4 replies to this topic

[mientari]

Dear All,

For the prerequisite program of food safety system, we need to make sure that employee do not transfer the transferable diasease into the food. As Codex also require in the health status a below:

7.1 H

EALTH STATUS

People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to

be transmitted through food, should not be allowed to enter any food handling area if there is a

likelihood of their contaminating food. Any person so affected should immediately report illness

or symptoms of illness to the management.

Could you share what disease should be consider in above requirement? What kind of check up should be done?

Some standard mention should be based on the national regulation, could you share the excample of regulation? Maybe different continent can be different diseases, but, for excample in Asia, what are relevant check up should be done?

Thank you.

Best Regards,

Min

[MQA]

Attached is a sample of what your procedure could look like. Check out the website links included for further information. Granted they are from Australia, but I am sure you will still find them useful.

I'd say a lot of the transferable diseases would also be associated with your country; what your country considers common or likely. You ought to be able to find that information through your local government's website.

Attached Files

•  Illness & Infectious Diseases 11-06-12.pdf   124.48KB   269 downloads

[Charles.C]

Dear mientari,

You are correct. The situation varies widely from country to country.

Organisations such as WHO issue some "generic" suggestions (from memory).

The USA-FDA details its restrictions for retail food scenarios in its Food Code which is freely available on-line. Just Google "USA-FDA Food Code" to get the full (totally searchable) contents list.

Rgds / Charles.C

[HACCP Mentor]

You can cover pre-employment screening as a start but keeping in mind that a disease state or symptoms there of, may not be present in the person when they start. Medical testing (not just a doctors visual/verbal diagnosis should be used if you can.

It is also a good idea to have in procedures on how staff should report illness to management, the confidential nature of these reports, HR issues around sick leave, alternative non-food contact duties, staff who have travelled overseas, reporting by staff who have been in contact with family members who may have a particular disease, illness, condition or symptoms there of.

For disease / illness states you can also check your local health department or public health department (if requirements are not written in your countries food code/law.)

[AS NUR]

Dear All,

For the prerequisite program of food safety system, we need to make sure that employee do not transfer the transferable diasease into the food. As Codex also require in the health status a below:

7.1 H

EALTH STATUS

People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to

be transmitted through food, should not be allowed to enter any food handling area if there is a

likelihood of their contaminating food. Any person so affected should immediately report illness

or symptoms of illness to the management.

Could you share what disease should be consider in above requirement? What kind of check up should be done?

Some standard mention should be based on the national regulation, could you share the excample of regulation? Maybe different continent can be different diseases, but, for excample in Asia, what are relevant check up should be done?

Thank you.

Best Regards,

Min

dear Min

Indonesia have regulation on health status or hygiene personal, you can see at SNI CAC-RCP-1-2011, you can download trough BSN website..


rgds

AS Nur