Методические указания на "Сборник текстов по дисциплине «Деловой английский язык»", страница 62

This is important because dirt and germs present on outdoor clothing can be transmitted to the food.

It should also be noted that: Soiled   working   clothes must be changed

In the case of microbiologically very sensitive products it can also be advisable for employees to change all their clothes (i.e. underclothes, too) and have a shower before put­ting on completely clean wor­king clothes.

Coats and overalls are some­times adequate working clothes.

For some processing tech­niques trousers and shirts/T-shirts are often supplied as working clothes.

3.1 Clean, segregated lockers

It is possible to prevent conta­mination of working clothes by keeping outdoor and working clothes separate

3.2 Clean, segregated changing rooms

For very sensitive products / production processes separate changing rooms for outdoor clothes and working clothes with a shower room in bet­ween benefit product durabi­lity/quality

This means that there is only one way for staff to enter the production area via the hy­giene zone/hygiene area, i.e. changing room – outdoor clothes, shower, changing room – working clothes.

3.3 Working clothes/ protective clothes

From a hygiene point of view working clothes have the function of protecting the food from contamination by people and their outdoor clo­thes. A lot of employees be­lieve their only function is to protect themselves and their clothing against soiling. This misunderstanding is particu­larly common with regard to gloves.

In addition, a lot of bosses be­lieve that such hygiene require­ments do not apply to them.

Everyone who enters a food processing plant has to wear the appropriate protective clo­thing (protection of food against contamination).

3.3.1 Headgear/hairnets

People lose hairs every day. In order to protect food against such disgusting contamina­tion, as well as against the germs found on hairs, all em­ployees who come into contact with unpacked foods or enter the processing plant (boss, visitors, office staff etc.) must wear headgear. To fulfil requirements from a hy­giene point of view the hair­nets worn should cover the hair completely.

3.3.2 Beard and mouth protection (where necessary)

In the case of microbiologically sensitive products and people with beards it is advis­able

Mouth protection

to wear a beard or mouth protection. Germs can be transmitted to products via the air exhaled from the mouth. The loss of beard hairs cannot be prevented. Both factors influence product qua­lity.

3.3.3 Coats/overalls

Working coats, overalls, trou­sers etc. are the major items of protective clothing. They cover the largest area of the employee and his clothes and protect the food from conta­mination. Such protective clo­thing has to be clean if it is to fulfil its purpose and not the exact opposite. In the 'clean' production area working clothes should be light-colou­red so that any soiling will be noticed faster and the clothing changed. The clothing should be made of material that may be boiled so that washing temperature will kill any micro-organisms present.

All other employees should wear protective clothing with long arms to avoid contami­nation either by personal clo­thing or the skin.

For some tasks it is also wise to wear additional sleeve pro­tection so that the wide sleeves of overalls etc. do not keep coming into contact with the product.

3.3.4 Aprons

Aprons are to be regarded from   two   different   viewpoints. On the one hand they protect employees against heavy soiling for example; at the same time, however, they are always very close to the food and thus have to be kept appropriately clean to avoid its contamination. They must be made of light-coloured, ea­sily cleanable material which should be suitably robust. In the case of microbiologically sensitive products disposable aprons are often used due to the fact that micro-organisms are still present on aprons af­ter cleaning and can lead to product contamination.