PrerequisitePrograms:MinimizingFoodSafety

HazardsAlongtheFoodSupplyChain
GoodAgriculturalPractices(GAPs)
GoodManufacturingPractices(GMPs)
SanitationandHygiene
November6,2010
Dr.LeslieBourquin
Dr.DeepaThiagarajan
MichiganStateUniversity

PresentationOutline
IntroductiontoPrerequisitePrograms
GoodAgriculturalPractices
GoodManufacturingPractices
SanitationandHygiene
Exercise

FoodHygiene
CODEXDefinition:
Allconditionsandmeasuresnecessaryto
ensurethesafetyandsuitabilityoffoodatall
stagesofthefoodchain.

Source: CAC/RCP 1-1969, Rev.4- 2003

3

PrerequisiteProgram
CODEXDefinition:
Aprogramthatisrequiredpriortothe
applicationoftheHACCPsystemtoensure
thata[fishandshellfishprocessing]facilityis
operatingaccordingtotheCodexPrinciplesof
FoodHygiene,theappropriateCodeof
Practiceandappropriatefoodsafety
legislation.

Source: CAC/RCP 52-2003

PrerequisitePrograms
Effectiveimplementationofprerequisite
programs(PRPs)isessentialtoestablisha
soundfoundationpriortoapplicationof
HACCPorotherfoodsafetymanagement
systems.
IneffectiveimplementationofPRPswilllikely
leadtoineffectiveimplementationofHACCP
(HazardAnalysisandCriticalControlPoint)
systems.
5

PrerequisiteProgramsaretheFoundation
ofanEffectiveFoodSafetySystem

HACCP

Sanitation
StandardOperating
Procedures
PrerequisitePrograms
(GAPs,GMPs,GHPs,etc.)
6

GoodAgriculturalPractices

GoodAgriculturalPractices
Recommendedpracticesforprimary
productionoffoodstuffs(e.g.fruitsand
vegetables,cerealsandlegumes,livestock,
fishandshellfish).
PrimaryProduction(defined)
Thosestepsinthefoodchainuptoandincluding,
forexample,harvesting,slaughter,milking,fishing.

Source: CAC/RCP 1-1969, Rev.4- 2003

NormativeDocuments GAPs
CodexAlimentariusCommission CodeofPractice
forFishandFisheryProducts(CAC/RCP522003)
[Principlefocusonharvestandpostharvesthandling.]

CodexAlimentariusCommission CodeofHygienic
PracticeforFreshFruitsandVegetables(CAC/RCP53
2003)
CodexAlimentariusCommission Recommended
CodeofPracticeonGoodAnimalFeeding(CAC/RCP
542004)
SeveralotherCodexstandardsalsoapplytoprimary
production.
9

Source: http://www.codexalimentarius.net/web/standard_list.jsp

CodexGeneralPrinciplesofFood
Hygiene PrimaryProduction
Primaryproductionshouldbemanagedinawaythat
ensuresthatfoodissafeandsuitableforitsintended
use.Wherenecessary,thiswillinclude:
avoidingtheuseofareaswheretheenvironmentposesa
threattothesafetyoffood
controllingcontaminants,pestsanddiseasesofanimals
andplantsinsuchawayasnottoposeathreattofood
safety
adoptingpracticesandmeasurestoensurefoodis
producedunderappropriatelyhygienicconditions.

10

Source: CAC/RCP 1-1969, Rev.4-2003

CodexGeneralPrinciplesofFood
Hygiene PrimaryProduction
Rationale:Toreducethelikelihoodofintroducinga
hazardwhichmayadverselyaffectthesafetyoffood,
oritssuitabilityforconsumption,atlaterstagesof
thefoodchain.
PrimaryConsiderationsatPrimaryProduction:
EnvironmentalHygiene
HygienicProductionofFoodSources
Handling,StorageandTransport
Cleaning,MaintenanceandPersonnelHygieneatPrimary
Production
11

Source: CAC/RCP 1-1969, Rev.4-2003

Seafood
AreasnotedunderCAC/RCP522003 Codeof
PracticeforFishandFisheryProducts
FishingandHarvestingVesselDesignandConstruction
FacilityDesignandConstruction
DesignandConstructionofEquipmentandUtensils
HygieneControlProgram
PersonalHygieneandHealth
Transportation
ProductTracingandRecallProcedures
Training

Focusprimarilyonharvestandpostharvest.Aquacultureis
notreallyaddressed.
12

AnimalFeeding
AreasnotedunderCAC/RCP542004 Code
ofPracticeonGoodAnimalFeeding
GeneralPrinciplesandRequirements
Feedingredients
Labeling
Traceability/producttracingandrecordkeepingof
feedandfeedingredients
Inspectionandcontrolprocedures
Healthhazardsassociatedwithanimalfeed
13

Source: CAC/RCP 54-2004

AnimalFeeding
Production,Processing,Storage,Transportand
DistributionofFeedandFeedIngredients
Premises
Receiving,storageandtransportation
Personneltraining
Sanitationandpestcontrol
Equipmentperformanceandmaintenance
Manufacturingcontrols
Recalls
14

Source: CAC/RCP 54-2004

AnimalFeeding
OnFarmProductionandUseofFeedand
FeedIngredients
Agriculturalproductionoffeed
Manufacturingoffeedonfarm
Goodanimalfeedingpractice
Stablefeedingandlot/intensivefeedingunits
Aquaculture(refersonlytoCAC/RCP522003)

15

Source: CAC/RCP 54-2004

GAPsforFreshFruitsandVegetables
CAC/RCP532003 CodeofHygienicPracticefor
FreshFruitsandVegetables
PrimaryProduction
PackingEstablishment:DesignandFacilities
ControlofOperation
PackingEstablishment:MaintenanceandSanitation
PackingEstablishment:PersonalHygiene
Transportation
ProductInformationandConsumerAwareness
Training
16

USFDAGoodAgriculturalPractices
1998FDAguidancedocumentdevelopedby
theUSFoodandDrugAdministration
GuidetoMinimizeMicrobialFoodSafety
HazardsforFreshFruitsandVegetables
Notafederalregulation guidelinesonly
http://www.fda.gov/food/guidancecomplianceregulatoryin
formation/guidancedocuments/produceandplanproducts/
ucm064458.htm

17

USFDAGoodAgriculturalPractices
Theguideprovidesgeneraladviceforthefreshfruitand
vegetableindustry.
FocusonRiskReduction NotRiskElimination
ElementsofTheGuide
Water
ManureandMunicipalBiosolids
WorkerHealthandHygiene
SanitaryFacilities
FieldSanitation
PackingFacilitySanitation
Transportation
Traceback
18

