GROUP 2

TEAM PEANUT
CRUNCHY IN THE OUTSIDE BUT NAUGHTY IN THE INSIDE
OBSERVE WORK PLACE HYGIENE PRCEDURE
1. HYGIENE PROCEDURES
 1.1 SAFE AND HYGIENIC HANDLING OF FOOD
AND BEVERAGE

ALL EMPLOYEES IN THE FOOD BUSINESS MUST FOLLOW GOOD

PERSONAL HYGIENE PRACTICES, SUCH AS WASHING THEIR HANDS
FREQUENTLY, KEEPING THEIR WORK AREAS CLEAN, AND WEARING
APPROPRIATE PROTECTIVE CLOTHING. THIS HELPS ENSURE THAT
FOOD IS NOT CONTAMINATED DURING PREPARATION AND SERVING.
 1.2 REGULAR HANDWASHING

PURPOSE;
• TO REMOVE TRANSIENT AND RESIDENT BACTERIA FROM FINGERS, HAND
AND FOREARMS.
• TO PREVENT THE RISK OF TRANSMISSION OF INFECTION TO PATIENTS.
• TO REDUCE THE RISK OF TRANSMISSION OF INFECTION ORGANISMS TO
ONESELF.
• TO PREVENT CROSS INFECTION AMONG CLIENTS.
7 STEPS OF HANDWASHING:
• STEP 1: WET HANDS. WET YOUR
HANDS AND APPLY ENOUGH
LIQUID SOAP TO CREATE A GOOD
LATHER.
• STEP 2: RUB PALMS TOGETHER.
• STEP 3: RUB THE BACK OF HANDS.
• STEP 4: INTERLINK YOUR FINGERS.
• STEP 5: CUP YOUR FINGERS.
• STEP 6: CLEAN THE THUMBS.
• STEP 7: RUB PALMS WITH YOUR
FINGERS.
 1.3 CORRECT FOOD STORAGE

• KEEP HIGH-RISK FOOD AT 5 °C OR BELOW OR ABOVE 60 °C TO AVOID

THE TEMPERATURE DANGER ZONE AND FOOD POISONING.
• STORE RAW FOODS BELOW COOKED FOODS.
• STORE FOOD IN SUITABLE, COVERED CONTAINERS.
• AVOID REFREEZING THAWED FOODS.
• CHECK AND OBSERVE THE USE-BY DATES ON FOOD PRODUCTS.
 1.4 APPROPRIATE AND CLEAN CLOTHING

• BEING CLEAN INVOLVES A LOT OF THINGS. ONE OF SUCH THINGS IS

OBSERVING PROPER CLOTHES HYGIENE. SINCE WE WEAR CLOTHES
EVERY DAY, WE MUST KNOW HOW TO TAKE GOOD AND PROPER
CARE OF THEM. CARING FOR CLOTHES DOES NOT BENEFIT THE
CLOTHES ALONE BUT OUR BODIES AS WELL.
 CLOTHES HYGIENE
• THINK TWICE ABOUT WASHING. WASH CLOTHING ONLY WHEN NECESSARY
(MANY ITEMS CAN BE WORN MULTIPLE TIMES BEFORE THEY NEED TO BE
WASHED). ...
• WASHING TIPS:
• USE EARTH-FRIENDLY DETERGENTS. ...
• FOR STAINS, FOLLOW THESE ECO-FRIENDLY GUIDES:
• AVOID IRONING. ...
• DRIP DRY. ...
• HANG CLOTHES PROPERLY.
 1.5 AVOIDANCE OF CROSS-CONTAMINATION

