Personal Hygiene

 personal hygiene

Good personal hygiene involves keeping all parts of the external body clean and healthy. It is important for maintaining both physical and mental health.

In people with poor personal hygiene, the body provides an ideal environment for germs to grow, leaving it vulnerable to infection.

On a social level, people may avoid a person with poor personal hygiene, which may result in isolation and loneliness. 

 

 

ALLERGEN CONTROL USING HACCP- Food Safety

1.      PURPOSE: 

1.1.   The main goal is to identify any potential allergen hazards that may occur at each step in the process and also to strengthen food safety credibility

 

2.      SCOPE:

2.1.   The Standard operating procedure applies to all employees who handles, prepares, or serves food, visitors and contractors.

 

3.      RESPONSIBILITY:

3.1.    HSEQ – To implements and ensure the food safety standard           

3.2.    Manager/ Chef/ CDP – ensure the operational control

3.3.   Supervisor – maintain the standards

 

4.      Food Allergen containing Products:

4.1.   Peanuts, Oats, Cashew, Barley, Ellu, Mustard, Kambu

 

5.      INSTRUCTIONS:

5.1.   Production procedures (To Identify potential allergens)

5.2.   Allergen-specific production procedures are documented. This will include procedures relating to receiving, storage, identification, processing & preparation, rework, cross-contact, packing, labeling, dispatch, and transportation of food products containing allergenic materials.

 

6.      The Cleaning Process (To prevent cross – contamination)

 

6.1.   Procedures for effectively cleaning equipment, utensils, food contact surfaces, and non-food food contact surfaces are documented and will include cleaning and responding to allergen spills. Validation of all cleaning practices are included as part of the allergen management program.

 

7.      Product Documentation

7.1.   The finished product is mentioned as ‘contains allergen’ in the counters which will be the primary means of communicating the allergen status of the food product

 

8.      Reviewing your Allergen Management Program

8.1.   Program will be reviewed whenever: -

                      8.2    A customer complaint is received regarding allergic reactions

8.3.   There is a change to raw materials or suppliers

8.4.   There is a change in the way we prepare our finished product

8.5.   There has been an introduction of new machinery

8.6.   There is a change to cleaning practices and procedures

9.      Adhere to Allergen Policy

9.1.   All foods handlers regardless of their position are given training on food allergens to increase their working knowledge of food allergens and to follow the allergen policy

 

10.      MONITORING:

10.1.   Who: - Manager/Housekeeping supervisor

10.2.   How: - Visual inspection

10.3.   When: - On each cleaning process

10.4.   What: - Cleaning process

10.5.   Where: - In the Premise