That is why, over the years, legislation concerning hygiene within the food industry has been continuously tightened.
The following hygiene directives are among those which have been issued at EU level during recent years: Council Directive 93/43/EEC of 14 June 1993 on Food Hygiene, Council directive 64/433/EEC of 29 July 1991 (meat hygiene), Council Directive 92/46/EEC of 16 June 1992 (milk hygiene), Council Directive 91/493/EEC of 22 July 1991 (fish hygiene) and Council Directive 91/492/EECof 15 July 1991 (shellfish hygiene). With regard to hygiene matters the fish industry has to adhere to the fish hygiene directive and the food hygiene directive or their national counterparts.
The directives mentioned above all describe the basic requirements made upon plants or plant-like processing plants. upon facilities and equipment, upon processing techniques, upon production controls and self-monitoring, upon staff, upon identification and labeling of products as well as upon storage and transport.
All these hygiene directives request that the companies
concerned identify potential hazards, either during production or
within the resulting products, which might later endanger the
health of the consumer, and that they introduce measures to
control and monitor them. This should be carried out according
to the internationally recognized HACCP concept which is based on
specifications laid down
in the Codex Alimenta-rius Standards of the
Food and Agriculture Organization (FAO)
and the World Health Organization
(WHO). The different directives vary
only in the depth and subtlety of the
requirements and applications of the HACCP
concepts.
Food hygiene includes measures for plants, facilities, equipment, staff, processing techniques, storage, transport, environmental influences and waste disposal and represents an important part of the HACCP concept. Our special hygiene series will contain practical examples to explain the correlations and necessary measures.
Because the individual topics to be covered in our series are often interrelated, it is impossible to rule out a certain degree of overlapping within the given examples.
Topic 1: Staff hygiene requirements (Tips and examples)
Don't foget to wash your hands after you've been to the toilet' and 'Don't forget to wash your hands before a meal' are phrases we've all heard a thousand times.
But staff hygiene is not just a case of washing one's hands, as some people might think. And for that reason it is impossible to see hand washing as isolated from other in-plant measures and influences, such as the setting-up of recreation rooms and the design of workplaces, not to mention necessary special training in subjects related to this topic.
Basically, the implementation of hygiene measures is also dependent on any possible negative influence on the food in question.
Staff hygiene includes:
1. Staff health
This is important, because germs can be transmitted to the food via coughs, colds and wounds
Wounds should be covered with a waterproof plaster/bandage or finger-stall to prevent fluid from the wound and/or mi tied to the food
2. Personal hygiene
This is important because dirt and germs present on the skin can be transmitted to the food. It should also be noted that:
• fingernails
should not be
too long, because dirt can
gather beneath them
• hair and
beards should be
well cared for and covered
during food processing
3. Cleanliness / clean clothing
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