13 Proposed Draft Guidelines for the Application of General Principles. . .
161
Establishment: Maintenance and Sanitation
Specific guidance is given on preventive maintenance and especially sanitation
procedures after an event of vomiting, diarrhea and/or notification of hepatitis.
Disinfection should always be preceded by cleaning and should include all surfaces
suspected to be contaminated with aerosols containing viruses, both in the hygiene
facilities and toilets and as a preventive measure in food production areas. Food
handling in the latter area(s) should be stopped and disposal of the implicated food
should be considered. Infectious material should be dealt with immediately by a
person trained in cleaning-up infectious material wearing gloves, facemasks and
aprons or smocks. For surface disinfection, free chlorine solutions (1,000 ppm
for 5–10 min at RT), vaporized hydrogen peroxide treatment at >100 ppm for 1 h
or UV irradiation at >40 mWs/cm
2 (D mJ/cm
2 ) can be used. Most other surface
disinfectants lack efficacy against enteric viruses at manufacturer’s recommended
concentrations and exposure times.
Establishment: Personal Hygiene
There is a need for strict hygiene control by food handlers, particularly in relation
to the prevention of NoV and/or HAV contamination, as the infectious dose of these
viruses is very low. Persons with gastroenteritis or hepatitis should be excluded from
handling food or from being present in the premises and should only be allowed
to return to work after a period without symptoms of diarrhea and vomiting (e.g.,
period of 48 h). Persons, who have had hepatitis, should only be allowed to return
to work after disappearance of jaundice. As shedding of viruses, such as NoV
or HAV, may continue for several weeks after symptoms have subsided, and also
asymptomatic shedding can occur, all food handlers should adhere to thorough hand
washing instructions at all times, especially before handling food, after using the
toilet or after being in contact with fecal matter (also after changing diapers/nappies,
cleaning toilets).
Vaccination of food handlers against hepatitis A should be recommended where
necessary to reduce the risk of viral contamination of the food, taking into account
the epidemiological situation and/or immune status of the local population. The
presence of non-authorized persons, such as children, to the extent possible, during
food handling or on premises should be avoided.
Product Information and Consumer Awareness
Viruses can persist for a long time in food. As distribution of food between areas and
countries complicates traceability, lot identity and integrity should be maintained to
facilitate tracking. Countries should give consideration to educational programs to
make consumers more aware of the risk of viruses in certain ready-to-eat foods.
161
Establishment: Maintenance and Sanitation
Specific guidance is given on preventive maintenance and especially sanitation
procedures after an event of vomiting, diarrhea and/or notification of hepatitis.
Disinfection should always be preceded by cleaning and should include all surfaces
suspected to be contaminated with aerosols containing viruses, both in the hygiene
facilities and toilets and as a preventive measure in food production areas. Food
handling in the latter area(s) should be stopped and disposal of the implicated food
should be considered. Infectious material should be dealt with immediately by a
person trained in cleaning-up infectious material wearing gloves, facemasks and
aprons or smocks. For surface disinfection, free chlorine solutions (1,000 ppm
for 5–10 min at RT), vaporized hydrogen peroxide treatment at >100 ppm for 1 h
or UV irradiation at >40 mWs/cm
2 (D mJ/cm
2 ) can be used. Most other surface
disinfectants lack efficacy against enteric viruses at manufacturer’s recommended
concentrations and exposure times.
Establishment: Personal Hygiene
There is a need for strict hygiene control by food handlers, particularly in relation
to the prevention of NoV and/or HAV contamination, as the infectious dose of these
viruses is very low. Persons with gastroenteritis or hepatitis should be excluded from
handling food or from being present in the premises and should only be allowed
to return to work after a period without symptoms of diarrhea and vomiting (e.g.,
period of 48 h). Persons, who have had hepatitis, should only be allowed to return
to work after disappearance of jaundice. As shedding of viruses, such as NoV
or HAV, may continue for several weeks after symptoms have subsided, and also
asymptomatic shedding can occur, all food handlers should adhere to thorough hand
washing instructions at all times, especially before handling food, after using the
toilet or after being in contact with fecal matter (also after changing diapers/nappies,
cleaning toilets).
Vaccination of food handlers against hepatitis A should be recommended where
necessary to reduce the risk of viral contamination of the food, taking into account
the epidemiological situation and/or immune status of the local population. The
presence of non-authorized persons, such as children, to the extent possible, during
food handling or on premises should be avoided.
Product Information and Consumer Awareness
Viruses can persist for a long time in food. As distribution of food between areas and
countries complicates traceability, lot identity and integrity should be maintained to
facilitate tracking. Countries should give consideration to educational programs to
make consumers more aware of the risk of viruses in certain ready-to-eat foods.