• CLEAN: WASH YOUR HANDS AND

SURFACES OFTEN.
• SEPARATE: DON’T CROSS-
CONTAMINATE.
• COOK TO THE RIGHT
TEMPERATURE.
• CHILL: REFRIGERATE PROMPTLY.
1.6 SAFE HANDLING DISPOSAL OF LINEN AND
LAUNDRY
• ALWAYS WEAR REUSABLE RUBBER GLOVES BEFORE HANDLING
SOILED LINEN (E.G., BED SHEETS, TOWELS, CURTAINS).
• NEVER CARRY SOILED LINEN AGAINST THE BODY. ALWAYS PLACE
IT IN THE DESIGNATED CONTAINER.
• CAREFULLY ROLL UP SOILED LINEN TO PREVENT CONTAMINATION
OF THE AIR, SURFACES, AND CLEANING STAFF. DO NOT SHAKE
LINEN.
• IF THERE IS ANY SOLID EXCREMENT ON THE LINEN, SUCH AS FECES
OR VOMIT, SCRAPE IT OFF CAREFULLY WITH A FLAT, FIRM OBJECT
AND PUT IT IN THE COMMODE OR DESIGNATED TOILET/LATRINE
BEFORE PUTTING LINEN IN THE DESIGNATED CONTAINER.
• PLACE SOILED LINEN INTO A CLEARLY LABELED, LEAK-PROOF CONTAINER (E.G.,
BAG, BUCKET) IN THE PATIENT CARE AREA. DO NOT TRANSPORT SOILED LINEN
BY HAND OUTSIDE THE SPECIFIC PATIENT CARE AREA FROM WHERE IT WAS
REMOVED.
• REPROCESS (I.E., CLEAN AND DISINFECT) THE DESIGNATED CONTAINER FOR
SOILED LINEN AFTER EACH USE.
• IF REUSABLE LINEN BAGS ARE USED INSIDE THE DESIGNATED CONTAINER, DO
NOT OVERFILL THEM, TIE THEM SECURELY, AND LAUNDER AFTER EACH USE.
• SOILED LINEN BAGS CAN BE LAUNDERED WITH THE SOILED LINEN THEY
CONTAINED.
 1.7 APPROPRIATE HANDLING AND DISPOSAL
OF GARBAGE
1. EVALUATE YOUR WASTE – TO BE ABLE TO HANDLE THE
WASTE PROPERLY, THE COMPANY FIRST NEEDS TO
DETERMINE WHETHER THE WASTE IS HAZARDOUS OR
NOT.
2. STORE YOUR WASTE – DEPENDING ON THE TYPE OF
WASTE, THERE WILL BE DIFFERENT REQUIREMENTS IN
TERMS OF STORAGE FACILITIES.
3. LABEL THE WASTE – NONHAZARDOUS WASTE DOESN’T
HAVE TO BE LABELED IN ANY SPECIAL WAY.
4. TRANSPORT AND DISPOSE YOUR WASTE PROPERLY –
THE COMPANY IS RESPONSIBLE FOR ITS HAZARDOUS
WASTE FOREVER.
 PLAN FOR EMERGENCIES
• HANDLING HAZARDOUS WASTE LEAVES ROOM FOR EMERGENCY
SITUATIONS CAUSED BY MISTREATMENT OF THE WASTE OR ANY
OTHER CAUSE.

TRAIN PERSONNEL
• TRAINING ALL EMPLOYEES WHO HAVE ANY ROLE IN HANDLING,
STORING, OR OTHERWISE MANAGING HAZARDOUS WASTE

KEEP RECORDS
• THE PURPOSE OF KEEPING RECORDS IS TO PROVIDE EVIDENCE
THAT THE WASTE IS STORED ACCORDING TO THE PROCEDURES.
 1.8 CLEANING AND SANITIZING
PROCEDURES
1. REMOVE DEBRIS. USING A LINT-FREE CLOTH OR WIPE, PHYSICALLY
REMOVE SOIL DEPOSITS OFF OF FOOD CONTACT SURFACES.
2. RINSE ALL RESIDUES.
3. APPLY DETERGENT AND A GOOD SCRUBBING.
4. GIVE A THOROUGH RINSE.
5. TAKE A CLOSER LOOK.
6. SANITIZE OR DISINFECT.
7. DRY.
 PERSONAL HYGIENE

• PERSONAL HYGIENE IS A CONCEPT THAT IS COMMONLY USED IN

MEDICAL AND PUBLIC HEALTH PRACTICES. IT IS ALSO WIDELY
PRACTISED AT THE INDIVIDUAL LEVEL AND AT HOME. IT INVOLVES
MAINTAINING THE CLEANLINESS OF OUR BODY AND CLOTHES.
PERSONAL HYGIENE IS DEFINED AS A CONDITION PROMOTING
SANITARY PRACTICES TO THE SELF.  THE PRACTICE OF PERSONAL
HYGIENE IS EMPLOYED TO PREVENT OR MINIMISE THE INCIDENCE
AND SPREAD OF COMMUNICABLE DISEASES.
2. HYGIENE RISK
2.1 BACTERIAL AND OTHER CONTAMINATION
ARISING FROM POOR HANDLING FOOD
FOUR TYPES OF FOOD CONTAMINATION

