Module 2: Worker Health, Hygiene, and Training Learning Objectives Identify potential routes of contamination associated with workers Identify adult learning concepts and topics to include in a worker training program Describe how to monitor that facilities are maintained on the farm Describe corrective actions that may be used to correct identified problems Identify recordkeeping tools for worker
health and training Workers Are A Food Safety Concern Because They Can carry human pathogens Shigella, Hepatitis A, Norovirus, and others Can spread human pathogens Harvest and pack with their hands Fecal-oral route
Require training to reduce risks Proper handwashing How to handle illnesses and injuries 4 Routes of Contamination Clothing Feces Hands Tools & Equipment
Footwear Illness & Injury 5 Importance of Training Workers Fresh fruits and vegetables often receive no additional processing (such as cooking), so contamination with a pathogen can result in illness when the produce is consumed Workers need to use food safety practices every day to reduce produce safety risks Food safety practices are learned so training is key to successful
implementation 6 Potential Training Challenges Time for training Language Literacy level
Training mid-season Variation in hygiene practices and expectations Misconceptions/misperceptions 7 Communication Good communication supports food safety by improving risk identification and reduction Trained workers know: How to identify food safety risks How to reduce risks they find
Who to tell if they see a food safety risk they cannot minimize or eliminate That their food safety concerns will be taken seriously 9 Everyone Needs Training Implementing food safety practices is a company wide task Managers, farm workers, office staff, volunteers, interns, family members Everyone needs to know how to identify and reduce food safety risks
Practices they are responsible for doing How to report food safety risks they see Owners, managers, and supervisors should set a good example and follow company policies 10 Visitors Growers must: Make visitors aware of the farms food safety policies Provide access to toilet and handwashing facilities
Other key information for visitors should include: Areas of the farm they are allowed to visit The importance of not visiting the farm when ill How to wash their hands Instructions to keep pets at home 11
Training Programs Must Include Principles of food hygiene and food safety Recognizing symptoms of foodborne illness and the importance of personal hygiene for all personnel and visitors Other training relevant to the workers job 12 Training Programs Must Be appropriate for the job and conducted upon hiring Include refresher training throughout the season
(at least annually) or when a problem arises Be easily understood Be supervised by a qualified person Include a process for documenting the training 13 Worker Qualifications Workers and supervisors must be qualified to conduct their job duties through: Education Training Experience
14 Training Workers to Identify and Reduce Risks at Harvest Evaluate contamination risks before and during harvest such as significant animal activity, presence of fecal matter, damaged crops, or extensive animal tracks Never harvest produce destined for the fresh market that is visibly contaminated with feces Never harvest dropped produce Only use clean harvest and packing containers
15 Resources Provided to Support Food Safety Practices
Toilets Toilet paper Soap Clean water Paper towels Container to catch wastewater Garbage cans First Aid Kit Break Areas 17
Toilet & Handwashing Facilities Provide a sufficient number of toilets and sinks to meet worker and visitors needs OSHA requires one facility per 20 workers within mile of the working area Facilities must be fully serviced on a regular schedule Toilet and handwashing facilities must be well stocked Facilities should be monitored every day when in use 18 Drinking Water & Break Areas Workers should be provided with
drinking water to reduce the risks of dehydration and heat exhaustion Break areas do not need to be a separate building but must be in a designated area Healthy workers are better able to do their jobs and implement food safety practices! 19 Training versus Practices The Produce Safety Rule includes requirements for
Training programs and resources that must be provided for workers and visitors Practices workers must follow We just finished the training and resource slides Do you remember what was required? As a reminder, rule requirements are in the notes! Now we will cover practices workers must do to reduce microbial risks to fresh produce 20 Workers Must
Maintain personal cleanliness Avoid contact with animals (other than working animals) Maintain gloves in a sanitary condition, if used Remove or cover hand jewelry that cannot be cleaned Not eat, chew gum, or use tobacco in an area used for a covered activity Notify their supervisor if they are ill Wash their hands
21 When Must Hands Be Washed? After using the toilet Before starting or returning to work Before and after eating and smoking Before putting on gloves After touching animals or animal waste Any other time hands may become contaminated 22
Proper Handwashing 1. Wet hands with water 2. Apply soap and lather. Be sure to wash the front and backs of hands as well as in between the fingers. Rub hands together for AT LEAST 20 seconds 3. Rinse hands thoroughly with clean water 4. Dry with a paper towel (turn off faucet with used towel) 5. Throw the paper towel in a trash can *Antibacterial hand sanitizers CANNOT replace handwashing* 23
Proper Use of Toilets All urination and defecation should be done in a toilet, NEVER in the field or nearby production areas Toilet paper should be deposited into the toilet, not in a garbage can or on the floor Always wash hands after using the toilet 24 Worker Clothing
Clean clothes should be worn each day Footwear cleanliness is important Designated footwear helps prevent cross-contamination Gloves, if worn, must be changed when they become contaminated or torn If reusable gloves are used, clean often or as needed Aprons, gloves, and other food safety equipment should be removed before using the toilet and should be stored in a clean, designated area when not in use
25 Worker Illness Workers who are sick or show signs of illness can contaminate fresh produce Ill workers must not handle fresh produce Symptoms of illness can include: Nausea
Vomiting Diarrhea Fever Jaundice 26 Worker Injury Worker injuries may pose food safety risks A first aid kit should be available, stocked, and monitored Clean and bandage all wounds
If the wound is on the hands, a glove should be worn to create a double barrier Discard any produce that may be contaminated Clean and sanitize any items that came in contact with bodily fluids Report all injuries to supervisor 27 Monitoring Develop a monitoring process
to ensure: Workers are following food safety practices and farm policies every day Facilities are available, clean, and well stocked every day This can include: Training supervisors to observe employee behavior Appointing someone to check facilities each day Using monitoring logs 28 Corrective Actions Workers are not following food safety policies
Develop rewards to encourage positive practices Implement deterrents for poor practices Facilities are not cleaned, restocked or are broken Sanitation company contact on speed dial Retraining workers or improving monitoring process Facilities leak in the field or packinghouse Emergency plan for spills 29 Recordkeeping
Document actions taken to support worker health, hygiene, and training on the farm such as: Worker training programs Monitoring and restocking of toilet and handwashing facilities Illness and injury reporting Restocking of first aid kits 30 Summary Worker health and hygiene is critical to food safety because workers can introduce food safety risks
Everyone should be trained but anyone who handles covered produce must be trained Visitors must be made aware of policies too Training should emphasize health and hygiene practices that reduce risks A written training program should be developed, implemented, and documented 33
