Effective Personnel Hygiene Practices for Food Safety

WP1. DEVELOPMENT OF TRAINING MATERIALS E-BOOK: PERSONNEL HYGIENE Edited by September, 2017

WP1. DEVELOPMENT OF TRAINING MATERIALS WP1. DEVELOPMENT OF TRAINING MATERIALS Training materials have two main objectives: 1. To support the development of training courses by FoodQA centres. 2. To provide the industry with training material that can be used or accessed to provide internal training to staff. This training material will be used for the training of students, technical workers in the food industry and all other workers in the field of food industry and technology. E-BOOK: Personnel hygiene

TEAM E-BOOK: PERSONNEL HYGIENE TEAM AGRICULTURAL UNIVERSITY OF ATHENS: LEADER(Prof. Theophilos Massouras & Mr. Nestor Papanikolaou ) Organisation name Country Collaborator P1 Jordan University of Science and Technology (JUST) JORDAN Prof. Anas Al-Nabulsi P2 The University of Jordan (UJ) JORDAN Prof. Maher Al-dabbas P4 Al- Balqa' Applied University (BAU) JORDAN Ihab Ghabeish P9 UNIVERSITY OF SPLIT (SVEU ILI TE U SPLITU) - UNIST CROATIA Josipa Giljanovi P10 JORDAN Dr. Ebraheem Suliman Al- Tahaat Jerash University (JU) E-BOOK: Personnel hygiene

STEPS Gantt chart March April May June July August September Steps Communication among all the partners involved Preparation of the contents of the e- book Comments and suggestions by partners involved, Final approval and finalization of the contents Distribution proposal of the contents and page numbers - final approval by all partners Implementation of contents Corrections, Development and finalization E-BOOK: Personnel hygiene

STEPS Contents Distribution 1. Personal hygiene TASKS DISTRIBUTION 1.1 Definition of personal hygiene AUA 1.2 Goal of personal hygiene AUA 1.3 EU Regulations relevant to personal hygiene AUA 2. Good hygiene practices 2.1 Hand washing SPLIT 3 Health and Medical screening 3.1 Health Certificate-medical examination of personnel 3.2 What does ''healthy'' mean in terms of food safety 2.2 Clothing and cleanliness of clothing SPLIT BAU 2.3 Prohibited clothing/material SPLIT BAU 2.4 Personnel behavior JUST 3.3 Foodborne illnesses 3.4 Occupational Health and Safety in food companies U J 2.5 Handling of food products JUST U J 2.6 Short description of good and bad employee practices in handling food(in terms of food safety) JUST 4 Employee training 4.1 Content of training material JU 2.7 Instructions for visitors JUST 4.2 Goals of training JU E-BOOK: Personnel hygiene

IMPORTANCE Importance of Personnel Hygiene Personnel hygiene is probably the most important factor which is relevant to food safety. Lack of personnel hygiene procedures in a food facility could lead to serious contamination of food products due to physical, chemical or microbiological dangers. Food poisoning outbreaks can be caused by contamination from personnel, and reinforces the need to apply strict personnel hygiene procedures in the food industry. E-BOOK: Personnel hygiene

PURPOSE Purpose of Personnel Hygiene e-book The main purpose of this e-book is to increase the awareness level of food handlers in order to understand the importance of their role in food safety. After having completed this e-book there should be a clear understanding of what personnel hygiene really means and the way to achieve it. E-BOOK: Personnel hygiene

CHAPTERS Personnel Hygiene e-book includes four chapters: 2) Good Hygiene Practices(GHP) 3) Health and Medical screening 1) Personal Hygiene 4) Employee Training E-BOOK: Personnel hygiene

PERSONAL HYGIENE 1. PERSONAL HYGIENE Chapter Objectives: To define personal hygiene in terms of food safety. To present the basic principles of personal hygiene. To set the main goals of personal hygiene. To present current EU Regulations relevant to personal hygiene. E-BOOK: Personnel hygiene

GOOD HYGIENE PRACTICES 2. GOOD HYGIENE PRACTICES (GHP) Chapter Objectives: To present Good Hygiene Practices in terms of food safety. To set the basic rules for a food handler in food industry in order to achieve high level of personal hygiene. To describe the importance of the role of every food handler in terms of food safety. To present easy rules and procedures that a food handler should follow in a food industry. E-BOOK: Personnel hygiene

HEALTH AND MEDICAL SCREENING 3. HEALTH AND MEDICAL SCREENING Chapter objectives: To present basic medical exams required for a food handler. To define the meaning of healthy food . To present the most important foodborne illnesses and their consequences. To set the basic rules/instructions for safety of the workers in food industries. E-BOOK: Personnel hygiene

EMPLOYEE TRAINING 4. EMPLOYEE TRAINING Chapter objectives: To present the basic parts of personnel hygiene training material. To set employer and employee responsibilities regarding training. To present examples of training formats and training programmes established by employers. To emphasize on the role of training in order to achieve a high level of personal hygiene. E-BOOK: Personnel hygiene

SUGGESTIONS ON IMPROVEMENT SUGGESTIONS ON IMPROVEMENT Feedback from all partners involved according to timetables. Following instructions on format and length of the e-book. Mentioning references & bibliography from each partner. Using correct language and translation methods. Using validated information from reliable sources. Better/more effective communication between partners. E-BOOK: Personnel hygiene

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