WP1. DEVELOPMENT OF TRAINING MATERIALS E-BOOK: PERSONNEL HYGIENE Edited by September, 2017

WP1. DEVELOPMENT OF TRAINING MATERIALS E-BOOK: Personnel hygiene Training materials have two main objectives: To support the development of training courses by FoodQA centres. To provide the industry with training material that can be used or accessed to provide internal training to staff. This training material will be used for the training of students, technical workers in the food industry and all other workers in the field of food industry and technology. E-BOOK: Personnel hygiene

E-BOOK: PERSONNEL HYGIENE TEAM E-BOOK: Personnel hygiene AGRICULTURAL UNIVERSITY OF ATHENS: LEADER(Prof. Theophilos Massouras & Mr. Nestor Papanikolaou ) Organisation name Country Collaborator P1 Jordan University of Science and Technology (JUST) JORDAN Prof. Anas Al-Nabulsi P2 The University of Jordan (UJ) Prof. Maher Al-dabbas P4 Al- Balqa' Applied University (BAU) Ihab Ghabeish P9 UNIVERSITY OF SPLIT (SVEUČILIŠTE U SPLITU) - UNIST CROATIA Josipa Giljanović P10 Jerash University (JU) Dr. Ebraheem Suliman Al-Tahaat E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene STEPS Gantt chart Steps March April May June July August September Communication among all the partners involved Preparation of the contents of the e-book Comments and suggestions by partners involved, Final approval and finalization of the contents Distribution proposal of the contents and page numbers - final approval by all partners Implementation of contents Corrections, Development and finalization Reference on the delays we faced according to timetables E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene STEPS Contents Distribution Personal hygiene   1.1 Definition of personal hygiene AUA 1.2 Goal of personal hygiene 1.3 EU Regulations relevant to personal hygiene Good hygiene practices 2.1 Hand washing SPLIT 2.2 Clothing and cleanliness of clothing 2.3 Prohibited clothing/material 2.4 Personnel behavior JUST 2.5 Handling of food products 2.6 Short description of good and bad employee practices in handling food(in terms of food safety) 2.7 Instructions for visitors TASKS DISTRIBUTION 3 Health and Medical screening 3.1 Health Certificate-medical examination of personnel BAU 3.2 What does ''healthy'' mean in terms of food safety 3.3 Foodborne illnesses UοJ 3.4 Occupational Health and Safety in food companies 4 Employee training 4.1 Content of training material JU 4.2 Goals of training E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene IMPORTANCE Importance of Personnel Hygiene Personnel hygiene is probably the most important factor which is relevant to food safety. Lack of personnel hygiene procedures in a food facility could lead to serious contamination of food products due to physical, chemical or microbiological dangers. Food poisoning outbreaks can be caused by contamination from personnel, and reinforces the need to apply strict personnel hygiene procedures in the food industry. E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene PURPOSE Purpose of Personnel Hygiene e-book The main purpose of this e-book is to increase the awareness level of food handlers in order to understand the importance of their role in food safety. After having completed this e-book there should be a clear understanding of what personnel hygiene really means and the way to achieve it. E-BOOK: Personnel hygiene

2) Good Hygiene Practices(GHP) 3) Health and Medical screening CHAPTERS “Personnel Hygiene” e-book includes four chapters: 1) Personal Hygiene 2) Good Hygiene Practices(GHP) 3) Health and Medical screening 4) Employee Training E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene PERSONAL HYGIENE PERSONAL HYGIENE Chapter Objectives: To define personal hygiene in terms of food safety. To present the basic principles of personal hygiene. To set the main goals of personal hygiene. To present current EU Regulations relevant to personal hygiene.   E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene GOOD HYGIENE PRACTICES 2. GOOD HYGIENE PRACTICES (GHP)   Chapter Objectives: To present Good Hygiene Practices in terms of food safety. To set the basic rules for a food handler in food industry in order to achieve high level of personal hygiene. To describe the importance of the role of every food handler in terms of food safety. To present easy rules and procedures that a food handler should follow in a food industry. E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene HEALTH AND MEDICAL SCREENING 3. HEALTH AND MEDICAL SCREENING Chapter objectives: To present basic medical exams required for a food handler. To define the meaning of ‘’healthy food’’. To present the most important foodborne illnesses and their consequences. To set the basic rules/instructions for safety of the workers in food industries. E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene EMPLOYEE TRAINING 4. EMPLOYEE TRAINING Chapter objectives: To present the basic parts of personnel hygiene training material. To set employer and employee responsibilities regarding training. To present examples of training formats and training programmes established by employers. To emphasize on the role of training in order to achieve a high level of personal hygiene. E-BOOK: Personnel hygiene

E-BOOK: Personnel hygiene SUGGESTIONS ON IMPROVEMENT SUGGESTIONS ON IMPROVEMENT Feedback from all partners involved according to timetables. Following instructions on format and length of the e-book. Mentioning references & bibliography from each partner. Using correct language and translation methods. Using validated information from reliable sources. Better/more effective communication between partners. Reference on delays and late responses. Send text according to format and proposed pages. References inside text and not only in the end. E-BOOK: Personnel hygiene

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