DRYTECH PROCESSES (I) PVT. LTD.

DOCUMENT DEPARTMENT STANDARD OPERATING PROCEDURE All Departments SOP NO. CQM REF. NO. PAGE NO. TITT E Pre!Re"#$s$te Pr%&ram EFFECTI)E DATE RE)ISION NO. 82 04.0 Pa&e ' %( 4 0'*02*'2 00

PERSONAL HYGIENE Employee personal hygiene policies Employee shall be responsible for using safe food handling methods as trained and instructed and for practicing good personal hygiene. The following are the policies for every employee to follow to eliminate food borne illness and injury, and to achieve certainty in customer satisfaction. Individual illness and disease control Any person who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesions (boils, sores, infected wounds) or any abnormal source of microbial contamination that could contaminate food, food contact surfaces, or food pac aging material shall not be allowed to wor with these items. !f an employee"s illness is not severe and symptoms are not acute, the employee can be assigned to tas s that do not involve food handling or can be excused from wor altogether until he#she is completely well. !llness must not be passes on to customers or other employees. Employees, notify your supervisor # $!% if you are ill with diarrhea, vomiting, or other illness so that you can either be assigned to tas s that do not involve food handling, or excused from wor altogether. Personal !leanliness Re"# $ % Personnel disease control & training HA!!P &. 'aintain ade(uate personal cleanliness by bathing daily and using a deodorant to control body odor. )se only mild perfumes or colognes that do not interfere with the aroma of food. *eep hands free of foreign perfumes odors. +. ,ear clean uniforms and closed-toed shoes. .eplace clothing if it becomes dirty while wor ing. /. 0tore clothing and personal belongings away from food production or e(uipment # utensils washing areas. 'ingernails# *eep fingernails neatly trimmed. 1ingernails should not protrude past the ends

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DRYTECH PROCESSES (I) PVT. LTD.

DOCUMENT DEPARTMENT STANDARD OPERATING PROCEDURE All Departments SOP NO. CQM REF. NO. PAGE NO. TITT E Pre!Re"#$s$te Pr%&ram EFFECTI)E DATE RE)ISION NO. 82 04.0 Pa&e 2 %( 4 0'*02*'2 00

of the fingernails more thatn&#&23 in length to ma e them easier to clean. 4o not use fingernail polish or artificial fingernails while wor ing, because they might fla e or fall off into a customer"s food. Hair restraint# .estrain or cover your hair at all times (e.g. hairnets, headbands, caps, beard covers). The covering or restraint must ensure that no hair will fall into the customer"s food. Employee with mustaches and beards eep facial hair clean, neat, and trimmed. 'ustaches cannot extend below the lip. 5eard must be ept closely trimmed to no more than&#+ inch. A beard net must be worn at all times in the processing area. (e)elry and hard o*+ects in poc,ets# 4o not wear jewelry on the hands wrist, nec , ears. 4o not carry hard objects in your outside poc ets. $lain wedding bands are acceptable but not recommended. Re"# $ % (e)elry policy HA!!P Hand,erchie"s and "acial tissues# 6ever carry a hand erchief or facial tissues when wor ing with food. !f you must use a tissue, use it at the hand sin , then immediately wash your hands at the hand sin . !f you snee7e, direct it towards your shoulder and away from foods. !he)ing gum- smo,ing- and eating# 4o not chew gum when wor ing with food. 6ever smo e near the food production area. 6ever eat or drin while handling food. 1ood and beverages are only consumed in the employees brea room.

GLO.ES Ho) to use gloves &. %over cuts, scrapes, burns, etc. on the hands with a bandage A64 a glove or

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DRYTECH PROCESSES (I) PVT. LTD.

DOCUMENT DEPARTMENT STANDARD OPERATING PROCEDURE All Departments SOP NO. CQM REF. NO. PAGE NO. TITT E Pre!Re"#$s$te Pr%&ram EFFECTI)E DATE RE)ISION NO. 82 04.0 Pa&e 0 %( 4 0'*02*'2 00

finger cot. +. ,ash your hands before using gloves. /. ,ash your hands after using gloves. 8. %hange gloves when you switch tas s. 9. 4iscard gloves when you leave the wor area. 2. .E'E'5E.: ;loves can spread germs just as easily as hands can< /isposa*le gloves# when employees wear disposable plastic gloves for producing # preparing food, they will: &. ,ash their hands both before putting gloves on and after gloves are removed. +. %hange gloves when there is any possibility of cross- contamination. 6=TE: employees shall not wear latex gloves when preparing # producing food due to transfer of latex allergens to food.

Heavy0duty gloves# some employees will need to wear heavy- duty, non- disposable gloves to protect their hands from harsh chemicals (e.g. personnel whop wash pots and pans with strong detergent solution). These employees shall be given their own personal gloves that will not be shared with any other persons, in order to prevent s in cross-contamination. Employees should wash their hands before putting on these gloves and after removing them.

HAN/ 1ASHING RE'# SOP 2$- P34

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DRYTECH PROCESSES (I) PVT. LTD.

DOCUMENT DEPARTMENT STANDARD OPERATING PROCEDURE All Departments SOP NO. CQM REF. NO. PAGE NO. TITT E Pre!Re"#$s$te Pr%&ram EFFECTI)E DATE RE)ISION NO. 82 04.0 Pa&e 4 %( 4 0'*02*'2 00

Employee hand )ashing policies &. ;et hands ready a. .emove rings except plain wedding bands. .ings interfere with good hand washing techni(ue and provide a home for bacteria to hide and grow. b. 5racelets are also a ha7ard. c. 1ingernails need to be trimmed, field, free of polish, and clean (both over and under). d. >ong, glue-on nails are a ha7ard. They can fall off and end up in the food, and are also for bacteria to live. +. ,hen to wash: the big three. a. 5efore starting wor . b. After using the toilet. c. After touching raw meat. 'A!ILI5Y AN/ E36IP4EN5 !LEANING- SANI5A5ION- AN/ PES5 !ON5ROL7 Re" SOP 2$ - P34

PES5 !ON5ROL PROGRA4- Re"# SOP 8 % HA!!P - Pest control Site "ile

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