Food Processing Hygiene
Hygiene control in factories which manufacture or process food is the adoption of practices which will reduce the risk of clean food becoming contaminated. The aim of hygiene control is to stop the spread of bacteria and other microorganisms. Hygiene and safety of food starts right from selecting raw material carefully, preparing food with health and safety cautiousness, and serving it within the clean environment. The service staff must attend duty in clean and tidy uniform. The four basic food safety principles:
-
Clean -
Separate -
Chill -
Cook
These principles directly align with the Academy of Nutrition and Dietetics four easy tips to reduce the risk of food poisoning.
- Food Sanitation
- Nutrition and Food safety
- Dairy and Poultry Food Hygiene
Related Conference of Food Processing Hygiene
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
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Food Processing Hygiene Conference Speakers
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- Food Allergy and Public Health
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