IS 14216: Code for Hygienic Practice for Spices and Condiments Processing Units

14 Pages·1994·1.7 MB·English

by  Bureau of Indian Standards (BIS)

इंटरनेट मानक
Disclosure to Promote the Right To Information
Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ”
Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”
IS 14216 (1994, Reaffirmed 2011): Code for Hygienic
Practice for Spices and Condiments Processing Units. UDC
664.5 : 613.291 : 006.76
“!ान $ एक न’ भारत का +नम-ण”
Satyanarayan Gangaram Pitroda
““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee””
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”

REAFFIRMED
IS 14216: 1994
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Indian Standard
CODE FOR HYGIENIC PRACTICE FOR
SPICES AND CONDIMENTS PROCESSING UNITS
(First Reprint AUGUST 1997)
UDC 664·5: 613·291 : 006·76
OBIS 1994
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
September 1994
Price Group 5
Food Hygiene Sectional Committee, FAD 45
FOREWORD
This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the
Food Hygiene~ Sectional Committee had been approved by the Food and Agriculture Division'
Council.
Consumers do not have the knowledge or means for determining the hygienic quality of spices and
condiments they purchase. For this, they rely on the industrial units that handle and process spices and
condiments. This code has, therefore, been prepared for the guidance of units engaged in the handling
and/or processing of spices and condiments in respect of layout, plant and personnel, to ensure that the
quality of spices and condiments is good and they are safe for consumption.
It is, however, acknowledged that it may be difficult to implement this code in full as regards ,the site
and other requiremen ts in the case of smaJI factories or those already constructed or the existing ones
already licensed and approved by the appropriate authorities. Nevertheless, the basic principles of
hygiene underlining the technical advice tendered in this code should be applied with appropriate
modifications by all units handling and processing spices and condiments.
This code is subject to the provisions of Factories Act, 1948 and the Prevention of Food Adulteration Act,
1954 and the Rules framed thereundeI, amended up to date.
In the preparation of this code, considerable assistance has been derived from the Proposed Draft Code
of Hygienic Practices for Spices and Condiments by the Codex Committee on Food Hygiene, Washing
ton D.C. under the Joint FAO/WHO Food Standards Programme.
IS 14216 : 1994
Indian Standard
COD·E FOR HYGIENIC PRACTICE FOR
SPICES AND CONDIMENTS PROCESSING UNITS
1 SCOPE of environmental contaminants such as smoke
and dust. Suitable ultrasonic rodent control
1.1 This code of hygienic practices applies to
devices may be installed in the building.
spices and condiments, whole, broken or
ground, spice blends or processed spice 4.4 For elimination of flying insect menace,
products. It also covers the minimum require wherever possible, suitable electrically operated,
ments of hygiene for postharvest technology flying insect control devices consisting of
(curing, bleaching, drying, cleaning, grading, electrified grid and collection tray for collecting
packing, transportation and storage including :dead insects should be provided. These devices
microbial and insect disinfestation ), processing may be installed at strategic points in the
establishment, processing technology ( grinding, premises, specially near the entry points. Air
blending, extraction of essential oils and curtain may also be provided.
oleoresins, frozen and freeze dried or dehydrat
ed, etc), packaging and storage of processed 4.5 No portion of the building shall be used for
products. domestic purposes or for other types of food
preparations unless separated by suitable parH
2 REFERENCES
tions or locations or other effective means so
2.1 The Indian Standards listed in Annex A are as to avoid contamination of the product with
necessary adjuncts to this standard. undesirable micro-organisms, odour, chemicals
filth or other foreign material.
3 SITE
4.6 Lighting
3.1 Establishments meant for processing of
spices and condiments shall preferably be situat The spices and condiments processing unit shall
ed in open, clean and healthy surroundings be provided with adequate natural or artificial
away from cattle sheds, open sewage drains, lighting or a combination of both lighting and
garbage dumps and other such places likely to shall also be in accordance with the Factories
breed insects and pests. These establishments Act, 1948 [see also IS 3646 (Parts 1, 2 and 3 ) :
should be away from other industrial factories 1966]. Where appropriate, the lighting should
which are sources. o"fobnoxious fumes, smoke, not alter colours. Light bulbs and fixtUres
odours or excessive dust. suspended in the processing area should be of a
safety type and protected to prevent contami
3.2 These establishments should also be located nation of the material in case of breakage.
away from roadside where a lot of dust arises
due to vehicular tlaffic. Such roadways and 4.7 VentHation
areas serving the establishment, which are
within its boundaries, or in its immediate vici Adequate ventilation shall be provided to
nity, should have a hard paved surface for prevent excessive heat, steam, vapour conden
vehicular traffic. There should be efficient sation, of dust and to remove contaminated air.