1. PHYSICAL CONTAMINATION
2. BIOLOGICAL CONTAMINATION
3. CHEMICAL CONTAMINATION
4. ALLERGENIC CONTAMINATION
 PHYSICAL CONTAMINATION
• IT CAN OCCUR AT ANY STAGE OF FOOD DELIVERY AND PREPARATION. PHYSICAL
CONTAMINATION CAN CAUSE SERIOUS HARM TO THE CONSUMER, INCLUDING
BROKEN TEETH OR CHOKING. TYPES OF PHYSICAL CONTAMINANTS THAT CAN BE
FOUND IN FOOD INCLUDE JEWELLERY, HAIR, PLASTIC, BONES, STONES, PEST
BODIES, AND CLOTH.

BIOLOGICAL CONTAMINATION
• THE PROBLEM OCCURS WHEN BACTERIA OR OTHER HARMFUL
MICROORGANISMS GET INTO FOOD. THEY ARE A COMMON CAUSE OF FOOD
POISONING, SPOILAGE AND COSTLY WASTE.
• BIOLOGICAL HAZARDS INCLUDE MICROORGANISMS SUCH AS BACTERIA,
VIRUSES, YEASTS, MOULDS AND PARASITES.
 CHEMICAL CONTAMINATION
• CHEMICAL CLEANING AGENTS: TO AVOID POTENTIALLY HARMFUL CHEMICALS
MAKING THEIR WAY INTO THE FOOD CHAIN, YOU NEED TO ENSURE MACHINERY
IS THOROUGHLY RINSED DURING THE CLEANING PROCESS AND THAT 
ALL YOUR EQUIPMENT IS WELL MAINTAINED. NEVER KEEP INGREDIENTS
STORED IN THE SAME PLACE AS YOUR CLEANING CHEMICALS.
• UNWASHED FRUITS AND VEGETABLES: PESTICIDES AND FUNGICIDES ON FRUITS
AND VEGETABLES CAN BE HARMFUL IF INGESTED, SO IT’S ESSENTIAL TO
ENSURE THEY ARE THOROUGHLY WASHED.
• PEST CONTROL PRODUCTS: CHEMICALS USED TO ERADICATE PESTS ARE
HAZARDOUS. SUCH PRODUCTS MUST ALWAYS BE STORED SEPARATELY FROM
INGREDIENTS AND FOOD ITEMS. DON’T USE PEST CONTROL PRODUCTS ON OR
NEAR PRODUCTION LINES
 ALLERGENS
ALLERGENIC CONTAMINATION OCCURS WHEN A FOOD THAT CAUSES
AN ALLERGIC REACTION COMES INTO CONTACT WITH ANOTHER
FOOD. FOR EXAMPLE, IF THE SAME KNIFE USED TO CUT NORMAL
BREAD IS THEN USED TO CUT GLUTEN-FREE BREAD, OR IF PASTA IS
STORED IN A TUB THAT USED TO CONTAIN PEANUTS
 HOW DO I PREVENT FOOD
CONTAMINATION?

