Food hygiene is crucial in both the Food Manufacturing and Food Servicing Industries to ensure the safety and quality of food products. In manufacturing, it involves rigorous sanitation of facilities and equipment, strict personal hygiene, safe food handling practices, and quality control measures to prevent contamination and spoilage. In food servicing, hygiene focuses on proper food preparation and storage, maintaining clean environments, and providing staff with ongoing training to handle food safely and adhere to hygiene standards. Effective food hygiene practices are essential for protecting public health, meeting regulatory requirements, and building consumer trust.
The Food Manufacturing and Food Servicing industries are extensive and varied in size, reflecting their pivotal role in the global economy. Large-scale food manufacturers, such as Nestlé and PepsiCo, operate globally with extensive production facilities, while medium-sized companies like General Mills serve regional or national markets. Small-scale manufacturers, including artisanal producers, focus on niche markets with smaller operations. In food servicing, global chains like McDonald’s and Starbucks dominate with standardized processes and numerous outlets, while mid-sized operations include regional restaurant chains and catering services. Small-scale providers, such as independent restaurants and food trucks, offer unique dining experiences. Collectively, these industries represent trillions in annual revenue and millions of jobs worldwide, with significant regional variations in size and economic impact.
Clean India Journal interacts with experienced Food Manufacturing and Food Servicing experts to glean knowledge on the SOPs to be in place for hygiene and safety methods to be implemented in a facility.
