2. Getting involved
3. Standards Committees
4. NAL

DIN Standards Committee Food and Agricultural Products

Overview

This document is applicable to the planning and implementation of hygiene training and specifies requirements for training measures. The purpose of this document is to provide guidance to those responsible for training. The training of employees in the food sector serves to impart the necessary technical and job-related knowledge and skills to prevent and control potential hazards to food safety that may arise during production, handling, and distribution. Among other things, it shows how to avoid misconduct in the area of hygiene, conveys the contents of good hygiene practice (GHP), and promotes motivation to act hygienically in connection with food safety culture. The standard has been prepared by Working Group NA 057-02-01-10 AK "Personalhygiene/Schulung" ("Personal hygiene/Training") of Working Committee NA 057-02-01 AA "Lebensmittelhygiene" ("Food hygiene") at DIN Standards Committee Food and Agricultural Products (NAL).

Document: references other documents

Responsible national committee

NA 057-02-01-10 AK - Personal hygiene/Training