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Good hygiene practices in food industry PDF

Handbook of Food Processing Food Safety, Quality, and

•Culinary hygiene pertains to the practices related to food management and cooking to prevent food contamination, prevent food poisoning and minimize the transmission of disease to other foods, humans or animals. Culinary hygiene practices specify safe ways to handle, store, prepare, serve and eat food CODE OF PRACTICE FOR HYGIENE IN THE FOOD AND DRINK MANUFACTURING INDUSTRY 1. INTRODUCTION This Code defines, in as far as is practicable, the general, and where appropriate, the specific hygiene requirements and controls, that are required by food companies to comply with good manufacturing practices, and is applicable to all the Food and Drink.

Training Modules on General Food Safety Plans for the Food Industry . 2012 APEC Secretariat, Michigan State University and The World Bank Group. • good personal cleanliness practices • good personal behavior practices food handlers who practice poor personal hygiene practices may unwittingly poison foods food safety and hygiene practices: a comparative study of selected technical and vocational education and training and university hospitality school The attitude of a food handler is a crucial factor that may influence food hygiene behaviour and practices (Al-shabi, Mosithey & Husain, 2016). Improper handling is responsible for most cases of foodborne illness. Training for caterers has been shown to improve food hygiene knowledge and awareness and may result in improved hygiene practices Good Manufacturing Practices (GMPs) Good Manufacturing Practices* (GMPs) are the basic operational and environmental conditions required to produce safe foods. They ensure that ingredients, products and packaging materials are handled safely and that food products are processed in a suitable environment

Food safety and quality: Good hygiene practices and HACC

Guidelines for worker health and hygiene are provided in many documents from the United States Food and Drug Administration (FDA). For farm settings or packinghouse operations, guidelines that apply can be found in both the FDA Good Agricultural Practices (GAPs), and Good Manufacturing Practices (GMPs) documents. Whil How to cite :- Theodoros Varzakas. 23 Oct 2015, Hygiene and Food Sanitation from: Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes CRC Press This Document PDF may be used for research, teaching and private study purposes. Any substantial or systematic reproductions, re-distribution, re-selling, loan or sub. Food businesses meet their food safety and quality responsibilities by implementing quality assurance systems along the food production chain. These set of controls may include Good Agricultural Practices (GAP), Good Manufacturing Practices (GMPs), Good Hygienic Practices (GHPs), Hazard Analysis and Critical Control Point (HACCP) systems Meat Industry Guide Page 5 | Chapter 8 - Personal Hygiene September 2017 A2. Good practice Make sure that everyone, including managers, supervisors, engineers, cleaners, quality contro

September is officially celebrated as the 'Food Safety

(Pdf) Gmp and Haccp Handbook for Small and Medium Scale

  1. GMP AND HACCP. 43. Practical advice. When conducting a hazard analysis, safety concerns. must be clearly differentiated from quality concerns. The hazard analysis is carried out in two stages.
  2. with good hygiene and good manufacturing practices. These prerequisite programs (PRPs) provide the strong foundation necessary to ensure the food facility has an overall environment that is conducive for producing safe food. These PRPs must be in place before effective food safety management programs can be implemented
  3. An enforcement authority must have 'due regard' if a business is following advice in a recognised industry guide. Existing industry guides The food industry guides to good hygiene practices that have already been developed and available to use include: retail; wholesale distributors; whitefish processors; sandwich bars and similar food outlet
  4. 1. GMP and GHP. 2. Brief background O 1963 - The Codex Alimentarius Commission was created by FAO and WHO to develop food standards, guidelines and related texts. O 1969 - The Codex Alimentarius Commission brought out the Recommended International Code of Practice- General Principles of Food Hygiene GHP which has undergone four revisions
  5. Safe & Nutritious Food (SNF) - A Way of Life. A bouquet of initiatives for citizens guidance and behavioural change. The authority has launched a series of SNF initiatives including @Home, @School, @Workplace and @When Eating Out with a 360-degree approach to food safety and healthy nutrition to prevent food borne infections and diseases and for complete nutrition for citizens everywhere

