ISO 45001 COMPLIANTDISH-APPROVED

Half-Day Training

Practical half-day certification program focused on operational safety, compliance confidence, and site-level risk control.

Program Overview

Personal hygiene in the workplace is more than a social expectation — it is a critical occupational health and safety practice that prevents the spread of infectious diseases, reduces chemical exposure, protects product integrity, and maintains workplace dignity. ICLM's Personal Hygiene Practices in the Workplace Training provides all employees with practical, evidence-based guidance on maintaining personal hygiene standards that protect themselves, their colleagues, and the public they serve.

Poor personal hygiene enables the transmission of pathogens that cause gastrointestinal illness, respiratory infections, skin diseases, and bloodborne infections. In food processing environments, inadequate hygiene can contaminate products and trigger public health crises. In healthcare, it contributes to healthcare-associated infections (HCAIs) that kill thousands annually. In industrial settings, failure to wash hands and exposed skin after working with chemical substances leads to dermal absorption and chemical illness.

Pre-Use Checks

Daily inspection discipline and hazard spotting basics.

Control Principles

Safe methods, sequencing, and decision making in operations.

Emergency Response

Incident communication and immediate response actions.

Core Learning Modules

Module 01

Hand Hygiene Fundamentals: The WHO 5 Moments for Hand Hygiene, proper handwashing technique (20-second minimum).

Module 02

Personal Protective Clothing: Appropriate use of uniforms, coveralls, gloves, hairnets, and beard covers.

Module 03

Chemical Decontamination: Washing skin after contact with hazardous chemicals — emergency eye washing, skin decontamination stations.

Module 04

Respiratory Hygiene: Cough etiquette, use of face masks when sick, and preventing respiratory pathogen transmission.

Module 05

Food Handling Hygiene: Preventing contamination in food processing and preparation — no bare-hand contact rules, jewellery policies, and illness reporting.

Module 06

Food processing and catering personnel

Module 07

Healthcare workers and support staff

Module 08

Chemical and pharmaceutical industry workers

Module 05

All general industry employees

Module 05

Supervisors responsible for health and hygiene compliance