drainage and provision for efficient cleaning. The direction of the air-flow should never be
from dirty area to clean area. Ventilators should
4 BUILDING be provided with a screen or other protective
enclosure of non-corrodible material. Screens
4.1 The structure shall be of permanent nature,
should be capable of easily cleaning. Ventila
of sound construction, and shall be suitable in
tion shall be in accordance with the Factories
size and design to facilitate maintenance of
Act, 1948 ( see also IS 3103 : 1975 ).
hygienic processing operations. It should
provide sufficient space for installation of equip
4.8 Floor
ment and materials (raw as well as finished
products) to have hygienic operations. The floor shall be smooth, free of crevices and
holes, washable, disinfectable, water-proof non
4.2 Material of construction shall be bricks,
abs~rbent, non-slippery and properly slop~d to
plaster, cement, concrete, tiles, asbestos sheets
gulhes connected to sewers or drains. It shan
or any other equivalent material which ensures
be laid with smooth and easily cleanable
cleanliness.
material like polished stone tiles or cement. It
4.3 Buildings should be designed to prevent the shall be impervious to water and not affected by
entrance and harbouring of pests and the entry weak acids, alkalis or steam. Work room,
IS 14216 : 1994
store room, godown should invariably have a 4.15 Residential Quarters and Toilets
cemented floor.
4.15.1 These should be completely separated
from and should not open directly to handling
4.9 Walls
and processing areas.
Internal walls should have smooth, non-absorb
ent, light-coloured surface, free from crevices 4.15.2 Sufficient and suitable sanitary conveni
and sharp angles to facilitate their efficient ences shall be provided, maintained and kept
cleaning. The junction of the floor with the dean. The conveniences shall be properly
walls and the junction between two walls lighted.
should be rounded to prevent accumulation of
4.15.3 Separate conveniences shal1 be provided
dust. The walls should be of water-proof, nOll
for each sex.
absorbent, washable and non-toxic material.
4.15.4 Sufficient number of wash basins with
4.10 Ceiling adequate provision of nail brushes, soap and
Ceilings should have a smooth, non-absorbent, towels should be provided, conveniently situated
light coloured surface, free from crevices and and accessible to workers at all times while
sharp angles to· facilitate their efficient cleaning. they are at the factory.
They should be so designed, consrructed and
4.15.5 The wash basins shall be installed in or
finished as to prevent the accumulation of dirt
alongside the sanitary conveniences.
and minimize mould growth, fungus develop
ment and flaking. They should have proper 4.16 Repairs
slope to prevent water logging and should be.
The building shall be maintained in a proper
provided with proper vents for good ventilation
state of repair and cleanliness at all times.
and air circulation.
\Vhenever required, it may be lime-washed,
paint.ed, ,disinfected and deodorized. Any
4.11 Windows and Other Openings
openmgs In the walls, floor or ceiling, where
These should be so constructed as to avoid insects, rodents and birds can enter or hide,
accumulation of dirt and those which open must be closed.
should be fitted with suitable screens to make
4.17 The equipment, utensils and all other
them fly proof and insect proof. Screens should
physical facilities of the establishments, includ
be easily movable for cleaning and kept in good
ing drains, should be maintained in good condi
repair. Internal window siI1s, if present, should
tion. As far as practicable, processing areas
be sloped to prevent their use as shelves.
should not be moist.
Windows should open outside. They should be
close fitting.
