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< prev - next > Food processing Food Hygiene and Safety KnO 100182_Basic Rules of Hygiene (Printable PDF)
Basic rules of hygiene, safety and sanitation in food processing
Practical Action
Put all wastes into bins that are not used for anything else. Empty the bins periodically during
the day away from the processing site.
Prevent all animals from entering the processing area or storerooms.
Visitors should only enter the processing room wearing protective clothing and under supervision.
Keep food covered wherever possible.
Keep all food, tools and equipment off the floor.
Store ingredients in sealed containers.
Do not use broken or dirty equipment.
Report any signs of insects, rodents or birds to the manager.
Safe working
Safe clothing and work practices
Wear shoes that protect your feet from falling objects.
Do not wear any loose clothing or jewellery that could get caught in running machines. Wear
Prevent staff from running inside a building.
Do not allow customers, children or animals into the processing room.
Immediately clean up any water, oil or grease on the floor using sawdust, sand, husks etc.
Cover burning electrical equipment with a damp cloth or sand. Never use water to put out flames.
Shield gas burners from direct sunlight because the flames can become invisible.
Do not put cleaning chemicals into old food containers.
Have a first aid box containing sterilised dressings, cotton wool, adhesive plasters and
Operating machinery
Ensure that only trained staff enter the premises or operate machines.
Do not allow staff to start a machine unless they know how to stop it. Only one person should
operate a machine at any one time.
Make the layout of machinery logical, and leave sufficient space around it so that there are
few chances for operators to get in each other’s way.
Do not try to attract operators’ attention by touching or calling them from behind if they are
using a machine. Always speak to them from the front, or wait until they have finished what
they are doing.
Train staff to be familiar with potential hazards (e.g. potentially dangerous machines), and
what they should do in case of an accident. Use charts hung on the wall near to each
machine to show safety precautions.
Ensure that guards are fitted and in place over any moving parts of a machine and alert staff
to machines that appear to be standing still when running at high speed.
Never allow staff to clean, adjust or lean over moving machinery and do not allow them to
leave a running machine un-attended.
Encourage operators to report any loose parts on a machine.
Do not allow staff to work with equipment that is defective. Put a note on any machine that is
under repair saying ‘DO NOT TOUCH’.
Do not allow anyone to touch inside electric equipment while it is connected.
Regularly check the cords of electrical appliances to ensure that outside covers are not broken
and wires are not exposed.