Abstract
All employees working in or, where allowed, passing through any area handling food ingredients, preparing or processing foods, or storing final products, should comply with the hygienic practices laid down by the company. These practices may vary somewhat from area to area but they should reflect the need for personal cleanliness and suitable clothing and footwear; the need to guard against contamination of food materials by foreign matter must also be ensured; such contaminants may be human hair or other items associated with operatives, e.g. buttons, jewellery.
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© 2000 Springer Science+Business Media New York
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Forsythe, S.J., Hayes, P.R. (2000). Hygiene and training of personnel. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_11
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DOI: https://doi.org/10.1007/978-1-4757-5254-0_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-5196-0
Online ISBN: 978-1-4757-5254-0
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