Ensuring an optimal hygienic level of food safety is definitely attributable to an adequate training of the people working in the food processing and service areas.

Regulation (CE) nº 852/2004 on the hygiene of foodstuff established that food business operators have to ensure that food handlers are supervised and instructed and/or trained in food hygiene matters appropriate to their work activity. Current legislation regulating food handlers indicates that the training of food handlers can be provided either by the company itself or by specialized external companies, which no longer require accreditation to provide that training.

Source: Mérieux Nutrisciences Spain