Food Hygiene Training

Written by Patricia Skinner
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The basis of good food safety practices for any food industry business is probably effective food hygiene training. The most important part of this training is undoubtedly connected to personal hygiene issues on the part of staff. If a person is spotlessly clean, and makes a point of thoroughly washing hands at regular intervals in addition to strategically after the use of the bathroom and so on, then that person is automatically going to be a safe member of staff as far as food handling is concerned.

There is simply no doubt that the most important aspect of food hygiene training is hand washing. This simple act, or failure to do it, can dictate whether a business is safe or whether it poses a risk to all who work there, and all who eat there. No food handling business, no matter what type it is, can afford to employ personnel who don't take personal hygiene seriously.

Foundation of Food Hygiene Training

So any food hygiene training course should begin with teaching employees when and how to wash their hands to stop the spread of illness. This might seem very elementary to most of us who routinely wash our hands anyway. It must be remembered, however, that as many as 30 percent of the American population regularly leave the toilet without washing their hands.

In addition, a further sector of the population is not aware of what good hand washing entails. The key points here are thoroughness. Good hand washing is as follows: Wet hands thoroughly and soap. Work the soap in for at least 15 to 20 seconds, paying particular attention to nails and creases. Make sure that the soap and water reaches right up to beyond the wrists. Rinse thoroughly. Turn off the water using a paper towel, and take care not to touch the sides of the washbasin. Following these simple rules will constitute a sound foundation for any food hygiene training and will help to safeguard any food business.


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