Glossary and Abbreviations - Unido

Wastewater should not be allowed simply to soak into open ground, because this will create
swampy conditions in which the starch rots, creating smells, attracting insects that could
contaminate products, as well as introducing a health hazard.
Toilets should be separated from the processing area by two doors or be located in a
separate building. Workers should have hand-washing facilities with soap and clean towels.
A summary of guidelines on sanitation is given in Table 2.1. Hygiene and safety rules are
given in Table 3.3.
Together, a manager and processing staff should develop a cleaning plan and personal
hygiene rules to ensure product safety. For example, if staff reports a stomach illness or skin
infection, they should be transferred to jobs that do not involve handling products. There
should also be proper cleaning materials and equipment made available, and adequate time
for cleaning machinery and processing areas after production has finished.
Table 2.1. Sanitation facilities required in the processing room
Sanitation facilities required in the processing room
• A changing room where clothing and shoes that are not worn for work can be stored.
• Separate hand-washing facilities for staff, with soap, clean water, nail brushes and
clean towels. These should not be used for processing.
• Toilets, which should be separated from the processing room by two doors or located in
a nearby building.
• First aid materials
• Protective aprons or coats washed regularly, hats/hairnets, and if necessary, gloves
and shoes.
• Cleaning chemicals, stored away from the processing room.
Remember:
The Uganda Bureau of Standards will inspect each aspect of your production
facilities before they will award a product registration certificate.
Please review the Code of Practice for Hygiene in the Food and Drink Manufacturing
Industry, US 28:2001.
It is obtainable from the Bureau of Standards
17