Food safety guideline and good hygiene practices
Information on the requirements for transport vehicles
Delivery vehicles, delivery bags:
- The delivery vehicle and the delivery bag must be suitable for preserving the quality and texture of the food.
- The suitability of the delivery vehicle (cleanliness, odorless ness, and temperature appropriate to the nature of the food) must be checked before loading; this inspection must be carried out by the CP himself.
- The CP is responsible for cleaning the delivery bag and its containers. The CP is also responsible for enforcing the delivery regulations.
- During loading and unloading, the food must be protected from the effects of the weather and the environment, and the loading time must not exceed what is necessary.
Transportation of food and other goods
- Only products that do not pose a danger to food may be transported in a food transport vehicle.
- Separate stowage of products of different chapters must also be ensured during transport.
- In addition, it has been used to transport other goods or several types of food, the cargo space between each consignment must be effectively cleaned to avoid the risk of contamination. Foodstuffs must be placed and protected in transport vehicles and / or containers in such a way as to minimize the risk of contamination.
- Where necessary, vehicles and / or containers used for transporting foodstuffs must be able to keep the foodstuffs at the appropriate temperature and to enable these temperatures to be monitored.
- Simultaneous and common air transport of food and chemical goods should be avoided. If this cannot be solved, care must be taken to ensure that the chemical does not contaminate the food or that its odor effect does not affect the food.
- Disinfectant cleaning between cargo types (eg ready-made meals, semi-finished products, etc.) must be ensured.
- Packaged and unpackaged, as well as raw food, food raw materials, semi-finished and finished products must be transported separately.
- Unpackaged semi-finished and finished products (bread, bakery products, fine bakery products and confectionery products) must also be protected from contamination during transport.
- The transport vehicle and / or carrying case must ensure the correct temperature throughout the transport.
Regulation (EC) No 852/2004
II. Annex VIII Chapter
1. Every person working in a food contact area shall maintain a high level of personal hygiene and wear appropriate, clean clothing and, where necessary, protective clothing.
Personal hygiene regulations and obligations
It is the responsibility of the Courier Partner to provide the personal and material conditions necessary for the maintenance of personal hygiene.
The requirements for personal hygiene and the rules to be observed should be set out in writing:
- A high degree of personal hygiene,
- The right behavior,
- The use of appropriate, clean protective and work clothing.
Personal hygiene instructions must include the following:
- Health screening and reporting,
- Hand washing rules (in detail),
- Injury treatment, first aid,
- Rules of hygienic behavior,
- Controls and responsibilities.
- Proper care and cleanliness of the hand is paramount.
- The exposure time according to the instructions for use of the hand disinfectant must be observed. The use of short-acting disinfectants is recommended.
- Use a disposable hand towel or hand dryer to wipe.
- Wounds should be covered with a clean waterproof bandage that should be replaced regularly.
- If, due to the injury, the Courier Partner is unable to perform the hygienic hand wash in full, he / she may not perform any activity involving direct food handling
- First aid equipment must be provided to treat injuries, and used / expired materials must be replaced at all times. All transport vehicles (required by Hungarian Traffic Law) must have valid First Aid Equipment; it is the responsibility of the Courier Partner to verify and replace the presence of this first aid equipment.
- Prior to the start of the work, a preliminary personal hygiene aptitude test must be taken. A "Health Statement" must be made as part of the aptitude test.
- The Courier Partner is obliged to undergo an extraordinary personal hygiene aptitude test if he / she notices the symptoms listed in the “Health Statement” in himself / herself or in the household of him / her and must indicate this. Repeated delivery activity can only be accepted with a medical certificate.
- The "Health Statement and Test Data" The book is kept by the Courier Partner and must be carried with you for verification and, in case of illness, for presentation to the doctor.
II.V. GHP based Personal Hygiene training minimum material for partners:
(Source for information only Guide to Good Hygiene Practice in Hospitality and Catering)
Examination of the medical fitness of the Courier Partner (CP) engaged in the delivery activity: the medical assessment of the job suitability is a multi-purpose, complex task, during which the following aspects must also be taken into account:
- Can the CP carry out its given field of activity without foreseeable damage to its own health and physical integrity?
- Do they suffer from a disease that requires treatment or care? Defining this is actually a general screening test.
- Are free from certain infectious diseases or does it asymptomatically carry and excrete the pathogens of certain infectious diseases from your body?
- This definition is called an epidemiological medical examination.
A so-called personal hygiene aptitude test in the interest of epidemiology
The medical examination in the epidemiological interest shall examine:
- Does the CP suffer from infectious tuberculosis?
- Does the CP suffer from acute infectious diarrheal disease?
- Does the CP not suffer from an infectious skin disease that can cause others to become ill during their occupation, or does it not have a disgusting skin lesion?
Carrying out the aptitude test:
- In the case of a CP, aptitude tests may only be performed by a doctor providing basic occupational health services.