Industry guides to good food hygiene Food Standards Agenc

  1. principles of food hygiene to industry and consumers. Industry should apply the hygienic practices set out in this document to: t provide food that is safe and suitable for consumption; t ensure that consumers have clear and easily-understood information, by way of labelling and other appropriate means, to enable them to protect their food
  2. At present there are many guidance documents on good manufacturing practices (GMPs) within the food industry sector. They mainly provide information about the application of Regulation (EC) Nº 852/2004, that is the reference framework in application of hygiene practices in food industry. However, when considering food contact plasti
  3. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production
  4. Current Good Manufacturing Practices (GMPs) -- Food Establishment Checklist*-- * This document serves as a guide only. The official regulations can be found in 21 CFR Part 117 which can be accessible at: 3 Rev.6/2018 p
  5. ation of food in order to provide safe food to the consumers. All consumers have the right to expect safe, hygienically prepared and good quality food. This is the reason that the handling of food requires care to prevent the hazards

Introduction In sub-Saharan Africa foodborne disease and foodborne disease outbreaks are frequently ascribed to poor personal hygiene of street food vendors and food handlers in food establishments. Evidence on the level of food hygiene practices and food safety measures among food handlers is required for proper planning and implementation of targeted interventions Checklist for Personal Hygiene Practices of Food-handlers. Uniforms, aprons (or clothes) should be clean at the beginning of a work shift. Do not cough or sneeze directly onto food. Wash hands after coughing or sneezing. Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof wound strip Good Hygiene Practices for Catering at Outdoor Events/Farmers Markets/Mobile Food Traders Anyone selling food or drink from a market stall must comply with food hygiene legislation. This leaflet gives you advice on good hygiene practice and how to comply with the requirements of food safety legislation REQUIREMENTS FOR GOOD HYGIENE PRACTICES 1 SCOPE This standard covers requirements for good hygiene practices applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption. 2 REFERENCES The following standards contain. Food Industry Guide to Good Hygiene Practice: Mail Order Food (PDF) Author: Mail Order Fine Foods Association. Publisher: TSO (The Stationery Office) Larger image. Price: £10.00($13.83) Add to Basket. This is the first in a series of practical guides for Food Industry and related industries giving guidance on how to comply with food hygiene.

They describe an 'Industry Guide to Good Hygiene Practice: Catering Guide' (IGGHP) developed by the Joint Hospitality Industry Congress . It suggests various levels of training depending upon the food handler's competence, experience and career development; in summary the IGGHP suggests a simple framework for training commensurate with. Provides a revised overview of the practices for safe processing. Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. This essential second edition is useful for professionals responsible for hygiene in the food industry Thanks for your comment. It really depends on where you are located. Different countries will have different laws / rules on the construction of a food premises. For good GMP to be achieved your construction should minimize contamination, prevent pest infestation, allow for good worker hygiene and allow for good cleaning to occur

GMP and GHP - SlideShar

Personnel and personal hygiene Personal hygiene is one of the most important aspects of good manufacturing practice (GMP) in the food manufacturing industry. Personnel are both reservoirs and vectors of microorganisms and can act as a source of microbial contamination to food products. There are a number of different mechanism In this context, food hygiene practice in food establishments has made mandatory from the year 2012 and all employees who process, transport, distribute, handle, store or sale of food are expected to be aware of the principles of food hygiene to lay the foundation for food safety in food establishments. These hygiene requirements are also common t

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Food Safety and Hygiene Requirement

Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production food that must be stored under cold conditions, to maintain the cold chain. d) General implementation of procedures based on the critical control points/HACCP principles, together with the application of good hygiene practice, should reinforce food business operators' responsibility Chapter 4 - Sanitation and Hygiene 13 All personnel shall practice good personal hygiene. They shall be trained in the practices of personal hygiene. High level of personal hygiene shall be observed by all those concerned with manufacturing processes. Training •Appropriate practices in personal hygiene •Related written procedure and. Good Agricultural Practices (GAP) includes knowing what the land was used for prior to blueberry planting. It is important to know previous land use mainly because of the potential for toxic or harmful chemical residues, excessive levels of heavy metals, or persistent populations of human pathogens that are associated with fecal contamination

