Chapter 4 - Inspection Criteria for a Sugar Bush Establishment
4.6 Personnel

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4.6.1 Hygiene and Behavior

Principal

Any person, including visitors, that enters food handling areas maintains appropriate personal hygiene and behavior, ensuring a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Note: For the written program, refer to task 4.6.2 Hygiene and Behavior Training Program.

Hygiene and behavior

  • Handwashing is performed adequately:
    • on entry into the establishment
    • after having handled contaminated substances
    • after breaks
    • after having used the restroom
    • after blowing their nose
    • when necessary
  • Any person, including visitors, entering food handling areas must:
    • is informed of personal hygiene and behavior good practices listed in the current task
    • wear suitable clothes and a head covering (covering all the hair), properly maintained and in good condition
    • soiled clothes kept out of the food handling area to avoid contamination
    • remove jewelry (including piercings), watches and any other object that may fall into the food or contaminate it in another way
    • cover jewelry that cannot be removed, for example wedding bands or Medic Alert bracelets
    • behave in a hygienic manner, for example no smoking, no eating, no gum-chewing and no spitting
    • sneeze and cough into the crook of the arm
    • handle foods to avoid them coming into contact with non-food surfaces (ex. the floor)
    • avoid recovering food that has come in contact with non-food surfaces

Injuries

  • Employees with open wounds or cuts should not touch food or surfaces that come into contact with food, if the wound is not entirely protected by a waterproof article, for example, rubber gloves.

Transmissible diseases

  • Employees inform the operator and do not work in food handling areas when they are suffering from or are carrying a disease that could be transmitted through food, such as:
    • jaundice
    • diarrhea
    • vomiting
    • fever
    • pharyngitis accompanied by fever
    • runny ears, eyes or nose

Allergen control (when present in the establishment)

  • All employees know the measures for controlling allergens that are specific to the establishment.

Rating I - Examples

  • N/A

Rating II - Examples

  • Employee recovering a maple product for human consumption that has been in contact with non-food surfaces (ex. floor).
  • Employees inadequately handling allergenic and non-allergenic ingredients without knowing the establishment's measures for controlling allergens.
  • Employee with open wounds or unprotected cuts handling food.

Rating III - Examples

  • Presence of personal effects at the workstation
  • Personnel wearing jewelry, for example earrings
  • Uncontrolled visitor access
  • Employee leaving a mercury thermometer in the sirotier during the whole process
  • Dirty and/or inappropriate clothes in the production area
  • Items in breast pockets
  • Employee that eats, smokes or chews gum
  • Head covering poorly worn or missing
  • Seasonal employee handling foods without knowing the establishment's policy regarding injuries or contagious diseases.

References

  • MPR, subsections 3.2 (1), 6 (2), 7 (3.1), 7 (4)

4.6.2 Hygiene and Behavior Training Program

Principal

Up-to-date documentation demonstrates employee training on general guidelines for personal hygiene and behavior ensuring a quality product that is hygienically prepared to avoid contamination.

Assessment Criteria

Written program

  • general training in personal hygiene and behavior, including at least the items in task 4.6.1 Hygiene and Behavior

Records

  • trainer name
  • list of employees handling food
  • signature of trained employees
  • corresponding training dates:
    • at the beginning of their employment
    • once a year thereafter
    • if necessary, when the employee takes on new functions

Rating I - Examples

  • N/A

Rating II - Examples

  • No general training in food hygiene.

Rating III - Examples

  • No written documentation.

References

  • MPR, subsections 3.2 (1), 6 (2)
  • Template for the documentation required by the MPEIM
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