Guidelines for food safety, health operations and production

Abstract

The aim of this study review article was to pay attention to the guidelines for food safety, health affairs operations and production in order to produce safe healthy food free of contaminants that cause bacterial and virus pathogenic poisoning and direct infection to humans. Producing a food product with special specifications for functional foods, staying away from foods that are likely to cause contamination and food poisoning, conducting chemical and microbial analyzes and food contaminants, as well as taking samples from every manufacturing step in the factory to identify critical control points to solve all problems related to the safety of the food product.