4.18 Drainage
4.12 Doors 4.1~.1 Effective drainage should be provided to
Doors should have smooth, non-absorbent sur dram. off a large quantity of water used for
faces and, where appropriate, be self-closing washmg th.e raw material, machinery, equip
and close fitting. In addition, suitable external ment, furmture, floor, etc; 15 to 30 cm half
screen shutters should be provided which open circular drains with glazed pipe at the bottom
outwards. should be provided. The slope of the floor
should be towards the drains and the farthest
4.13 Stairs end of the floor from the drain should not be
mor~ than? m. The drain openings should be
Lift cages and auxiliary structures such as
prOVIded With screen traps to· prevent solid
platforms, Jadders and chutes should be so
matter from clogging the drains. The ends of
situated and constructed as not to cause conta
the drains leading to the outside should be
mination. Chutes should be constructed with
made rodent-proof by providing screens. The
inspection and cleaning batches.
screens shall be examined periodically and
replaced or cleaned, if necessary. The drains
4.14 Overhead Structures and Fittings
should have water seals of minimum 5 cm dia.
At least 50 percent of the length of the drain
These should bf. instal1ed in such a manner as
should be covered to facilitate the movement
to avoid contamination of the finished products
of trolleys. Mesh type cover for the drain
and raw materials by condensation and .drip,
should be better to prevent habitation of
and should not hamper cleaning operations.
coc.kroaches and rodents in closed areas of the
These should be insulated, where appropriate,
dram.
and be so designed and finished as to prevent
accumulation of dirt and to minimize conden 4.18.2 The factory effluents shall be disposed
sation, mould development and flaking. They off away from the factory in a manner which is
should be easy to dean. not detnmental to the hygiene of the factory
2
IS 14216 : 1994
and its surroundings. The effiuents shall not be be suitable for the purpose intended. Any
left off on road or in the open outside the residues of these agents on a surface which may
factory premises. come in contact with spices and condiments
should be removed by thorough rinsing with
4.18.3 All effiuents and waste disposal lines
water and dried.
should be large enough to carry peak loads. All
lines should be water-tight and the waste dis 5.1.6 To prevent contamination of spices and
posal should be effected in such a manner as condiments, all equipment and utensils should
not to cause contamination with potable water be cleaned as frequently as necessary and
supplies. disinfected wherever circumstances demand.
4.19 Water Supply 5.1.7 Adequate measures shall be taken to
prevent mould growth on equipment and inter ..
4.19.1 There shall be an adequate supply of
nal structures of the processing and storage
safe and potable water (see IS 4251 : 1967 ).
rooms. Adequate steps shall be taken to prevent
Running water under pressure shaH be easily
infestation by cockroaches and other household
accessible to all rooms and areas in which food
pests.
is handled and equipment is washed.
4.19.2 The equipment shaH be so installed and 5.1.8 When p~sticides are used, due care shaH
be exercised to prevent contamination of equip
used that back siphonage of liquid into the
ment, raw materials and packing materials.
potable water lines is precluded.
Under no circumstances shaH pesticides be used
4.19.3 Hot and cold water in ample supply shall during processing.
be provided for plant clean-up needs, where
5.1.9 On no account shall the process room be
necessary.
used or converted into a store room for
4.19.4 The storage tanks fer water should, materiaJs or used as eating room. Only the
unless completely sealed, be kept covered with items required for processing on a particular
tight fitting lids, examined regularly and cleaned day shall be kept in the process room.
out at least once every six months. The date of
5.1.10 Proper places shall be provided for stor
the last cleaning and next cleaning shall be
age of brooms, brushes, buckets or other
prominently displayed on the storage tanks.
cleaning gear.
4.19.5 The water shall be periodically examined
5.2 Pest Control
as desired by ,the Licensing Authority, chemic,
ally and bacteriologically. A record of such 5.2.1 There should be an effective and continue
examination shall be maintained. ous programme for the control of pests.
Establishments and surrounding areas should be
:5 FACTORY HYGIENE regularly examined for evidence of infestation.
5.1 General Factory Hygiene 5.2.2 Should pests gain entrance to the
establishment, eradication measures should be
5.1.1 EitheF immediately after cessation of work
instituted. Contro] measures it vo]ving treat
for the day, or at such other timilS as may be
ment with chemical, physiCal or biological
appropriate, floors including drains, auxiliary
agents should only be undertaken by or under
struct ures and walls of handli fig areas should be
direct supervision of personnel who have
thoroughly cleaned.
thorough understanding of the potential hazards
5.1.2 ¥/aste and rubbish shall be collected in to health resulting from the use of these agents,
covered receptacles. These shall not be allowed including those hazards which may arise from
to scatter on the floor. These shall not be residues retained in the product. Such measures
disposed off in a manner not detrimental to the should/only be carried out in accordance with
hygiene of the surroundings of the disposal. the recommendatiuns of the official agency
having jurisdiction.
