GHP - Section 4: training and competence
14/04/2023
This guidance document provides detailed information on how to develop and deliver effective training on food hygiene to all those engaged in food operations.
Appropriate training for everyone involved in food-related activities is fundamental to ensuring safe food. Training also ensures that personnel is competent. Successful training programmes are flexible and able to adapt to the needs of personnel and operational requirements.
Consult the guidance document on training and competence for guidance on how to:
- develop effective training materials for all personnel involved in food-related activities; and
- understand the factors that can hinder the learning process and learn how to train and evaluate personnel to ensure they have the knowledge and skills necessary to perform their duties and handle food hygienically and according to good hygiene practices.
Further Readings
The selected links refer to online sources relevant to the Section on Training and competence of the FAO GHP and HACCP Toolbox for Food Safety. The chosen links provide valuable online information to gain more in-depth topical knowledge.
(If any of the following links are broken, please notify [email protected])
- FAO. 1998. Food Quality and Safety Systems - A Training Manual on Food Hygiene and HACCP, Section 1 - Principles and methods of training
- FAO. 1998. Improving agricultural extension, Chapter 15 - Training and professional development (fao.org)
- FAO. 2009. Good Hygienic Practices in the Preparation and Sale of Street Food in Africa - Tools for Training
- FAO. 2010. Good Agricultural Practices (GAP) on horticultural production for extension staff in Tanzania, Training Manual
- US Centers for Disease Control and Prevention (CDC). 2022. When and How to Wash Your Hands | Handwashing | CDC
- World Health Organization (WHO). 2009. WHO guidelines on hand hygiene in health care
Contact
[email protected]