Chapter 3 – Pre-requisite Programs
3.8 Personal Hygiene of Personnel

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3.8.1 Training of Personnel

Meat Inspection Regulations, 1990 Requirements:

57.1 (1) Every operator shall ensure that all personnel at the registered establishment who are involved in the examination, handling and slaughter of food animals, the examination, processing and handling of meat products, including inedible meat products, ingredients, packaging and labelling materials, the maintenance of equipment, the handling of chemical products and the cleaning and disinfecting of equipment and the premises, the development, implementation, maintenance and supervision of prerequisite programs, HACCP plans and other control programs

  • (a) receive appropriate training on hygienic practices, on personal hygiene and on the process and tasks for which they are responsible; and
  • (b) are qualified to perform their duties.

(2) For the purpose of complying with subsection (1), the operator shall develop, carry out and keep up-to-date a written training program for all persons in respect of whom that subsection applies.

(3) The training program shall meet the requirements of the provisions of the Meat Hygiene Manual of Procedures that deal with the training of personnel and shall include a description of the procedures for identifying the training needs of personnel.

(4) The operator shall keep records, in English or French, of the training of personnel.

Ensuing Policy Requirements

For specific program requirements refer to applicable chapters of the Meat Hygiene Manual of Procedures.

Non-mandatory Items for Consideration

None

3.8.2 Health Status of Personnel

Meat Inspection Regulations, 1990 Requirements:

57. (1) Every operator shall ensure that no person who is suffering from or is a known carrier of a communicable disease or who has an open or infected lesion works in any area of a registered establishment where there is a danger of contaminating a meat product, or a surface with which a meat product comes into contact, with pathogenic microorganisms.

(2) Any person in a registered establishment who has or appears to have symptoms of a disease or illness that could be transmitted through a meat product shall report the symptoms, disease or illness to the operator of the establishment.

(3) On receiving the report, the operator must determine whether the person should undergo a medical examination or be excluded from certain areas of the registered establishment.

Ensuing Policy Requirements

The prevention of transmission of pathogenic micro-organisms from humans to meat products shall be addressed by proper training of food-handling personnel.

Small cuts, abrasions etc. shall be kept suitably covered when engaged in handling meat products and any person affected with a suppurating wound or sore shall not be permitted to engage in meat product handling activities.

Non-mandatory Items for Consideration

None

3.8.3 Sanitary Practices

Meat Inspection Regulations, 1990 Requirements:

34.(11) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be properly labelled and stored and used in a manner that prevents contamination of meat products, ingredients, packaging and labelling material and of the surfaces with which they come into contact.

(11.1) Every detergent, sanitizer or other chemical agent used in a registered establishment shall be handled only by a person trained to use it.

(13) Notices shall be posted in prominent places in a registered establishment instructing employees engaged in the dressing of carcasses or the processing, packaging, labelling, storing or other handling of food to clean their hands immediately after using toilet facilities.

56. (1) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient in a registered establishment shall

  • (a) clean and sanitize their hands:
    • (i) before engaging in the activity and as frequently as necessary during the activity; and
    • (ii) if the person leaves an area in a registered establishment where a meat product or an ingredient is being prepared, packaged, labelled, stored or otherwise handled, before returning to that area; and
  • (b) keep their protective clothing, including waterproof clothing and gloves, in a sound, clean and sanitary condition and, whenever necessary to prevent the contamination of meat products and ingredients, wash their clothing before engaging in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient.

(2) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient, or who works in any area with food-contact surfaces and packaging materials in a registered establishment, shall adhere to hygienic practices while on duty to prevent contamination of meat products or ingredients and the creation of unsanitary conditions.

(3) Every person who enters or is in any area of a registered establishment where there is a meat product or an ingredient shall wear clothing and footwear that are sound, clean and in a sanitary condition.

(4) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is exposed shall wear a hair covering and, if appropriate, a beard and moustache covering.

(5) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is prepared, packaged, labelled, stored or otherwise handled shall refrain from spitting, chewing gum, smoking or consuming tobacco products or consuming food, other than water dispensed from a drinking fountain.

(6) No person engaged in the preparation or packaging of a meat product or an ingredient shall, in the registered establishment, wear an object or use a substance if the object or substance may fall into or otherwise contaminate the meat product or the ingredient.

Ensuing Policy Requirements

Hands, including fingernails, shall be clean and shall be washed at all times after using the lavatory facilities. Hand wash facilities shall be used by everyone upon entering the food production/handling area.

Scratching of the head, face, etc., or the placing of fingers in or around the mouth or nose are not acceptable practices.

Care of the hands shall include the treatment and appropriate covering of all cuts and sores.

No person involved in handling of meat products shall wear nail polish even when gloves are worn during product handling.

In these same areas, items such as pens, pencils, thermometers, etc., shall not be kept in coat/shirt pockets where they may accidentally fall into products.

Jewellery items that cannot be removed (such as continuous loop earrings, wedding bands, medic alert bracelets or necklaces, etc.), can also create a potential risk to the safety of the product and must be adequately covered.

Facial adornments that cannot be removed or are not removed because of any reason (e.g. religious, cultural, etc.), are items, which have the potential to fall or otherwise contaminate the meat product if they are improperly attached. In view of the fact that these adornments pose a food safety hazard and that it is impracticable to verify if they are worn securely, they shall be either removed or adequately covered when worn in food preparation and packaging areas.

Work clothing and footwear shall be of a design and material that are appropriate and compatible with operations and the work environment.

Overalls are not considered acceptable work clothing for personnel handling edible meat products.

Clothing worn in any area of a registered establishment where there is a meat product or an ingredient, shall be protected from cross contamination that may occur from being worn or stored in areas incompatible with the handling of meat products like washrooms, lunchrooms, lockers used for street clothing, outside of the registered establishment, etc.

Personnel who must move between incompatible areas of the registered establishment shall take appropriate measures to prevent cross-contamination of meat products and areas of the registered establishment.

Protective gear such as helmets, wrist guards, aprons, steel-meshed gloves, etc. must be of materials capable of being cleaned. All such equipment must be cleaned and sanitized immediately when they become contaminated during operations, and shall be cleaned and stored in appropriate area(s) of the registered establishment after operations and during breaks.

Hygienic practices include the control of access of personnel and visitors as well as the traffic patterns of people, product, ingredients, and packaging material to prevent cross contamination of the product as per the Registered Establishment's plans and Specifications and the operator's HACCP plan Schematic diagram included in their HACCP plan.

Please refer to section 3.6.3.3 of this chapter for information concerning the use of non-food chemicals in a registered establishment.

Non-mandatory Items for Consideration

Personal adornment and accessories to clothing (such as jewellery, badges, buttons, etc.), may create a risk to the safety of the personnel where moving equipment is involved. Therefore, CFIA recommends that all such items should not be worn in food preparation and packaging areas.

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