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

2. 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

3. 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

4. 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

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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. Thank you for your attention E-BOOK: Personnel hygiene