Basic Facts Of Hygiene & Food Safety

It is the set of principles and measures that ensure that food is not contaminated by micro-organisms, parasites or viruses, thus becoming a source of danger to the health of the consumer.

The consumer is becoming better informed about the relationship between proper nutrition and health.
Food must meet increasingly stringent quality and safety requirements. It is therefore important that the products be of microbiologically irreproachable quality.
All links in the food chain must be secure: from production to consumption.
Low values ​​of authorized residues, a low amount of harmful germs and the correct treatment of food significantly reduce the number of diseases caused by the consumption of spoiled or moldy foods.
All the actors of the restoration must ensure a level of hygiene so that the food which they produce and distribute cannot constitute a danger for the health of the consumer.