CommoditySpecificGAPsGuidance
Documents USExamples
Tomatoes
http://www.unitedfresh.org/assets/files/Tomato%20Guide
lines%20July08%20FINAL.pdf

Melons
http://www.fda.gov/Food/GuidanceComplianceRegulatory
Information/GuidanceDocuments/ProduceandPlanProduct
s/ucm174171.htm

LeafyGreens
http://www.fda.gov/Food/GuidanceComplianceRegulatory
Information/GuidanceDocuments/ProduceandPlanProduct
s/ucm174200.htm
CaliforniaLeafyGreensMarketingAgreement
http://www.caleafygreens.ca.gov/
19

PrivateStandards
Industryledstandardsforfoodsafetyassurance
Generallyrelyonthirdpartyauditsformonitoring
Numerousprivatefoodsafetyschemesexist
Severalschemeshavebeenbenchmarkedfor
equivalencebyGFSIandotherorganizations
Accreditedschemeslikelyaremorerobustthannon
accreditedschemes
Thescopeofseveralprivatestandardsextends
beyondfoodsafety(e.g.environment,social
responsibility)
20

GlobalGAP IntegratedFarm
AssuranceStandard

21

PREVENTIONistheKeyto
ReducingMicrobialContamination
ofFreshFruitsandVegetables

22

PotentialSourcesofPathogen
ContaminationofFreshProduce

Modified from Beuchat, 1996

23

EnvironmentalAssessment
Environmentalassessmentsareintendedtoidentify
anyissuesrelatedtotheproducefield,adjacentland
uses,orintrusionbyanimalsthatmightimpact
producesafety.
Conductassessmentsof:
Animalencroachmentinproducefields
Adjacentlanduse(e.g.animalfeedingoperations)
Historicallanduse(e.g.hazardouswastes)
Floodingpotential
24

ReviewFieldManagement
PracticestoReduceRisks
ManureUse
CropSelectionand
Management
WaterQuality
OnFarmPlanningand
Documentation
25

Manure=PotentialSourceofPathogens
Humanoranimalmanure:DOEVERYTHINGyou
cantokeepuntreatedmanureoffproduce.
Preventingcontamination isthegoal.

26

AllManureCanCarryPathogens
Livestock
cattle,swine,poultry,
horse,sheep,etc.

DogandCat
Bird
Rodent
Deer
Flyorotherinsect
Human
27

CompostManureProperly
Appropriatecompostingcandestroy
pathogenspresentinmanure.
Managepilestohaveactive,uniform
composting.
Hightemperatures,goodmoisture,proper
aeration,andmixing.
Weedseedskilledmeansgoodcomposting
conditionswereachieved.

Excludeanimalsfromcompostareato
preventrecontamination.
28

ManureApplication
Lessriskifmanureisincorporatedintosoil.
Top orsidedressing=higherriskofcontamination.
Ifapplyinguntreatedmanureinspringtofruitand
vegetablefields,wait120daystoharvest.
Recommendationsfromdifferentsourcesvary.

29

ExcludeAnimals
Excludelivestockfrom
productionareas,especiallyin
themonthsleadingupto
harvest.
Keepwildlifeoutofproduction
areasasmuchaspossible.
Dontallowdogsorotherpets
inthefield.
Managerodentsandbirdsin
packinghousesandstorage
areas.

30

SafetyofWaterSources
E.coli 0157:H7(andotherpathogenicstrains),
Salmonellaspp.,Giardia, Cyclospora andother
pathogenicmicroorganismsarecommonlyassociated
withcontaminatedwatersources.
Carefullyevaluatethesafetyofwaterusedfor
irrigation,chemicalapplications,andpostharvest
packingoperations.

31

WaterManagement

Selectwatersourcebaseduponagriculturaluse.
Cleanwaterqualityismostimportantwhenin
directcontactwithedibleportionofcropclose
tooratharvest.
32

KnowWaterSourceQuality
Bestsource(lowestrisk)isdrinkingwater,
suchasmunicipal.
Groundwaterislesslikelytohave
microbialcontaminantsthansurfacewater.
Surfacewaterqualityandpathogenlevels
areaffectedbywatershedactivitiesand
season.

33

SurfaceWater
ContaminationSources
Livestock
Sewagetreatment
facilities
Wildlife

34

WellWaterContaminationSources
Poorlymaintainedwellsorpumps
Livestockinactivewellrechargearea

35

IrrigationWaterManagement
Chooseapplicationmethodandtreatment
toreducerisk
Dripirrigationhasalowerriskthan
overheadirrigation

Testwatersourcesatanappropriate
frequencyandmaintainrecordsofwater
tests.

36

WaterQualityforChemical
Applications
Usepotable(drinking)waterfor
pesticidesprays.
Whenpotablewaterisnotavailable,
testwaterqualityandkeeprecords.
Usingsmallvolumesofwater
reducesrisk.

37

WaterTesting
Researchrelatingtofieldirrigationwaterqualityandrisksis
stillneeded.
Fecalcoliform count<than100per100mls isonerecommendation
Fecalcoliform asanindicatorofwaterqualityonlypartiallyuseful,as
coliforms arenotalwayscorrelatedtopresenceofpathogens.

LeafyGreensMarketingAgreementstandard(USA)
GenericE.coliusedasindicatororganism
Mustbe<235MPN/100mL forasinglesample,and
<126MPN/100mL forarolling5samplegeometricmean.

