Good Hygiene Practices along the food chain: FAO technical resource package for trainers

Supporting Document for Section 2, Module 3 Personal Hygiene

Training Personal Hygiene

This document provides guidance on how to perform short personal hygiene training sessions.

Short and frequently repeated training sessions have been shown to achieve the goal of maintaining adequate levels of personal hygiene in a food production. In order to prove that training sessions have been performed and also to decide upon the frequency of training sessions necessary all training sessions should be recorded. The attached form is a suggested format for such purposes and has been partially completed for illustration purposes. Including both a repetition of a general issue (i.e. hand-washing techniques) and the solving of a current problem of concern to personnel (i.e. lack of hair nets) will upgrade the audience from the role of a mere listener to an active participant involved in solving a problem. Training has been shown to be most effective when - performed in small groups of max. 5 persons all at the same level of hierarchy or from the same group/department; - performed for a maximal duration of 20 minutes; - introducing only one significant behaviour change (in this case sneezing into crook of the arm); - involves a constructive participation of personnel (in this case how to manage hair net problem); - takes place at a time convenient to personnel (i.e. not staying longer after a 8-hour shift but by re-organizing production to give certain personnel the time to participate); - issues are repeated prior to next shift by production manager;

Page 1 of 3

PERSONAL HYGIENE TRAINING Purpose of Training: Short refresher training to enforce general rules of personal hygiene and to include one or two recent issues of concern with regard to hygiene behaviour. Concerned staff: All personnel (incl. administration and management) and long-term contractors.

Page 2 of 3 Topics covered: - Explaining why door to toilet must be closed (problem observed by QS responsible on short control walk through premises). - Showing correct hand washing procedure. - Showing how to sneeze correctly with arm in front of nose. - Reminding that hair nets must be changed daily. Re-use was due to depletion of stocks. Discuss how low stocks will be reported and who [decide upon one person] is responsible for controlling adequate stock level. Date:

Draft only - requires adapting!

Attendee name:

[insert name of attendee]

... ... ... Trainer name: ___________________________ Trainer position: ___________________________

[insert date of attendance of training]

... ... ... Date of next planned training on personal hygiene: ___________________________

Remarks: [level of understanding of attendees, proposed changes for next training, etc.] ___________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________ _____________________________________________________________________________ used for all trainings. Footer does not need updating

Footer refers to general format of the standard form

for each different training.

Author: Date:

Modified by: Date:

Approved by: Date:

S:\Cornelia\DVD modules\2-GHP\3-Personal Hygiene\training\Training Personal Hygiene.doc

Good Hygiene Practices along the food chain: FAO technical resource package for trainers References

Dofoodsafely, a free online learning program provided by the Australian government: http://dofoodsafely.health.vic.gov.au UK local government training and support for local businesses: http://www.trafford.gov.uk/business/foodsafety/foodhygienetraining/ USDA Food Safety and Inspection Service Food Safety Education webpage: http://www.fsis.usda.gov/Food_Safety_Education/index.asp

Page 3 of 4