This document applies to the planning and implementation of hygiene training and specifies requirements for training measures. The purpose of the document is to provide guidance to those responsible for training. The training of food staff is designed to provide the necessary technical and job-related knowledge and skills to avoid and control potential food safety hazards that may occur during manufacturing, handling and placing on the market. Among other things, it shows how to avoid misconduct in the hygiene area, conveys the contents of Good Hygiene Practice (GHP) and promotes motivation to act hygienically in connection with the food safety culture.