Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products

Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health and product stability. This study aims to discuss the key hygiene measures required for safe and high-quality drinkable dairy-based and plant-based fermented product production and to avoid cross-contamination, fermentation vessels, utensils, and storage containers should be cleaned and sterilized regularly. Personal hygiene for workers is also critical, including adequate handwashing, the use of protective equipment, and hygiene protocol training. Another key part of industrial facility management is environmental control and furthermore, adopting Hazard Analysis and Critical Control Points (HACCP) systems allows for the systematic identification and mitigation of production-related risks. Regular microbiological examination of items and surfaces helps to ensure that hygiene methods are effective and that the products fulfill safety requirements. Therefore, strict hygiene measures must be followed when creating fermented drinks to provide safe, high-quality products. Such procedures not only protect consumer health, but also improve product shelf life and sensory properties, increasing consumer trust and satisfaction.