Hygiene in Food Processing - 1st Editio

This section describes food hygiene, food poisoning and food contamination. Food safety is the assurance that food will not cause harm to the consumer when it is prepared and /or eaten according to its intended use. Food safety is learned through several good practices which are a consequence of culture, history and lifestyle HYGIENE PRACTICES IN SLAUGHTERHOUSES HYGIENE PRACTICES IN SLAUGHTERHOUSES)8( )9(Ruminants A ruminant is any hooved , four chambered stomach animal that digests its food in two steps, first by eating the raw material and regurgitating a semi-digested form known as cud, then eating the cud food vendors should be adequately educated on the relation between food and disease transmission as well as on principles of personal hygiene and safety food practices. Also, the routine medical examination of food handlers must be carried out by health office for regulating safe street food handling, preparation and vending By the end of this module, participants should be able to demonstrate good practices with respect to food safety and hygiene, including through food storage and preservation techniques. They will also learn how to prevent food poisoning. Overview 1. The concept of food safety and hygiene 2. Food storage and preservation 3. Food poisonin

GOOD AGRICULTURAL PRACTICES Good Agricultural Practices (GAPs) are those procedures designed to minimize the Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Good Hygiene Protects Everyone (English and Spanish) !!!!! o. Food Safety Begins on the Farm. Food, , and A. practices., Contamination Current Good Manufacturing Practice Y / N Has the food been manufactured under such conditions that it is fit for food? §110.5(a)(1) Has the food been prepared, packed, or held under sanitary conditions whereby it may not have become contaminated with filth, or whereby it may not have been §110.5(a)(2 Current Good Manufacturing Practice in manufacturing, packing, and holding human foods. Finally, browse through the GMPs to get a general overview of the regulations and how they are written. 2.1 cGMPs and personal hygiene. Cross-contamination of food by foodhandlers is the . most frequent cause of contamination. Employe of this guidance document was drafted based on an existing publication: Industry Guide to Good Hygiene Practice: MAIL ORDER in support of Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs and the temperature control requirements of the Food Hygiene (England/ Scotland/ Wales/ Northern Ireland) Regulations 2006. While this publicatio The aim of this document is to produce guidelines which address the specific needs of the food supplement industry in relation to good manufacturing practice, with special attention paid to the requirements of EU food legislation. It covers the complete cycle of production and quality control of a food supplement, fro

What all you need to know about Good Hygiene Practices

personnel practices are critical for a successful basic, food safety program. Food processors must be aware of how important hygiene is in a food facility and understand the importance of implementing proper hygiene procedures. Proper hygiene greatly reduces the potential for food contamination. Contaminated food can transmit foodborne illness In order to build a good foundation for your food safety system it is important to establish sound basic food hygiene routines, which your staff understand well and follow automatically. These good practices are included in the General Hygiene Requirements for all food business operators and are listed in annex 11 of the General Food Hygiene. Food producers and processors of all sizes want to produce the safest food possible for their customers and consumers. While not all food producers and processors are legally required to follow specific regulatory requirements due to the type of products they produce1, all can and should use some basic Good Manufacturing Practices (GMPs), which. Employee training in good handling practices, covering the key areas of sanitation and worker hygiene, is critical to achieving the goals of the almond industry's Food Quality and Safety Pro-gram (FQSP). Establishing a written training program for employees that addresses general sanitation and good hygiene practices will hel To reduce food borne illness related to poor hygiene practices, food hygiene procedures and practices in different food establishments should be improved [18]. The study revealed that, majority.

