Worker Health, Hygiene and Training

Answer reach of the following questions in order. You will use this information to prepare your manual.

1. Do you use any workers (including non-paid family members)? Yes – go to number 2. No – Even if you are the only worker on the farm, you must still know and follow the practices described herein. You just don’t have to provide training to anyone else.

2. Have all workers received the training required by the FDA Proposed Rule using a language they understand? Yes – go to number 3. No - A worker education and training program that explains the microbial risks associated with farm work and emphasizes practices that can reduce these risks is essential to a farm food safety plan. Training must be provided in a language the worker understands. Specific training must be provided to each worker, based upon his/her job responsibilities. This specific training must be outlined in the food safety plan manual. Training must be provided at hire, at the beginning of the growing season (if applicable) and routinely during employment.

3. Have workers been informed not to come to work if they are sick and have they been instructed on how to report illnesses? Yes – go to number 4. No - People who are ill or who have symptoms of nausea, vomiting, or diarrhea can contaminate fruits and vegetables with harmful microorganisms and must not handle produce. Every farm must have an illness reporting procedure that workers understand and can follow. Sick workers must stay at home until they are well.

4. Are first aid kits available in a known and convenient location, and have workers been instructed how to respond to injuries on the farm? Yes – go to number 5. No - First aid kits must be present, properly stocked and available to all workers and visitors. Workers who have cuts or other injuries could contaminate fresh produce with bodily fluids such as blood. All workers must be trained to respond to injuries including knowing the location of first aid supplies, how to wash and bandage minor cuts, and to wear gloves or other coverings to provide a secondary barrier between the injury and the produce they handle. All contaminated produce must be thrown away, and the injury must be recorded on the appropriate form.

5. Are workers instructed to only take breaks in designated areas so that they are not eating, or smoking in the fields or near product in the packinghouse? Yes – go to number 6. No - Eating, smoking or taking breaks must not be allowed in the field, packing house, or other production areas to prevent contamination. Workers must wash their hands after eating, drinking, smoking, using the toilet or taking a break, and before returning to work. Workers must wash their hands before handling produce, including washing hands prior to using gloves.

6. Have workers been informed of the farm’s food safety policies and any other food safety practices they are responsible for implementing? Yes – go to number 7. No – Workers must know the food safety policies and procedures, and must understand the food safety risks. Certain jobs may require additional training critical to the food safety topics involved in their work position.

7. Are there signs or posters in a language the workers understand reminding them to properly follow the farm’s food safety practices? Yes – go to number 8. No - An effective worker training program should be reinforced daily through signs posted in a language workers understand or with pictures that describe appropriate actions. These materials will also serve to remind visitors of the farm’s food safety policies.

8. Are records kept of worker and visitor training? Yes – go to number 9. No - Records of all training activities (both worker and visitor) must be kept. These records include information about what was covered, who taught the training, workers who attended, the date, and the location.

9. Are there clean toilet and hand washing facilities for employees and visitors within a short walk of the fields, and also within packing areas? Yes – go to number 10. No - All workers and visitors must have access to clean, conveniently located toilets and hand washing facilities as specified by federal and local regulations.

10. Are hand washing procedures posted (in a language understood by the workers) on hand washing facilities and in restrooms? Yes – go to number 11. No – Proper hand washing is a critical step in preventing food contamination. Signs reminding persons to wash their hands are required. Posters showing the proper procedure are recommended.

11. Are toilets and hand washing facilities monitored for cleanliness and cleaned when dirty? Yes – go to number 12. No - Facilities must be inspected, cleaned and sanitized on a regular schedule to make sure they are sanitary and well-stocked with soap (in a dispenser), water, toilet paper, and single- use paper towels.

12. Are records kept for all toilet and hand washing facility inspections, cleaning/sanitizing, and restocking as well as any other steps that may be taken to maintain food safety resources (such as first aid kits)? Yes – you have completed this risk assessment. No - Records must be kept for all toilet and hand washing facility inspections, cleaning/sanitizing, and restocking. Some records may need to be completed on a daily basis, while others may be weekly. All other health and hygiene facilities maintenance must be recorded as well including monitoring and restocking first aid kits.