Refrigerators or freezers of shipment vehicles must ⑥ be operated before loading the meat so that transportation can after a proper temperature has 5 been maintained, and the refrigerated or frozen status must be maintained during the transportation. (Outside temperature of a given season must be considered.) 11. Employee sanitation Total (points) 32 Employees must wear protective clothing, proper ① hair coverings (protective hair coverings) and protective 5 boots and maintain a proper sanitary condition. And they may not go outside with protective clothes on. Employees must take off their protective aprons and ② gloves when they need to go to the bathroom during the 2 production work. Employees must not smoke, eat, or chew a gum ③ 2 during the work. Employees handling livestock products may not wear ④ 2 accessories such as a watch, ring, earrings, hair pins, etc. People who enter the production area must always ⑤ 3 wash their hands. Employees must frequently wash and sanitize their ⑥ hands, gloves, knives, processing table, etc. to prevent 3 cross-contamination. Employees who have or are suspected to have an ⑦ 5 infectious disease must not be working. Employees who have externally exposed scars, ⑧ 5 lesion, etc. on the arms, etc. must not be working. All employees who handle livestock products must ⑨ receive a medical examination before starting the work, 5 and its report must be kept in file. 12. checkpoints Total (points) 21 There must be a separate dressing room adjacent to ① but separated from the work area, and there must be separate lockers for storing each employee’s clothing, 2 footwear, etc. which are maintained and managed in a sanitary manner. Bathrooms must be located in a place that does not ② affect the work of the production room and be equipped with washing, insect-proof, and heat control facilities. 2 Taps of water system must be installed and operated in semiautomatic or automatic ways so as to prevent contamination of the products.
⑥ Refrigerators or freezers of shipment vehicles must be operated before loading the meat so that transportation can after a proper temperature has been maintained, and the refrigerated or frozen status must be maintained during the transportation. (Outside temperature of a given season must be considered.) 5 11. Employee sanitation Total (points) 32 ① Employees must wear protective clothing, proper hair coverings (protective hair coverings) and protective boots and maintain a proper sanitary condition. And they may not go outside with protective clothes on. 5 ② Employees must take off their protective aprons and gloves when they need to go to the bathroom during the production work. 2 ③ Employees must not smoke, eat, or chew a gum during the work. 2 ④ Employees handling livestock products may not wear accessories such as a watch, ring, earrings, hair pins, etc. 2 ⑤ People who enter the production area must always wash their hands. 3 ⑥ Employees must frequently wash and sanitize their hands, gloves, knives, processing table, etc. to prevent cross-contamination. 3 ⑦ Employees who have or are suspected to have an infectious disease must not be working. 5 ⑧ Employees who have externally exposed scars, lesion, etc. on the arms, etc. must not be working. 5 ⑨ All employees who handle livestock products must receive a medical examination before starting the work, and its report must be kept in file. 5 12. checkpoints Total (points) 21 ① There must be a separate dressing room adjacent to but separated from the work area, and there must be separate lockers for storing each employee’s clothing, footwear, etc. which are maintained and managed in a sanitary manner. 2 ② Bathrooms must be located in a place that does not affect the work of the production room and be equipped with washing, insect-proof, and heat control facilities. Taps of water system must be installed and operated in semiautomatic or automatic ways so as to prevent contamination of the products. 2
20170405_CLVTPKR0102.docx