38

WaterTestingFrequency
GeneralAdvice:
Atleastannuallywithmunicipalwater
Quarterlywithgroundwater
Surfacewaterqualityisvariable,particularlyforflowing
water
Test3timesduringgrowingseasonintemperateclimates
atplanting
atpeakirrigationwateruse
atharvest

Maintaingoodrecordsofresults
39

HarvestConsiderations
Teachworkersaboutproperhygiene
andprovideappropriatehandwashing
andtoiletfacilities.
Utensils,totes,binsandother
harvestingequipmentmustbeclean
andsanitary.
Ideally harvestfruitsandvegetables
whentheyaredry.
Dontharvestproducethathasbird
droppingsonit.
Coolproducequicklytominimize
growthofpathogens.
40

HarvestConsiderations
Handleproducecarefullyduringandafter
harvest.
Puncturedorbruisedproduceprovides
pointsofentryfor:
PlantPathogens
HumanPathogens

Soproperharvesting/cullingisimportant
tobothsafetyandquality.
41

FieldSanitation
Cleanandsanitizestorage
facilitiespriortoharvest.
Cleanfieldsdaily
Removegarbage,objectsthatharborpests
Avoidstandinginharvestbins.
Cleanandsanitizeharvestbinsandtotes
daily.
Cleananddisinfectharvestaids
Cleanharvestandpackingequipment
Removevisibledirtandothercontaminants
42

HarvestTotesandContainers
Whennotinuse,mustbe
storedinalocationthatwill
preventcontamination.
Duringuse,mustbecleaned
andsanitizeddailytoprevent
themfrombecomingasource
ofcontamination.
Dirtandorganicloadon
containerscanbedetrimental
toeffectivenessofchlorineand
othersanitizersusedinwater.
43

BinandToteStorage

Outside storage bins must be

washed and sanitized prior to
use.
Proper storage of totes
protected from contamination
(same for packaging materials)

44

FieldHandWashingStationsandToilets
Cleanandadequatehandwashing
andtoiletfacilitiesencourage
appropriateworkerbehaviors.
Handwashingfacilitiesmusthave
anadequatesupplyofpotable
water,soap,andsingleuse
towels.
Portablefacilitiescanbeused
effectivelyinfarmoperations.
45

AgriculturalChemicals
Allchemicalinputs(pesticides,fungicides,growthregulators,
chemicalfertilizers,etc.)mustbeusedappropriately.
Onlyusechemicalswhichareapproved/registeredforspecific
crops.
Followlabeldirections.
Usepotablewaterforfoliarsprayapplications.
Makecertainthatapplicationequipmentisappropriately
calibrated.
Observerecommendedtimeintervalsfromapplicationto
harvest.
Applicatorsmustuseappropriatepersonalprotectiveequipment.
46

PostHarvestWaterQuality
Acriticalpointcapableofamplifyinganerror
insanitationorhygienemanagementduring
production,harvest,orpostharvest.
Waterusedindumptanks,flumesandwash
watershouldbechlorinatedorotherwise
treatedtocontrolmicrobialpathogens.

47

PathogenInternalizationin
FruitsandVegetables
Clearlyariskforcertaincommodities:
Tomatoes
Melons(e.g.cantaloupe)
Mangoes
Citrusfruits
Apples

Riskisgreatestwhenwarmproduceis
submergedincoldwater(thiscandrawwater
insidetheproduce)
48

WashWaterQuality
Usepotablewaterforall
producewashing,cooling,
dipping,icing,andprocessing.
Avoidwatertemperaturesin
dumptanksthataremore
than10F(~5C)coolerthan
produce.
49

FarmFoodSafetyRecords
IfyoudidnotRECORDIT,
youdidnotdoit.
Recordkeepingallowsyoutokeeptrackof
farmingoperationsandworkertraining.
Recordkeepingdocumentsyouractivities
shouldthisinformationeverberequired.
50

FarmFoodSafetyRecords
Manurestorageandhandling
Animalexclusion(domestic&wild)
Irrigationanddrainagemanagement
Equipmentsanitation
Harvestandpostharvesthandling
Employeetrainingprogram
Restroom&handwashingfacilities
Crisismanagementstrategy
51

TraceabilitySystems
Lotidentificationaidsin
tracingbackany
problemsthatdevelop.
Ifyoudonothavea
systemalready
established,consider
waystodeveloppositive
lotidentificationinyour
operation.
52

SpinachCaseStudy

53

E.coliO157:H7OutbreakwithPre
packagedSpinach September2006
204confirmedillnesses
104hospitalizations
31casesofhemolyticuremicsyndrome
3deaths
Illnessesconfirmedin26USstates
1illnessinCanada
54

SpinachCaseStudy

MorbidityandMortalityWeeklyReport55(Dispatch):12.Sept.26,2007
55

SpinachCaseStudy
13unopenedpackagesofspinachwere
recoveredfromconsumerswhotested
positivefortheoutbreakstrainofE.coli
O157:H7.
These13packagesallhadthesamelotcode
prefixP227Aandwereultimatelytraced
backtospinachgrownonfourseparatefarms
intheSalinasValleyofCalifornia.

56

SpinachCaseStudy
HighlightsofFarmInvestigations:
Allfourfarmsusedmechanicalharvesters
Spinachharvestedintoplastictotesorbins
Spotterswalkedinfrontofharvesterstowatch
forhazards.Manualharvestingconductedaround
hazards.
Mechanicalharvesterswerewasheddaily
Abundantlivestockandwildlifeinthearea
E.coliO157:H7positivesamplesinenvironment
57

SpinachCaseStudy

58

SpinachCaseStudy

59

SpinachCaseStudy

60

SpinachCaseStudy
MicrobialsamplingatPaicines Ranch:
351samplesincludingcow,pigandotheranimal
feces,soilandwater.
45samplespositiveforE.coliO157:H7
26sampleshadidenticalPFGEpatternscompared
totheoutbreakstrain
Cattlefeces
Wildpigfeces
Soil
Riverwater
61

GoodManufacturingPractices

62

NormativeDocuments GMPs
CodexAlimentariusCommission GeneralPrinciples
ofFoodHygiene(CAC/RCP11969,Rev.42003)
USFoodandDrugAdministration CurrentGood
ManufacturingPracticeinManufacturing,Packing,or
HoldingHumanFood(21CFRPart110)
PAS220:2008 PrerequisiteProgramsonFood
SafetyforFoodManufacturing
[NowadoptedasISO/TS220021:2009
PrerequisiteProgramsonFoodSafety Part1:Food
Manufacturing]
63

GoodManufacturingPractices
Writtenfor:
Personnel
Buildingsandfacilities
Equipmentandutensils
Productionandprocesscontrols
Warehousinganddistribution

GMPsguidethedevelopmentofSOPs

64

CodexGeneralPrinciples
ofFoodHygiene
1. Primaryproduction*
2. Establishment:designandfacilities
3. Controlofoperation
4. Establishment:maintenanceandsanitation*
5. Establishment:personalhygiene*
6. Transportation
7. Productinformationandconsumerawareness
8. Training
65

Establishment:DesignandFacilities
OBJECTIVES:
Dependingonthenatureoftheoperations,andtherisks
associatedwiththem,premises,equipmentandfacilities
shouldbelocated,designedandconstructedtoensurethat:
contaminationisminimized;
designandlayoutpermitappropriatemaintenance,cleaning
anddisinfectionsandminimizeairbornecontamination;
surfacesandmaterials,inparticularthoseincontactwith
food,arenontoxicinintendeduseand,wherenecessary,
suitablydurable,andeasytomaintainandclean;
whereappropriate,suitablefacilitiesareavailablefor
temperature,humidityandothercontrols;and
thereiseffectiveprotectionagainstpestaccessand
harborage.
66

BuildingsandFacilities
Grounds:
Properlystoreequipment,removelitterandwaste,and
cutweedsorgrassintheimmediatevicinityoftheplant
(preventattractingorharboringpests).
Maintainroads,yardsandparkinglotssotheydonot
constituteasourceofcontaminationinareaswherefood
isexposed.
Provideadequatedraining.
Systemsforwastetreatmentanddisposalshouldbe
operatedinamannerthatdoesnotconstituteasourceof
contaminationinareaswherefoodisexposed.

