Hygiene Food

Food production hygiene is a set of measures aimed at creating safe conditions for preparing food, as well as preserving its quality characteristics. Its goal is to prevent contamination and the spread of infections among food consumers, to obtain high quality products and to comply with safety requirements.

Key aspects of food production hygiene are sanitary treatment of equipment, hands and work clothes of personnel, quality control of raw materials used and finished products, compliance with storage, transportation and preparation rules.

Proper and regular sanitation of equipment is one of the most important components of food production hygiene. Particular attention is paid to the disinfection of tools, equipment and work surfaces. Most work is done manually, but there are also automatic cleaning and disinfection machines.

Some ingredients, such as salt and sugar, can also harbor bacteria, so sanitizing and cleaning them is very important. This is done using high temperature or special detergents. There are special tables and washing tables for cleaning ingredients.

Knives, cutting boards and serving boards, being the most potentially dangerous items in food preparation, are constantly sanitized. Detergents are often used for this, but most often special disinfectants are used that remove germs. They have a different disinfection mode that is set for each product - from low temperatures to high temperatures. Disinfectants, in turn, can also be divided into several groups: chlorine-acetone, bromide, formaldehyde, hydrogen peroxide and acids.

Typically, food hygiene includes the use of gloves, masks and protective clothing for staff. Gloves are one of the main ways to protect personnel and help prevent dirt and germs from getting on your hands. Genuine leather or textiles are used as material for gloves. It is important to remember that gloves must be disinfected and washed thoroughly before use.

Masks prevent the spread of germs from staff to customers or to food that may be contaminated during preparation or storage. Reusable or disposable masks are used, depending on the chef’s place of work. For example, restaurants may use reusable masks that must be thoroughly cleaned and washed. It is important to note that food hygiene is not limited to compliance with rules and processing technologies. Proper storage of raw materials and compliance with product expiration dates are also important factors affecting the safety and quality of products.

In conclusion, food hygiene is critical to producing high-quality products. Dietitians advise choosing food responsibly, as improperly preparing foods can lead to digestive problems.