France 2030
Challenge Lycées Agricoles
en/hygiene 2
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Hygiene
(Noun)Hygiene is the practice of maintaining cleanliness throughout the production and distribution chain to prevent sickness and disease.
Food hygiene is a longstanding challenge for the dairy sector. Selling healthy dairy products that are safe to eat is wholly reliant on exemplary standards.
While high food safety standards have been successfully upheld for a number of years now and have protected consumers from the risk of food-borne infections, the risk of contamination, notably from salmonella and staphylococcus, remains a constant concern.
Hygiene also forms the foundations of social responsibility: the food safety of dairy products released on the market offers a direct response to the United Nations commitment to ensuringhealthy lives for all, notably by minimising the risk of exposure to hazardous chemicals and pathogenic bacteria.
While high food safety standards have been successfully upheld for a number of years now and have protected consumers from the risk of food-borne infections, the risk of contamination, notably from salmonella and staphylococcus, remains a constant concern.
Hygiene also forms the foundations of social responsibility: the food safety of dairy products released on the market offers a direct response to the United Nations commitment to ensuringhealthy lives for all, notably by minimising the risk of exposure to hazardous chemicals and pathogenic bacteria.
100%
of milk is screened through systematic milk testing at the farm and dairy