Requirement 7.1: Personnel training
What do I need to be aware of with regard to hygiene controls?
This is also a *fundamental requirement, that states,
- "The company shall ensure that all personnel performing work that affects product safety, legality and quality are demonstrably competent to carry out their activity, through training, work experience or qualification."
Resources available from Vikan to aid compliance with these requirements
Food industry cleaning tools and utensils have long been identified as a major source and vector of cross-contamination. In 1998, UK Government funded study data, used to establish food industry guidance on microbiological sampling showed that: 47% of cleaning tools tested were positive for Listeria monocytogenes. In 2017, Schäfer et al., determined that 67% of equipment and utensils used in a poultry processing plant were contaminated with L. mono, even after cleaning.
Despite this, cleaning tools and utensils are rarely considered in relation to food safety, and the critical role hygiene staff play in maintaining food safety and quality standards is often overlooked and undervalued.
As part of a good food safety culture the appropriate selection, use and maintenance of cleaning tools and utensils, together with training of hygiene staff and acknowledgement of the key role they play, must be undertaken.
Vikan has experienced Customer Service and Technical Sales Teams, and a dedicated Hygiene Team ready to help advise, support and educate Senior Managers; Purchasers; Engineers; Technical, Quality and Hygiene personnel, regarding hygiene related issues. Our free of charge support services include,
- Advice by phone or email
- Site visits
- Informal bespoke training and presentation
- White Papers and information sheets
Make your Hygiene Team Hygiene HEROES!