General Principles of Food Hygiene, Composition and Labelling

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General Principles of Food Hygiene, Composition and Labelling- Birds and animals, other than those intended for slaughter, are excludedfrom establishments.See Section 7.5.2 - Pest Control Records.June 2011 36 of 55 CFIA - IMFD
General Principles of Food Hygiene, Composition and Labelling5.0 PERSONNEL5.1 HYGIENE AND HEALTH REQUIREMENTS5.1.1 Cleanliness and ConductAll persons entering food handling areas maintain an appropriate degree ofpersonal cleanliness and take the appropriate precautions to prevent thecontamination of food.Assessment Criteria- All persons who are entering food handling areas wash their hands beforestarting work, after handling contaminated materials, after breaks and afterusing toilet facilities. Where necessary to minimize microbiologicalcontamination, employees may use disinfectant hand solutions.- Protective clothing, hair covering, footwear and/or gloves appropriate tothe operation in which the employee is engaged are worn and maintainedin a sanitary manner (e.g. employees in production areas wear effectivehair coverings).- Any behaviour that could result in contamination of food, such as eating,use of tobacco, chewing gum, or unhygienic practices such as spitting, areprohibited in food handling areas.- All persons entering food handling areas remove jewellery and otherobjects that may fall into food, or otherwise contaminate food. Jewellerywhich cannot be removed, including wedding bands and medicalbracelets, is covered (e.g. employees wear rubber gloves).- Personal effects and street clothing are not kept in food handling areasand are stored in an appropriate manner.- Access of personnel and visitors is controlled to prevent contamination.The traffic pattern of employees prevents cross-contamination of theproduct.5.1.2 Communicable Diseases and InjuriesNo person who is known to be infected with a disease likely to be transmittedthrough food, or who has open cuts or wounds, is permitted to work in foodhandling areas where there is a likelihood of the person directly or indirectlycontaminating the food.June 2011 37 of 55 CFIA - IMFD
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General Principles of Food Hygiene, Composition and Labelling

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