67

BuildingsandFacilities
Plantconstructionanddesign:
Providesufficientspaceforequipmentplacementand
materialstoragetofacilitatemaintenanceandsanitary
operations.
Takeprecautionstoreducethepotentialforcontamination
offood,foodcontactsurfaces,orpackagingmaterials.
Adequatefoodsafetycontrolsandoperatingpractices
Effectivedesign separateoperationsbylocation,time,
partition,airflow,enclosedsystems,etc.

68

BuildingsandFacilities
Plantconstructionanddesign:
Facilitiesshouldbeconstructedinamannersuchthat
floors,wallsandceilingsmaybeadequatelycleaned.
Driporcondensatefromfixtures,ductsandpipesdoesnot
contaminatefood,foodcontactsurfaces,orfoodpackaging
materials.
Provideadequatelighting.
Provideadequateventilationtominimizeodorsandvapors
andinamannertopreventcontaminationoffood.
Provideadequatescreeningorotherprotectionagainst
pests.
69

BuildingsandFacilities
Sanitaryoperations:
Buildings,fixturesandotherphysicalfacilitiesshallbe
maintainedinasanitaryconditionandingoodrepair.
Cleaningandsanitizingchemicalsshallbeclearly
identified,stored,andusedinamannerthatprevents
contaminationoffood.
Nopestsshallbeallowedinanyareaofafoodplant.
Allfoodcontactsurfacesshallbecleanedandsanitizedas
frequentlyasnecessarytoprotectagainstcontamination
offood.

70

BuildingsandFacilities
Sanitaryfacilitiesandcontrols:
Watersupplyshallbesufficientandderivedfroman
adequatesource.
Plumbingshallbeofanadequatesizeanddesign.
Sewagedisposalshallbeintoanadequateseweragesystem
ordisposedofthroughalternativemeans.
Toiletfacilitiesshallbeadequateandreadilyaccessible.
Handwashingfacilitiesshallbeadequateandconvenient
andfurnishedwithrunningwateratasuitabletemperature.
Rubbishandoffalshallbestoredanddisposedinamanner
tominimizeitspotentialtocontaminatefoodorattractand
harborpests.
71

EquipmentandUtensils
Equipmentandutensilsshallbedesignedtobeadequately
cleanable,andshallbeproperlymaintained.
Foodcontactsurfacesshallbecorrosionresistantandmade
ofnontoxicmaterials.
Seamsonfoodcontactsurfacesshallbesmoothlybondedor
maintainedtominimizeaccumulationoffoodparticles,dirt,
andorganicmatter.
Instrumentsandcontrolsusedformeasuringtemperatures,
pH,wateractivity,etc.shallbeadequateinnumber,accurate
andadequatelymaintained.

72

ControlofOperation
OBJECTIVE:
Toproducefoodwhichissafeandsuitableforhuman
consumptionby:
formulatingdesignrequirementswithrespecttoraw
materials,composition,processing,distribution,and
consumerusetobemetinthemanufactureandhandling
ofspecificfooditems;and
designing,implementing,monitoringandreviewing
effectivecontrolsystems.

73

ProductionandProcessControls
Rawmaterials:
Shallbeinspectedandsegregatedtoensuretheyareclean
andsuitableforprocessingintofood.
Shallnotcontainlevelsofmicroorganismsthatmaycause
foodpoisoningorotherwisetreatedsothattheynolonger
containlevelsthatwouldcausetheproducttobe
adulterated.
Rawmaterialsmustbereceivedandstoredinamanner
thatpreventscontamination.

74

ProductionandProcessControls
Manufacturingoperations:
Allfoodmanufacturing,includingpackagingandstorage,
shallbeconductedundersuchconditionsandcontrolsas
arenecessarytominimizethepotentialforthegrowthof
microorganisms,orforthecontaminationoffood.
Foodthatcansupporttherapidgrowthofundesirable
microorganisms(i.e.potentiallyhazardousfoods)shallbe
heldinamannerthatpreventstheadulterationofthefood.
Refrigeration,freezing
Hotholding

75

ProductionandProcessControls
Manufacturingoperations:
Effectivemeasuresshallbetakentoprotectfinishedfood
fromcontaminationbyrawmaterials,otheringredients,or
refuse.
Effectivemeasuresshallbetakentoprotectagainstthe
inclusionofmetalorotherextraneousmaterialinfood.
Mechanicalmanufacturingsteps(e.g.washing,peeling,
trimming,etc.)shallbeperformedastoprotectfood
againstcontamination.

76

ControlofOperation
WarehousingandDistribution
Storageandtransportationoffinishedfood
shallbeunderconditionsthatwillprotect
foodagainstphysical,chemical,andmicrobial
contaminationaswellasagainstdeterioration
ofthefoodandthecontainer.

77

Establishment:Maintenanceand
Sanitation
OBJECTIVE:
Toestablisheffectivesystemsto:
ensureadequateandappropriatemaintenance
andcleaning;
controlpests;
managewaste;and
monitoreffectivenessofmaintenanceand
sanitationprocedures.
78

Establishment:Maintenanceand
Sanitation
Rodent Control Methods

Glue board

79

Multi-use traps

Mouse and rat

traps

Establishment:Maintenanceand
Sanitation

80

Establishment:PersonalHygiene
OBJECTIVES:
Toensurethatthosewhocomedirectlyor
indirectlyintocontactwithfoodarenotlikely
tocontaminatefoodby:
maintaininganappropriatedegreeofpersonal
cleanliness;
behavingandoperatinginanappropriatemanner.

81

Establishment:PersonalHygiene
Adequate, well-stocked facilities are essential!

