Hygiene of food production and handling

To reduce the risk of contamination and prevent food poisonings, food must be handled correctly. Hygienic handling of food at every stage of the food chain is the best way to ensure the safety and quality of the products.

In practice, the hygienic processing of foodstuffs aims to:

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

Everyone working in a food premise must know the risk factors related to food poisonings and how to prevent them as part of their work. Especially perishable foods require careful handling due to their sensitivity to spoilage. Clean hands, dishes and handling equipment, a clean work environment and avoiding unnecessary contact, as well as storing food protected at the right temperature are essential.

In practice, employees must know how to:

  • handle and store raw materials, semi-finished products and finished products
  • correctly prepare, heat and cool food
  • correctly handle foodstuffs in such a way that the risk of post-contamination is as minimal as possible.
Page last updated 11/16/2022