Which control would probably have the greatest effect on elimination of
biological hazards in prepared food products? 
Discussion of the importance of personal hygiene in food service......
During our review of Chapter Two - Food Hazards and Risks, a common thread should
have been observed. Can you list 3 controls that limit introduction of hazards into food
products? Which control would probably have the greatest effect on elimination of
biological hazards in prepared food products?
Personal hygiene standards should be incorporated into your employee's handbook to
ensure that each employee knows what is expected prior to being introduced to the food
preparation area. This also allows personal hygiene to become an evaluation point in
performance standards. Since training is a critical step of HACCP, the initial training
should cover personal hygiene. Yearly refreshers should contain personal hygiene
standards as well. Remember OSHA standards (for employers with more than ten
employees) require written training records be maintained.
Basic Personal Hygiene Standards: 
List the basic personal hygiene standards you would include in an employer's handbook for
food service.
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