Increasing demand for processed foods means there’s often little or no heat treatment on foods – increasing the risk of micro organisms that would usually be killed in cooking. This means that hygiene in the production of processed foods is more essential than ever to avoid food contamination.
Stringent hygiene standards are essential in the food and beverage industry to ensure that products are fit for human consumption. Common hygiene risks in food processing include microorganisms (bacteria, viruses, parasites and moulds), chemical residues (from cleaning and sanitising agents) and physical foreign matter.
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