This learning module will cover the requirements related to effective control and management of personal hygiene. The following topics will be discussed:
- system development
- hand washing
- personal cleanliness
- personal behavior
- visitor procedures.
This learning module is part of the Basic Level Requirements for Food Manufacture program developed by the Food Safety Knowledge Network, a project of Michigan State University, to enhance the technical knowledge of individuals responsible for food safety, especially those working for small or less developed businesses.
For more information about the Food Safety Knowledge Network, please visit www.foodsafetyknowledgenetwork.org.