When hygiene is mentioned in the food sector, it is understood to be healthy and hygienic in food production and to be able to maintain this situation. In other words, while meeting the nutritional requirements that form the basis of life, manufacturers have to produce foodstuffs that are chemically, physically and biologically reliable. Hygienic conditions are important for obtaining healthy and reliable products. The greatest danger faced by the employees in the provision of hygiene is the state of carriage and sickness.
Carrier people can carry microorganisms that have disease-causing properties in their bodies without being affected by themselves, but they can spread to every contact area. Because the carrier people are unaware of this, the danger is greater. In case of illness, the employee is a great danger for himself, as well as for the environment and food hygiene and for other employees.
It is necessary to prevent employees from directly transmitting microorganisms to the food at all production stages such as preparation, processing, packaging and transportation from raw material input within the enterprise. Personnel hygiene is the biggest responsibility of food companies in this regard.
Generally, employees working in food production establishments should be healthy, not have an infectious disease or be a carrier of a disease. Employees should therefore undergo health checks every six months. Employees are required to perform body cleaning before and at the end of work. Clothes suitable for the job should be worn, mask, cap and gloves should be used in the production area. In terms of personnel hygiene, hand and foot care, oral and dental care, hair and skin care, body wounds care, clothing care and periodic health checks are very important points. In order to fulfill these responsibilities, employees must be trained in personnel hygiene.
Personnel Hygiene Examination How?
The Food Hygiene Regulation was issued by the Ministry of Food, Agriculture and Livestock in 2011. The purpose of this regulation is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to consumers.
In this context, the regulation also specifies the principles regarding personnel hygiene. Accordingly, all employees working in the areas where food is produced should take care to carry out and maintain personal hygiene and must wear clean, protective clothing appropriate to the requirements of the work. Workers with a food-borne disease, or workers with a disease, or workers with infectious wounds, skin infections, pain or diarrhea, must not be allowed to come into contact with food, participate in the production of food, or enter areas where food is produced.
Employees working in food production and in contact with food and having the aforementioned discomforts are obliged to inform the management of these discomforts, their causes and symptoms.
Many testing and inspection organizations carry out hygiene and sanitation inspections in an unbiased manner in accordance with national and international standards. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of accreditation.
Food samples taken from the enterprises are subjected to the necessary analyzes and checked for compliance with the relevant legal regulations. These studies are based on the principles of Food Hygiene Regulation and TS 2003 Hygiene and Sanitation in Food Production Facilities - published in 13027.
our organization TÜRCERT Technical Control and Certification Inc.is also operating on the basis of the authority it receives from national and international accreditation bodies. It provides personnel hygiene inspection services to enterprises with a competent manager and employee staff and a strong infrastructure.