Basic Food Hygiene and Sanitation in the Food Industry

Abstract

High standards of hygiene and an effective sanitation programme will ensure the manufacture of food products that are free from contamination. The good Manufacturing Practice, as a collective responsibility of everyone in the food handling chain (workers as well as the management personnel), must be taught and followed. However, a properly designed food plant will be easier to sanitise and achieve the required standards of hygiene. It is also more likely to provide tbe consumer with safer food products.