With employee hygiene a key variable in the creation and spread of contaminants, training programs that educate workers on best practices can reduce food safety threats.
Meat and poultry plant workers, along with supermarket meat department staffers, are having a major influence on the state of food safety. Simply put, if they neglect basic hygiene practices — particularly frequent handwashing — many employees are in position to generate and transmit bacteria.
Therefore, protein producers and retailers can dramatically reduce threats by ensuring they educate workers on effective hygienic procedures, then monitoring the associates’ behaviors.