Final answer:
Personal hygiene, which includes essential practices like regular handwashing, is a mandatory program for everyone involved in food handling to prevent the spread of foodborne diseases and is part of the HACCP food safety system.
Step-by-step explanation:
Personal hygiene is a critical aspect of food safety and is therefore a program that must apply to every person entering a food handling area. This includes practices such as regular handwashing which is crucial for preventing the spread of foodborne diseases. The Hazard Analysis and Critical Control Point (HACCP) system, originally developed by the Pillsbury Company for NASA, is a preventive food safety system designed to reduce the risk of food contamination and is a testament to how personal hygiene practices are a key element of food safety protocols. Personal hygiene practices like handwashing are especially important in healthcare settings, food service, and any other context where disease transmission is a concern. It is a misconception to think that personal hygiene is not a prerequisite or that it is only required if staff have not completed a food safety training course; rather, it is an ongoing requirement for anyone involved in food handling.