Staphylococcus aureus must be readily prepared and the swabs transferred as quickly as possible. For demonstration purposes during food hygiene training, swabs should be taken before and after the hand washing regime. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Training Records Personal Hygiene Policy Test Records and frequency 4.4.10 Where it is company policy to adopt the use of disposable colour coded gloves, in production areas, these gloves must be treated as a ‘second skin’, and regularly washed and changed. If they become damaged or torn, they must be removed because of the potential foreign body hazard. Auditor’s Recommendations: Look At: Look For: Protective Clothing Use of disposable equipment / gloves / clothing Ensure cleanliness and replacement upon damage Records of non-conformance and factory checks 4.5 Dressings/First Aid - blue metal detectable 4.4.1 No person having untreated sores, cuts or grazes should be allowed to work in contact with foods. All such injuries must be reported and suitably treated (by a trained nurse or first aider). Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases 4.4.2 Currently all cuts/ abrasions and sores on the hands are covered with a plaster and the hand covered with disposable glove. It is recommended that all cuts, sores or abrasions on the skin must be covered, after treatment, with a conspicuously coloured (blue) waterproof dressing. Such dressings must be accounted for at the end of each shift, and must be renewed before the start of each shift. It is preferable that such persons affected should not work on open food
Auditor's recommendations Look At: Look For. dical Screenin Medical Policy Medical Procedure for illness Medical Screening policy for infectious /transmitted diseases Accident Log book and first aid equipment 4.6 Pre-employment health checks-annual medical, holiday return 4.6.1 All company employees must be required to complete an appropriate examination and medical questionnaire, prior to commencing work. This applies to production/quality assurance staff, management, engineers cleaners, office staff and any other permanent/temporary, full time or part time staff Auditors Recommendations Look At: Look For Medical Screening Records of personal health status with verification by an appointed person 4.6.2 Persons directly involved in food processing or packing should be fit and capable of discharging their duties effectively Auditor's Recommendations Look At Look For Medical Screening Health and fitness of employees ensures safe food practices 4.6.3 Persons suffering from any infectious illness(particularly gastro-intestinal disorders, vomiting, diarrhoea etc. )must not be permitted to work in contact with food or other food handlers. Additionally, operatives with skin infections, nasal or ear disorders should not be allowed to handle open food Auditor's recommendations Look Look For. Medical Procedure for illness Medical Screening policy for infectious /transmitted diseases Accident Log book and first aid equipment 4.6.4 Any person suffering from infectious illness must be declared medically fit by their doctor before being allowed to return to work. Full records must be kept for each individual case
Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases Accident Log book and first aid equipment 4.6 Pre-employment health checks - annual medical, holiday return 4.6.1 All company employees must be required to complete an appropriate examination and medical questionnaire, prior to commencing work. This applies to production/quality assurance staff, management, engineers, cleaners, office staff and any other permanent/temporary, full time or part time staff. Auditor’s Recommendations: Look At: Look For: Medical Screening Records of personal health status with verification by an appointed person 4.6.2 Persons directly involved in food processing or packing should be fit and capable of discharging their duties effectively. Auditor’s Recommendations: Look At: Look For: Medical Screening Health and fitness of employees ensures safe food practices 4.6.3 Persons suffering from any infectious illness (particularly gastro-intestinal disorders, vomiting, diarrhoea etc...) must not be permitted to work in contact with food or other food handlers. Additionally, operatives with skin infections, nasal or ear disorders should not be allowed to handle open food. Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases Accident Log book and first aid equipment 4.6.4 Any person suffering from infectious illness must be declared medically fit by their doctor before being allowed to return to work. Full records must be kept for each individual case
Auditor's recommendations Look At: Look For. Medical screenin Medical Policy Medical procedure for illness Medical Screening policy for infectious /transmitted diseases Accident Log book and first aid equipment their holiday and must be medically screened by a doctor prior to returning to work. Screening shoul o 4.6.5 On returning from holidays all employees must report any food poisoning symptoms they have had dur include the faecal testing for pathogenic, food poisoning bacteria e.g. Salmonella, Staphylococcus aureus etc Auditors Recommendations Look At: Look For Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious /transmitted diseases Accident Log book and first aid equipment 4.6.6 Bi-annual medical for all employees should be undertaken by the company to ensure that operatives are healthy and capable of discharging their duties efficiently Auditor's recommendations Look At Look For. Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious /transmitted diseases Accident Log book and first aid equipment 4.7 Screening/questionnaire for visitors 4.7.1 There must be adequate screening of all visitors to the factory must occur. On arrival, they must report to reception, sign the visitors book and complete a detailed questionnaire. The information required should Name, company, date of visit, who visiting . Purpose of visit(which departments, individual Other food premises visited within previous 72 hours(high risk factories only) Whether they have been stool tested for salmonella(high risk factories only) If they have recently be abroad, if so where? If the information provided gives cause for alarm, then following further investigation, accesses to the factory should be declined, and an alternative appointment made
Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases Accident Log book and first aid equipment 4.6.5 On returning from holidays all employees must report any food poisoning symptoms they have had during their holiday and must be medically screened by a doctor prior to returning to work. Screening should include the faecal testing for pathogenic, food poisoning bacteria e.g. Salmonella, Staphylococcus aureus, etc. Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases Accident Log book and first aid equipment 4.6.6 Bi-annual medical for all employees should be undertaken by the company to ensure that operatives are healthy and capable of discharging their duties efficiently. Auditor’s Recommendations: Look At: Look For: Medical Screening Medical Policy Medical Procedure for illness Medical Screening policy for infectious / transmitted diseases Accident Log book and first aid equipment 4.7 Screening/questionnaire for visitors 4.7.1 There must be adequate screening of all visitors to the factory must occur. On arrival, they must report to reception, sign the visitors book and complete a detailed questionnaire. The information required should include:- i. Name, company, date of visit, who visiting. ii. Purpose of visit (which departments, individual). iii. Other food premises visited within previous 72 hours (high risk factories only). iv. Whether they have been stool tested for salmonella (high risk factories only). v. If they have recently be abroad, if so where? If the information provided gives cause for alarm, then following further investigation, accesses to the factory should be declined, and an alternative appointment made
