Personnel Hygiene (Clause 7.3) in BRC for Food Safety Issue 5 & 6
Wednesday, December 7, 2011
Personnel Hygiene comes under Fundamental Requirement ( Requirement of the standard that relates to a system which must be well established, continuously maintained and monitored by the company as absence or poor adherence to the system will have serious repercussions on the integrity or safety of the product supplied)which states that standard shall be documented and adopted by all personals (contractor and visitor) and also related with risk of product contamination.
- Personnel must have training of raw materials handling, preparation, processing , packing and storage areas.
- Personnel hygiene shall be documented and communicated to all personnels.
- Jewelery policy and hand washing frequency will depend on product risk assessment.
- Fingernails shall be short, clear and unvarnished while no false nails are permitted.
- Perfumes and after shave not permitted.
- Smoking (where permitted under law), eating and drinking shall be permitted in designated areas segregated for food handling and storage areas.
- All cuts and grazes are covered by colored plasters (preferably blue) and containing metal detectable stripe. samples to be checked with metal detectors.
- Use of personnel medicines to be controlled to minimize the contamination risk.
BRC Food Safety Issue 6 Includes
- Staff compliance to hygiene rule to be checked regularly.
- Visitors to be controlled by wearing gloves/ non handling of food if not compiling to hygiene requirement of fingernails.
- Colored plasters e.g Blue( Different from product) to be available.
More Reading
- Personal Hygiene in Food Preparation Areas: Key to Delivering a Safe Product
- What is New BRC Standard issue 6
- The BRC Global Standard for Food Safety Issue 6 with Checklist
- Guide to the BRC Food Safety Standard
Sources: BRC Food Safety Global Standard
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