Personnel training is one of the cornerstones of the Food Safety Modernization Act (FSMA). Under the Preventive Controls rules, employee training is now mandatory for both human food and animal food manufacturers. The rules require that these manufacturers conduct food safety and hygiene training for all of their employees.
First and foremost, processors must have a Preventive Controls Qualified Individual who has received training under a standardized curriculum and must develop a Food Safety Plan (FSP). So how and where does hygienic design factor into the FSP?