Improving food hygiene
- Offering adequate food hygiene
Description
Improving food hygiene involves implementing and maintaining strict standards and practices throughout food production, handling, storage, and preparation to prevent contamination and foodborne illnesses. Key actions include regular sanitation of equipment and surfaces, proper handwashing, safe food storage temperatures, and thorough cooking. Training food handlers and enforcing compliance with hygiene regulations directly address risks of microbial contamination, thereby safeguarding public health and reducing the incidence of food-related diseases.
Implementation
The UN Food and Agricultural Organization (FAO) cooperates with the World Health Organization (WHO) in the joint Codex Alimentarius Commission on food standards to protect the health of consumers, ensure fair practices in the food trade and promote international coordination. The commission publishes an updated listing of regional and global standards and assists governments in developing effective food control.
Broader
Narrower
Constrained by
Facilitates
Facilitated by
Problem
Value
Reference
SDG
Metadata
Database
Global strategies
Type
(D) Detailed strategies
Subject
Content quality
Presentable
Language
English
1A4N
V8019
DOCID
13280190
D7NID
197868
Editing link
Official link
Last update
Sep 28, 2022