Staff and workshop hygiene: clothing, hands, cleaning, checks
A unit can have the best iced water tank in the department and make customers sick because of a single hand that held a telephone between two carcasses. The microbes that matter do not come from far away: they come from hands, boots, knives, boards and the corners nobody cleans. This lesson describes the hygiene that holds every day: clothing, hand washing, the unit's cleaning plan, the management of waste and pests, and the checks that prove all this is done, not only posted on the wall.
13 min read · 5-question quiz at the end
By Abdul Hussein ChoumanFounder of NEXTEKCI · Agnibilékrou hatchery since 2006Lesson reserved for students following the steps
This lesson is part of Level 12 — From farm to customer: slaughter, eggs, sales. It opens to registered students who have passed the level 11 exam. Levels 1 to 5 and the tracks remain readable by everyone.
What you will learn
- ✓Explain how microbes pass from people and equipment to the meat, and why hands are the first vehicle
- ✓Apply the rules of staff clothing and health, and the complete hand-washing method
- ✓Write and apply a cleaning and disinfection plan for the unit, waste and pests
- ✓Set up daily self-checks and prepare for the inspector's visit