After finishing his or her studies, the future hygienist needs at least five years to be able to add value in all of the above areas. This means that the position and the career possibilities of the hygienist must be attractive. Otherwise, he or she may not invest all of the time and effort necessary to become truly qualified. Specific curriculums eventually using learning at distant techniques should be used to complement growing practical experience with theoretical studies. The Operator in the Plant People make quality.
People are our most important assets.
If the right person is at the right place and does the right things, noticeable progress will be made. Operators must be properly trained and aware of good manufacturing practices and hygienic standards. In areas where a worker's shortcomings could lead to a food safety issue, only experienced workers with the right attitude should be entrusted with the responsibility. In addition, the team concept should be strong enough so that the operator, the quality manager and the hygienist are working for the benefit of the consumer, not fighting for individual goals. Many solutions have been proposed to create quality awareness at the shop floor and sustain that awareness over time.