HousekeepingEffective systems must be in place to ensureproduction is operated in a clean and tidy manner.Waste and rubbish need to be hygienically storedand disposed of. The following actions are essential:

� Keep your work area clean and tidy

� Use the correct location for storage

� Clear away waste before receptacles get full

� Regularly remove packaging waste

� Prevent pests from gaining access - keep doorsand windows shut

� Don't eat or drink in production areas

� Report signs of pests immediately

� Don't disturb bait boxes

� Roll up hoses when not in use

Above all take pride in your work area and maintainhigh standards.

A guide to maximisinggood hygiene in

the workplace

GoodHygiene

Practices

Selected references/further adviceIndustry Guide to Good Hygiene Practice - Bottled Water Guide,Chadwick House Publishing, ISBN 1 9043 0631 4

BSDA's 'Food Safety in Soft Drinks Today' training scheme

BSDA's Guide to Hazard Analysis & Critical Control Point System

Food Standards Agency www.foodstandards.gov.uk

AcknowledgementBSDA would like to thank Dr Rosemarie Pearson, Dialog, as writerof this publication and Coca-Cola Enterprises for the photography.

ProductionRaw materials, drinks in process, packaging andfinished products need to be stored correctly toprevent contamination. There are points in theproduction process that are critical for quality andfood safety. Control of these points is important topreserve drinks properly so they achieve their statedshelf life and are safe. Soft drinks are oftenpreserved in some way to control the growth ofmicro-organisms. This may include:

� Pasteurisation

� Carbonation

� Acidity Regulation

� Addition of sugar/preservatives

It should be remembered that no treatment isallowed for Natural Mineral Waters. Spring andbottled drinking waters can be treated for microbesand the mineral content adjusted accordingly.

Remember� Always follow the factory procedures -

never cut corners

� We are all responsible for hygiene and quality

� Everyone must work together

� Act if something is not right - report it!

Produced by:British Soft Drinks Association Ltd20-22 Stukeley StreetLondon WC2B 5LR

Phone: 020 7430 0356Fax: 020 7400 3711Email: bsda@britishsoftdrinks.comWebsite: www.britishsoftdrinks.com

� Appearance - e.g. - keep hair clean and, ifnecessary, tied back

� Health - report diarrhoea, vomiting, heavy coldsand discharge from eyes and ears. Only returnto work when medically clear. Always covercuts and abrasions with a clean, waterproofdressing

� Hygienic manufacturing principles - identifypossible sources of contamination, minimisejewellery, do not eat or smoke in productionareas, avoid unhygienic habits

CleaningCleaning is an essential part of hygiene activities

Why clean?

� To remove matter on which micro-organismsmight grow

� To allow effective disinfection/sterilization toreduce levels of micro-organisms

� To reduce the risk of contamination of drinks

� To prevent infestation by pests

� To promote a good image to visitors, including customers

� To provide a pleasant and safe workingenvironment

Methods range from cleaning by hand or machine,foam cleaning and Clean in Place (CIP). Instructionsand procedures must be followed to achieve goodresults and to be in line with cleaning schedules and plans. Never reduce the time allowed. Nevermix chemicals or transfer them to unmarked drinkscontainers. Always report cleaning problemsor defects.

Good Hygiene Practices

Good hygiene is essential to ensure thedrinks we produce and sell are safe toconsume and free from contamination.Contamination from micro-organisms,chemicals and foreign matter can causeharm, injury and considerable distress.

The soft drinks industry prides itself onproducing drinks to the highest standards.This guidance, from the British Soft DrinksAssociation, gives practical advice on foodhygiene as it relates to soft drinks,including carbonated drinks, still anddilutable drinks, fruit juices and bottledwaters. It outlines how excellent hygienestandards can be maintained through goodmanufacturing practice.

Contents� The importance of good

hygiene� Personal hygiene� Cleaning� Housekeeping� Production� Selected references, further

advice and acknowledgements

The Importance ofGood HygieneGood hygiene means

� Compliance with Food Law

� Reduced consumer complaints

� Consumer confidence

� Enhanced reputation

� And for those involved in production, goodworking conditions

Poor hygiene can cause

� Consumer complaints

� Injury to our consumers

� Illnesses, e.g. food poisoning

� Unwillingness by the consumer to purchase again

� Bad publicity

� Loss of reputation and business

Hygiene can be effectively controlled through GoodManufacturing Practice and involves everyone.

Personal HygieneProduction staff must maintain a high standard ofpersonal cleanliness and appearance, be in goodhealth and adopt hygienic manufacturing principles.

� Cleanliness - wash hands thoroughly. Wear protective clothing and head covering, if required