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Food safety Food safety

It is good to remember that contamination of food may create hazard, which Competence in food hygiene proficiency means basics knowledge of food
is a potential risk to the customer. The hazard can be a biological, chemical, hygiene. It means all the time updating your knowledge and skills. It’s also
physical or just allergic. to ensure that the food business operators produce/distribute safe foodstuf-
(Campbell et al. 2012, 37-43) fs for their customers.

Nowadays in kitchen there is variety of equipment to help food business Entrepreneur keep up-to-date on current technology. It can also reduce wa-
make sure the food safety. Just like color coded cutting boards avoid cross- stage in the business.
contamination. (Evira, hygiene proficiency 2018.)

As you can see in the figure 8.
Figure 8. Color coded cutting boards (Galileo.it) “In Croatia food hygiene is
“In Finland food hygiene regulated by the Food Hygiene
Order (Pravilnik o higijeni hrane
proficiency is regulated by the
(NN 99/2007) and by the Food Law
food hygiene regulation [(EC)
(Zakon o hrani) (NN 46/2007)”
No 852/2004], and the Food
Act (23/2006). (Evira, hygiene
proficiency 2018)”

https://www.evira.fi/en/foodstuff/informa-
tion-on-food/handling-and-storage2/hand-wa-

shing/

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