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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Antioxidant is any substance that delays, prevents or removes oxidative damage to a target molecule. It can be found in many foods, including fruits and vegetables. The role of antioxidants in foods is to retard or control oxidation. The process of autoxidation and development of rancidity in foods involves a free radical chain mechanism via initiation, propagation and termination steps. While radicals are produced in the 'initiation' step, they react with unsaturated fatty acids by abstracting a hydrogen atom from a site which requires the least energy that is the allylic or diallylic position in the 'propagation' steps. The reactions in the propagation step make up a chain reaction until a 'termination' reaction occurs. Due to high stability and low volatility, it helps to maintain the level of nutrients, the texture, colour, taste, freshness, functionality, aroma, and appeal to consumers such as the older person. Various antioxidants found in food viz. natural antioxidants, synthetic antioxidants, dietary antioxidant, endogenous antioxidant play an important role in preservation of food. Vitamin C, Vitamin E, α-carotene, Lycopene, Polyphenol etc. is main sources of antioxidants. They may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. The most widely used antioxidants in foods include butylated hydroxyl anisole (BHA), butylated hydroxyl toluene (BHT), propyl gallate (PG) and tertiary butyl hydroquinone (TBHQ). These antioxidants may be used at 200 ppm in bulk oils and at 200 ppm, based on the lipid content of other foods. The benefits of antioxidants include whole foods and beverages (e.g., acai berry, gogi berry, green tea) as well as isolated substances sold primarily as dietary supplements (e.g., vitamin C, lycopene, selenium) or added to foods (e.g., vitamin E). It reduces the risk of developing certain diseases such as; cancer, heart disease, stroke, and arthritis etc.

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