Freezing Technology

Personnel health and hygiene

Personnel Health and Hygienen

The personnel engaged in processing operations shall be free from any communicable disease. The management shall conduct at least yearly medical examination of personnel working in any processing area of the unit and maintain the records. All persons working in fish processing area shall maintain a high degree of personal cleanliness while on duty and shall take all precautions to prevent contamination of fishery products with any foreign substance. The management shall provide clean aprons, headgear and mouthpieces to all employees according to the nature of their work and ensure usage of the same. Gloves if used in handling of fishery products shall be maintained in clean and sanitized condition and shall be made of impermeable material. Workers shall wash their hands thoroughly with soap or other cleaning agent and chlorinated water before commencing each day’s work, on every occasion after visiting a toilet before resuming work and after each absence from the processing hall.

        Workers shall also wash their hand and feet with potable water and soap whenever necessary, especially before entering into and after each absence from the processing hall. Eating, smoking, chewing tobacco or other materials, spitting and any such other habit which may or is likely to contaminate the product during handling or processing shall be strictly prohibited in any part of the handling and processing areas. Workers engaged in processing operations shall not wear rings and bangles while on duty. Workers shall trim their nails properly and shall not have open wounds.