{"id":7186,"date":"2023-12-11T18:45:39","date_gmt":"2023-12-11T18:45:39","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/personal-hygiene-in-factories-restaurants-and-hospitals\/"},"modified":"2024-01-29T21:40:18","modified_gmt":"2024-01-29T21:40:18","slug":"personal-hygiene-in-factories-restaurants-and-hospitals","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/personal-hygiene-in-factories-restaurants-and-hospitals\/","title":{"rendered":"personal hygiene in factories ,restaurants and hospitals"},"content":{"rendered":"\n<p>For good food product, personal hygiene rules must be established, because neglecting personal hygiene leads to contamination of the product and cause consumer diseases, which is reflected in the reputation of the facility<\/p>\n\n\n\n<p>Personal hygiene components (hair, protective clothing, smoking, hands, accessories and perfumes) Division of production areas<\/p>\n\n\n\n<p> The role of quality assurance in controlling personal hygiene rules<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#personal-hygiene-elements\">personal hygiene elements:<\/a><ul><li><a href=\"#hair\">Hair:<\/a><\/li><li><a href=\"#protective-clothing-it-must-meet-the-following-conditions-for-personal-hygiene\">Protective clothing: It must meet the following conditions for personal hygiene<\/a><\/li><li><a href=\"#hands\">Hands:<\/a><\/li><\/ul><\/li><li><a href=\"#division-of-production-areas-manufacturing-to-got-personal-hygiene\">Division of production areas (manufacturing)to got personal hygiene:<\/a><\/li><li><a href=\"#what-are-the-tasks-of-quality-assurance-in-controlling-health-requirements-to-personal-hygiene\">What are the tasks of quality assurance in controlling health requirements to personal hygiene?<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"personal-hygiene-elements\">personal hygiene elements:<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"379\" height=\"286\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/personal.png\" alt=\"personal hygiene\" class=\"wp-image-9002\" style=\"width:431px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/personal.png 379w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/personal-300x226.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/personal-150x113.png 150w\" sizes=\"(max-width: 379px) 100vw, 379px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"hair\">Hair:<\/h3>\n\n\n\n<p>Hair carries dust and pathogenic bacteria If it reaches food, either through hair loss or dust and dandruff \u2013 which carries with it Staphylococcus bacteria \u2013 for food or pharmaceutical products. Therefore, it is prevented from appearing beard and mustache, and covering the hair completely with a head covering, a mask for the mustache, and a cap. Hands completely<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"protective-clothing-it-must-meet-the-following-conditions-for-personal-hygiene\">Protective clothing: It must meet the following conditions for personal hygiene<\/h3>\n\n\n\n<p>\uf0d8 Light in color and covers the personal clothing completely, covering the entire body<\/p>\n\n\n\n<p>\uf0d8 It is prohibited to have pockets, buttons, or zippers (use snap buttons).<\/p>\n\n\n\n<p>\uf0d8 Protective clothing Is to protect the product from contamination of a product with special clothing or the transfer of something from the worker to the product.<\/p>\n\n\n\n<p>\uf0d8 It is made of fabric that can be washed daily and sterilized, and swabs are taken to culture them bacterially according to a timetable determined by quality assurance.<\/p>\n\n\n\n<p>\uf0d8 Special shoes must be worn in a dry area and always cleaned.<\/p>\n\n\n\n<p>Work clothes are worn within designated areas close to the work area, taking into account the placement of two doors between the changing areas and the production area<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"hands\">Hands:<\/h3>\n\n\n\n<p>Hands are an essential factor for the transfer of microbes to products (food \u2013 medicine). Therefore, quality assurance must impose rules for washing and sterilizing hands, train workers on them, and monitor the quality of washing through bacterial hand swabs according to a timetable determined by quality assurance.<\/p>\n\n\n\n<p>When and how do we <a href=\"https:\/\/www.cdc.gov\/handwashing\/when-how-handwashing.html\" target=\"_blank\" rel=\"noopener\">wash our hands<\/a>?<\/p>\n\n\n\n<p>Before starting work &#8211; before wearing sterile clothing and paws \u2013 after touching waste or waste bins \u2013 after sneezing and coughing \u2013 after touching raw and cooked food &#8211; after using the toilet &#8211; after smoking<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"541\" height=\"382\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/wash-hands.png\" alt=\"wash hand\" class=\"wp-image-9003\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/wash-hands.png 541w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/wash-hands-300x212.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/wash-hands-150x106.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/wash-hands-450x318.png 450w\" sizes=\"(max-width: 541px) 100vw, 541px\" \/><\/figure>\n\n\n\n<ol>\n<li>Wash with warm water at a temperature of 30-35 degrees Celsius using the following steps:<\/li>\n\n\n\n<li>Wet hands well with water, then add the appropriate soap (preferably without smell).