• MAINTAIN HIGH HYGIENE PRACTICES

• TRAIN STAFF
• INVEST IN APPROPRIATE PRODUCT INSPECTION EQUIPMENT
• CREATE A RISK-FREE ENVIRONMENT
• HAVE AN END-OF-LINE QUALITY CONTROL POINT
 2.2 INAPPROPRIATE STORAGE OF FOODS
CHOOSING THE WRONG REFRIGERATOR SHELF IS A MAJOR FOOD STORAGE MISTAKE. "IT'S
IMPORTANT TO STORE FOOD IN THE CORRECT ORDER TO REDUCE THE RISK OF CROSS-
CONTAMINATION," _ KATIE HEIL
ONE EXAMPLE IS STORING RAW GROUND BEEF ABOVE A LETTUCE SALAD. "THE JUICES
FROM THE BEEF COULD DRIP DOWN AND CONTAMINATE THE SALAD," HEIL SAYS. "IF YOU
EAT THE CONTAMINATED SALAD, YOU'LL LIKELY GET FOOD POISONING. THERE'S AN EASY
WAY TO PREVENT THIS—STORE THE MEAT BELOW THE SALAD!"
HEIL SUGGESTS ORGANIZING YOUR FOOD STORAGE, SO THE FOODS THAT REQUIRE LESS OR
NO COOKING ARE AT THE TOP. "FOODS THAT REQUIRE MORE COOKING SHOULD BE AT THE
BOTTOM. THAT WAY, EVEN IF JUICES DO DRIP DOWN, THEY'LL BE KILLED DURING THE
COOKING PROCESS. FOR EXAMPLE, GROUND BEEF HAS TO BE COOKED TO AN INTERNAL
TEMPERATURE OF 155 F, SO IT SHOULD BE STORED ABOVE CHICKEN, WHICH MUST BE
COOKED TO 165 F."
 2.3 STORAGE AT INCORRECT TEMPERATURES
• FOOD POISONING BACTERIA GROW AND MULTIPLY FASTEST IN THE
TEMPERATURE DANGER ZONE BETWEEN 5 °C AND 60 °C. IT IS
IMPORTANT TO KEEP HIGH-RISK FOOD OUT OF THIS TEMPERATURE
ZONE.
• YOUR FRIDGE TEMPERATURE SHOULD BE AT 5 °C OR BELOW. THE FREEZER
TEMPERATURE SHOULD BE BELOW -15 °C. USE A THERMOMETER TO CHECK THE
TEMPERATURE IN YOUR FRIDGE
 SAFETY TIPS
FREEZING FOOD SAFELY
• PUT CHILLED AND FROZEN FOODS INTO THE FRIDGE OR FREEZER IMMEDIATELY.
MAKE SURE FOODS STORED IN THE FREEZER ARE FROZEN HARD.
• STORING COOKED FOOD SAFELY
• WHEN YOU HAVE COOKED FOOD AND WANT TO COOL IT:
• PUT HOT FOOD INTO SHALLOW DISHES OR SEPARATE INTO SMALLER PORTIONS
TO HELP COOL THE FOOD AS QUICKLY AS POSSIBLE.
• DON'T PUT VERY HOT FOOD INTO THE REFRIGERATOR. WAIT UNTIL STEAM HAS
STOPPED RISING FROM THE FOOD BEFORE PUTTING IT IN THE FRIDGE.
 AVOID REFREEZING THAWED FOOD
• FOOD POISONING BACTERIA CAN GROW IN FROZEN FOOD WHILE IT IS THAWING,
SO AVOID THAWING FROZEN FOOD IN THE TEMPERATURE DANGER ZONE. KEEP
DEFROSTED FOOD IN THE FRIDGE UNTIL IT IS READY TO BE COOKED. IF USING A
MICROWAVE OVEN TO DEFROST FOOD, COOK IT IMMEDIATELY AFTER
DEFROSTING.

