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Knowledge of the principles of food microbiology and hygiene is essential for everyone, not just students. Of course, the message and the level of Food Hygiene,. Microbiology and HACCP. Third edition. S.J. FORSYTHE. Department of Life Sciences,. The Nottingham Trent University,. Nottingham, UK. Various programs are being implemented to ensure quality, especially in terms of microbiological safety of food. The most common are HACCP, GMP and ISO 9000,.The primary objective of food hygiene is to eliminate or reduce the risk of exposure to foodborne illness. Biological, chemical and/ or physical agents Request PDF | On Jan 1, 2000, S. J. Forsythe and others published Food Hygiene, Microbiology and HACCP | Find, read and cite all the research you need on FOOD HYGIENE AND BASIC FOOD MICROBIOLOGY. OBJECTIVES a) Explain the role of food hygiene in preventing foodborne illness due to contaminated food. Yeasts. Lactic Acid Bacteria. Staphylococcus aureus. Salmonella spp. Escherichia coli. Source: Jay, J.M. 1996. Modern Food Microbiology.