Introduction
Food processing plant hygiene is the anticipation, identification, evaluation, control and prevention of risks which will otherwise result in injuries and illness in food processing plants. These risks may be chemical, physical or biological. In risks, identification collection of information is done from various sources. Chemical risks can be understood through the toxicological study of dose-response profile. In the food processing plants, the safety of food is given a high priority. Strict safety standards and regulations in most food processing plants ensure that safety is maintained during production of food, processing of food, food handling and packaging. The equipment Continue reading...