Hygiene is needed in an organization such as a plant or a factory. All the way from manual to Mechanized processes and Employers' roles. Discussed all the way up to hygiene efficiency.

1. Personnel hygiene

2. Good Manufacturing Practices:
is a system to ensure that product meet food
safety, quality and legal requirement

3. Good Manufacturing Practices
 1969, the FDA published the first Good Manufacturing Practice (GMP)
regulations, commonly referred to as the umbrella GMPs
 Regulations deal primarily with sanitation in manufacturing, processing,
packing, or holding food
• General requirements are provided for the maintenance of physical
facilities; cleaning and sanitizing of equipment and utensils; storage and
handling of clean equipment and utensils; pest control; and the proper
use and storage of leaning compounds, sanitizers, and pesticides
• Minimum demands for sanitary facilities are included through
requirements for water, plumbing design, sewage disposal, toilet and
hand washing facilities and supplies, and solid waste disposal
• short section on education and training of employees

4. Good Manufacturing Practices
Deal with contamination
• by people
• by equipments
• Environment in production facilities
• by packaging materials
• by hazardous materials
• by miscellaneous materials

5. Personnel hygiene
 Employees that work in the food production areas of the
plant should be aware of the plant GMP's for personnel.
 Providing information during the interview process and
intensive training session and by educational updates on a
yearly or as needed basis.
 Written guidelines and programs for the personnel that work
in the food production facilities

6. GMP's for personnel
• should cover disease control, cleanliness, education and training,
and supervision
• Aware of the plant GMP's
Disease control
Person that is ill should not be allowed in food production
Standard a policy: doctors approval to return to work if they
miss two or more work days due to sick leave
Employees should not have open lesions, included boils,
sores or infected wounds

7. Practice
• outer garments, personal cleanliness, washing hands,
removing jewelry, maintaining gloves, wearing hairnets,
storing of personal belongings, and excluding such things a
gum, tobacco and makeup from the food production area.

8. Production employees
Bathe daily
 No perfume, aftershave, fragrant creams
 No jewellery
 No false nails or nail polish
 Fingernails should be trimmed short
Use metal detectable bandages covered with gloves
No eating, drinking or chewing gum

9. Clothing
 Everyone must wear pants
and covered sleeves.
 Separate shoes (no open
toes or high heels) are to be
worn in the factory.
 Personal belongings and
street clothing must be
stored in locker rooms.

10. Hand washing

11. Mechanized hand washing
 Increased hand washing frequency by
300%.
 The user inserts the hands into two
cylinders, passing a photo-optic sensor,
which activates the cleansing action.
 High pressure jet sprays within each
cylinder spray a mixture of antimicrobial
cleansing solution and water on the hands
followed by a portable water rinse.
 This 10 second cycle is 60 % more
effective at removing pathogenic bacteria
from the hands than the average manual
hand washing and reduced water cost.

12. Employers Role
 Employees should be provided training in food handling
and personal hygiene.
 A regular inspection of employees and their work habits
should be conducted.
 Violations of practices should be handled as disciplinary
violations.
 Incentives for superior hygiene and sanitary practices
should be provided.

13. Hygiene monitoring of Personnel

14. Hygiene efficiency
Counts Grading
< 2000 Excellent
2000 to 5000 Good
5000- 10000 Fair
> 10000 Bad
Gas appears in the fermentation liquid a "bad" mark is
given independently of the total number of bacteria.