SSOPGMP程序文件汇编英文版.pdfVIP

PREREQUISITE PROGRAM (SSOP / GMP) Personal Hygiene 4. Persistent sneezing, coughing, or a runny nose: People with these symptoms can work, but should not work with food. EMPLOYEE PERSONAL HYGIENE POLICIES Encl. A1 will be used to record employee illness. Employees shall be responsible for using safe food handling methods as trained and instructed, and for practicing good Cuts and abrasions . Clean all cuts and abrasions using soap personal hygiene. The following are the policies for every and disinfectant, water, and a brush. There is no need to put a employee to follow to eliminate foodborne illness and injury, and glove on the other hand if it has no problems. When the to achieve certainty in customer satisfaction. uncovered hand gets dirty, it will be a signal to the worker to change gloves and continue to wash his or her hands. Bacteria Individual illness and disease control . Any person who, by will grow on the warm, moist skin under the glove, so take the medical examination or supervisory observation, is shown to glove off, wash hands and put on a fresh glove frequently. Never have, or appears to have, an illness, open lesions (boils, sores, handle food with an infected cut or abrasion. (See also FIRST infected wounds) or any abnormal source of microbial AID in this section.) contamination that could contaminate food, food contact surfaces, or food pack