<\/li>\n\n\n\n<li>Rub the palms and between the fingers for 20 seconds<\/li>\n\n\n\n<li>Rub the backs of the fingers well and the thumbs toward the palms<\/li>\n\n\n\n<li>Clean under the nails In a circular motion with the palm of the other hand<\/li>\n\n\n\n<li>Wash hands well with soap<\/li>\n\n\n\n<li>Use a single-use paper towel to dry and dispose of it in containers that open by pressing with the foot<\/li>\n\n\n\n<li>Disinfect hands with conventional disinfectants (65%-80% alcohol).<\/li>\n<\/ol>\n\n\n\n<p>Washing areas near manufacturing areas and the distribution of laundries must be designed to suit the number of workers according to the following:<\/p>\n\n\n\n<ol>\n<li>Smoking: Smoking Is strictly prohibited in workplaces, manufacturing areas, or surrounding buildings, for the following reasons:<\/li>\n\n\n\n<li>Cigarette ash getting into the product or food<\/li>\n\n\n\n<li>Throwing cigarette butts loaded with bacteria-rich saliva in production areas<\/li>\n\n\n\n<li>Cigarette smoke reaches the product, In addition to causing coughing or sneezing among the rest of the workers, thus causing saliva to reach the products<\/li>\n\n\n\n<li>Jewelry (accessories) and perfumes: It is strictly prohibited to wear all types of jewelry (rings &#8211; bracelets \u2013 necklaces\u2026) because they carry dust and it is possible that parts of them will fall Into the food or product during manufacturing.<\/li>\n<\/ol>\n\n\n\n<p>Perfumes: They directly affect the taste of the product, in addition to causing sneezing and the access of saliva and pathogenic bacteria to the products.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"division-of-production-areas-manufacturing-to-got-personal-hygiene\">Division of production areas (manufacturing)to got personal hygiene:<\/h2>\n\n\n\n<p>The degree of health requirements varies according to the sensitivity of the manufacturing area, depending on the sensitivity of the product and its susceptibility to germs<\/p>\n\n\n\n<p>What is the difference between cleaning, disinfection, and sterilization?<\/p>\n\n\n\n<ul>\n<li>Cleaning: Removing dirt or unwanted residue with soap and water or water and chemical detergents<\/li>\n\n\n\n<li>Disinfection: Eliminating pathogenic germs in all their forms without getting rid of their spores with hot water and disinfectants in studied concentrations or exposure to heat at 85 degrees Celsius for 10 minutes.<\/li>\n\n\n\n<li>Sterilization: Getting rid of all pathogenic and non-pathogenic germs and their spores using disinfectants and heat at 120 degrees Celsius.<\/li>\n<\/ul>\n\n\n\n<p>Therefore, production areas are divided according to the degree of sterilization, disinfection, and sterilization<\/p>\n\n\n\n<p>Controlling these areas Is one of the basic tasks of quality assurance management<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-are-the-tasks-of-quality-assurance-in-controlling-health-requirements-to-personal-hygiene\">What are the tasks of quality assurance in controlling health requirements to personal hygiene?<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"386\" height=\"483\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Capture4.png\" alt=\"personal hygiene\" class=\"wp-image-9004\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Capture4.png 386w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Capture4-240x300.png 240w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Capture4-150x188.png 150w\" sizes=\"(max-width: 386px) 100vw, 386px\" \/><\/figure><\/div>\n\n\n<ol>\n<li>Placing information boards with hand washing instructions<\/li>\n\n\n\n<li>Dividing production areas and training workers on the appropriate clothing for each production area and methods of cleaning, disinfection and sterilization for each area.<\/li>\n<\/ol>\n\n\n\n<p>Determine, control and monitor the rest area and its special times<\/p>\n\n\n\n<p>Conduct periodic bacterial swabs on workers\u2019 clothing and hands to ensure the effectiveness of the established requirements<\/p>\n\n\n\n<p>Develop a cleaning, disinfection and sterilization program for all departments and directly supervise its implementation<\/p>\n\n\n\n<p>Read more:<\/p>\n\n\n\n<p><a href=\"https:\/\/foodsconsultancy.com\/en\/bleached-dried-figs-pronano-foods-consultancy\/\">Fig Bleaching Mastery: Elevate Your Dried Fig Products<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For good food product, personal hygiene rules must be established, because neglecting personal hygiene leads to contamination of the product and cause consumer diseases, which is reflected in the reputation of the facility Personal hygiene components (hair, protective clothing, smoking, hands, accessories and perfumes) Division of production areas The role of quality assurance in controlling<\/p>\n","protected":false},"author":1,"featured_media":9619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1],"tags":[],"lang":"en","translations":{"en":7186,"ar":6882,"tr":7187},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7186"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7186"}],"version-history":[{"count":1,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7186\/revisions"}],"predecessor-version":[{"id":9005,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7186\/revisions\/9005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9619"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}