This standard documents specifies the minimum requirements for the hygiene to get certified as Hygiene certified.
“Hygiene is any practice or activity that you do to keep things healthy and clean. Washing hands, coughing into your elbow and regular house cleaning are all part of good hygiene. Hygieia was the Greek goddess of health, cleanliness and sanitation”.

Good personal hygiene is important for both health and social reasons. It entails keeping your hands, head and body clean so as to stop the spread of germs and illness. Your personal hygiene benefits your own health and impacts the lives of those around you, too.

Cleaning of food industry is a critical step within food production since it is crucial to maintain food safety. Understanding various soil challenges, Detergents and disinfectants work is key to ensuring a safe, hygienic manufacturing environment. Cleaning is the complete removal of residues and soil from surfaces, leaving them visually clean so that subsequent disinfection will be effective. Without effective cleaning, disinfection will be compromised.

Disinfection is the process by which microorganisms are killed so that their numbers are reduced to a level which is neither harmful to health nor to the quality of perishable goods.

A Food hygiene and safety usually refer to contamination with ‘microorganisms’ or ‘microbes’; whereas in communicable diseases, the term ‘infectious agents’ is preferred.
- Food hygiene is vital for creating and maintaining hygienic and healthy conditions for the production and consumption of the food

The human body can provide places for disease-causing germs and parasites to grow and multiply. These places include the skin and in and around the openings to the body. It is less likely that germs and parasites will get inside the body if people have good personal hygiene habits

When there are too many people in any place, the likelihood of them getting disease is greater than if the place is not overcrowded. This is because people in an overcrowded place will be much closer to each other and it is therefore easier for any germs to spread from one to another.

HACCP DUTCH STANDARD CAC-RCP-1, 1969, REV. 4, 2003 FDA, ISO 22000 INTERNATIONAL STANDARDS
IS 10171:1999 ON FOOD PACKAGING COMPATIBILITY, WHO GUIDELINES
VEGETARIAN AND VEGAN COUNCIL STANDARD