Food hygiene and safety measures among food handlers in

Guidelines on Good Hygiene Practices by Service Staff at Food Establishments Updated as at 31 Dec 2016. For latest updates, please refer to www.nea.gov.sg Page 2 of 4 2) Personal Hygiene Operators of food establishments should ensure that all service staff put on clean clothes and follow good personal hygiene practices to prevent the contaminatio The food hygiene procedures and practices in different food establishments should be improved in order to reduce food borne illness related to poor hygiene practices. This study examined one possible way of evaluation of hygiene practices of food establishments including restaurants, sandwich bar and cafe/pubs in three different cities

Checklist for personal hygiene practices of food handler

Ensuring fair trade practices in the food trade. Follows the food chain -farm to fork. Takes into account the wide diversity of Food safety standards : CODEX activities and varying degrees of risk involved in food production. Lays a firm foundation for ensuring food hygiene with each specific code of hygiene practice applicable to each sector Good Hygiene Practices. Section 2 - Module 3 Personal Hygiene in Food Production. Personal Hygiene: Presentation Outline. 1. 2. 3. Food handlers as a key element in the contamination paths of food Behaviour patterns and facilities that improve food safety Managing personal hygiene The European Union actively encourages the development of national guides to good practice for hygiene and for the application of HACCP principles. 3 Many of these integrate business operations such as good manufacturing practices (GMP), GHP and HACCP; thereby, providing food businesses with a means to develop an integrated food safety. Hygiene in industry. Many areas of production and industry rely on good hygiene practices to ensure product quality and safety. Hygiene practices that are employed in industrial settings, including manufacturing and agriculture, maintain clean, sanitary environments and ultimately protect public health. (Hygiene in industrial settings should. Bag om Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry. This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing

Personal Hygiene Essentials - good personal hygiene practices & procedures for workers in food industry. SPECIFICATIONS : - Digital download. - Scalable and editable vector graphics. - PDF format (PDF/X-1A to be precise). WHAT YOU GET : 2 printable PDF files Handbook of Hygiene Control in the Food Industry - 1st Edition Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead's best-selling Hygiene in the food industry, which. Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of.

Good hygiene practices. Every day people all over the world get sick from diseases caused by consuming unsafe food and water. Correct food hygiene practices can prevent the spread of foodborne illness and are necessary to ensure the safety of food from the farm to the fork The Food Safety and Inspection Service (FSIS) within the United States Department of Agriculture (USDA) is the regulatory agency with enforcement over the meat processing industry. Rules and regulations to sanitation standard operation procedures established by FSIS are published in Title 9 of the Code of Federal Regulations (CFR) in Chapter 3.

Food Industry Guide to Good Hygiene Practice: Whitefish Processors (PDF) Author: Food Standards Agency. Publisher: TSO (The Stationery Office) Larger image. Price: £10.00($13.85) Add to Basket. This essential guide will help whitefish processors to comply with food safety and hygiene law at all stages of the process, from fish purchase through. Food handlers - personal hygiene tips. To prevent food poisoning using good personal hygiene, follow these tips: wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work. dry your hands with a clean towel, disposable paper towel or under an air dryer. never smoke, chew gum, spit, change a. Managing personal hygiene. 14. Washing hands is the most important food poisoning prevention Washing hands the right way only requires three elements: - running water, - soap, and - something to dry hands with. Careful washing includes scrubbing palms, back of hands, between fingers, under nails Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control. Workers named some factors across several practices: Time pressure. Time pressure caused by high volume of business or poor staffing made it hard to do all seven safe food-handling practices. Equipment and resources. Equipment and resources were mentioned in discussion of all practices. Easy-access sinks and enough soap and gloves helped hand.

Good Hygiene practices (GHP) & Good Manufacturing Practices (GMP) in slaughterhouse DR. Mutasim Ibrahim Lairages The principal function of the lairage is to provide a - A free PowerPoint PPT presentation (displayed as a Flash slide show) on PowerShow.com - id: 3f34ff-MWJl Out of 406 food handlers working in food and drink establishments of Dangila town administration, 213 (52.5%) had good food handling Practices. Among the total food handlers observed during visits, 319 (78.6%) used outer garments/gown of which 203 (63.6%) had a good food handling practices Employee Hygiene and Training Introduction. Employees play a big role in producing safe dairy products. Proper employee hygiene and practices can prevent the contamination of milk, milk products, containers, equipment and facilities - contamination that could make consumers sick. For this reason, it is very important to train plant employees on proper hygiene procedures and monitor employees. In Australia we have pretty good public hygiene measures, like safe water, removal of waste garbage and sewage. Improvements in living conditions have also played a huge part in decreasing infectious disease. Australian regulations also help ensure good hygiene practices in commercial establishments, as well as in manufacturing and agriculture Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm. English/Spanish English/Hmong English/Creole ©2004. Designed to be part of a comprehensive worker training program, this 15-minute video offers guidance to workers on proper handwashing and toilet use, with emphasis on how their health affects the safety of fresh fruits and vegetables

