Glove Usage

  1. Gloves should only be used by personnel who are in direct contact with food.
  2. Gloves should not be used as a substitute for hand washing.
  3. Hand hygiene must be ensured before putting on gloves and after removing them.
  4. Gloves must be changed when moving from one task to another.
  5. Hands with gloves should not be washed or treated with alcohol-based hand disinfectants.
  6. Do not work for long periods with the same gloves; change gloves immediately if they feel dirty.
  7. Gloves must be removed when leaving production areas and entering other areas.
  8. Gloves should not be washed or reused.

Mask Usage

  1. Masks must be worn by personnel who are in contact with food and who pose a risk of contaminating the food.
  2. The mask should fit snugly on the face, covering both mouth and nose.
  3. Masks must be changed and disposed of when they become damp due to breathing.
  4. Personnel with flu symptoms must always wear a mask while working.

Cap Usage

  1. Caps must be worn before entering production areas and removed after leaving these areas.
  2. Caps are worn to prevent hair contamination of products and should cover the ears and all hair.
  3. If the shipping area is connected to raw material storage and other sections, shipping personnel must also wear caps to prevent cross-contamination.
  4. Used caps must be thrown into the trash, not stored, washed, or reused.