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Food Science & Technology vocabulary · Food Safety and HACCP

Hygiene

Meaning in food science & technology, with examples

/ˈhaɪdʒin/nounCore term

In food science & technology, hygiene means: The conditions and practices, such as cleaning, handwashing and protective clothing, that prevent food from being contaminated by people, equipment or the environment.

In Turkish: hijyen

How it is used

Used in training, audits and law: personal hygiene, food hygiene, hygiene rules. 'Hygienic design' means equipment that is easy to clean and has no dead spots. Good hygiene practice (GHP) is one of the basic foundations of HACCP. The adjective is 'hygienic'.

Example sentences

  1. Personal hygiene rules apply to everyone who enters production, including visitors.

  2. The auditor raised a minor finding because the hygiene station had no paper towels.

Common collocations

  • personal hygiene
  • food hygiene
  • hygiene station
  • hygienic design
  • good hygiene practice
  • sanitationThe cleaning and sanitizing of equipment, surfaces and the whole plant so that dirt, food residues and microorganisms are removed or reduced to safe levels.
  • cross-contaminationThe transfer of harmful microorganisms, allergens or other contaminants from one food, surface, tool or person to another food.
  • prerequisite programA basic hygiene or operating condition, such as cleaning, pest control, staff hygiene or maintenance, that must be in place before a HACCP system can work.
  • contaminationThe presence or entry of something harmful or unwanted in food, such as microorganisms, chemicals, allergens or pieces of glass, metal or plastic.
  • pest controlThe planned measures that keep rodents, insects and birds out of food premises and find and deal with any that get in.

More terms: Food Safety and HACCP

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