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If we provide them with the means to do the job correctly in terms of personal hygiene standards and best practices of sanitation, they can follow what is preached, and greatly minimize possible sources of pollution.

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No food contact surface equipment should be placed on the floor during sanitation or any period of time.

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- Always have at least 1 or 2 supervisors on hand to ensure/check that all workers respect and observe hygiene regulations - it is a must to follow them.

- If necessary, make use of tactics such as checklisting workers who have observed each hygiene regulation, before they are allowed to carry out their work

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Three categories :
Food contact
Non- food contact
Drain

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colour code sanitization tool so that different tools can be distinguish and it can prevent cross contamination

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Neglect frequent monitoring of workers' hygiene practice

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Neglect frequent monitoring of workers' hygiene practice

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The saying goes, when the cat is away, the mice go out to play. So it is with ill-disciplined workers; for they can take advantage of their superiors' absence to be negligent and default on these necessary hygiene practices. It may not happen too regularly (or maybe it will, depending on company), but when it does happen it can ultimately put consumers' health at risk.

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Have designated or dedicate sanitation personnel, tools and equipment.

provide control plan for cleaning and storage

personnel should have their resources for proper cleaning and storage for the equipment that they are incharge of.

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Dont skip this step :') Its highly recommended

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Dont skip this step :') Its highly recommended

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Dont teach them the wrong things
Dont forget to tell them whats wrong

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DO plan an immediate refresher on personal hygiene policies and practices following new hire orientation. 

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DO plan an immediate refresher on personal hygiene policies and practices following new hire orientation. 

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employ visual aids to create continual employee awareness of personal hygiene best practices

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Change the dip solution when needed. Organic material built up in the dip and the sanitizer effectiveness would not be as great. Therefore monitoring the volume and concentration is essential to know when to change the dip.

(bacteria bath means the water is contaminated with bacteria)

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Do not wear the same shoes outside of the facility and come back

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Do not wear the same shoes outside of the facility and come back

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- can bring in contaminants from the outside

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This is to prevent the cross-contamination of food by food handlers. Proper handwashing techniques can remove harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) present on hands of handlers

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Leave foot wear @ facility and stored in proper storage facilities

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Leave foot wear @ facility and stored in proper storage facilities

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ensure that the the units are accessible and well-stocked so that employees will use them

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No clothing/ footwear that has frayed edges

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No jewelry/loose items -  prevent from causing a physical hazard. Or chemical hazard through any reactive processes

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Institute some type of hand washing verification methods.

Eg. Random use of hand swabs or plates are very effective to verify hand cleanliness. It doesn’t require a large number of employees to get the word out that random checks are going to be conducted, and pulling random personnel and doing a hand swab helps keep everybody honest.
Training is an important part of instilling good hand washing practices.

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- Made of leather/cloth material
-> will stay wet and have higher chance of bacterial growth

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Make the washing area inconvenient for personnel

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Make the washing area inconvenient for personnel

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This would result in them believing it's a hassle and just skip washing hands as a whole

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- Non - porous footwear
- Shoes that can be cleaned (eg with brushes/ cleaners)

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Provide  appropriate hand washing resources
Ensure sufficient number of handwashing resources to suit the size of the company

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Have proper queue for workers

eg, when they are in proper queue less contact and less contamination will occur

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Enter the facility without washing hands 

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Enter the facility without washing hands 

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e.g. after a meal, after going to the washroom, etc.

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Ensure washing stations are accessible

eg so that people would wash their hands regularly

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Ensure that it doesnt become a bacteria bath

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Ensure that it doesnt become a bacteria bath

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Bacteria bath : bacteria accumulate & grow there (Will be created when footdips are not maintained)

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- Wear different coloured hats/aprons to distinguish product handlers/non product handlers

- Provide appropriate clothing (such as apron/hairnet) to protect workers and their clothing from getting dirty as their clothing/hair etc which are exposed to the surroundings may spread contaminants down the production line.

- Have properly designed outer clothing in order to reduce risk of possible cross-contamination (e.g. some clothes should have no outside pockets in order to minimise contact and storage of these contaminants)

- Ensure all protective clothing worn is cleaned each time before use

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Provide footdips/ baths / boot washers for  workers

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Provide footdips/ baths / boot washers for  workers

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- Regularly monitor
- Use the right amt of volume/ conc

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Place washing station around the facility

eg. Have washing station all around the facility so that it will be convenient for workers