Fatemeh Malekian, Professor. Southern University Agricultural Research and Extension Center

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1 Fatemeh Malekian, Professor Southern University Agricultural Research and Extension Center

Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods.

2 Be aware of existing state and Federal regulations regarding standards for worker health, hygiene and sanitation practices during growing, packing, holding, and transport of human foods. Should follow Occupational Safety and Health Act (OSHA) Should follow the U.S. Code of Federal Regulations (CFR)Title 21, Section for worker health and hygienic practices within the context of GMPs in manufacturing, packing, or holding for human food Environmental Protection Agency (EPA)

3 Unsafe food is the result of contamination: Biological Chemical Physical

4 Biological contaminants: Bacteria Viruses Parasites Fungi

5 Chemical contaminants: Cleaners Sanitizers Polishes

6 Physical hazards: Metal shavings Staples Bandages Glass Dirt Natural objects (e.g., fish bones in a fillet)

Infected employees who work with fresh produce increase the risk of transmitting foodborne illnesses Past outbreak of foodborne illnesses and fecal

7 Infected employees who work with fresh produce increase the risk of transmitting foodborne illnesses Past outbreak of foodborne illnesses and fecal materials Also infectious disease accompanied by diarrhea or open lesions (boils, sores or infected wounds) are a source of diseasecausing microorganisms

The importance of food workers understanding and practicing proper hygiene cannot be overemphasized Workers can unintentionally contaminate fresh produce, water supplies,

8 The importance of food workers understanding and practicing proper hygiene cannot be overemphasized Workers can unintentionally contaminate fresh produce, water supplies, and other workers, and transmit foodborne illness if they do not understand and follow basic hygienic principals. Example nursing home and salmonella outbreak in Minnesota 1995

9 Establish a training program All employees, including supervisors, full time, part time and seasonal personnel should have a good working knowledge of basic sanitation and hygiene principals. Each producer should develop a sanitation training program for their employees such as formal presentation, one-on-one instruction or demonstration (hand washing) If a formalized training program is not practical (part time, seasonal personnel) then the operator or supervisor should verbally instruct or demonstrate proper health and hygiene practices

10 Become familiar with typical signs and symptoms of infectious diseases The pathogens Salmonella typhi, Shigella species, E.coli generic and O157:H7, Noro virus and hepatitis A virus have a high infectivity(the ability to invade and multiply in the body), and virulence ( the ability to produce severe diseases). Operators should instruct employees to report any active case of illness to their supervisor before beginning work. Supervisor should be familiar with the singe and symptoms

sorting, packing equipment, increase the risk If the lesion can not be effectively covered then the employee

11 Provide protection from a lesion Any lesion that contains pus, such as boil or infected wound that is open or draining and is located on parts of the body that might have contact with produce or produce harvesting, sorting, packing equipment, increase the risk If the lesion can not be effectively covered then the employee should not be working in any aspect with fresh produce, utensils, or other food contact surfaces or equipment.

12 Consider alternative good hygienic practices Single-service disposable gloves in combination with proper hand-washing Gloves must fit properly Should not have any holes or be torn Should not be replaced for proper hand-washing

13 Ensure good hygienic practices are followed by visitors to the farm, packing, or transport facilities whenever they come into contact with fresh produce Operators should require that product inspectors, buyers, and other visitors comply with established hygienic practices when inspecting produce

When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR 1910.141, subpart J, and 29CFR 1928.

14 When providing training for employees, the requirements under the Occupational Safety and Health Act (OSHA)29 CFR , subpart J, and 29CFR should be considered Operators outside U.S. should follow corresponding or similar standard, regulations, or laws for protecting worker health Other areas of training:

15 The importance of good hygiene Must understand the impact of poor personal cleanliness and unsanitary practices It protect the worker from illness It reduces the potential for contaminating fresh produce It could prevent a large number of illnesses

16 The importance of hand washing Many of the diseases that are transmissible through food may be harbored in the employee s intestinal track and shed in feces Contaminated hands can also transmit infectious diseases

The importance of proper hand washing techniques Teach employees proper hand washing techniques Hand washing with warm water (at least 100ºF) is more effective than cold water

17 The importance of proper hand washing techniques Teach employees proper hand washing techniques Hand washing with warm water (at least 100ºF) is more effective than cold water Apply soap to hands Scrub hands together vigorously ( between fingers, cuticles etc.) at least for 15 seconds Rinse with warm water thoroughly Dry with single use paper towels

19 Gas Heated

20 Poor personal hygiene can cause a foodborne illness when food handlers: Fail to wash their hands correctly after using the restroom Cough or sneeze on food Touch or scratch wounds and then touch food Work while sick

21 The importance of using toilet facilities To teach the employees the importance of using toilet facilities connected to sewage disposal system To teach the employees on properly constructed on-site sanitary pit privies or latrines To reduce the potential for contaminating fields, produce, other workers, and water supplies

22 Training and monitoring: Train staff to follow safety procedures Provide initial and ongoing training Provide all staff with general produce safety knowledge Provide job specific safety training Retrain staff regularly Monitor staff to make sure they are following procedures Document training

23 Consider Good Agricultural Practices regarding Water quality and use of manure If consumers pick up their produce from the farm the following practices should be considered: Good hygienic practices, proper hand washing techniques.

24 A hand washing station should equipped with: Basin Water (hot and cold) Liquid soap Sanitary hand drying devices (single use paper towel) Waste basket Signage

25 Provide clean, properly supplied, and convenient toilets for the consumer use Promote good handling/processing practices To encourage the customers to thoroughly wash all fruits and vegetables to be eaten raw.

26 Microbial Hazard-poor management of human and other waste in the fields or packing facilities Control of potential hazards- follow sanitation laws under OSHA act 29CFR subpart I, appropriate number of toilets to number of workers, proper hand washing facilities, maximum workers to restrooms distance, and cleaning procedures

27 OSHA standards under 29 CFR , subpart j- toilet facilities and other sanitation issues Good Manufacturing practices for buildings, facilities, equipment, production, and process controls for foods (21 CFR to ) Packers should also follow safety standards outlined in FDA s Food Code (Ref.4) Operator outside US should follow the same standards, regulations and laws

28 Toilet facilities should be accessible Toilet facilities should be properly located Toilet facilities and hand washing stations should be well equipped Toilet facilities should be kept clean All facilities should be kept clean

29 Improper disposal could contaminate water, soil, animal crop, or workers Should follow EPA regulations Domestic Septage Regulatory Guidance: A Guide to the Part 503 Rule

30 Use caution when servicing portable toilets Waste water from portable toilet facilities may drain into a field and contaminate fresh produce Sewage transport trucks need direct access to toilet facilities to ensure proper collection and disposal through a municipal sewage system or a sub-surface septic tank system Need to have a plan for containment and treatment of any waste in the event of leakage or a spill(40 CFR Part 503)

31 How to obtain the regulations: CFR (Code of Federal Regulations) For FDA call For OSHA call EPA call

32 wwwwwww.suagcenter.com 5-www ww www www Thank You Questions?

Chapter 2 Management and Personnel

Chapter 2 Management and Personnel Parts 2-1 Supervision 2-2 Employee Health 2-3 Personal Cleanliness 2-4 Hygienic Practices 2-1 Supervision Subparts 2-101 Assignment 2-102 Demonstration 2-103 Food Protection