ISO 22000: THE GENERAL PREREQUISITE PROGRAM REQUIREMENTS OF ISO 22000

ISO 22000 Prerequisite Programs Requirements - Part V

ISO 22000 food safety management system basically designed to control food hygiene in a production environment, where it is performed through different actions and set of practices. Hygiene is a set of practices performed for the preservation of health. While in modern medical sciences there is a set of standards of hygiene recommended for different situations, what is considered hygienic or not can vary between different cultures, genders and aging groups. Some regular hygienic practices may be considered good habits by a society while the neglect of hygiene can be considered disgusting, disrespectful or even threatening. According to ISO 22000 standard, food hygiene is controlled through personnel hygiene and plant sanitation programs which are come under prerequisite programs.

Personal hygiene involves those practices performed by an individual to care for one's bodily health and well being, through cleanliness. Motivations for personal hygiene practice include reduction of personal illness, healing from personal illness, optimal health and sense of well being, social acceptance and prevention of spread of illness to others which are the main objectives of ISO 22000 FSMS to include personnel hygiene as a prerequisite program.  

Other than ISO 22000 requirements, what is considered proper personal hygiene can be cultural-specific and may change over time. In some cultures removal of body hair is considered proper hygiene. Other practices that are generally considered proper hygiene include bathing regularly, washing hands regularly and especially before handling food, washing scalp hair, keeping hair short or removing hair, wearing clean clothing, brushing one's teeth, cutting finger nails, besides other practices. These practices are general practices which were in practice well before ISO 22000 or GMP or any other relevant standard came in to practice. Some practices are gender-specific, such as by a woman during her menstrual cycle. People tend to develop a routine for attending to their personal hygiene needs. Other personal hygienic practices would include covering one's mouth when coughing, disposal of soiled tissues appropriately, making sure toilets are clean, and making sure food handling areas are clean, besides other practices. Some cultures do not kiss or shake hands to reduce transmission of bacteria by contact.

D Personnel

The personnel program ensures that employees follow safe food handling practices.

The program:

1. Sets out how the establishment trains personnel; and

2. Verifies the effectiveness of that training.

D 1 Training

D 1.1 General Food Hygiene Training

The establishment trains employees in appropriate personal hygiene and hygienic handling of food. Training in food hygiene is provided at the beginning of employment and is reinforced and updated at appropriate intervals.

D 1.2 Technical Training

The establishment provides technical training appropriate for the complexity of the manufacturing process and the tasks assigned.

For example, personnel learn:

• The importance of the CCPs for which they are responsible;
• Applicable critical limits;
• Procedures for monitoring the program;
• Action to be taken if critical limits are not met; and
• Procedures for completing records.

Personnel responsible for maintaining and calibrating equipment that affects food safety have been appropriately trained to perform these functions. These employees are able to identify deficiencies that affect food safety and to take the necessary corrective actions.

Personnel and supervisors responsible for the sanitation program are trained to understand the principles governing and the methods required for effective cleaning and sanitizing.

The establishment keeps its employees’ knowledge up to date through additional training in process technology and new equipment operation as appropriate (e.g. specific technical training, apprenticeship programs, etc.).

D 2 Hygiene and Health Requirements

D 2.1 Cleanliness and Conduct

The establishment has and enforces a policy to ensure good personal hygiene and hygienic behaviour and habits that prevent the contamination of food products. The policy includes procedures for hand washing and/or sanitizing, protective clothing and personal hygiene.

All employees who work in food handling areas must maintain personal cleanliness.

Whenever employees enter a food production area, they must wash their hands thoroughly with soap under warm, running potable water. Hands are always washed after handling contaminated materials and after using toilet facilities. Where required, employees use disinfectant hand dips and/or footbaths.

Protective clothing, hair coverings, gloves and footwear applicable to the operation are worn and maintained in a sanitary manner.

Before any employees enter a food handling area, they remove from their person any objects that may fall into or otherwise contaminate food. Jewellery is not worn or carried into food handling areas. Jewellery that cannot be removed (medic alert bracelets, etc.) is adequately covered.

Tobacco, gum, quid (Beetle leaves eating) and food are not permitted in food handling areas.

Access of personnel and visitors is controlled to prevent food contamination.

D 2.2 Communicable Diseases and Injuries

The establishment requires employees to advice management when they are suffering from a communicable disease likely to be transmitted through food. No person is permitted to work in a food handling area when he or she is known to be suffering from or be a carrier of a disease likely to be transmitted through food.

Employees who exhibit infected wounds, skin infections or sores or who suffer from diarrhea are not permitted to work in food handling areas where contamination of food may occur. Employees who have open cuts or wounds do not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering.