Farm Worker Health and Hygiene Basic Rules

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- [Christi] Hi my name is Christi Graver and I'm an extension associate with Penn State Extension.

Today we're going to discuss worker health and hygiene, a very important component of keeping food safe for consumers.

Worker health and hygiene play a critical role in minimizing potential food contamination.

Workers can carry, introduce, and spread contamination to fresh produce while they are working on the farm.

Workers can carry human pathogens, such as shigella, salmonella, hepatitis A, and norovirus.

It's possible for workers to harbor foodborne illnesses which is why cleanliness should be a top priority for everyone.

Sources of contamination include: Feces, hands, injuries and sores, clothing and shoes, and tools and equipment.

While it's important for new workers to be trained on cleanliness, all workers should be included in the training.

Make sure to include both verbal and hands-on trainings.

Here are some potential tips for personal hygiene at home that you can use during your worker training.

When changing out of clothes worn in the field, do not mix with the family's clothes.

Launder work clothing separately from the family's clothes.

Following the rules of good hygiene helps to prevent you and others from getting sick.

For personal hygiene in the field, workers should shower or bathe daily and wear clean clothes to work.

Hands should be washed with soap and water before harvesting fruits and vegetables.

Hands should be washed before and after eating.

Used plates, napkins, and leftover food should be placed in a trash can with a lid.

Food that has fallen to the ground is a source of contamination and attracts birds and rodents.

For personal hygiene in the Packhouse, bathing daily and wearing clean clothes is still important.

Workers who come in direct contact with food should use disposable gloves, masks, clean aprons, or uniforms.

Break areas must be clean and separated from packing areas.

OSHA and the USDA require one hand washing station and toilet for every 20 workers.

Furthermore, they must be placed within a quarter mile or a five-minute walk or drive from the workplace or field.

Never go to the bathroom in a field or other workplace areas.

After you've trained your workers on proper workplace cleanliness, make sure that you document that training.

Commitment is the key to stopping foodborne illness outbreaks.