5.1.3 Window glasses and light fittings shall be
5.2.3 Pesticides should only be used if other
maintained clean and dust-free at all times.
precautionary measures cannot be used effecti
5.1.4 There shall be no cobwebs in any part of vely. Before pesticides are applied, care should
the establishment. Birds and domestic animals be taken to safeguard all spices and condi
shall not be allowed in any part of the unit. ments, equipment and utensils from contami
nation.
5.1.5 Adequate precautions should be taken to
prevent spices and condiments from being 5.3 Plant and Equipment Hygiene
contaminated during cleaning or disinfection of
5.3.1 fllaterial for Equipment
rooms, equipment or utensils, by water and
detergents and by .disinfectants and their 5.3.1.1 All equipment and utensils used in
solutions. Detergents and disinfectants should handling areas should be made of material
3
IS 14216 : 1994
which does not transmit toxic substances, odour of spices and condiments so as to exclude any
or taste, is non-absorbent, resistant to corro organic or inorganic contamination.
sion and is capable of withstanding repeated
6.1.1 Raw materials should be washed/cleaned
cleaning and disinfection.
to remove soil and other contamination. The
5.3.1.2 Surfaces should be smooth and free water so used should not be re-used unless it
from pits and crevices. has been suitably treated to be maintained in a
condition which will not cause health hazard.
5.3.1.3 The use of wood and other materials
whic.;h cannot be adequately cleaned and dis 6.1.2 Spices should be dried on clean concrete
infected, should be avoided except when their floors to a safe moisture level to prevent the
use would clearly not be a source of contami growth of micro-organisms, specially mycotoxin
nation. producing mould, etc. Excessive heating/drying
5.3.1.4 Cadmium and lead shaH not be used of material should be avoided in order to
where they may come into contact with any retain its aromatic constituents. Suitable pre
spices. cautions shall be taken to protect the spices
and condiments from contamination by domes
5.3.1.5 Plastics shall be abrasion-resistant, heat tic animals, rodents, birds, mites, other
resistant to the degree needed for the product arthropods and other objectionable substances
and for the cleaning process, and shatter-proof during drying, handling, processing and storage.
and shall not contam free phenol, formaldehyde,
6.2 Spice Processing
or a constituent which may result in the
migration of any of the substances to the 6.2.1 Acceptance Criteria
spices or otherwise affect the characteristics of
the spices with which it comes in contact. Spices and condiments for processing should
not be accepted if known to contain decom
5.3.2 Sanitary Design, Construction and Installation posed, toxic, or extraneous substances which
will not be reduced to acceptable levels by
All equipment and utensils should be designed
normal plant procedures, sorting or prepara
and constructed as to prevent hygienic hazards
tion. Particular care should be taken to a void
and permit easy and thorough cleaning and
contamination. Spices and condiments with
disinfection and, where practicable, be visible
animal or human faecal material suspected of
for inspection. Stationary equipment should be
being contaminated should be rejected for
installed in such a manner as to permit easy
human consumption. Special precautions shall
access and thorough cleaning.
be taken to r.eject spices showing signs of
5.3.3 All refrigerated spaces should be equipped insect damage or mould growth because cf the
with temperature measuring and recording danger of their containing mycotoxins such as
devices. aflatoxins, infestation and mould growth.
5.3.4 Preparation and Filling 6.2.2 Inspection and Sorting
Raw materials should be inspected and sorted
Table tops shall be made of smooth non-sticky
prior to introduction into the processing line.
material when no grain of spice adheres on the
The inspection may include visual inspection of
top. Other portions of the tables shall be free
foreign matters, organoleptic evaluation or
from corners, cracks and crevices. The same
tests for microbiological or mycotoxin contami
conditions shaH apply to work benches and
nation.
other furniture. They shall be inherently
impervious to stickiness. 6.2.3 prevention of Cross Contamination
5.3.5 Containers for Inedible Material and
Effective measures should be taken to prevent
Waste contamination of spices by direct or indirect
contact with material which may be a source
5.3.5.1 These should be leak-proof, constructed
of contamination at earlier stages of the
of metal or other suitable impervious material
process.
which should be easy to clean or easily dispo
sable and be able to be closed securely. 6.2.4 Processing
5.3.5.2 Equipment and utensils used for inedible 6.2.4.1 Processing should be supervised by
materials or waste should be identified and technically competent personnel.
should not be used for edible products.
