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  1. Microbiology
    1. Hygiene
    2. Spoilage
    3. Pathogens

Microbiological Parameters:
Hygiene and Hygiene Concepts
A safe hygiene concept or management is a basic pillar in food processing. Quality of the product is ensured and increased in respect to microbial contamination. The kind of measures to be taken are regulated internationally and nationally.

Raw materials can be tested for their microbial status at the stage of goods receipt. The initial microbiological contamination is usually reduced during the course of processing. Nevertheless food should be checked for its microbial status even at this stage and also at the final stage of processing.

Recontamination of food should be ruled out as a preventative measure by a functioning hygiene management. Regular checks ensure safety and are part of EU regulation 2073/2005.

Regulations Relevant for Food Hygiene:
Regulation (EC) No 852/2004 of 29 April 2004 on the hygiene of foodstuffs (No L139 of 30 April 2004)

Regulation (EC) No 853/2004 of 29 April 2004 laying down specific hygiene rules on the hygiene of foodstuffs (No L139 of 30 April 2004)

Regulation (EC) No 854/2004 of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (No L139 of 30 April 2004)