82

Personnel Cleanliness
Wearcleanoutergarments
Maintainadequatepersonalcleanliness
Washhandsthoroughlyandfrequently
Removealljewelryandotherobjectsthatmight
fallintofood,equipmentorcontainers
Maintaingloves(ifused)inanintact,cleanand
sanitarycondition
Usehairrestraintswhenappropriate
Avoideating,drinking,chewinggum,smoking,in
thefoodprocessingfacility
83

Transportation
OBJECTIVES:
Measuresshouldbetakenwherenecessaryto:
protectfoodfrompotentialsourcesofcontamination;
protectfoodfromdamagelikelytorenderthefood
unsuitableforconsumption;and
provideanenvironmentwhicheffectivelycontrolsthe
growthofpathogenicorspoilagemicroorganismsandthe
productionoftoxinsinfood.

84

Transportation

85

ProductInformationand
ConsumerAwareness
OBJECTIVES:
Productsshouldbearappropriateinformation
toensurethat:
adequateandaccessibleinformationisavailableto
thenextpersoninthefoodchaintoenablethem
tohandle,store,process,prepareanddisplaythe
productsafelyandcorrectly;
thelotorbatchcanbeeasilyidentifiedand
recalledifnecessary.

86

ProductInformationand
ConsumerAwareness
OBJECTIVES:
Consumersshouldhaveenoughknowledgeof
foodhygienetoenablethemto:
understandtheimportanceofproductinformation;
makeinformedchoicesappropriatetothe
individual;and
preventcontaminationandgrowthorsurvivalof
foodbornepathogensbystoring,preparingand
usingitcorrectly.

Informationforindustryortradeusersshould
beclearlydistinguishablefromconsumer
information,particularlyonfoodlabels.
87

Training
OBJECTIVE:
Thoseengagedinfoodoperationswhocome
directlyorindirectlyintocontactwithfood
shouldbetrained,and/orinstructedinfood
hygienetoalevelappropriatetothe
operationstheyaretoperform.

88

PAS220:2008
Prerequisiteprogramsonfoodsafetyforfood
manufacturing.
DesignedtobeusedinconjunctionwithISO
22000:2005
PRPsrecognizedundertheFSSC22000food
safetymanagementscheme.
Coversmanyofthesameissuesas21CFR110
andCodexGHPdocument.
89

PRPscoveredbyPAS220:2008
Constructionandlayoutofbuildings
Layoutofpremisesandworkspace
Utilities air,water,energy
WasteDisposal
Equipmentsuitability,cleaningand
maintenance
Managementofpurchasedmaterials
Measuresforpreventionofcross
contamination

90

PRPscoveredbyPAS220:2008

91

Cleaningandsanitizing
Pestcontrol
Personnelhygieneandemployeefacilities
Rework
Productrecallprocedures
Warehousing
Productinformation/consumerawareness
Fooddefense,biovigilance andbioterrorism

SanitationandHygiene

92

TheImportanceofCleaningand
Sanitation(Disinfection)
Accumulatedsoilsonfoodequipmentandin
thefoodenvironmentcansupportthegrowth
ofpathogenicmicroorganismsthatcan
contaminatefoodsandpotentiallyharm
consumers.
Foodcontactsurfacesmustbecleanedand
disinfectedonaroutinescheduletominimize
thispotentialcontamination.
93

TheImportanceofCleaningand
Sanitation(Disinfection)
Onsharedequipmentlines,effectivecleaning
proceduresalsoarecriticaltoreducetherisk
ofcrosscontaminationoffoodswithpotential
allergens.
Examples
Sharedprocessinglinesfordairyproductsand
juices.
Sharedequipmentfordrycerealscontainingnuts
vsnutfreeproducts.
94

TheImportanceofCleaningand
Sanitation(Disinfection)
FromFarmtoFork
Helpspreventtransmissionofhumandiseasesby
foods.

HelpsPreventPestInfestations
Foodresiduescanattractandsupportpests.

Improvestheshelflifeandqualityoffood
products.

95

DefinitionsfromCodexAlimentarius
GeneralPrinciplesofFoodHygiene
Cleaning
Theremovalofsoil,foodresidue,dirt,greaseor
otherobjectionablematter.

Disinfection
Thereduction,bymeansofchemicalagents
and/orphysicalmethods,ofthenumberofmicro
organismsintheenvironment,toalevelthatdoes
notcompromisefoodsafetyorsuitability.

96

FourTypesofFoodSoils
1. Thosethatdissolveinwater:
Simplecarbohydrates sugars
Somesimplemineralsalts(NaCl)
Somestarches

2. Thosethatdissolveinalkali:
Proteins
Starchesassociatedwithproteinsorfats,
Bacterialfilms(biofilms)
97

FourTypesofFoodSoils
3. Thosethatdissolveinacid:
Hardwaterhardnesssalts(calciumandmagnesium
salts)
Morecomplexmineralfilms,includingiron&
manganesedeposits

4. Thosethatdissolvewithsurfactants:
Fats,oils,andgreases
Manyfoodresidues
Inertsoilssuchassand,clay,orfinemetals
Somebiofilms
98

TypesofCleaningCompounds
Basic Alkalis
Softenthewater(byprecipitationofthehardness
ions),andsaponifyfats(thechemicalreaction
betweenanalkaliandafatinwhichsoapis
produced).

ComplexPhosphates
Emulsifyfatsandoils,disperseandsuspendoils,
peptizeproteins,softenwaterbysequestering,
andproviderinsabilitycharacteristicswithout
beingcorrosive.
99

TypesofCleaningCompounds
Surfactant(WettingAgents)
Emulsifyfats,dispersefats,providewetting
properties,formsuds,andproviderinsability
characteristicswithoutbeingcorrosive.

Chelating(Organiccompounds)
Softenthewaterbysequestering,preventmineral
deposits,andpeptizeproteinswithoutbeing
corrosive.

Acids
Goodatmineraldepositcontrol;andsoftenthewater.
100

FactorsThatInfluenceCleaning
Efficiency(The4Ts)
Choosingtherightcleanerforthetask.
Time
Increasedtimeimprovesefficiency

Temperature
Increasingthetemperatureofthecleaning
solutiondecreasesthestrengthofthebond
betweenthesoilandsurface,decreasesthe
viscosity,andincreasesthesolubilityofthe
solublematerialsandthechemicalreactionrate.
101

FactorsThatInfluenceCleaning
Efficiency(The4Ts)
Velocity(Turbulence)
Increasedvelocityprovidesmechanicalactionto
removesoilandfilth(elbowgrease).

