Abstract
There are a number of different mechanisms of product contamination caused by personnel, therefore a number of ways in which it can be reduced and controlled are recognized in this chapter. It is advised that food production facilities must have a comprehensive hygiene policy, appropriate facilities and clothing, effective training and assurance that sound employee and visitor hygiene practices are carried out. This chapter shows what good hygiene policy should contain, how to conduct effective training and what are the important aspects to consider during hand washing, hand drying and crossing the barrier between low- and high-risk areas. The importance of personal hygiene in food production and preparation facilities is emphasized by reference to associated legal requirements and food poisoning outbreaks caused by contamination from personnel.
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