I. Requirements for work clothes
1. Work clothes and work caps are generally made of white, which can be split or conjoined. The raw area and the cooked area are distinguished by different colors of work clothes (you can also use a part of the work clothes, such as different collar colors to distinguish)
2. The work clothes should not have buttons and pockets, and short sleeves should not be used. The hat should be able to wrap all the hair to prevent the hair from falling into the food during processing.
3. For workshops where the processing environment is wet and often needs to be washed, employees need to wear rain boots, which must be white and non-slip. For dry workshops with low water consumption, employees can wear sports shoes. Personal shoes are prohibited in the workshop and must be replaced when entering and leaving the workshop.
II.The dressing room
The locker room has a primary locker room and a secondary locker room, and a shower room should be established between the two locker rooms. Employees take off their clothes, shoes and hats in the primary locker room, put them in the locker, and enter the secondary locker after showering Then put on work clothes, shoes and hats, and enter the workshop after washing hands and disinfection.
Note:
1. Everyone should have a locker and a second locker.
2. Ultraviolet lights should be installed in the locker room, and turn on for 40 minutes every morning and then turn on for 40 minutes after get off work.
3. Snacks are not allowed in the locker room to prevent mildew and worms!
III. Hand disinfection Steps for hand washing and disinfection
The hand-washing disinfection schematic flowchart and the hand-washing disinfection procedure text description should be posted at the sink. The posting position should be obvious and the size should be appropriate. Hand washing procedure: Requirements for equipment and facilities used for hand-washing and disinfection
1. The faucet switch of the sink must be an inductive, foot-operated or time-delayed faucet, mainly to prevent the hand from being polluted by turning off the faucet after washing your hands.
2. Soap dispenser Both automatic soap dispensers and manual soap dispensers can be used, and soaps with aromatic odors cannot be used to prevent hand contact with food odor.
3. Hand dryer
4. Disinfection facilities Hand disinfection methods include: A: Automatic hand sanitizer, B: Hand soaking disinfection tank Disinfection reagent: 75% alcohol, 50-100PPM chlorine preparation disinfectant Detection concentration: alcohol detection uses a hydrometer, which is tested after each preparation. Determination of available chlorine in chlorine preparation disinfectant: test with chlorine test paper Warm reminder: according to the factory's own needs, choose (here is just a suggestion)
5. Full-length mirror: The full-length mirror can be installed in the locker room or in the hand-washing and disinfection area. Before entering the workshop, employees should self-check the mirror to check whether their clothing meets GMP requirements, and whether their hair is exposed, etc.
6. Foot pool: The foot pool can be self-built or a stainless steel pool. The concentration of the foot pool disinfectant is 200~250PPM, and the disinfectant water is replaced every 4 hours. The concentration of the disinfectant was detected by disinfection test paper. Disinfection reagent can be chlorine preparation disinfectant (chlorine dioxide, 84 disinfectant, sodium hypochlorite---bacteria, etc.)
Post time: Mar-25-2022