Workers who have open cuts, sores and wounds or suffer from an illness that can be transferred to food (e.g. hepatitis A) can pose a food safety risk.
This good agricultural practice applies to farms with workers who milk livestock, or handle eggs, honey, fruits, nuts or vegetables.
Make sure workers with open cuts or wounds or displaying symptoms of illness do not enter any food production or handling areas without taking appropriate measures to prevent contamination.
Establish practices to handle worker illness or injury.
To avoid contaminating food, make sure workers take the following precautions:
When a worker is showing signs of illness, make sure he or she does not handle food. Symptoms could include:
Keep first aid kits well stocked and readily available to workers. First aid kits and stations should contain:
When you suspect food has become contaminated due to worker injury or illness, seek advice on the best course of action (for example, possible recall, cleaning and sanitizing, or disposal options).
Be prepared for a possible request from the auditor to review:
There are few specific agricultural laws that impact on food safety regulating persons with injuries or wounds on-farm. Generally, these requirements are laid out in laws regarding the processing of meat, fish and other food products, which are outside the scope of this document.