- In the case of persons who do not qualify as an employee, but who performs work (. eg sole trader, subproject family member) personal hygiene aptitude test done by your family doctor, in case of incapacity ÁNTSZ city / district institute of - initiates a ban on the activity - epidemiological purposes.
Preliminary aptitude test:
- To fill all food-related jobs, you must take a preliminary aptitude test before you can start working.
- Courier Partner may only commence the activity if the examining physician is qualified as described in the “Health Statement and Test Data”. with an entry on the form (Nyomell Kft. C.3151-2 / a. r. no.).
As part of the preliminary personal hygiene aptitude test, a "Declaration of Health" must be signed, in which the CP is obliged to declare the following:
I, the undersigned, undertake to:
- report to the doctor performing the aptitude test for an extraordinary aptitude test if I experience any of the following symptoms in myself or in a person living with me in the same household:
- skin rash
- other skin changes (even the slightest skin swelling, injury, etc.)
- secretory eye disease, ear and nose runny nose;
2. inform the doctor examining the aptitude test before starting to work if I have noticed any of the symptoms listed in point 1 during my periodic absence (eg leave)
I acknowledge that the above commitment is a precondition for epidemiological interest in continuing to work in such an area of work and that the information I have provided will be treated as professional secrecy.
Extraordinary personal hygiene aptitude test:
- The Courier Partner is obliged to undergo an extraordinary aptitude test if the Courier Partner detects the symptoms listed in the "Health Statement" in himself or in people living with him or her.
Personal hygiene means three closely related things:
- Keeping the body of the CP clean
- Existence and cleanliness of CP's marketing clothing
- The correct behavior of the CP
Keeping the body of the CP clean:
In addition to keeping the whole body clean, proper care and cleanliness of the hand is paramount. When we talk about this issue, we don’t only think about washing hand with disinfectant at all. One of the most important factors is the hand of the CP in proper condition. Nails should be cut short when working. Care must also be taken when cutting nails to avoid injuries (eg when cutting skin that has grown on the nail bed) and to prevent the corners of the nail from growing in to prevent purulent skin processes. Care must be taken to prevent the hand skin from drying out and cracking, as cracked skin is a hotbed of pus-causing bacteria. This can be ensured primarily by using cleansing and disinfecting agents only in the prescribed concentrations, and to replace the lost fat content of the skin with hand care creams after finishing the work. You should not wear a ring while performing this activity, as the hand under it cannot be cleaned, disinfected with sufficient efficiency, and many contaminants can adhere to the ring itself. In all cases, hand washing must also mean hand disinfection, as otherwise we cannot remove or destroy pathogens on the hands with sufficient safety. Wash hands before starting activities, after using toilets and blowing your nose, or after any other activity that may have contaminated or infected your hands. During hand washing, first remove any coarse dirt by rinsing the hand in running hot water. Then it is best to wash your hands with a combined degreasing and disinfecting agent. These agents should be used in a concentrated manner without dilution. When using them, always follow the instructions for use, ie how much product should be used for a hand wash and how long it is necessary to keep it on hand. This is because without the addition of an adequate amount of agent and in the absence of the prescribed exposure time, the required cleaning and disinfecting effect cannot be achieved. The required amount is usually 5 ml, i.e. 1 teaspoon of the agent. The exposure time is variable, for more advanced drugs used in patient care (eg CLARASEPT, BRADOMAN) half a minute; for less effective agents (e.g., ULTRA-Sol) there may be more than this. During the exposure time, rub your hands thoroughly with hand sanitizer. Then we rinse our hands in running warm water as well. You can dry your hand with either an electric hand dryer or a disposable paper towel. It is not recommended to use a textile towel because in the wet state, especially in a textile towel kept in a warm place, a lot of microorganisms can accumulate, which can cause re-contamination of the already disinfected hand during hand wiping. When washing your hands, keep as little contact as possible with objects that are still contaminated and that you or others should touch later with your already disinfected hands.
Work and protective clothing - General Food Safety Specifications - hereinafter referred to as Marketing Clothing
Providing, wearing and keeping proper clothing is another essential condition for personal hygiene. The purpose of wearing protective clothing is to reduce the risk from work, work process and technology to a level that does not endanger health.
Keeping and maintaining Marketing clothing from a food safety perspective should remain the responsibility of the Courier Partner. The following must be observed when handling marketing clothing:
- In all phases of the handling of marketing clothing (transport, storage, washing, etc.), separate treatment must be ensured, protection from dirt and infection.
- During the cleaning process, a disinfection process must be used to ensure that the marketing clothing is free of pathogens, such as washing at a temperature above 85 C (eg in an automatic washing machine at 90 C), soaking in a disinfectant (Flora Sepept, etc.). concentration and temperature and for a specified time) by thorough ironing.
Clean marketing clothing should be returned to the work area in a sealed plastic bag not previously used for any other purpose and stored until use.