Concentration(Titration)
Increasedcleanerconcentrationcanimprove
efficiency,butthisistheleasteffectivevariableto
changeincleaning.

102

StandardCleaningProcedure
1. Prewash
2. Washing
3. Rinsing
4. Disinfection(Sanitizing)
Cleanfirst,thensanitize.
Youcannoteffectivelysanitizeasurfacethat
isnotclean!
103

Typical3CompartmentSinkfor
Warewashing

104

WashingMethods
CleaninPlaceSystems(CIP)
Anautomatedcleaningsystemgenerallyusedin
conjunctionwithpermanentweldedpipeline
systemsorothersystemsthatcannotbebroken
downforcleaning.
Fluidturbulenceinthepipelineisthemajor
sourceofenergyrequiredforsoilremoval.
CleanoutofPlace(COP)referstomanual
breakdownandcleaningofequipment.

105

Disinfection(Sanitizing)
Aprocesswhichdestroysadiseasecausing
organismswhichmaybepresenton
equipmentandutensilsaftercleaning.
TwoGeneralMethods
1. HeatDisinfection
2. ChemicalDisinfection

106

HeatDisinfection
Hotwater
Aneffective,nonselectivesanitizationmethodfor
foodcontactsurfaces.
However,sporesmayremainaliveevenafteran
hourofboilingtemperatures.
Themicrobicidalactionisthoughttobethe
coagulationofproteinmoleculesinthecell.
Theuseofhotwaterhasseveraladvantagesin
thatitisreadilyavailable,inexpensiveand
nontoxic.
107

ProsandConsofHeatDisinfection
Hotwater
Easytoapply

Steam
Limitedapplication

Effective

Expensive

Noncorrosive.

Difficulttoregulate

Highenergycosts

Difficulttomonitor
contacttimeand
temperature

Safetyconcerns

Itishazardous

108

ChemicalDisinfectants
Mostcommonchemicaldisinfectants:
Chlorine(e.g.sodiumhypochlorite)
Typicallyusedat50 200ppm

Quaternaryammoniumcompounds(Quats)
Typicallyusedat200 400ppm

Iodophores
Typicallyusedat12.5 25ppm

Peroxyaceticacid
109

FactorsAffectingtheActionofChemical
Disinfectants
1. Contactofthedisinfectionagent

Inorderforachemicaltoreactwithmicroorganisms,
itmustachieveintimatecontact.

2. Selectivityofthedisinfectionagent

110

Certaindisinfectantsarenonselectiveintheirability
todestroyawidevarietyofmicroorganismswhile
othersdemonstrateadegreeofselectivity.

Chlorineisrelativelynonselective;howeverboth
iodophors andquaternarycompoundshavea
selectivitywhichmaylimittheirapplication.

FactorsAffectingtheActionofChemical
Disinfectants
3. Concentrationofthedisinfectionagent
Ingeneral,themoreconcentratedadisinfectant,
themorerapidandcertainitsactions.
Increasesinconcentrationareusuallyrelatedto
exponentialincreasesineffectivenessuntila
certainpointwhenitaccomplisheslessnoticeable
effectiveness.
Moreisnotalwaysbetter!
Makecertainyouareusingdisinfectantsinthe
correctrangeofconcentration.
111

FactorsAffectingtheActionofChemical
Disinfectants
4. Temperatureofsolution
Allofthecommondisinfectantsincreaseinactivityasthe
solutiontemperatureincreases.
Thisispartlybasedontheprinciplethatchemical
reactionsingeneralarespeededupbyraisingthe
temperature.
However,ahighertemperaturealsogenerallylowers
surfacetension,increasespH,decreasesviscosityand
effectsotherchangeswhichmayenhanceitsgermicidal
action.
Itshouldbenotedthatchlorinecompoundsaremore
corrosiveathightemperatures,andiodinetendsto
sublimeattemperaturesabove120F
(49C).
112

FactorsAffectingtheActionofChemical
Disinfectants
5. pHofsolution
ThepHofthesolutionexertsaverypronounced
influenceonmostdisinfectants.
Quaternarycompoundspresentavariedreaction
topHdependingonthetypeoforganismsbeing
destroyed.
Chlorineandiodophoresgenerallydecreasein
effectivenesswithanincreaseinpH.

113

FactorsAffectingtheActionofChemical
Disinfectants
6. Timeofexposure
Sufficienttimemustbeallowedforwhatever
chemicalreactionsthatoccurtodestroythe
microorganism.
Therequiredtimewillnotonlydependonthe
precedingfactors,butonmicroorganism
populationsandthepopulationsofcellshaving
variedsusceptibilitytothesanitizerduetocell
age,sporeformation,andotherphysiological
factorsofthemicroorganisms.
114

SourcesofChlorine
SodiumHypochlorite(NaOCl)
Liquid(5.25,12.75or15%)

CalciumHypochlorite[Ca(OCl)2]
Solid(65or68%)

ChlorineGas(Cl2)
Gascylinders

ChlorineDioxide(ClO2)
Generatedonsitefromsodiumchlorite+acid

115

ChlorineasaDisinfectionAgent
Advantages

Disadvantages

Relativelyinexpensive

Unstableduringstorage

Rapidaction

Affectedbyorganicmatter
content(lossofgermicidaleffect)

Wideactionagainstmany
microorganisms

Virusestendtoberesistant

Colorless

Corrosive

Easypreparationanduse

EfficacyisloweredwhenthepH
ofthesolutionincreases

Easytodetermineconcentration Irritatingtoskin;
toxicathighlevels
Notaffectedbywaterhardness

116

Dissipatedbyhotwater

Iodophores
Solublecomplexesofiodineinanorganic
polymer
Usedincombinationwithacidcleaningagents
Highlyeffectiveagainstawidespectrumof
bacteria
Shortcontacttime

117

IodophoresasDisinfectionAgents
Advantages
RapidbacterialactioninacidpH
rangeincoldorhardwater.

Disadvantages
SlowactingatpH7.0above,
vaporizesat120F (49C)

Lessaffectedbyorganicmatterthan Lesseffectiveagainstbacterial
chlorine.
sporesthanhypochlorites.
Noncorrosiveandnonirritationto Maystainsomeplasticsandporous
skin.Generallyspotfreedrying.
surfaces.
Stable longshelflife.
Visualcontrol(color)

118

Relativelyexpensive.

