Food and kitchen hygiene practices and foodborne disease prevention
DOI:
https://doi.org/10.20961/d9pytn88Keywords:
Food hygiene, Food safety, Foodborne diseases, Kitchen hygiene, Public healthAbstract
Foodborne diseases remain a significant public health challenge globally, particularly in low- and middle-income countries where inadequate food and kitchen hygiene practices persist. This systematic review examines existing literature on food and kitchen hygiene practices and their role in preventing foodborne diseases. The review synthesizes evidence on major types of food contaminants, including biological, chemical, and physical hazards, and highlights core principles of food safety essential for reducing contamination risks. Emphasis is placed on personal hygiene and its impact on food safety, alongside broader health and hygiene practices adopted by food handlers in domestic and food service settings. The review further explores kitchen hygiene practices, effective food storage techniques, and the application of the First In, First Out (FIFO) method as critical strategies for maintaining food quality and safety. Key stages of food preparation and cooking are examined to demonstrate how proper temperature control and handling practices contribute to pathogen reduction. In addition, the study reviews relevant food safety regulations and standards that guide hygiene practices and ensure compliance within food systems. Common challenges associated with food and kitchen hygiene are identified, and practical approaches for addressing these problems are discussed. The review underscores the importance of integrated food and kitchen hygiene practices in preventing foodborne illnesses and promoting public health. The findings highlight the need for continuous education, strict adherence to safety standards, and strengthened regulatory enforcement to reduce the burden of foodborne diseases.
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