General food hygiene - the certificate training

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*1 Introduction
At all times it has been of critical importance in the life of humans, that the food they were served
could be eaten safely, without any unpleasant consequences for health and survival.
And at all times humans have experienced that food - even when prepared with great care – has still
sometimes caused poisoning or even death for those who have eaten the food. Something went
wrong during preparation of the food or maybe during the storage.
Today we know all about the reasons why it sometimes goes wrong and we also know exactly how
to avoid it. This booklet explains in details the reasons why food can lead to disease for those who
eat it, and also how to work to avoid that it happens.
The primary target group for this booklet is course members participating in the labour market
education General Food Hygiene. The course is completed by a test from the Danish Veterinary and
Food Administration. When you have passed the test you will be issued a certificate that allows you
to work in the food industry.
The target group is also students that through education qualify at a level comparable to the
demands in the hygiene education with certificate of the labour market education. Compared to the
basic subject Hygiene, this booklet also contains the relevant information. However reference must
be made to the booklet “Sundhed” for an explanation of the physical and psychological needs of the
human body.
The booklet is regularly updated regarding the newest legislation, relevant illustrations and other
innovative features. With regards to matters of current interest it is our estimation that they best be
included as a part of the preparation for the education by the individual teacher.
A webpage now belongs together with the booklet www.ef.dk/hygiejne.
There it is also possible for you to participate in debates and send comments regarding the booklet
to the publisher.
October 2008
Solveig Sørensen
Benny Løvholm Christensen
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