QuaternaryAmmoniumCompounds
Typeofcationicdetergentwhicharepoor
detergentsbutexcellentgermicides
Usedwidelyinthefoodandmeatindustry
Effectiveagainstawidespectrumofbacteria
Usedonsurfacesheavilycontaminatedwith
organicmatterwherechlorinewillbe
corrosive

119

QuatsasDisinfectionAgents
Advantages
Noncorrosive.

Notcompatiblewithhardwaterand
mostdetergents.

Nonirritatingtoskin.

Formsfilm.

Stabletoheat.

Producesfoaminmechanical
operations.

Formsbacteriostaticfilmonsurface
aftertreatment.

Selectiveindestructionorinhibitionof
varioustypesoforganisms.

Relativelystableinpresenceoforganic
matter.

Requireshigherconcentrationforaction
thanchlorineoriodine.

ActiveoverawidepHrange.

Relativelyexpensive.

Notasteorodorinusedilutions.
Broadspectrumofactivity.
Longshelflife.
120

Disadvantages

PeroxyaceticAcid
Equilibriummixtureofaceticacidand
hydrogenperoxideinanaqueoussolution.
Verystrongoxidizingagentandhasastronger
oxidationpotentialthanchlorine.
Pungentaceticacidodor.
UsedinCIPsystems
Usedtosanitizesurfacesofequipment,floors,
walls,andindoorprocessingandpackaging
facilities.
121

Peroxyacetic AcidasaDisinfectionAgent

Advantages

122

Disadvantages

Nonfoaming.

Corrosivetosoftmetals.

Effectiveatlowtemperatures
(5to40C).

Concentrationdifficultto
monitor.

Environmentallysafe
(BreaksdowntoO2,CO2,H2O).

Rapidlydecomposedbyorganic
matter.

DryCleaning
Wetcleaningisnotalwayspossible.
Drycleaningentailsthephysicalremovalof
filthbymechanicalmeans.Generallyno
waterorchemicalsareused.
Examplesofdrycleaningmethods:
Brushes,Brooms,Scrapers
Drytowels
Vacuum
Compressedair(difficulttocontrol)
123

CLEANINGANDDISINFECTION
MANAGEMENT

124

WhatShouldbeCleaned&Disinfected?
Allsurfacesthatmaycontactthefoodproduct:

Foodbins,containers,totes
Equipmentfoodcontactsurfaces
Utensils,knives
Tables,cuttingboards,conveyorbelts
Icemakers,icestoragebins
Hands,gloves,aprons

Surfacesthatdonotdirectlycontacttheproduct
walls,ceilings,floorsanddrains
Anysurfacethatcanhavedripintofood
product.
125

WhatShouldbeCleaned&Disinfected?
CleaningTools:
Brooms,mops,squeegees,buckets,sponges,
scrapers,foamingequipment,waterguns,etc.

Cleaningtoolscanbeamajorsourceof
microbialcrosscontaminationifnotcleaned.
Cleaningtoolsshouldbewashedandsanitized
aftereveryuse.
Storedclean,driedandsecured.
126

Example RecommendedCleaning
Schedules

127

TypeofSurface

RecommendedCleaning
Substance

Frequency
ofUse

Stainlesssteel

Alkaline,notabrasive
Acid,notabrasive

Daily
Weekly

Metals(copper,
aluminum,galvanized
surfaces)

Moderatelyalkalinesubstances
withcorrosioninhibitors

Daily

Wood

Detergentswithsurfactants

Daily

Rubber

Alkalinesubstances

Daily

Glass

Moderatelyalkalinesubstances

Daily

ConcreteFloors

Alkaline

Daily

SanitationStandardOperating
Procedures(SSOPs)
SSOPisawrittendocument anoperations
manual.
Describeschemicals,concentrations,
applicationmethodsandtimingforeverypart
oftheplant.
MasterSanitationSchedule:What,When,Who?
Cleaning&SanitizingProcedures:How?

Cleaningandsanitationverificationrecords
showthatproceduresandscheduleswere
followed.
128

USFDASSOPRequirements
TheSSOPshalladdress:
1. Safetyofthewater
2. Conditionandcleanlinessoffoodcontact
surfaces
3. Preventionofcrosscontamination
4. Maintenanceofhandwashing,handsanitizing,
andtoiletfacilities

129

USFDASSOPRequirements
TheSSOPshalladdress:
5. Protectionoffood,foodpackagingmaterial,andfood
contactsurfacesfromadulteration
6. Properlabeling,storage,anduseoftoxiccompounds
7. Controlofemployeehealthconditionsthatcouldresult
inmicrobiologicalcontamination
8. Exclusionofpestsfromthefoodplant

130

SSOPMonitoringRequirements
Monitoring:
Theprocessormustmonitortheconditionsandpractices
duringprocessingwithsufficientfrequencytoensure
conformancewiththoseconditionsandpracticesthatare
appropriatebothtotheplantandtothefoodbeing
processed.
Eachprocessorshallcorrect,inatimelymanner,those
conditionsandpracticesthatarenotmet.

Records:
EachprocessorshallmaintainSSOPrecordsthat,ata
minimum,documentthemonitoringandcorrections.
131

MonitoringEffectiveness
Workwithstafftomakesuretheyunderstand
theneedforhygieneandcleanliness
Recordreviews.
Wereproceduresfollowedandconductedatthe
appropriatetimes?
Werecorrectiveactionsrecorded?

132

MonitoringEffectiveness
Regularpreoperationalandinteroperational
inspections.
Keeprecordsofobservations.
Inspectionshouldbethorough,andusetoolslike
flashlight(torch)checks,analyticalmonitoring
procedureslikeATPtestingorswabsformicrobial
populations.
Notethatproperlycleanedanddisinfectedfood
contactsurfaceswillnotbesterile,butshouldhave
lowtotalcountsofmicroorganisms.

