Hygiene Plan: Difference between revisions

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== Hygiene Tasks ==
== Hygiene Tasks ==
=== Please note: These rules apply to all members of staff <span style="color:red>and ANY vistors</span> to the premesis ===
{| class="wikitable sortable"
{| class="wikitable sortable"
|+
|+
!Rules on:
!Rules on:
!Frequency of Cleaning
!Frequency of Cleaning
!Method of Cleaning
!Methods / More info
!Chemical, Dilution and Contact Time
|-
|-
|Effective Hand Washing Technique ( including how you will minimise hand contact )
|Effective Hand Washing Technique
|
|See, "When to wash hands"
 
|[https://hunuhq.com/docs/GMP_Docs/House_Rules_PDFs/Effective%20Hand%20Washing.pdf Effective Hand Washing]
|[https://HuNuHQ.com/docs/House_Rules/Effective%20Hand%20Washing.pdf Effective Hand Washing]
|Water and generic floor detergent
|-
|-
|When to wash hands
|When to wash hands
|
|
* At the start of every shift.
* Before starting work
* After every visit to the toilet
* Before handling food
* After  
* After using the toilet
|By hand with cloth
* After handling raw food and raw food packaging
|Anti-bacterial spray
* After touching bins or handling waste
* After every break
* After eating and drinking
* After cleaning
* After blowing your nose
|See, "Effective Hand Washing Technique"
|-
|-
|Toilet and handwashing area
|Personal Cleanliness
|Daily or as required
|
|Toilet brush & cloth
* Hair should be tied back and preferably covered
|Anti-bacterial spray, toilet bleach
* Food handlers should not sneeze or cough over the products
|-
* Cuts and sores should be covered with a waterproof (preferably highly visible) dressing
|Production Cores
* Jewellery should be kept to a minimum when preparing and handling the products
|As required
|Empty and wash with cold water
|N/A
|-
|Production sink (Large)
|Daily or as required
|Cloth
|Anti-bacterial spray, bleach spray
|-
|Production sink (Small)
|Weekly or as required
|Cloth
|Anti-bacterial spray, bleach spray
|-
|Exterior of Cube
|Monthly
|Cloth
|Anti-bacterial spray
|}
 
== Production Specific Sterilisation / Sanitation ==
{| class="wikitable"
|+
!Items, areas to be cleaned
!Method of Cleaning
!Chemical, Dilution and Contact Time
|-
|Product bottles
|Using dedicated bottle washer:
 
* Stack 24 bottles onto rack
* Place rack over cleaning nozzles
* Start pumps
* Wait at least 2 minutes
* Remove rack and leave to drain completely
|
|
* [[ChemSan|Chemisphere ChemSan Self Foaming No Rinse Sanitiser]]
* Dilution: 0.2%, 10ml to 5 litres of water
* Minimum contact time 2 minutes
|-
|-
|Used wine supply drums
|Protective Clothing
|
|
* Rinse drum & lid with water
* All staff working in the production area should wear suitable, clean protective clothing
* Wash drum & lid with Sanitiser
* Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps
* Drip dry
* When dealing with Goods In / Out, approriate PPE must be warn. '''At a minimum''' this means: Safety Boots with steel toe caps, Hi-Vis Vest, Gloves & a bump hat.
* When completely dry replace lid
* Disposable Nitrile Gloves are available and should be used whenever carrying out washing, cleaning, sterilisation, bottling or capping activities.
|
* Chemisphere ChemSan Self Foaming No Rinse Sanitiser
* Dilution: 0.2%, 10ml to 5 litres of water
* Minimum contact time 2 minutes
|-
|Glass chemical test equipment
|
|
* Every item except boiling flask: Rinse with water
* Boiling flask: Rinse with water, then use bleach spray, repeat if required then re-rinse
|Leave bleach spray to act for 10 minutes or until solids disolved
|}
|}


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==== Return Links: ====
==== Return Links: ====
[[Home]] ¦ [[GMP]] ¦ [[Cleaning]]
[[Home]] ¦ [[GMP]] ¦ [[Personal Hygiene|Hygiene]]

Latest revision as of 09:55, 5 February 2024

Hygiene Tasks

Please note: These rules apply to all members of staff and ANY vistors to the premesis

Rules on: Frequency of Cleaning Methods / More info
Effective Hand Washing Technique See, "When to wash hands" Effective Hand Washing
When to wash hands
  • Before starting work
  • Before handling food
  • After using the toilet
  • After handling raw food and raw food packaging
  • After touching bins or handling waste
  • After every break
  • After eating and drinking
  • After cleaning
  • After blowing your nose
See, "Effective Hand Washing Technique"
Personal Cleanliness
  • Hair should be tied back and preferably covered
  • Food handlers should not sneeze or cough over the products
  • Cuts and sores should be covered with a waterproof (preferably highly visible) dressing
  • Jewellery should be kept to a minimum when preparing and handling the products
Protective Clothing
  • All staff working in the production area should wear suitable, clean protective clothing
  • Disposable plastic aprons are available when carrying out any activities such as bottling and dealing with the Cores or Sumps
  • When dealing with Goods In / Out, approriate PPE must be warn. At a minimum this means: Safety Boots with steel toe caps, Hi-Vis Vest, Gloves & a bump hat.
  • Disposable Nitrile Gloves are available and should be used whenever carrying out washing, cleaning, sterilisation, bottling or capping activities.

Return Links:

Home ¦ GMP ¦ Hygiene