Personal hygiene audit checklist

This is a checklist that is applied for HACCP standard.

Applied area: Personal hygiene

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Personal hygiene audit checklist

HACCP audit checklist of Personal hygiene include questions as follows

1. Uniforms use zippers / press studs, not buttons
2. Uniforms do not have pockets above the waist
3. Only leather / vinyl shoes are worn. The toes on these shoes are enclosed
4. Shoes are clean, neat, and in good repair
5. Head coverings are worn and they cover all of the hair
6. Mean with beards and moustaches wear a face snood
7. Hair pins, clips, etc are not used to keep head / beard coverings in place
8. Jewelry – only plain wedding rings (no stones) and sleeper earrings (maximum diameter 2 cm)
9. Wrist watches are not worn
10. Gloves are made of an impermeable materials
11. Personnel wearing gloves still wash their hands at regular intervals
12. All cuts and wounds are covered by a waterproof blue band-aid containing a metallized thread
13. Personnel handling food, food materials, and equipment have received adequate and continued training in the hygienic handling of food and in personal hygiene
14. Personnel prior to employment have had a medical examination to determine their fitness to work in a food processing environment
15. People smoke only in designated areas
16. People eat and drink only in designated areas (e.g. lunch room, Offices)
17. Nail polish. False finger nails, and false eyelashes are not worn
18. Hands and finger nails are clean
19. People are clean in appearance
20. People practice good personal hygiene
21. Staff wear only company issued uniforms
22. Visitors wear lab coats. If lab coats are impractical / unsafe for contractors they shall be provided with company issued uniforms
23. Personnel wearing lab coats also wear clothing under the coat (e.g. shirt and trousers)
24. Uniforms are clean at the start of operation and in a good repair
25. If uniforms are expected to become soiled rapidly, disposable aprons are worn over the uniform
26. There are adequate first-aid facilities stocked with approved band-aids
27. People with bandaged hands who handle exposed product, packaging materials, and equipment coming into contact with exposed products wear gloves
28. There are no personal items (e.g. bags, newspapers, clothes, etc.) in food premises
29. There is no consumption of food (including chewing gum) and drinks in food premises. The only exception is drinking from the water fountains provided
30. There is no food in employees lockers
31. Samples taken for quality checks are disposed of, not returned to the container from whence they came
32. Food equipment is not placed in the mouth nor blown into
33. Utensils used for eating or drinking are not carried in the pockets of clothing
34. No person who is affected by or is a carrier of a communicable disease (e.g. gastroenteritis, a severe cold, sore throat, cough, influenza) or infected sore works with food in an area in which there is a reasonable possibility of food or food ingredients becoming contaminated by such a person
35. Medical examinations are carried out when required in order to prevent the contamination of food
36. Any person suffering from a communicable disease must obtain a medical certificate stating their fitness to return to work in a food premises, prior to coming back onto the site
37. Staff do not cough or sneeze directly over food
38. Personnel who come into direct contact with food, food ingredients, or equipment must wash their hands with soap and water before starting work, following meal breaks, after blocking a cough or sneeze with the hand, after touching the hair, nose mouth, or eyes after handling garbage, after smoking, after cleaning, and upon entering food processing areas
39. Hands are not wiped on uniforms
40. If gloves are used to handle food they are disposed of between tasks so as to avoid the contamination of food

Ref source: Elsmar Cove

Related docs to HACCP

• HACCP checklist
• HACCP standard
• HACCP certification
• HACCP training
• HACCP services
• HACCP books and templates

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1. Phrases For Performance Appraisals.

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This entry was posted on Monday, September 21st, 2009 at 12:46 am and is filed under HACCP audit. You can leave a response, or trackback from your own site.

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