6.2.4.2 All steps in the production process, in
6 PROCESSING HYGIENE cludIng packaging, should be performed without
unnecessary de]ay and under conditions which
6.1 Raw Spices and Condiments
will prevent the possibility of contamination
6.1.0 Adequate precautions should be taken deterioration or the development of pathogeni~
during growing, harvesting, handling and drying and spoilage micro.organisms.
4
IS 14216 : 1994
6.2.4.3 Rough handling of containers should be only in those areas of the building where entry
avoided to prevent the possibility of contami of moisture from precipitation cannot occur.
nation of the processed product. The building should have sufficient ventilation
to prevent accumulation of moisture. Provision
6.3 Packing
should be made in existing storages or at the
6.3.1 All packaging material should be stored design stage in new storages for gas tightness to
in a clean and sanitary manner. The material permit in situ fumigation of spices.
should be appropriate for the product to be 6.4.3 Area with new concrete floors or walls
packed and for the expected conditions of
should not be used for storage until it is
storage and should not transmit to the product absolutely certain that the new concr~te is well ..
objectionable substances. The packag~ng cured and free of excess water. It is safer to
material should be sound and should provIde use an approved plastic cover spread over the
appropriate protection from contamination.
entire new concrete floor as a moisture barrier
prior to use for spice. However, other means of
6.3.2 Containers should not have been used for
protecting the spices against moisture from
any purpose which may lead to contamination
'sweating' of concrete can be used such as
of the product. Containers should be inspected
stacking of containers on panets. The plastic
immediately before use to ensure that they are
can be removed when the warehouse is emptied.
in a satisfactory condition and where necessary,
This system will protect against moulding of the
cleaned and/or disinfected; when washed they
spices due to sweating of new concrete.
should be well drained and dried before filling.
Only packaging material required for immediate 6.4.4 Products which affect the storage life,
use shoUld be kept in the packaging or filling quality or flavour ,of spices should not be
area. stored in the same room or compartment where
spices are. stored. For example, such items as
6.3.3 The cleaned, dried and processed spices
fruits, vegetables, fish, fertilizers, kerosene or
and condiments should be packed in suitable
petro), lubricating oils, etc, should not be
hygienic and non-permeable containers. Second
stored along with spices.
hand containers like jute bags, plastic bags, etc,
if used, should be cleaned and disinfected 6.4.5 Facilities for Storage of Waste and Inedible
properly before re-use. The jute bags should Material
normally be lined with suitable plastic film in
order to a void transfer of moisture. 6.4.5.1 Facilities should be provided for the
storage of waste and inedible material prior to
6.3.4 Finished products may be packed in
removal from the establishment. These facilities
hermetically sealed containers preferably under
should be designed to prevent access to waste
inert gases like nitrogen, etc, or vacuum in
or inedible material by pests and to avoid
order to protect quality and retard possible
contamination of the product, potable water,
mould growth. Alternatively. paper fortified
equipment and buildings or roadways on the
polylaminates of non-permeable quality which premises.
are cheaper, can be used. The inner lining of
the laminates should have negative migration 6.4.5.2 Immediately after disposal of the waste,
test. receptacles used for storage and any equipment
which has come' into contact with the waste
6.3.5 Packing should be done under hygienic
should be cleaned and disinfected. The waste
conditions to avoid contamination.
storage area should also be cleaned and
disinfected.
6.4 Storage
6.4.6 Storage 0/ Hazardous Substances
6.4.1 Raw material stored in the plant premises
should be maintained under conditions that will Pesticides or other substances which may
protect them against contamination and infes represent a hazard to health should be suitably
tation and minimize deterioration. Spices not labelled with a warning about their toxicity and
scheduled for immediate use should be stored use. They should be stored in locked rooms or
under conditions that prevent infestation and cabinets used only for that purpose and dispen
mould growth. sed and handled 0 nly by authorized and pro
perly-trained personnel or by persons under
6.4.2 The warehouse should be of sound cons strict supervision of trained personnel. Extreme
truction and well equipped so that it will care should be taken to avoid contamination. .
