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The aim of the study is to integrate food hygiene into quantity food production systems.

The present study illustrates the concepts of food hygiene and standard operation of food production systems in detail, and it integrates both of these concepts evidencing that an integrated system can be used as a primary function of every establishment with regard to serving food safely.

A successful food hygiene system must consist of four components: maintaining safe conditions for the food from the time of purchasing to the time it is served to the customer, development of hygienic behavior in the employees that come in contact, in any way, with the customers’ meal, maintaining clean and sanitary facilities, and application of an adequate Pest Control Management system.

By integrating food hygiene into the operational systems, a powerful message will be sent to the personnel; that food hygiene is a primary function of the establishment and must at all times be enforced.