Starting from the earliest times of history, for a long time, the physician has worked as a professional who strives to heal or at least alleviate the suffering of the patients who applied to him. Until recently, the physician and the patient's interest remained within the framework of the time of the illness and the duration of the illness. Keeping this interest in a narrow scope was a wrong action and prevented the physician from dealing with public health, which concerns not only the patient but the whole community health, and especially the protection of the public from diseases. It is known that treating diseases is often not enough today. Absolute and complete cure is not possible in the vast majority of diseases. First of all, family, society, work and environmental conditions that play a role in the development of the disease should be thoroughly researched and organized, and if successful, treatment should be pursued. Here, the sum of the actions found in these sentences is called health protection hygiene. Hygiene, which is a synthesis of all health-related information, has a wide scope in order to protect and improve human health as a person and society and to continue at a high level for a long time. Food hygiene is defined as food production, storage and consumption under healthy conditions. Sanitation; Sanitation originates from the Latin word sanitas, which means health. Sanitation includes principles to be applied in the improvement, protection and recovery of human health in a broad sense. When it comes to sanitation in the food industry, it is understood that "creating and maintaining hygienic and healthy conditions in production." In this context, food sanitation refers to the production of physically, chemically and biologically reliable foodstuffs in meeting the nutritional requirements that form the basis of human life. Sanitation in food establishments is defined as a scientific practice to ensure hygienic conditions for healthy and reliable products. It is the removal of microorganisms that threaten human health as much as possible from their environment. The problem encountered in terms of personnel in providing sanitation is the problem of transportation. Carrier people carry the pathogenic (pathogenic) microorganism in their bodies without being affected by them and spread them wherever they come into contact. Since this situation cannot be known by the carrier, the danger is even greater.
Hygiene, on the other hand, is intertwined with sanitation and both are concepts that complement each other. Ancient Greek TS 13027 Food Production Places Hygiene and Sanitation TS 13027 Standard is a standard created for the regulation of general rules for Hygiene and Sanitation in Food Production Places. In order to produce a safe food in order not to harm the consumer; It sets out the basic environmental and production conditions required. As a result, some basic measures that may threaten product safety are provided from the beginning and the dangers that may occur in food are prevented.
Sanitation is defined as all measures taken in the context of the creation and protection of hygienic and healthy conditions in terms of its applications in the food industry. For this reason, food and environmental sanitation should be considered as a whole and applied without neglect in terms of personnel-equipment-infrastructure in operation-production-storage-distribution phases. Enterprise sanitation is extremely important for product safety and consumer health. In industrial hygiene applications, it is essential to identify possible danger factors in the enterprise, to give them the necessary importance, to make efforts to control and eliminate them, and to disregard cleaning and disinfection practices. In this context, the health of the personnel working and hygiene training is also compulsory. Food-borne outbreaks, poisoning, deterioration, etc., which affect all segments of the consumer, producer and distributor chain. these problems are caused by hygiene problems in the industrial quality system.
