4. Hygiene and cleaning

Without mastery of the hygiene rules applicable in the agri-food sector, and without mastery of cleaning and disinfection, it would seem very difficult to ensure the safety of a food product. Indeed, micro-organisms are everywhere in the manufacturing environment: in raw materials, on packaging, in the environment (water, air, etc.), on people, on equipment, in machines, etc. Manufacturing conditions (humidity, presence of proteins and temperature, among others) favor their development; manufacturing operators and packaging favor their contribution or recontamination of the product. A constant battle must therefore be waged to eliminate these "individuals", invisible to the naked eye.