Food Safety and Hygiene


Food safety may be a science describing the handling, preparation, and storage of food in ways in which prevent food-borne illness. This is often achieved through good hygiene and handling practices. Food hygiene is that the conditions and measures necessary to make sure the security of food from production to consumption. Food might become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation because of active bacteria. This ensures food is fit for human consumption and avoids gastrointestinal disorder, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the source of food including the practices concerning food labelling, food hygiene, food additives, and pesticide residues, also as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods


  • Clean—Wash hands and surfaces often
  • Cook—Cook to proper temperatures, checking with a food thermometer.
  • Chill—Refrigerate promptly.

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5th European Food Chemistry and Drug Safety Congress

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7th Global Food Security Food Safety and Sustainability

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32nd World Conference on Food and Beverages

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Food Safety and Hygiene Conference Speakers

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