AS A GENERAL RULE, AVOID REFREEZING THAWED FOOD. FOOD THAT IS FROZEN

A SECOND TIME IS LIKELY TO HAVE HIGHER LEVELS OF FOOD POISONING
BACTERIA.
STORE RAW FOOD SEPARATELY FROM COOKED FOOD
• RAW FOOD AND COOKED FOOD SHOULD BE STORED SEPARATELY IN THE FRIDGE.
BACTERIA FROM RAW FOOD CAN CONTAMINATE COLD COOKED FOOD, AND THE
BACTERIA CAN MULTIPLY TO DANGEROUS LEVELS IF THE FOOD IS NOT COOKED
THOROUGHLY AGAIN.
 CHOOSE STRONG, NON-TOXIC FOOD STORAGE CONTAINERS
• MAKE SURE YOUR FOOD STORAGE CONTAINERS ARE CLEAN AND IN GOOD
CONDITION, AND ONLY USE THEM FOR STORING FOOD. COVER THEM WITH
TIGHT-FITTING LIDS, FOIL OR PLASTIC FILM TO MINIMISE POTENTIAL
CONTAMINATION. TRANSFER THE CONTENTS OF OPENED CANS INTO SUITABLE
CONTAINERS.
IF IN DOUBT, THROW IT OUT!
• THROW OUT HIGH-RISK FOOD LEFT IN THE TEMPERATURE DANGER ZONE FOR
MORE THAN 4 HOURS - DON'T PUT IT IN THE FRIDGE AND DON'T KEEP IT FOR
LATER. CHECK THE USE-BY DATES ON FOOD PRODUCTS AND DISCARD OUT-OF-
DATE FOOD. IF YOU ARE UNCERTAIN OF THE USE-BY DATE, THROW IT OUT.
 2.4 FOODS LEFT UNCOVERED
LEAVING FOOD OUT TOO LONG AT ROOM TEMPERATURE CAN CAUSE BACTERIA
(SUCH AS STAPHYLOCOCCUS AUREUS, SALMONELLA ENTERITIDIS, ESCHERICHIA
COLI O157:H7, AND CAMPYLOBACTER) TO GROW TO DANGEROUS LEVELS THAT CAN
CAUSE ILLNESS. BACTERIA GROW MOST RAPIDLY IN THE RANGE OF
TEMPERATURES BETWEEN 40 °F AND 140 °F, DOUBLING IN NUMBER IN AS LITTLE AS
20 MINUTES. THIS RANGE OF TEMPERATURES IS OFTEN CALLED THE 
"DANGER ZONE."
 NEVER LEAVE FOOD OUT OF REFRIGERATION OVER 2 HOURS. IF THE
TEMPERATURE IS ABOVE 90 °F, FOOD SHOULD NOT BE LEFT OUT MORE THAN 1
HOUR
 2.5 POOR PERSONAL HYGIENE PRACTICES