Food Industry Guide to Good Hygiene Practice: Mail Order

European jams, jellies and marmalades industry decided to develop a voluntary guide of good hygiene practice which meets the requirements of Directive 93/43/EEC of June 14th, 1993 taking into account the Revised Codex Alimentarius General Princip les of Food Hygiene (CAC/RCP1 -1969 Rev 3 - 1997 Download Free PDF. Handbook of hygiene control in the food industry. Eliza JG. Download PDF. Download Full PDF Package. This paper. A short summary of this paper. 37 Full PDFs related to this paper. Read Paper. Handbook of hygiene control in the food industry

Non -food production areas Factory barrier (2) Basic hygiene area Soiled raw materials, packed ingredients/finished products Medium hygiene area Ingredient preparation General processing High hygiene barrier (3) High hygiene area M icrobiologically decontaminated products, design risk assesse Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food. Food handlers also have specific responsibilities relating to health and hygiene. Health requirements Any food handler with symptoms o

Healthy jarjums make healthy food choices 60 Learning objectives By the end of this lesson students will be able to: 1 Demonstrate and practise correct hand washing techniques. 2 Recall the basic hygiene 'rules' in a food preparation area. 3 Demonstrate hygienic behaviour in a food preparation area. 4 Practise and demonstrate food preparation. 5 Taste a variety of different fruits food industry (waste water, emissions etc.) - Food service establishments - Retail stores Municipal Level Regulations Food & Drugs Acts 1985 7. No person shall manufacture, prepare, preserve, package or store for sale any food under unsanitary conditions. Code of Practice • Guidelines to meet the regulatory requirements of the Food. This Industry Guide to good hygiene practice gives advice to catering businesses on how to comply with the Food Safety (General Food Hygiene) Regulations 1995. This is an official guide to the Regulations which has been developed in accordance with article 5 of the EC Directive on the hygiene of foodstuffs (93/43/EEC) A MANUAL OF GOOD PRACTICES IN FOOD QUALITY MANAGEMENT Concepts and Practical Approaches in Agrifood Sectors I Overview of topics to be answered The main problems of the quality system on the food industry sector, the possible ways of development and the main activities in quality systems and the ways o A sanitation program is as good as the attitude, willingness, and efforts of people. That is and personal hygiene practices. Sanitation Principles and Food Handling Practices been developed for segments of the food industry. Some of these standards are listed here: 3-A Sanitary Standards. These standards

Below you will find useful links related to hygiene and handwashing in the food service industry. Food Worker Handwashing and Restaurant Factors. Using Employee Health and Personal Hygiene Measures. Studies on Restaurant Food Handling and Food Safety Practices. Page last reviewed: July 26, 2016. Content source: Centers for Disease Control and. food hygiene. CODEX also recommends a HACCP-based approach wherever possible to enhance food safety. The controls described are internationally recognized as essential to ensure the safety and suitability of food for consumption. The General Principles are commended to Governments, industry, manufacturers, processors, food servic Based on Food Hygiene code of Practice 1974, The Codex general Principles of Food Hygiene, Regulation (EC) No. 852/2004 (hygiene of foodstuffs) and Regulation (EC) No. 853/2004 (hygiene rules for food of animal origin) Sections under Food Act 1983 Section 10 - Director may order food premises or appliances t

