Micro 3 Way Brass Cheap Solenoid Valves

For keeping the food safety, there is a very strick hygiene standard for poultry processing plant , especially the employee's personal health management, and hygiene control. 

First: Have to establish employee's personal health records for HR department. 

Second: personal hygiene control
1, according to the training plan for employees of personal hygiene and food safety education and training, new factory staff should focus on systematic training, the assessment of qualified, can mount guard. Training and assessment results should be recorded.
2, employees should develop good personal hygiene habits, do wash hands frequently, and frequently cut nails, take a bath, change clothes frequently, often barber, do not spit everywhere, litter.
3, staff work, unified the trousers, it is forbidden to wear slippers, sandals and other types of open toe shoes; prohibit lipstick, makeup, perfume, nail polish, wearing any jewelry, watches etc.;
4. Smoking, eating, playing, running or chasing slapstick are forbidden in the production area.
5, Staff enter the workshop may not bring anything which nothing to do with the production of goods, first changing shoes, changing overalls, wearing a work cap, work clothes, hats should be dressed neatly, hair must not be exposed outside the coat.
6, Staff hand should be kept clean, and before entering the processing site, after the toilet or hand pollution,washing hand immediately.

6.1 Hand washing disinfection procedures:
A: rinse, rinse with water to scrub, washing hand with liquid disinfectant soak for 20 seconds, rinse and drying
B: rinse, liquid soap scrub, rinse, spray drying, 75% alcohol scrub disinfection

Note: short sleeved overalls should be washed to the elbow

6.2 Employee hands should be kept clean and must be cleaned and disinfected during the production process:
A: after going to the bathroom;
B; after disposing of waste;
C: return to work prior to leaving the work area or having nothing to do with production;
D: before touching the product;
E: after touching other parts of the body that are not clean or unclean;
F: enter workshop and work continuously for 2 hours before start;
G: employees who have direct contact with food must wash hands and disinfect every 1 hours.
7, before entering the workshop, the bottom of shoes and shoes should be soaked and disinfected in the shoes disinfectant pad before entering the workshop.
8, The supervisor inspect labors in the process :   hat, masks, shoe wearing, wearing is according to the specification, the hair is exposed; whether the hand hygiene compliance, the nail should not exceed 0.5mm long; if anyone injured posts are sick posts and so on.
9, the production process of contact with the finished products must wear disposable gloves, gloves should be intact, no damage, impermeable, after hand contaminated, must wash hands disinfection procedures according to the above-mentioned re wash hands. In the work process, packaging personnel must be every 2 hours with 75% alcohol disinfection products and processing the opponent; personnel due to operational reasons, contact exposed of the finished product, every 1 hours with 75% alcohol disinfector.
10, During the production period is not allowed to answer the phone (supervisor, foreman, except) where there is a special need to consult their superiors, call replying have to be outside of production area, after reply the call, the first thing is wash hand before back to work. 
Personal clothing and goods

11 Staff changed clothes is  leave in locker room, not allow enter the  the processing room without working clothes; or not allowed wear working clothes go outside,  pocket and other personal items are stored in locaker room.
12, Wash and disinfect  hands after going to the bathroom, with working clothes, hats, shoes is not allowed goes into bathroom, all must change before and after.

13, non production personnel (ie inspection, management personnel, etc.) and all other people non equivalent to the production is not allowed goes into the workshop

Employee health requirements
1, employees should participate in the annual health examination, inspection qualified to post. Prohibited examination without appointment. Persons suffering from dysentery, typhoid, hepatitis and other infectious diseases of the digestive tract (including pathogen carriers), active tuberculosis, suppurative or exudative skin disease and other disease incompatible with food hygiene, found an immediate dismissal or discouraging.
2, people suffering from respiratory diseases (such as colds, cough), minor can wear masks, but not in direct contact with food; in severe cases, the supervisor or leader to arrange the rest, heal before returning to work.
3, If staff hand's wound , only after dressing wearing disposable gloves can be arranged in direct contact with food; if the wound is deep, the supervisor or leader have to arrange him rest, and heal before returning to work.

Hygiene Equipment

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Connect Group For Poultry Project , https://www.connectpoultry.com