Download Guidance for Developing Good Operating Practice Procedures: Personal Hygiene and Behaviour
Food can become contaminated by people who are unwell with certain infections, or are carrying the organisms in or on their body. Harmful microbes can be transmitted onto food by infected food handlers (and others, e.g. contractors, visitors etc.) either handling the food directly or by touching things that the food comes into contact with (e.g. benches and other food-contact surfaces, food packaging etc).
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