ABSTRACT
The incidence of foodborne infections remains as one of the most critical problems for the food industry. The main focus on food preservation techniques is the increase in shelf life of foodstuff, as well as to produce safe and nutritious products. Food preservation technologies are developed for the reduction of the microbial load in food products, but as necessary as the processing methods, the control of hygienic conditions in the food industry will contribute to the production of safe food. The importance of training for all employees involved in food production in good manufacturing practices (GMP) will also contribute to safer food. This chapter will cover some important considerations for training in the food industry.
