Hygiene & Food Safety

Food quality and safety are of particular importance to consumers and workers in food production and processing establishments. Consumers who consume food and are poisoned after eating or contaminated with foreign objects are reluctant to buy from these establishments and, moreover, talk to their acquaintances and friends, which naturally leads to an economic loss for the establishment, likely to end its closure.
It is therefore essential that all institutions involved in food production and handling develop and apply high standards of hygiene through well-planned programs and focus on:
- Quality and safety of meals for sale and circulation
- Be in compliance with the laws relating to the production, handling and sale of food
- Minimize food losses
- Avoid problems caused by the presence and spread of insects
- Adopt means that prevent the contamination of food in all its forms
- Generate a good environment and product to work
- Raise the level of knowledge and training in the field of hygiene, especially for workers as well as for food handling
- The need for suppliers to comply with the requirements and controls of food institutions, especially in the field of hygiene
- Develop and deepen the relationship between the institution and the health services inspector
Food hygiene and quality are the responsibility of all, and the reputation of the institutions is closely linked to the staff. Well-equipped institutions are responsible for the provision and management of equipment, capabilities and training forces to ensure and maintain a high level of performance and hygiene.