15 which of the following is not a gmp requirement on

15. Which of the following is not a GMP requirement on personnel hygiene?
A. Hazard analysis C. Health
3

B. Health status D. Personal cleanliness
Lesso
n
1
Observe Personal Hygiene and
Good Grooming
What’s In
Let us see if you have really understood our previous topic by answering
this question. Write the answer in your activity notebook.
 What are the different parts of food label?
What’s New
Before we will proceed to our lesson, you give first the difference between
Hygiene and Sanitation. Write your answer in your activity notebook.
What is it
4

Okay! We will now have our discussion about observing personal hygiene and
good grooming.
These are the GMP Requirements on Personal Hygiene
1. Health Status. People known, or suspected, to be suffering from, or to be a
carrier of a disease should not be allowed to enter any food handling area. It is a likely
that they could contaminate food. Any person so affected should immediately report
illness or symptoms of illness to the management.
Medical examination of a food handler should be carried out, if clinically or
epidemiologically indicated.
2. Illnesses and Injuries. The following conditions should be reported to the
management so that any afflicted persons need to subject themselves to medical
examination and be excluded from handling food.
a. Diseases of the respiratory tract, such as common cold, sore throat,
pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections
spread microorganisms such as staphylococci, which are indigenous to portions of the
respiratory tract.
b . Intestinal disorders , such as dysentery, typhoid fever and infectious hepatitis.
People suffering from intestinal disorders usually shed a lot of intestinal bacteria such
as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person
suffering from salmonellosis for example, may shed as many as 10 cells per gram of
faeces, during illness (ICMSF, 1988).
c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil,
scabies and severe rashes. The usual sites for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions. When infected persons handle food, the hazard of
passing staphylococci from skin surfaces to food increases. Pre employment physical
5

examination is usually required for every person intending to work in a food plant in
order to establish freedom from above diseases.
3. Personal Cleanliness. Food handlers should maintain a high degree of personal
cleanliness. They should wear suitable protective clothing, head covering, gloves, facial
masks, and footwear. Suitable waterproof dressing should cover cuts and wounds,
wherein personnel are permitted to continue working.
Processor’s Outfit as Part of Personal Hygiene
Apron Hand Glove
Hairnet Face Mask
Hand Towels Working shoes
6

Hand Washing Techniques
1. Use water as hot as the
hands can comfortably stand
(or use potable water)
5. Rinse thoroughly under
running water.