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§ 110.10 Personnel.
The plant management shall take all reasonable measures and precautions to ensure the following:
?。╝） Disease control. Any person who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food-contact surfaces, or food-packaging materials becoming contaminated, shall be excluded from any operations which may be expected to result in such contamination until the condition is corrected. Personnel shall be instructed to report such health conditions to their supervisors.
（b） Cleanliness. All persons working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food. The methods for maintaining cleanliness include, but are not limited to:
?。?） Wearing outer garments suitable to the operation in a manner that protects against the contamination of food, food-contact surfaces, or food-packaging materials.
（2） Maintaining adequate personal cleanliness.
?。?） Washing hands thoroughly （and sanitizing if necessary to protect against contamination with undesirable microorganisms） in an adequate hand-washing facility before starting work, after each absence from the work station, and at any other time when the hands may have become soiled or contaminated.
（4） Removing all unsecured jewelry and other objects that might fall into food, equipment, or containers, and removing hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand. If such hand jewelry cannot be removed, it may be covered by material which can be maintained in an intact, clean, and sanitary condition and which effectively protects against the contamination by these objects of the food, food-contact surfaces, or food-packaging materials.
?。?） Maintaining gloves, if they are used in food handling, in an intact, clean, and sanitary condition. The gloves should be of an impermeable material.
（6） Wearing, where appropriate, in an effective manner, hair nets, headbands, caps, beard covers, or other effective hair restraints.
?。?） Storing clothing or other personal belongings in areas other than where food is exposed or where equipment or utensils are washed.
（8） Confining the following to areas other than where food may be exposed or where equipment or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.
?。?） Taking any other necessary precautions to protect against contamination of food, food-contact surfaces, or food-packaging materials with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin.
（c） Education and training. Personnel responsible for identifying sanitation failures or food contamination should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. Food handlers and supervisors should receive appropriate training in proper food handling techniques and food-protection principles and should be informed of the danger of poor personal hygiene and insanitary practices.
?。╠） Supervision. Responsibility for assuring compliance by all personnel with all requirements of this part shall be clearly assigned to competent supervisory personnel.
[51 FR 24475, June 19, 1986, as amended at 54 FR 24892, June 12, 1989]
110.10 員工
生產(chǎn)加工企業(yè)管理機(jī)構(gòu)必須采取合理的措施和預(yù)防方法確保做到下列幾點(diǎn)：
a.疾病控制：經(jīng)體檢或監(jiān)督人員觀察，凡是患有或疑似患有疾病、創(chuàng)傷，包括癤、瘡或感染性的創(chuàng)傷，或可成為食品、食品接觸面或食品包裝材料的微生物污染源的員工，直至上述病癥消除之前，均不得參與食品生產(chǎn)加工，否則會(huì)造成污染。必須要求員工在發(fā)現(xiàn)上述疾病時(shí)向上級(jí)報(bào)告。
b.清潔衛(wèi)生：凡是在工作中直接接觸食品、食品接觸面及食品包裝材料的員工必須嚴(yán)格遵守衛(wèi)生操作規(guī)范，使食品免受到污染。保持清潔的方法包括，但不僅限于：
?。?） 穿戴適合生產(chǎn)加工的工作衣，防止食品、食品接觸面或食品包裝材料受污染。
?。?） 保持良好的個(gè)人衛(wèi)生。
?。?） 開始工作之前、每次離開工作臺(tái)之后、以及手被污染或其他任何情況下受到污染時(shí)，應(yīng)在合適的洗手設(shè)施上徹底洗凈雙手（如要防止有害微生物的污染，則應(yīng)進(jìn)行消毒）。
?。?） 除去不牢靠的，可能掉入食品、設(shè)備或容器中的珠寶飾品和其他飾物，除去在手工操作食品時(shí)無法徹底消毒的首飾。如果無法除去首飾，可以用一塊完整無損的、清潔衛(wèi)生的、并能有效地防止食品、食品接觸面或食品包裝材料受污染的物料將首飾包套起來。
?。?） 使用的手套（如果用它們處理食品）應(yīng)完整無損、清潔衛(wèi)生。手套應(yīng)當(dāng)用不滲透的材料制作。
?。?） 在適當(dāng)?shù)膱?chǎng)合，應(yīng)戴發(fā)網(wǎng)、束發(fā)帶、帽子、胡須套，或其他有效的須發(fā)約束物。
（7） 將衣物或其他個(gè)人物品應(yīng)存放在不與食品接觸或被清洗設(shè)備用具之外的場(chǎng)所。
?。?） 將以下行為限制在不與食品接觸或被清洗設(shè)備及用具之外的區(qū)域：吃東西、咀嚼口香糖、喝飲料或吸煙。
（9） 采取其他必要的預(yù)防措施，防止食品、食品接觸面或食品包裝材料受到微生物或異物（包括，但不僅限于：汗水、頭發(fā)、化妝品、煙草、化學(xué)物及皮膚用藥物）的污染。
c.教育與培訓(xùn)：負(fù)責(zé)檢查評(píng)定衛(wèi)生不良或食品污染的人員應(yīng)當(dāng)受過教育培訓(xùn)或具有經(jīng)驗(yàn)，或兩者皆具備，這樣才能保證生產(chǎn)出干凈和安全的食品。食品加工和監(jiān)督人員應(yīng)當(dāng)接受食品加工技術(shù)及食品保護(hù)原理的適當(dāng)培訓(xùn)，而且應(yīng)當(dāng)認(rèn)識(shí)到不良的個(gè)人衛(wèi)生及不衛(wèi)生操作的危險(xiǎn)性。
d.監(jiān)督：必須明確地指定由符合要求的監(jiān)督人員監(jiān)管全體員工。務(wù)必使員工遵守本章的一切規(guī)定（51 FR24475，1986年 6月 19日發(fā)布實(shí)施；1989年 6月 12日修改為 54FR24892）。
更多關(guān)于美國(guó)FDA 21 CFR 第110部分的內(nèi)容，請(qǐng)?jiān)斠?a href="http://delmunsoft.com/law/dongtai/169561.html">美國(guó)FDA 21 CFR 第110部分關(guān)于食品生產(chǎn)企業(yè)現(xiàn)行良好操作規(guī)范（GMP）法規(guī)匯總
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編輯：foodfagui