Worker Hygiene and Health:

Hygiene and Health

Supply soap, clean water, and single-use towels for hand washing; post signs to remind employees to wash their hands before breaks and after using the restroom.

Teach workers about microbial risks to produce and the importance of hygiene. Encourage employees to wash their hands with soap and water frequently.

If employees wear gloves, they should be used properly and worn only over washed hands. Wash gloves frequently with soap and water.

Encourage workers to wear protective clothing in the field, such as hats, gloves, shoes, long-sleeved shirts, long pants, sun screen, sun glasses, and so forth.

Workers should try to keep their clothes, footwear, and personal tools and equipment clean. Provide clean aprons or smocks daily.

If possible, provide non-food contact jobs for sick employees. Employees should be trained to report illness.

Have emergency procedures in place for all possible events.

Provide drinking water facilities for employees.

Keep first-aid kit well stocked and where everyone can easily get to it.

Provide and maintain clean employee restrooms that are easily accessible. Provide cool drinking water and one-timeuse cups.

Supply protection to workers with cuts or lesions on parts of the body that may make contact with fresh produce.

Provide properly located and well supplied toilet facilities to all workers in the field and in the packing house.

Use caution when servicing portable toilets to prevent leakage in the field.

Provide regular worker safety classes that review the farm's Standard Operating Procedures.