ONE OF THE MAIN AND PERHAPS MOST OBVIOUS RISKS OF

POOR FOOD HYGIENE IS FOOD POISONING. THE MOST
WORRYING TRUTH IS THAT FOOD POISONING CAN OCCUR
EASILY, FROM MATTERS AS SIMPLE AS STAFF FORGETTING TO
CLEAN THE WORK SURFACES OR UNDERCOOKING FOOD, SO
YOU HAVE TO BE EXTREMELY CAREFUL TO PREVENT IT.
 2.6 POOR WORK PRACTICES
2.6.1 CLEANING
EFFECTIVE CLEANING MANAGEMENT SYSTEMS NEED SUITABLE CLEANING METHODS,
SCHEDULES, EQUIPMENT, TRAINED CLEANERS AND RELIABLE COMMUNICATION AND
CONSULTATION. WHILE GOOD CLEANING REDUCES CONTAMINATION, BAD CLEANING
INCREASES CONTAMINATION.
• CHECK YOUR WORKPLACE FOR ANY OF THE SIGNS THAT INDICATE A POOR CLEANING SYSTEM:
• FLOORS ARE NOT FULLY DRY AND CAN BE ACCESSED
• SPILLS AND CONTAMINANTS ARE LEFT UNATTENDED
• A BUILD-UP OF CLEANING PRODUCT RESIDUES (REDUCES SLIP RESISTANCE)
• CLEANING EQUIPMENT AND CORDS LEFT ACROSS WALKWAYS
• CLEANING IS AD HOC, UNPLANNED AND REACTIVE
• POOR, INAPPROPRIATE OR DIRTY CLEANING EQUIPMENT USED
• INCORRECT CLEANING PRODUCTS AND PROCEDURES.
2.6.2 HOUSEKEEPING
POOR HOUSEKEEPING MEANS UNTIDINESS, DISORDER, POOR STORAGE OF MATERIALS AND STOCK.
CONSEQUENCES OF POOR HOUSEKEEPING INCLUDE:
• FIRES RESULTING FROM ACCUMULATIONS OF FLAMMABLE OR COMBUSTIBLE MATERIALS
• SLIPS AND FALLS ON WET OR UNEVEN WALKING/WORKING SURFACES
• TRIPPING ON IMPROPERLY STORED MATERIALS IN WALKWAYS AND WORK AREAS
• BEING STRUCK BY FALLING, IMPROPERLY STACKED OBJECTS
• CUTS FROM SHARP OBJECTS SUCH AS PROTRUDING NAILS OR STAPLES FROM PACKAGING MATERIALS
• ENVIRONMENTAL HAZARDS ASSOCIATED WITH MOLD AND INSECT OR RODENT INFESTATION
• POOR HOUSEKEEPING IS ESPECIALLY HAZARDOUS IN THESE LOCATIONS:
• AREAS WHERE LADDERS AND SCAFFOLDS ARE IN USE
• AROUND ELECTRICAL OR HEAT PRODUCING PROCESSES
• STAIRWAYS, AISLES AND HALLWAYS
• HIGH-ACTIVITY WORK AREAS
• AREAS WITH SIGNIFICANT AMOUNTS OF MATERIAL HANDLING
 HOUSEKEEPING TIPS
• USE THE FOLLOWING TIPS AND TECHNIQUES TO HELP ENSURE GOOD HOUSEKEEPING AT YOUR LOCATION:
• PLACE TRASH IN A DESIGNATED CONTAINER OR LOCATION AND DON'T TOLERATE LITTER FROM ANYONE
• PUT AWAY UNUSED TOOLS, EQUIPMENT AND MATERIALS AS SOON AS A TASK IS COMPLETE
• PROVIDE MARKED STORAGE LOCATIONS FOR TOOLS AND EQUIPMENT
• CLEAN UP SPILLS AS SOON AS THEY ARE NOTICED AND USE DRIP PANS AND ABSORBENTS AS NEEDED
• REMOVE ACCUMULATIONS OF UNUSED MATERIALS AND COMBUSTIBLE DEBRIS THROUGHOUT THE WORK
SHIFT
• REMOVE PROTRUDING NAILS AND SPLINTERS AS SOON AS THEY ARE NOTICED
• DESIGNATE A SPECIFIC TIME EACH DAY FOR GENERAL CLEANUP
• MAKE SURE SOMEONE WHO HAS THE AUTHORITY TO ORDER A CLEANUP IS RESPONSIBLE FOR REGULAR
HOUSEKEEPING INSPECTIONS
• ENSURE HOUSEKEEPING PRACTICES EXTEND TO EXTERIOR AREAS LIKE PARKING LOTS AND STORAGE AREAS
• DEFINE AISLES AND MATERIAL STORAGE LOCATIONS WITH HIGH-VISIBILITY STRIPING PERMANENTLY
AFFIXED TO THE FLOOR
2.6.3 FOOD HANDLING
EXCESSIVE BACTERIAL GROWTH AND CROSS CONTAMINATION ARE
TWO OF THE MAIN PROBLEMS THAT CAN OCCUR DUE TO POOR FOOD
HANDLING. BACTERIAL GROWTH CAN RESULT FROM CERTAIN FOODS
BEING LEFT OUT IN THE HEAT TOO LONG (E.G. MEATS), IMPROPERLY
COOKING, NOT CONSUMING FOODS BEFORE THE ‘USE BY’ DATE, AND
SO ON. CROSS CONTAMINATION, OF COURSE, OCCURS WHEN YOU
CONTAMINATE FOODS WITH EITHER OTHER FOODS OR PRODUCTS.
A BASIC EXAMPLE WOULD BE CUTTING UP RAW MEAT ON A CUTTING
BOARD, AND THEN CUTTING UP VEGETABLES ON THE SAME BOARD
WITHOUT FIRST THOROUGHLY CLEANING SAID BOARD.
2.6.4 VERMIN
THE PRESENCE OF VERMIN OR INSECT PESTS IN OR AROUND A FOOD PREPARATION
FACTORY IS A HEALTH HAZARD AND AN INDICATOR OF POOR SANITARY
CONDITIONS. MANAGEMENT MUST HAVE A PEST AND VERMIN CONTROL SOP IN
PLACE, WHICH EFFECTIVELY CONTROLS ANY SUCH PRESENCE AND PREVENTS
POSSIBLE CONTAMINATION RISK TO PRODUCT.

