World Health Organization, WHO defines:
Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases. Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption.
The contamination of food may occur at any point – during slaughtering or harvesting, processing, storage, distribution, transportation and preparation.
The lack of adequate food hygiene can lead to food-borne diseases and death of the consumer in which will have serious repercussions to a community.
WHO sets the five key principles of food hygiene to describe the manner of preservation and preparation of foods to ensure the food is safe for human consumption. You may click on the image to enlarge.