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Gloves or bare hands in filling area


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#1 mile

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Posted 11 April 2014 - 09:51 PM

where can I find in food standard wearing gloves for workers in filling area?



#2 Slab

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Posted 12 April 2014 - 01:54 AM

Hello, Mile;

 

Is this procedure a high or low risk operation?  If low risk, is there a kill step in your finishing process either as a transition barrier to high risk or for finishing process to customer?

 

Also look at;

 

  • You're own countries regulation
  • Intended regulatory market (NA, EU, Regional,etc.)
  • Product, end use and consumer
  • Pathogens/allergens of concern (environmental and indigenous)

 

Here is a quick read from the World Health Organization (this is in regards to health workers, but the key points I think can trancend):

Attached File  WHO Glove Use.pdf   323.09KB   36 downloads

 

 


Food Safety News  Marine Stewardship Council

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John


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#3 Avila

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Posted 12 April 2014 - 02:18 AM

Hello,

What is your product? My experience in canned tuna, workers are not using gloves in filing area. The point is you have to make sure  SSOP is well implemented  (verified by routine swab test)



#4 Slab

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Posted 12 April 2014 - 02:51 AM

Hello,

What is your product? My experience in canned tuna, workers are not using gloves in filing area. The point is you have to make sure  SSOP is well implemented  (verified by routine swab test)

 

Hi, avila;

 

A good example for my inquiry.   :smile:

 

SSOP verification should be preop.  Swabs would proof cleaning procedures.  I would recommend an aggressive hand washing/hygiene policy and monitoring;

 

 

  • Nail length
  • No false nails
  • No polish
  • No jewelry
  • No sores or bandages
  • No lotions/salves

 

In my estimation if any of the above cannot be effectively controlled than gloved hands should be a requirement.


Edited by Slab, 12 April 2014 - 02:51 AM.

Food Safety News  Marine Stewardship Council

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John


#5 Charles.C

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Posted 12 April 2014 - 03:26 PM

Dear mile,

 

Some likely responses to yr OP may not relate unless you give more details of yr process.

 

Your query may be easier to answer if rephrased as something like  "not allowing food or food contacting surfaces" to be touched by bare hands.

 

If the above format, i believe the USA Food Code is one example for  retail-oriented production. The latter is discusssed in many threads on this forum.

 

Rgds / Charles.C


Kind Regards,

 

Charles.C





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