2.4 Practitioners' hygiene requirements
2.4.2 Do personal protection. Practitioners should wear masks, gloves and overalls when they work. Work clothes are kept clean and tidy, washed regularly, and disinfected when necessary. In addition to work clothes, employees in special positions (fresh slaughter, cutting workshop, etc.) wear waterproof aprons and rubber gloves according to protective requirements. It is recommended that food workers wear disposable gloves, but they must be replaced frequently, and they should wash their hands between changes and when they are not wearing gloves. To avoid secondary contamination of protective equipment, gloves must be replaced after non-food related activities (such as opening/closing the door by hand and emptying the trash can).
3. Prevention and control requirements during loading, unloading, storage and transportation
3.1 Sanitary requirements for stevedores
In addition to the general personal hygiene requirements, you should wear work clothes and hats, disposable medical masks or disposable medical surgical masks, gloves, etc., and wear goggles and face screens when necessary to avoid frequent contact of the surface of the cargo with the body surface.
4.3 Incoming protection and inspection
4.3.1 Loading and unloading protection. Loading and unloading workers who need to directly contact cold-chain food goods should wear work clothes, disposable medical masks or disposable medical surgical masks, gloves, etc. before moving the goods, and wear goggles and face screens when necessary to avoid frequent contact with the surface of the goods. table.
5.1 Personnel hygiene requirements
Follow the requirements of 2.4. In addition to work clothes, food operators in special stalls such as fresh slaughter must wear waterproof aprons and rubber gloves.