Other decontamination techniques for herbs and spices 77
personnel to wash hands with soap after using the toilet should be displayed if
this practice is not prevalent. Separate conveniences should be provided for
males and females.∑ Hand washing and drying facilities should be provided in the processing area if
the process makes this necessary. Cloth or paper towels should be provided for
hand drying and receptacles for their disposal.∑ Adequate lighting should be provided in the processing area. The intensity of
light should not be less than 540 lux (50 foot candles) at the inspection points,
220 lux (20 foot candles) in work areas and 110 lux (10 foot candles) in other
areas. Bulbs, tube lights and fixtures should have casings that protect processed
products from contamination if the bulb breaks, and also prevent dust accumulation.∑ Proper ventilation should be provided to prevent excessive heat and to ventilate
out contaminated air.
∑ All equipment and utensils should be designed and constructed so that thorough
cleaning and disinfection are easily possible.
∑ Cleaning and disinfection of equipment and utensils should be carried out regularly,
at the end of each day or at such intervals as may be appropriate.
∑ Buildings, equipment, implements, utensils and all other physical equipment and
facilities, including drains, should be regularly checked and maintained.
∑ Each facility should have a permanent cleaning schedule drawn up to ensure
that all areas are cleaned and maintained in a timely and appropriate manner.
It is desirable to make one member of staff responsible for cleaning and
hygiene, either for a particular area or the entire establishment, and make sure
that he has sufficient knowledge about the possible contaminations and health
hazards.∑ There should be an effective and continuous programme for disinfestation and
pest control in the processing facility and storage areas.
∑ Waste material should be collected in a systematic manner and removed from
handling and working areas as often as necessary, and at least once at the end of
the day.4.2.5 Packaging
∑ All packaging materials should be stored in a clean and sanitary manner.
∑ The material should be appropriate for the product to be packed and for the
expected storage conditions.
∑ Packaging material should not transmit any proscribed substance to the
product beyond acceptable limits (which may vary according to the importing
country).∑ Packaging material should be sound and capable of preventing contamination.
∑ Containers should not have been used before, which could affect the quality of
the product to be packed.
∑ Containers kept at the facility should be inspected periodically, and definitely
immediately before use, to ensure that they are in a satisfactory condition.
∑ Packaging material that is required for immediate use should only be kept in the
filling or packaging area.
∑ Packaging should be carried out under hygienic conditions that prevent
contamination of the product.