Equipment for personnel
The provision of hygienic equipment and personal protective equipments
essential to prevent contamination of meat and meat products through
contact with clothes, shoes or direct contact with hands or breath (see
also chapter on Meat Processing Hygiene page 339). Some appliances
and protective clothes, boots etc. also serve to protect workers from
accidents.
Hygienic equipment and materials:
Protective clothing (Fig. 405) – To avoid contamination of workplaces,
materials and products from street clothes, workers have to wear clean
protective clothing. Either one-piece overalls or two piece sets are
recommended as they cover the complete body. In some workplaces
only overcoats are used with the disadvantage that the trousers/skirt is
not covered.
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