Health and Hygiene During Harvesting

The Occupational Health and Safety Act of 1993 provides for the health and safety of persons at work and when using plants and machinery.  It also provides for the protection of persons other than those at work against hazards to health and safety arising out of activities of persons at work.

Employers

According to the Act, employers have the basic duty toward employees to provide and maintain a working environment that is safe and without risk to the health of the employees.

The matters to which these duties refer include the following:

• Providing and maintaining systems of work, plant and machinery that are safe and without risk to health.
• Taking steps to eliminate or mitigate any hazard or potential hazard to the safety or health of employees.
• Deciding for ensuring the safety and absence of risks to health in the production and harvesting process.
• Identifying the hazards to the health or safety of persons attached to any work which is performed, and devising and applying any necessary precautionary measures.
• Providing such information, instruction, training and supervision as may be necessary to ensure the health and safety of his employees.
• Not permitting any employee to do any work unless the precautionary measures which may be prescribed, have been taken.
• Enforcing such measures may be necessary in the interest of health and safety.
• Ensuring that the work is performed under the general supervision of a person trained to understand the hazards associated with it and who has the authority to ensure that the precautionary measures taken by the employer are enforced.

Employees

Every employee shall at work:

• Take reasonable care for the health and safety of himself and of other persons who may be affected by his acts or omissions.
• Co-operate with his supervisor to comply with any such imposed measures.
• Carry out any lawful order given to him in the interest of health and safety.
• If any unsafe or unhealthy situation comes to his attention, report it as soon as possible to his supervisor and/or employer.
• If he is involved in an accident which may affect his health or has caused injury to himself, report the incident as soon as possible.
• Co-operate with and in safety committees whenever required.

Hygiene

A hygiene risk analysis encompassing, amongst others, harvesting procedures, should be carried out prior to harvesting and processing at all production units.

All actions identified should be communicated to all persons involved in the process through training and must be strictly enforced by supervisors and management. All such actions must be documented and monitored throughout.

The following applies:

• Only healthy people must be involved in the harvesting process.
• Workers must have access to clean toilets and handwashing facilities near their work area.
• Basic verbal and written instructions in hygiene must be given before handling produce, including personal cleanliness including hand washing, wearing of jewellery, fingernail-length and cleaning, and personal behaviour.
• Wearing and care of protective clothing.
• All subcontractors and visitors must be aware of the relevant demands on personal hygiene.
• A trained person in First Aid must be available whenever on-farm activities are carried out.
• The accident and emergency procedures must be clearly understood by all workers.