Personal hygiene – Section 6
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This guidance document provides detailed information on the importance of personal hygiene for those who work directly or indirectly with food.
Personnel who do not maintain the appropriate degree of personal cleanliness, who have certain illnesses or conditions or who behave inappropriately, can contaminate food and transmit illness to consumers. Food businesses should establish policies and procedures for personal hygiene, ensure that all personnel are aware of the importance of good personal hygiene, and that they understand and comply with a set of practices designed to ensure food safety.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969).
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.