PREVENTION
GOOD HYGIENE, TIDY HOUSEKEEPING AND EFFECTIVE INSECT EXCLUSION WILL
GENERALLY DISCOURAGE VERMIN. THE BEST WAY TO DEAL WITH PESTS IS TO
EXCLUDE THEM FROM YOUR PREMISES COMPLETELY. EVEN IF YOU DO NOT HAVE A
CURRENT PROBLEM MEASURES SHOULD BE TAKEN TO ENSURE THAT PESTS
CANNOT ENTER YOUR PREMISES. THERE ARE TWO MAIN STEPS TO PREVENTION:
REMOVING THE ATTRACTION AND STOPPING ACCESS.
2.6.5 AIRBORNE DUST
FOOD DUST TRAVELING FROM ONE PROCESS AREA TO ANOTHER IN A PLANT CAN
CAUSE A PATHOGEN OUTBREAK FROM THE SPREAD OF MICROORGANISMS OR
ALLERGEN EXPOSURE FROM MATERIALS SUCH AS NUTS OR GLUTEN.
TIPS FOR ELIMINATING DUST
1. USE YOUR VACUUM CLEANER. TO REDUCE AIRBORNE DUST IT IS IMPORTANT TO
VACUUM REGULARLY. DUST THE SURFACES IN YOUR HOME
2. MOP YOUR FLOORS.
3. REDUCE TRACKED IN DIRT.
4. WEATHERPROOF YOUR HOME.
5. CHANGE YOUR BEDSHEETS.
6. CUT DOWN ON CLUTTER.
7. GET RID OF CARPETS.
8.GET RID OF CARPETS
9.EAT DINNER AT THE TABLE
10.USE A HIGH-QUALITY AIR FILTER.
11. AIR PURIFIERS THAT UTILIZE OZONE ARE NOT RECOMMENDED. 
 2.7 CROSS-CONTAMINATION THROUGH
CLEANING INAPPROPRIATE CLEANING
PRACTICES

CROSS-CONTAMINATION IS THE TRANSFER OF ORGANISMS, LIKE BACTERIA AND

VIRUSES, FROM ONE AREA TO ANOTHER. CROSS-CONTAMINATION IS CAUSED BY
SEVERAL INCORRECTLY FOLLOWED SAFETY AND CLEANING PROTOCOLS. THERE
ARE DIFFERENT CLEANING STANDARDS BASED ON THE SETTING THAT YOU ARE
WORKING IN. FOR INSTANCE, CROSS-CONTAMINATION CAN HAPPEN IN HOMES
WHILE COOKING OR CLEANING. HOWEVER, THE STAKES ARE HIGHER WHEN IT’S IN
A FOOD PROCESSING OR HEALTHCARE CAPACITY, AS CROSS-CONTAMINATION CAN
AFFECT TENS TO THOUSANDS OF PEOPLE AND COULD LEAD TO AN OUTBREAK
THAT PLACES THE BUSINESS AT RISK OF BEING HELD LIABLE.
 THE EFFECTS OF CROSS-CONTAMINATION
• FOOD POISONING
• BACTERIAL INFECTIONS
• VIRAL INFECTIONS
HOW TO PREVENT CROSS-CONTAMINATION
• REDUCE AND PREVENT CROSS-CONTAMINATION BY FOLLOWING THE
GUIDELINES THAT ARE PROVIDED BY EITHER THE FDA OR THE SAFETY
MANAGEMENT TEAM OF YOUR WORKPLACE. 
• ADD SIGNS AND INFOGRAPHICS AROUND YOUR FACILITY SO THAT EMPLOYEES
ARE MADE AWARE OF WHAT THEY SHOULD BE DOING TO PREVENT BACTERIA
SPREAD.
• REITERATE EXAMPLES OF CROSS-CONTAMINATION, HOW TO AVOID CROSS-
CONTAMINATION, AND THE DEVASTATING EFFECTS IT CAN CAUSE IN MEETINGS
OR WORKSHOPS.
 2.8 INAPPROPRIATE HANDLING OF
POTENTIALLY INFECTIOUS LINEN

INCORRECT PROCEDURES FOR HANDLING OR PROCESSING OF LINEN CAN PRESENT

AN INFECTION RISK BOTH TO STAFF HANDLING AND LAUNDERING LINEN. ALL
DIRTY LINEN SHOULD BE HANDLED WITH CARE AND ATTENTION PAID TO THE
POTENTIAL SPREAD OF INFECTION. RESIDENTS AND STAFF MUST NOT BE PUT AT
RISK DURING THE HANDLING, DISPOSAL AND TRANSPORTATION OF DIRTY LINEN.
 2.9 CONTAMINATE WASTE SUCH AS BLOOD
AND BODY SECRETIONS

