Hygiene and training of personnel

  • S. J. Forsythe
  • P. R. Hayes

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.

Keywords

Personal Hygiene Food Handler Food Hygiene Head Hair Hand Wash 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

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References

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Copyright information

© Springer Science+Business Media New York 2000

Authors and Affiliations

  • S. J. Forsythe
    • 1
  • P. R. Hayes
    • 2
  1. 1.Department of Life SciencesThe Nottingham Trent UniversityNottinghamUK
  2. 2.formerly of Department of MicrobiologyThe University of LeedsLeedsUK

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