Personal hygiene in the food industry

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