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PERSONAL HYGIENE EVALUATION OF THE EMPLOYEES HANDS IN DAIRY PROCESSING PLANT
Veszelits Lakticová K., Vargová M. and *Zigo F.
ABSTRACT
Food safety in the production of milk and dairy products is a priority of the dairy industry. The study is focused on the evaluation of the hand hygienic level of selected employees working in the dairy processing plant using the fingerprint method. The fingerprint method was performed on the evaluated employees before as well as after disinfection of hands with antibacterial soap and during the production process on solid agar medium in a Petri dish. From solid agars was used Meat peptone agare, Endo agar which were evaluated after 24 hours cultivation at 37°C. In our study found out, Prosavon antibacterial soap was effective on hands at all evaluated persons with exception a cottage cheese production worker at whom we detected Keywords: hand hygiene, disinfection, Prosavon, employees, dairy processing plant. [Download Article] [Download Certifiate] |