16 January World Hygiene Day: The Importance of Food Hygiene

Food hygiene encompasses all practices aimed at preventing physical, chemical, and biological risks that could threaten human health throughout all stages of food production and consumption. The primary objective is to ensure that food reaches consumers in a safe, healthy, and suitable condition for consumption.

Foodborne infections remain a significant public health issue in both developed and developing countries. The Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO) state that foodborne illnesses resulting from the consumption of contaminated food are among the most common health problems worldwide. Therefore, ensuring food hygiene is of critical importance, particularly in terms of preventing foodborne illnesses.

The first step in food hygiene is making informed and conscious purchasing decisions. It is vital to ensure that food is produced under appropriate conditions, that packaging is intact, and that label information is checked. Products with expired use-by dates or damaged packaging should be avoided; particular care should be taken when selecting perishable foods such as meat, milk, fish, and dairy products. Pasteurised or UHT milk should be preferred over raw milk, and products made from raw milk and unpasteurised milk should not be consumed.

During storage, food must be kept at temperatures and under conditions appropriate to its type. Maintaining the cold chain is a fundamental element in preventing microbiological risks. Perishable foods should be stored under appropriate conditions shortly after purchase, and care should be taken to ensure that frozen products show no signs of thawing.

The preparation and cooking stages are among the most critical steps in food hygiene. Personal hygiene rules must be followed during this process, and raw and cooked foods must be prepared using separate equipment to prevent cross-contamination. Foods of animal origin must be cooked to a sufficient internal temperature, and consumption of raw or undercooked foods should be avoided.

During the serving stage, food must be served at the appropriate temperature, hygienic serving equipment must be used, and food must not be left at room temperature for long periods. Leftover food must be stored under appropriate conditions, and hygiene rules must be observed when consuming it again.

Food hygiene is a comprehensive approach encompassing proper purchasing, appropriate storage, safe preparation and cooking, hygienic serving, and the habit of reading labels. This approach plays a fundamental role in preventing foodborne illnesses and protecting public health.