HACCP Engagements
Hazard Analysis Critical Control Point
Good hygiene practices
We deliver to some customers products usable in the food chain. This responsibility means respecting strictly the best practices below in all production areas, packaging and storage. Hygiene is everybody’s business, Thanks for following these good practices
Cleanliness, order, storage
- Leave your worksation and your office clean and tidy when you leave
- Apply the cleaning instructions provided for each machine
- Collect the waste and put it in the appropriate containers by respecting the sorting
- Close the doors of the production areas to limit contamination by rodents, insects, birds.
- Remove the cutting blades and cutters in the boxes provided for this purpose.
- Keep the locker room, washrooms and dining areas clean after use.
- Do not bring personal belongings (bags, bottles, ...) at the workstation
- Put the PPE (Personal Protection Equipment : gloves, glasses, masks) used away
Prohibition
- Eating and drinking at the workstation
- Introduce glass containers
- Smoking on the factory premises (except in special areas)
Employees' hygiene
- Put on work clothes clean and adequate
- Wear a cap when entering manufacturing areas
- Wash hands systematically after eating, smoking and using the toilets
- Report any infectious disease, such as gastrointestinal or lung disease to your team leader who will suggest a suitable position or wearing a mask
- Use the antibacterial dry gel for decontamination of hands before any contact with products intended for food contact
- Do not wear jewelry or watch, except a wedding ring
- Preferably wear blue bandages and gloves to protect wounds
- Tie up long hair