BIOHAZARDOUS WASTE , ALSO CALLED INFECTIOUS WASTE (SUCH AS BLOOD,

BODY FLUIDS, AND HUMAN CELL LINES), IS WASTE CONTAMINATED WITH
POTENTIALLY INFECTIOUS AGENTS OR OTHER MATERIALS THAT ARE DEEMED A
THREAT TO PUBLIC HEALTH OR THE ENVIRONMENT.
TO MINIMISE THE RISK OF SPREAD OF INFECTION, ALL BLOOD AND BODY
SUBSTANCES SHOULD BE TREATED AS POTENTIALLY INFECTIOUS. THE
TECHNIQUES USED IN HANDLING THESE SUBSTANCES ARE KNOWN AS STANDARD
PRECAUTIONS.
STANDARD PRECAUTIONS
• STANDARD PRECAUTIONS ARE RECOMMENDED IN THE HANDLING OF:
• BLOOD, INCLUDING DRIED BLOOD
• ALL OTHER BODY SUBSTANCES INCLUDING SALIVA, URINE AND FAECES (BUT
EXCLUDING SWEAT), REGARDLESS OF WHETHER THEY CONTAIN VISIBLE BLOOD
• BROKEN SKIN
• MUCOUS MEMBRANES (LINING OF NOSE, MOUTH AND GENITALS).
STANDARD PRECAUTIONS ARE GOOD HYGIENE PRACTICES RELATING TO HAND
HYGIENE, THE USE OF GLOVES AND OTHER PROTECTIVE CLOTHING (AS
APPROPRIATE), AND THE SAFE DISPOSAL OF WASTE.
 2.10 DISPOSAL OF GARBAGE AND
CONTAMINATED OR POTENTIALLY
CONTAMINATED WASTE
WASTE DISPOSAL IS AN ESSENTIAL PART OF ANY BUSINESS, BUT IT CAN ALSO POSE
SIGNIFICANT ENVIRONMENTAL RISKS AND IMPACTS IF NOT DONE PROPERLY.
IMPROPER WASTE DISPOSAL CAN LEAD TO POLLUTION, CONTAMINATION,
GREENHOUSE GAS EMISSIONS, HABITAT LOSS, AND HEALTH PROBLEMS FOR
HUMANS AND WILDLIFE.
 3. MINIMIZING OR REMOVING RISK

3.1 AUDITING STAFF SKIILLS AND PROVIDING

TRAINING
-ASSESS AN EMPLOYEE’S/TRAINEE’S CAPABILITIES IN RELATION TO THEIR
OVERALL ROLE.
THESE ASSESSMENTS TYPICALLY COME IN THE FORM OF A SELF-GUIDED SURVEY, A
QUESTIONNAIRE OR AN INTERVIEW.
 IDENTIFY AN EMPLOYEE’S/TRAINEE’S SKILL GAP
• TESTS AND QUIZZES ARE A COMMON WAY, BUT OTHER METHODS ALSO INCLUDE
PRACTICAL ASSESSMENTS OR ROLE-PLAYING ACTIVITIES.
• ASSESSMENTS ARE EXCELLENT WAYS TO IDENTIFY SKILL GAPS.
3.2 ENSURING POLICIES AND PROCEDURES ARE
FOLLOWED STRICTY
- THIS IS BECAUSE POLICIES AND PROCEDURES IN THE WORKPLACE ARE
ESSENTIAL FOR THE EFFICIENT MANAGEMENT OF EMPLOYEES/TRAINEES
IN ANY BUSINESS.

• DETAILED WORKPLACE POLICIES AND PROCEDURES (CLEANLINESS)

• OUTLINE AND CORRECT WAYS OF WORKING
• SETS STANDARDS OF BEHAVIOR AND HELPS ARTICULATES YOUR
ORGANIZATION’S MISSION AND VALUES
 3.3 AUDITS OR INCIDENTS WITH FOLLOW
UP ACTIONS
- THE FINDINGS ARE THE RESULTS AND OUTCOMES OF THE AUDIT,
BASED ON THE EVIDENCE AND DATA COLLECTED.
- NEXT WE NEED TO CONDUCT MEETING
- LASTLY, THE FOLLOW-UP IS THE FINAL STEP OF THE AUDIT, AND IT
INVOLVES IMPLEMENTING AND VERIFYING THE ACTIONS AND
RECOMMENDATIONS THAT WERE AGREED.