Food safety begins with people and is achieved through attention to detail. In the food production process, employees are the most frequent handlers of raw 

materials, semi-finished products, and finished products, and their hygiene practices directly affect product safety and quality. Scientific and implementable 

employee hygiene management is not only a compliance requirement but also the cornerstone of a company's quality culture. The following are eight key 

points that must be implemented in employee hygiene management in food factories:

All employees must hold valid health certificates and have a health record established for each employee. Employees suffering from diseases affecting food 

safety, such as dysentery, typhoid fever, hepatitis A, hepatitis E, active tuberculosis, or purulent or exudative skin diseases, should be immediately removed 

from positions involving direct contact with food and undergo regular health checkups.

Before entering the clean area, hands must be washed for at least 20 seconds with running water and a dedicated hand sanitizer using the "seven-step 

handwashing method," followed by soaking/spraying with 75% alcohol or a chlorine-based disinfectant. Handwashing facilities should be equipped with 

touchless faucets, hand dryers (shared towels are prohibited), and automatic disinfectant dispensers.

3. Standardized Attire and Personal Protective Equipment: 

Cleaners must wear uniforms, caps, masks, and non-slip, enclosed work shoes; long hair must be completely covered, nails must be neatly trimmed and no 

nail polish is allowed; jewelry, watches, and other exposed ornaments are prohibited; wounds must be treated with waterproof bandages and gloves must be

worn, and if necessary, the employee should be reassigned to a non-contact work area.

4. Workplace Conduct Restrictions: Eating, smoking, chewing gum, spitting, or directly touching food with hands is strictly prohibited in the production area; 

when sneezing or coughing, avoid contact with materials and immediately wash and disinfect hands; mobile phones and personal belongings are not allowed

in the cleanroom.

5. Routine Employee Training: New employees must complete at least 8 hours of specialized hygiene and GMP training before starting work and can only 

operate independently after passing the assessment; existing employees will undergo refresher training and practical drills every quarter, covering basic 

microbiology knowledge, cross-contamination prevention and control, and emergency response.

6. Hand Microbial Monitoring: Implement rapid ATP testing or microbial swabbing tests on the hands of key personnel (e.g., filling, inner packaging). Results 

are incorporated into the quality traceability system; abnormal data triggers immediate retraining and job evaluation

7. Off-Duty and Return-to-Work Management: Employees temporarily leaving their posts (e.g., for restroom breaks or breaks) must properly remove 

protective equipment and re-perform handwashing and disinfection procedures. Employees on sick leave or returning from trips must undergo health 

verification and hygiene retraining before returning to work.

8. Visualized Hygiene Responsibility: Set up clear hygiene flowcharts, checklists, and responsibility bulletin boards in changing rooms, handwashing areas, 

and workshop entrances. Implement a three-tiered supervision mechanism: daily checks by team leaders, weekly checks by quality control personnel, and 

monthly evaluations by management, ensuring hygiene requirements are truly implemented, visible, and traceable.

Employee hygiene is not simply about posting regulations; it's about cultivating habits that are integrated into every minute of operation. Only by transforming

these eight key points into daily actions can we build a solid first line of defense for food safety—the human element.

If you require accompanying "Employee Hygiene Self-Inspection Form", "Handwashing and Disinfection Record Template", or training PPT, I can prepare 

them for you immediately.