Module 3: Managing personnel hygiene

Benefits of attending

Personal hygiene is a complex area and needs thorough training to ensure that it is adequately practised by all staff. This is compounded by a transient workforce, agency staff, contractors and visitors and the need to maintain appropriate personal hygiene levels at all times. This course will enable food manufacturers to establish a best practice, personnel hygiene policy based on legislative requirements, and focus on the control of the main cross-contamination hazards within their businesses.

The course is applicable for technical, quality and HR managers, hygiene managers and anyone supplying personal hygiene equipment, clothing or chemicals to the food industry.

The course will be a mix of lectures, practical sessions and discussions.

Course content

• Hazards arising from personnel
• Legislation
• Relationship with HACCP
• Medical screening of staff
• Personal hygiene policy including customer requirements
• Induction training
• Health levels and return-to-work practices
• Protective clothing including glove policy
• Handwashing/drying
• Monitoring and verification of personal hygiene activities

"Food operatives are a major vector in the transfer of contamination to foods during manufacture and retailing, though their role in food handling is essential in the production and sale of safe, quality foodstuffs. The selection of appropriate personal hygiene practices, and the training of food operatives to ensure that they are complied with, is thus vital in ensuring that such transfer is controlled to a minimum."

Debra Smith – Event Director

Further information

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or