The book "Hygiene in Food Processing: Basic Principles and Practices" is a comprehensive and highly specialized tool for use by professionals (doctors, veterinarians, hygienists, food technologists, public health inspectors, agronomists, engineers, dieticians, government officials, local authorities) involved in the production and processing of food, as well as students laying the foundations for their studies. It covers quality assurance and safety systems, facilities, and applicable legislation in the European Union, with the aim of promoting food hygiene and safety and ultimately providing consumers with optimal food that promotes their health.

The book clearly emphasizes the need for professionals to be retrained in food hygiene, quality, and safety. It thoroughly addresses the subject of receiving, processing, sanitizing, and managing food in a manner that is fully based on the principles of hygiene and safety for workers and food, as well as modern health inspections of facilities and raw materials. It includes valuable tables and diagrams on biological, chemical, and environmental factors that affect food, contributing to a better understanding of the complexity of the scientific work it deals with. This book enriches and complements existing literature because its authors have taken into account contemporary knowledge and technology, despite the fact that this particular field is characterized by its dynamic nature, as it is closely related to population health.