Food hygiene is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. This process of kitchen safety includes proper storage of food items prior to use, maintaining a clean environment when preparing the food, and making sure that all serving dishes are clean and free of bacteria that could lead to some type of contamination.

The food storage aspect of food hygiene is focused on maintaining the quality of the food, so that it will be fresh when used in different recipes. With dry goods, proper food hygiene calls for placing items such as sugar or flour in airtight containers that are clean and dry. The containers are then placed into a pantry or reside on a kitchen counter where they are relatively safe from humidity and extreme temperatures.

In like manner, meats must be stored properly as part of proper food hygiene. Many people choose to use containers especially designed for use in a freezer in order to preserve raw meats for later use. Freezing helps to slow the process of decay, thus minimizing the chances for food poisoning when the meat is used at a later date.

Food sanitation also extends to keeping the preparation area clean and relatively germ-free. Mixing bowls, spoons, paring knives and any other tools used in the kitchen should be washed thoroughly before use. Kitchen countertops and cutting boards should also be cleaned and sterilized from time to time. Keeping a sanitary workplace will also cut down on the chances of some type of food borne illness from developing when people consume the prepared food.

Preventing cross contamination is also an important aspect of food hygiene. Cross contamination can occur when cooking and preparation utensils are used with more than one type of food at a time. For example, if the knife used to debone a raw chicken breast is also used to chop lettuce for a salad, there is a good chance that contamination will occur and possibly lead to food poisoning. Many cooks choose to run a sink full of hot soapy water as part of the preparation process, dropping each utensil into the water after use. This not only facilitates the cleanup after preparation, but also prevents the use of that same utensil with other food items that are being prepared.

One aspect of food hygiene that many people do not address is cleaning serving dishes before taking the food to the table. Far too often, the dishes are removed from the cupboard and not washed before use. While the dishes are likely to be relatively clean, a quick rinse with hot water and a small amount of dish washing liquid will prevent stray bacteria from transferring from the dish to the food.