Food Processing Plant Hygiene Essay

Rising customer demand for fresh foods has resulted to the growth of processing and conservation techniques that have nominal influence on either the dietary or sensory attributes of foods. Freshly processed foods often comprise less salt, acid, sugar, chemical additions and stabilizers. Because the application of small preservation technologies mainly leads to pasteurized foods, hygienic processing tools and a hygienic process atmosphere are required to avoid microbial, compound, and physical pollutants from affecting these foods while precluding food contact to sources of dirt (bugs and dust). Preventing food contagion may take place not only at the equipment level, but as well at the industrial unit level. Integration of hygienic surrounding and operations into a food processing plant can avoid growth of bugs and microbiological places, evade product contamination with chemicals and particles, assist cleaning, and safeguard sanitary conditions both during and after processing (Baş, Ersun & Kıvanç 2006). This paper provides information regarding various aspects of factory hygiene and Irish operational legislation on food processing plant hygiene.Food Processing Plant Hygiene Essay