provide suitable storage and adequate protec
tion for spices and condiments. Any breaks or 6.5 Transportation
openings in the walls, floors and roof shall have
been repaired. Any breaks or openings around 6.5.1 The conveyance used for transporting the
doors, windows and ventilators should be harvested, cleaned, dried and packed spices
repaired or screened. Screens shouJd be used and condiments from the place of production
5
IS 14216 : 1994
to storage godown or for processing should be 8.2 Medical Exam inaHon
clea,D7d and disinfected before ,loading. In
Persons who come in contact with spices and
addition, bulk transport such as ShIp or rail car
condiments in the course of their work should
s~ould be cleaned an,d well ventilated with dry
aIr to remove mOIsture resulting from the have a medical examination by an authorised
respiration of spices and condiments and to registered medical practitioner prior to their
prevent moisture condensation as the vehicle empl<?yment because of epidemiological consi
deratIOns, the nature of the spices prepared in
moves from a warmer to a cooler region or
from day to night. particular establishment or the medical history
of the prospective handler. Medical examina
6.S.2 Spice products should be stored and trans tion of a worker should also be carried out at
ported under such conditions as will maintain other times when clinically or epidemiologically
the integrity of the container and the product indicated.
within it. Carriers should be clean, dry,
8.3 All employees shall be inoculated against
weatheroproof, free from infestation and sealed
typhoid and paratyphoid 'A' on their first
to prevent water, rodents or insects from
appointment and thereafter once in every five
reaching the products. Spice products should be
years, in case of epidemic. All workers shall be
loaded, transported and unloaded in a manner
inoculated. A record shall be maintained.
so as to protect them from damage.
8.3.1 It shall be impressed upon all the em
6.5.3 Properly insulated carriers or refrigerated
ployees that they sbould inform the manage
vehicles are recommended for transport when
ment in case of fever, vomitting, diarrhoea
climatic conditions indicate such a need. 0;
typhoid, dysentery, boiJs, cuts, sores, ulcer
Extreme care should be taken to preven t con
any other notifiable diseases occurring at home
densation while unloading spice products from a
and in families. No worker suspected of dis
refrigerated vehicle or while taking out of a
orders noted above shall be permitted to work
cold storage. In warm, humid weather, the
in the unit. Staff/workers having frequent
spices and condiments should be allowed to
cough and cold should not be deputed in areas
reach ambient temperature before exposure to
prior to packing and storage of finished
external conditions which may require one to
products.
three days.
6.5.4 Spices and condiments tha1 have been 8.4 Communicable Diseases
spilled are vulnerable to contamination and
The management should take care to ensure
should not be used for edible purposes.
that no person, ,while known or suspected to be
7 SAMPLING AND LABORATORY suffering from, or to be a carrier of, a disease
CONTROL PROCEDURES likely to be transmitted through spices and
condiments or while afflicted with infected
7.1 Laboratory procedures used should prefe wounds, skin infections, sores or with diarrhoea
rably follow recognized or standard methods to is permitted to work in any material-handlin~
obtain readily reproducible results. area in any capacity in which there is any likeli~
hood of such a person directly or indirectly
7.2 Each establishment should have its own or
contaminating material with pathogenic micro
contracted laboratory control of the hygienic
organisms.
quality of the spice products processed and of
the pest control procedures. The amount and
8.5 Injuries
type of such control will vary with the different
spice products as well as the needs of the Any person who has a cut, a wound, a boil or a
management. Such control should provide for sore should not continue to handle the material
monitoring of the quality of the finished until the injury is completely protected by a
products and rejection of all spices that are water-proof covering which is firmly secured,
unfit for human consumption. and which is conspicuous in colour. Adequate
first-aid facilities should be provided for this
8 PERSONNEL HYGIENE AND HEALTH
purpose.
REQUIREMENTS
8.6 Personal Cleanliness
8.1 Hygiene Training
8.6.1 Every person engaged in a spice bandling
Establisbments should arrange for adequate and area should maintain a high degree of personal
continuing training of workers in hygienic cleanliness while on duty.
handling of spices and condimen ts and in
personal hygiene so that they understand the 8.6.2 Persons engaged in spice handling shall be
precaution necessary to prevent cOlltamination. provided with clean uniforms and aprons
Instructions should include relevant parts of ('preferably white) and clean washable caps,
this code. where necessary.
6