Adjustproceduresifmonitoringindicates
potentialforproblems.
133

Summary
Cleaninganddisinfectionaretwodistinct
procedures.
Youmustcleanfirst,thendisinfect.
Choosethecorrectchemicalsorprocessesfor
bothsteps.
Developaprocedureforeachoperationand
makecertaintheseproceduresarefollowed.
Keeprecordsofwhatyoudo.
134

PERSONALHYGIENE

135

CodexGHPs HealthStatus
Peopleknown,orsuspected,tobesuffering
from,ortobeacarrierofadiseaseorillness
likelytobetransmittedthroughfood,should
notbeallowedtoenteranyfoodhandling
areaifthereisalikelihoodoftheir
contaminatingfood.Anypersonsoaffected
shouldimmediatelyreportillnessor
symptomsofillnesstothemanagement.
Medicalexaminationofafoodhandlershould
becarriedoutifclinicallyorepidemiologically
indicated.
136

ManyFoodborneIllnessOutbreaksare
CausedbyInfectedFoodHandlers
CommonSymptoms
Escherichiacoli diarrhea,vomiting,mildfever
Salmonellaenteriditis (andotherSalmonellaspp.)
abdominalcramps,headache,fever,nausea,diarrhea
Listeria monocytogenes flulike,meningitis,
encephalitis,spontaneousabortion
Campylobacterjejuni diarrhea,vomiting,headache,
fever,musclepain
Norwalkvirus(norovirus) nausea,diarrhea,
headache,mildfever
137

CodexGHPs IllnessandInjuries
Conditionswhichshouldbereportedto
managementsothatanyneedformedical
examinationand/orpossibleexclusionfromfood
handlingcanbeconsidered,include:

138

jaundice
diarrhea
vomiting
fever
sorethroatwithfever
visiblyinfectedskinlesions(boils,cuts,etc.)
dischargesfromtheear,eyeornose

ImportantPractices
Apersonwhohasdiarrheaorisacarrierofa
communicablediseasethatcanbe
transmittedisprohibitedfromworkingwith
food.
Thatpersonmustbeexcluded
fromworkinginreceiving,
inspection,washing,orother
processingareas.

139

CodexGHPs PersonalCleanliness
Foodhandlersshouldmaintainahighdegree
ofpersonalcleanlinessand,where
appropriate,wearsuitableprotectiveclothing,
headcovering,andfootwear.
Cutsandwounds,wherepersonnelare
permittedtocontinueworking,shouldbe
coveredbysuitablewaterproofdressings.

140

SanitaryFacilities
Workersmusthaveaccesstocleantoiletsand
adequatehandwashingfacilities.
Signsshouldbeclearlydisplayedinstructing
workerstowashhandsbeforereturningto
work.
Providesuitablechangingfacilities.
Lockablestoragefacilities.

141

CodexGHPs PersonalCleanliness
Personnelshouldalwayswashtheirhands
whenpersonalcleanlinessmayaffectfood
safety,forexample:
Atthestartoffoodhandlingactivities
Immediatelyafterusingthetoilet
Afterhandlingrawfoodoranycontaminated
material,wherethiscouldresultincontamination
ofotherfooditems;theyshouldavoidhandling
readytoeatfood,whereappropriate
142

ImportantPractices
Wheneverpersonnelchangefromnonfood
contactorcleaningoperationtofoodcontact
operation,theindividualmustreplacegloves
orwashhandsthoroughlybeforeresuming
foodcontactoperations.

143

HandwashingShouldTakePlace
Beforestartingwork
Afteranyabsencefromaworkstation
Afterblowingnoseortouchingfaceorhair
Afterrestroomuse
Afterbreaks
Afterhandlingdirtyorrawmaterials
Afterperformingmaintenanceonequipment
Afterpickingupobjectsfromthefloor
144

ProperHandwashingProcedure
1. Wetyourhandswithcleanrunningwaterand
applysoap.Usewarmwaterifitisavailable.
2. Rubhandstogethertomakealatherandscrub
allsurfaces.
3. Continuerubbinghandsfor20seconds.
4. Remembertoscrubbetweenfingers,onthe
backofhands,wrists,andunderfingernails.
5. Rinsehandswellunderrunningwater.
6. Dryyourhandsusingapapertowelorairdryer.
Ifpossible,useyourpapertoweltoturnoffthe
faucet.
145

HandWashing
1234567891011121314151617181920

HandWashingRecommendations
Atleast20seconds
2roundsofHappyBirthday
146

HandSanitizers
Typicallyusealcoholtokillmicroorganisms
withoutwater
Usuallycontainamoisturizingcomponentto
counteractdryingeffect
Mosteffectivewhenusedfollowinghand
washingwithsoap
ARENOTASUBSTITUTEFORPROPER
HANDWASHING
147

SkinProtectants
Includescreamsandlotionstoprovidea
protectivebarrierovertheskin
Helpstopreventskinshedding,whichmay
leadtoincreasedmicroorganismshedding
fromskin
Mosteffectivewhenusedinconjunctionwith
handwashingwithsoap

148

DisposableGloves
Ifused,disposableglovesmustbeusedcorrectly
toensureappropriatehygieneandsafety.

149

Gloves
GlovesmustNOTbeusedinplaceofproper
handwashing
Bejustasawareofwhatyoutouch
Washhandsthoroughlybeforeandafter
wearinggloves

150

CodexGHPs PersonalBehaviour
Peopleengagedinfoodhandlingactivities
shouldrefrainfrombehaviourwhichcould
resultincontaminationoffood,forexample:
Smoking
Spitting
Chewingoreating
Sneezingorcoughingoverunprotectedfood

151

CodexGHPs PersonalBehaviour
Personaleffectssuchasjewellery,watches,
pinsorotheritemsshouldnotbewornor
broughtintofoodhandlingareasiftheypose
athreattothesafetyandsuitabilityoffood.
Note:Thispracticeisimportanttopreventthe
incidenceofphysicalhazardsinfoods.
Commonruleofthumbinfoodprocessing
establishmentsisNometalabovethewaist.

152

JewelryCanBeaPhysicalHazard

153

Fingernails
Foodemployeesshallkeeptheirfingernails
trimmed,filed,andmaintainedsotheedges
andsurfacesarecleanableandnotrough.
Unlesswearingintactglovesingoodrepair,a
foodemployeemaynotwearfingernailpolish
orartificialfingernailswhenworkingwith
exposedfood.

154

ProperSignageandInstructionsfor
WorkersisImportant

155

CodexGHPs Visitors
Visitorstofoodmanufacturing,processingor
handlingareasshould,whereappropriate,
wearprotectiveclothingandadheretothe
otherpersonalhygieneprovisionsinthis
section.

156

Exercise

157

ForAdditionalInformation:

158

LeslieD.Bourquin

DeepaThiagarajan

ProfessorandFoodSafetySpecialist

Director GlobalFoodStandardsand
ValueChains

DepartmentofFoodScienceand
HumanNutrition

InstituteofInternationalAgriculture

MichiganStateUniversity

MichiganStateUniversity

139AG.M.TroutBldg.

319AgricultureHall

EastLansing,MI488241224USA

EastLansing,MI48824USA

Phone:+15173558474Ext112

Phone:+15174328211

Email:bourqui1@msu.edu

Email:thiagara@msu.edu