Food hygiene, practices in food handling that keep food clean and safe to eat in order to avoid food poisoning. In certain countries over the past few years the number of reported outbreaks of food poisoning has been increasing.

Food poisoning is often caused by pathogenic bacteria.

Typical symptoms of food poisoning, which may occur within 1 hour or up to 72 hours after eating contaminated food, include diarrhea, abdominal pain, vomiting, fever, and nausea. Most people recover within a week, but food poisoning can cause death.

Around the world there are enormous variations in climate, eating habits, cooking methods, food storage and preservation, and public health advice.

Recommended food – hygiene will depend upon their awareness and education and the standard of living they can afford.

Prevention of food poisoning starts with personal hygiene. Food poisoning bacteria can be found on human skin, hair, and clothes, and in ears, noses, mouths, and faeces. If people touch affected parts of their bodies during the preparation of food, they can transfer the bacteria to the food. This is why hands must always be washed before working with food, especially after visiting the toilet.

Areas where food is stored and prepared must be kept clean and free from pests and pets. Dirt, soil, and food residues can harbor bacteria and pests. Detergents should be added to hot water, and the solution used to wipe down and clean surfaces, equipment, floors, and walls. Food waste should be regularly removed from the food-preparation area. Bacteria grow rapidly in warm conditions, especially at the normal human body temperature of
37 C.