Hygienic working practices

To reduce the risk of contamination and prevent food poisoning, food must be handled correctly. Food carefully prepared from good ingredients is a safe pleasure. Hygienic handling of food at every stage of the food chain and at every stage of work is the best way to ensure the safety and enjoyability of products. Good food hygiene skills also increase the comfort of both customers and employees.

In practice, the hygienic handling of food aims to:

  • prevent microbiological, chemical, or physical contamination of foodstuffs and
  • slow down or prevent the contamination of foodstuffs and the growth of harmful microbes in foodstuffs.

People working in food premises need to know the risk factors associated with food poisoning and know how to prevent food poisoning in their work. Especially perishable foods require careful handling due to their susceptibility to spoilage. Clean hands, dishes, utensils and handling equipment, a clean working environment and the avoidance of unnecessary contact, as well as the storage of foodstuff protected at the right temperature, are essential. In practice, employees need to know how to

  • handle and store raw materials, semi-finished products and finished products correctly
  • make, heat and cool food properly
  • handle food in such a way as to minimize the risk of post-contamination.
Page last updated 11/1/2021