Does Your Food Factory's Personal Hygiene Meet BRC Requirements?
In the world of food manufacturing, product safety is non-negotiable. While advanced equipment and HACCP plans are crucial, one of the
most fundamental lines of defense is often the simplest: robust personal hygiene practices. The BRCGS Global Standard for Food Safety
Issue 9 places significant emphasis on this area, outlining clear, non-negotiable requirements for all personnel.
Failure to comply isn't just a minor oversight; it can lead to major non-conformities, jeopardizing your certification and, more importantly,
consumer safety. So, how does your facility measure up? Let's break down the key personal hygiene requirements as mandated by the
BRC standard.
1. Comprehensive Training and Demonstrable Competence
BRCGS Requirement (Clause 7.1): The Standard is fundamental on this point: all personnel must be "demonstrably competent" through
training, work experience, or qualification.
What this means for your site:
01-Mandatory Training: Every single employee, including temporary, agency, and contract staff, must receive appropriate hygiene training
before they start work and be adequately supervised.
02-Role-Specific Training: Staff involved in control measures and critical control points (CCPs) need specific training and competency
assessments.
03-Allergen Awareness: Everyone, including engineers and contractors, must receive general allergen awareness training and understand
your site's specific handling procedures.
04-Documented Records: You must maintain detailed training records, including the trainee's name, date, course content, and the training
provider.
2. Defined Personal Hygiene Standards
BRCGS Requirement (Clause 7.2): The site must have documented and communicated personal hygiene standards adopted by all
personnel, including visitors.
Key prohibitions and practices include:
01-Jewellery: No watches or jewellery, with the exception of a single, plain wedding ring or a medical alert bracelet. Earrings, nose rings, and
other exposed body piercings are strictly forbidden.
02-Nails: Fingernails must be kept short, clean, and unvarnished. False nails and nail art are not permitted.
03-Personal Effects: Strong perfumes and aftershaves should not be worn.
04-Hand Washing: Hands must be washed on entry to production areas and at a frequency appropriate to minimize contamination risk.
3. Strict Control of Cuts, Medications, and Personal Items
BRCGS Requirement (Clauses 7.2 & 7.3): The standard requires proactive management of potential contamination sources from personnel.
Your procedures must cover:
01-Injuries: All cuts and grazes on exposed skin must be covered with a site-issued, detectable (metal-detectable), brightly coloured plaster
(typically blue). The use of each batch of plasters must be verified through your metal detection equipment.
02-Personal Medicines: Written instructions must control the storage and use of personal medicines to minimize any risk of product contam-
ination.
03-Illness Reporting: Staff must be aware of and report any symptoms of infection or disease that could compromise food safety. There
must be a clear procedure for managing individuals who may be suffering from or have been in contact with an infectious disease.
4. Site-Issued Protective Clothing
BRCGS Requirement (Clause 7.4): Suitable protective clothing must be worn by anyone entering production areas and must be managed to
prevent contamination.
The requirements are specific:
01-Design: Clothing must be of a suitable design to prevent product contamination, with no external pockets above the waist or sewn-on
buttons.
02-Hair Containment: It must fully contain all scalp hair. Snoods are required for beards and moustaches.
03-Laundering: Protective clothing must be laundered by an approved laundry (in-house or contracted) that can validate the effectiveness
of its process, ensuring segregation of dirty and clean clothes and protection from contamination after cleaning.
04-Gloves: If used, gloves should be disposable, intact, of a distinctive colour (preferably blue), and suitable for food use. They must be
replaced regularly.
5. Management of Visitors and Contractors
The BRC standard makes no distinction between employees and others on site. All hygiene requirements apply equally to contractors and
visitors. They must be made aware of the rules regarding protective clothing, handwashing, and the types of illness or symptoms that would
prevent them from entering high-risk areas.
Is Your Facility Truly Compliant?
Meeting BRCGS personal hygiene requirements goes beyond having a policy document. It requires:
01-Clear Documentation: Well-written, accessible procedures.
02-Consistent Implementation: Daily adherence and management oversight.
04-A Culture of Safety: Ensuring every individual on site understands their role in protecting product integrity.
Personal hygiene is a cornerstone of your food safety management system. By rigorously applying these BRCGS requirements, you not only
protect your consumers and your brand but also demonstrate a fundamental commitment to excellence that auditors and customers expect.
Ensure your hygiene practices are up to standard. Review your procedures today against BRCGS Issue 9 to safeguard your certification and
your products.
