sanitary condition

Occupational Health, Safety and Physical Working Conditions Committee [ Physical Working Conditions Committee ]

disaster coordinator | disaster preparedness coordinator | emergency preparedness coordinator | emergency response coordinator

Code of Practice on Safety, Health and Working Conditions in the Transfer of Technology to Developing Countries

look clean, smart and tidy | maintain personal hygienic standards | maintain personal hygiene standards | maintain personal standards of hygiene

ensure compliance with health, safety, and hygiene standards | manage standards of health and safety | manage health and safety certification | manage health and safety standards

under satisfactory hygiene conditions

workplace health and safety committee

industrial hygiene | industrial sanitation | occupational hygiene

Shelling or shucking must be carried out hygienically, avoiding contamination of the product.

Decision 2005/432/EC, as amended by Commission Decision 2006/801/EC (4), takes into account the health requirements and definitions laid down in Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (5), Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (6) and Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended ...[+++]for human consumption (7).

appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities);

‘food hygiene’, hereinafter called ‘hygiene’, means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use;