A Systematic Review of Food Hygiene Control in Food Service Providers: Review from 2000 - 2022

From production through the intake, food hygiene particularly applies to situations and processes that must be followed from consumption guarantee safety of produced. Food contamination may occur throughout butchering or collecting, manufacturing, storage, distribution, transportation, preparation processes. is described as “all circumstances measures required production, processing, clean, healthy, edible” Foodborne infections even death can result proper hygiene. Around world, contaminated causes 600 million cases foodborne disease 420,000 deaths each year. Nearly 30% all worldwide in children under five. Campylobacter norovirus are main culprits found most reported. Therefore, this research aims assess service providers' knowledge, attitude, practice at various phases supply. Moreover, also focused on different parts supply chain, such cooking. This review will help develop stricter regulations guidelines for providers prevent more diseases. Keywords: hygiene; diseases; providers; handlers.