SSOP: Employee Health
SANITATION STANDARD OPERATING PROCEDURES
SSOP 8: Employee Health
1. Requirements:
Check up the health status of the employees to avoid sources of contamination with microorganism in touch with the product surfaces.
2. The current conditions of the company:
• The company has 1 nurse, 1 separate medical room for checking up the health status of the employees and also has contract of periodic health check-up signed with the Preventive Health Center for once a year.
• All the periodic health check-up records are stored at the Medical Room of the company.
• The company only recruits employees with health certificate issued by the Medical Offices and supplies them with periodic health check-up for once a year.
3. Procedures to follow:
• The employee has responsibility to report his/her health status when suffering from illness that may infect on the products or the surfaces in contact with the products.
• Ill person or person that is suspected to infect with disease that may spread to the foods is not allowed to enter the production plant (including visitor).
• Never let people with contagious diseases, skin diseases, wounds, burn, infected injuries or diabetes involve in the production of food. Not until the permission of the doctor that those are allowed to continue working.
• Absolutely not use skin medicines, especially ones of which the ingredients include Chloramphenicol.
• The direct supervisor has responsibility to report any suspect on the employee with disease to the authorized person to take proper solution due to specific situations. The infected employee is temporary off work or assigned to other suitable tasks that are not in contact with the products.
4. Supervising and Assigning duties:
• Everyday, the leader and QC at production plants are responsible for checking and supervising the health status of the employees under their management, and record in the Medical Diary of the Medical Room of the company.
• Medical employees of the company have responsibility to check, supply with medicine and supervise the health status of the workers and even make decision to be off work to prevent the spread of disease.
• Any amendment to this code must be approved by the Board of Directors.
5. Corrective actions:
• If the leader or QC at production plants finds out any ill person that is likely to cause a disease spread to the products, absolutely not allow that one to involve in producing until the medial certification shows the inability to infect.
6. Verification:
• Records on the implementation of this code are verified by the leader of HACCP team or the leader/deputy leader of Production Management department (members of HACCP).
7. Records:
• Employee Medical check-up Paper
• Records of Employee Periodic Medical Check-up.
All the documents and Forms recording the implementation of this code that are verified must be stored in the records of Company’s SSOP for at least 02 years.
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