Food hygiene are the conditions and measures necessary to certify the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all conditions and measures that are required during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Lack of requisite food hygiene can lead to foodborne diseases and death of the consumer. Foodborne illness has been associated with improper storage or reheating (50%), food stored inappropriately (45%) and crosscontamination (39%). The increased numbers of people eating out have caused the emergence of food borne illness due to unhygienic preparation and lack of knowledge of personal hygiene. These contributory factors are due to a lack of food hygiene awareness or implementation. Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept. Food hygiene and safety usually refer to contamination with 'microorganisms' or 'microbes'. All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food. Good hygienic practices (GHP) to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The term 'food hygiene' refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food safety is a closely related but broader concept that means food is free from all possible contaminants and hazards. In practice both terms may be used interchangeably. HACCP implementation in a food business requires the recognition of hazards and their control. Therefore, a major challenge in the food industry is to motivate food handlers to apply what they have learnt regarding food hygiene.

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The "immobilized enzymes" are the enzymes physically confined or localized in a certain defined region of space with retention of their catalytic activities which can be used repeatedly and continuously. Enzyme immobilization provides an excellent base for increasing availability of enzyme to the substrate with greater turnover over a considerable period of time. Immobilized enzymes are preferred over their free counterpart due to their prolonged availability that reduces redundant downstream and purification processes. The enzymes can be attached to the support by interactions ranging from reversible physical adsorption and ionic linkages to stable covalent bonds. The choice of the most appropriate immobilization technique depends on the nature of the enzyme and the carrier. Such techniques produce immobilized enzymes of varying stability due to changes in the surface microenvironment and degree of multipoint attachment. The industrial applications of immobilised enzymes are progressively increasing. Immobilized enzymes find use in a number of biotechnological products with applications in diagnostics, bio affinity chromatography, and biosensors. Immobilised enzymes find wide applications in the food industry. With these immobilised enzymes, it is possible to obtain different types of sugar syrups, lactose free milk, clarified and debittered juices and wines. Immobilised enzymes can be employed for the production of different active packaging material like oxygen scavenging, anti-microbial films. However, commercialization of immobilized enzymes is still at a slower pace because of their costs and storage problems. Research should be focused to overcome the current limitations related to immobilization techniques, so as to expand the horizon for all-round application. In future, immobilized enzymes are going to play a vital role in various industries including pharmaceuticals, chemicals, food and fuel.

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