Hygienic properties of food handlers and equipment in food production and sales units

摘要

The aim of the microbiological hygiene which is applied during the food production is to protect the consumer against the pathogenic factors and to guarantee the high-quality of the foodstuffs (19). For the reliability of the food, especially for most of the foodstuffs that are ready-made to consumption, it is important to ensure the cleanliness of the surfaces with which these foodstuffs have contact and some simple methods relevant to the determination of the output of hygiene applications (16).