Food operators should implement the listed guidelines to ensure that the food served to public is wholesome and safe for consumption. Licensees should also use the published educational materials to educate their food handlers and service staff on good housekeeping, food and personal hygiene practices Industry Guide to Good Hygiene Practice: Milk and Dairy Products 10 LEGAL BACKGROUND From 1 January 2006, new EU food hygiene legislation has applied throughout the UK. The package of legislation: • Modernises, consolidates and simplifies the previous EU food hygiene legislatio industry to reduce the possibility of contamination of produce by microbial organisms. In January 2002, the USDA implemented the USDA Good Agricultural Practices and Good Handling Practices (USDA GAP&GHP) audit verification program. Food safety is an important topic. We want to be part of the solution with safe growing and handling of food good personal hygiene practices. • Require all food handling employees to maintain an overall clean appearance and to wear clean work clothes that prevent contamination from body hair, perspiration, cosmetics, and topical medications

Personal hygiene in the food industry - ScienceDirec

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted. with food hygiene legislation and related requirements. This guide is officially recognised by the . Food Standards Agency (FSA), which has responsibility for food safety in England, Wales and Northern Ireland and . Food Standards Scotland (FSS) with responsibility for food safety in Scotland. Use of this industry guide is optional and food. TIPS FOR GOOD SANITATION AND HYGIENE PRACTICES IN PHARMACEUTICAL MANUFACTURING Mr. R.M. Gupta (M. Pharm.), is a renowned regulatory consultant for US DMF, COS, ANDA, ACTD, CTD, eCTD and other regulatory submissions. guptarmg1952@gmail.com He is associated with Perfect Pharmaceutical Consultants Pvt. Limited and Global Institute o The paper represents Food Safety Practices and the implementation of 5S Workplace Management System in the Storage Area of Foods Industry, Bikanervala Foods Pvt Ltd, Golf Course Road, Gurugram, Haryana, India, which is known for the manufacturing o food contact materials are set forth in Section 174.5 of the food additive regulations (21 C.F.R. § 174.5). Section 174.5 simply states the requirement that the regulations for food contact materials are predicated by the requirements of good manufacturing practice. In comparison to the GMP standards for direct food

Food safety and hygiene is very important area in any food industries especially bakery industries as it incorporates a lot of raw ingredients. A cross sectional survey was conducted among the selected three local bakery industries at Tangail Sadar areas, Bangladesh to know the health, hygiene practices and safety measures of those factories Practicing good hygiene and sanitation in your child care kitchen is crucial to prevent the spread of foodborne illness. The Food and Drug Administration lists poor personal hygiene as one of five key factors implicated in foodborne illness outbreaks, along with food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment Sanitation and the Food Industry THE FOOD INDUSTRY The food system is a complex, concen-trated, and dynamic chain of activities that begins with the production of raw agricul-tural commodities on farms, orchards, and ranches and moves to value-added processed and manufactured products and then to retail food stores and foodservice establish A food safety checklist is used to evaluate compliance of a food establishment with food safety and good hygiene practices. It can help ensure that activities involving food are done according to set standards. Following food safety practices reduces the likelihood of foodborne illnesses and helps businesses prevent legal and regulatory problems

Good Manufacturing Practices (GMP) Policy Manual Food contact surfaces are to be in good condition, well maintained and cleaned in such a manner and personal hygiene procedures appropriate to the areas being left and entered are complied with at all times. Page 2 of This is because a combination the three factors: knowledge, attitude and practice of food-handlers, play dominant role in food safety with regards to food service industry . In Ghana, previous studies have evaluated the knowledge, attitudes and practices of food-handlers in selected hotels in Accra [ 2 ], and food hygiene practices by street. practices. Some key steps for establishing a hygiene promotion project, possibly with support from an outside agency, are listed in the text box below. Establishing a hygiene promotion project • Evaluate whether current hygiene practices are good/safe. • Plan which good hygiene practices to promote involved with meat hygiene in abattoirs as well as doing meat inspection. With the necessary adaptation, these manuals can thus be used over a wide spectrum of training requirements and should be in the possession of all persons involved with meat inspection and hygiene-control in an abattoir GMP - Good Manufacturing Practices, often refers to the United States Good Manufacturing Practices which are regulations promulgated by the U.S. Food and Drug Administration covering the manufacture of food, drugs, and cosmetics. The term is also used by some to describe a set of practices they use for their specific industry