So today we're going to talk about food hygiene. Anyone making or selling food needs to understand what good food hygiene involves. The risk of food poisoning must be reduced to the absolute minimum. This has obvious implications for your business's reputation, which you want to protect. Bacteria and fungi or yeasts are the main cause of food poisoning, and foods can be contaminated at any time throughout the production process. Harmful bacteria must, therefore, be controlled, and here there are four things to remember—The 4 C's: cross-contamination, cleaning, chilling, and cooking. Cross-contamination is probably the most common cause of food poisoning. It occurs when raw food comes in contact with ready-to-eat food. It can be avoided by making sure everything is clean—work surfaces and other equipment should be disinfected, always wash your hands to get rid of any bacteria and keep raw food-preparation areas separate. Proper chilling stops harmful bacteria from growing. If the food has been cooked properly, harmful bacteria will have been killed off. This is especially important when serving things like poultry or pork.