SAFETY TOPIC 33

	Personal Hygiene Part One
Safety Management System 2007		SMS ST046 2007

SAFE FOOD BEGINS WITH SAFE PERSONAL HYGIENE

One of our many duties as a catering company is to handle and serve food. We ALL have germs and can transmit these germs to food that can cause foodborne illness.

THIS TRANSMISSION OF GERMS CAN AND MUST BE PREVENTED. ALL SONOCO EMPLOYEES ARE EXPECTED TO EXERCISE AND FOLLOW THESE PRECAUTIONS:

BE CLEAN	Shower daily, more often if needed Keep your fingernails trimmed and cleaned (daily)
WASH HANDS FREQUENTLY (see hand washing procedure below)	After using the restroom After using tobacco After touching face and hair After handling garbage, raw food After washing dishes If you cough or sneeze
LOOK SHARP	Change apron often (a dirty apron is filled with germs! Keep hair cut short and wear hat or hair net Wear a clean uniform daily Shave daily
BE SANITARY	Do not handle food when sick Do not cough or sneeze on or near food Report ALL sores, burns, and cuts to supervisor Treat sores, burns, or cuts with care Wash and Disinfect all wounds Cover with a sterile dressing and change often Cover bandage with disposable gloves

Handwashing Procedures

Turn water to warmest temperature that can be tolerated.
Wash hands using an adequate amount of the germicidal/anti-bacterial soap.
Scrub vigorously for 20 seconds, ensuring that the soapsuds cover and clean every part of the hands and arms.
Make sure to clean the webbing between fingers, where dirt and germs can hide in the folds.
Make sure to clean under fingernails, scraping any dirt out from under them, using a nailbrush.
Rinse thoroughly with water, using the warmest temperature that can be tolerated, ensuring that all traces of soap are rinsed from hands.
Use disposable single use paper towels to dry hands thoroughly.