Hygiene training and education of food handlers: Does it work?

In spite of improving knowledge and understanding of epidemiology of food‐borne diseases and illnesses, efforts to reduce their impact on health and the economy have proved inadequate, and their incidence continues to rise. Because most outbreaks result from faulty food handling practices, it is generally believed that hygiene training of food handlers could contribute significantly to prevention and control, but there is uncertainty about the effectiveness of such training in reducing the incidence of food‐borne diseases, and a need to reappraise current practice. This paper presents a critical review of the effectiveness of hygiene training for food handlers at all levels of the food chain in both developed and developing countries; examines methodological problems in evaluation; and suggests ways to assure the practical utility of such training for food handling personnel.

Key words:

• Food safety
• hygiene training
• evaluation
• effectiveness
• hazard analysis
• critical control points
• education