Training and competence – Section 4
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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.
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.