Sanitation Best Practices

• Date: November 03, 2009
• Source: www.foodsafetymagazine.com

Sanitation becomes critical when it comes to food safety. Improper sanitation may result in reduces shelf life and losses due to spoilage. HACCP enforces sanitation to reign in the possible hazards – microbiological, chemical, & physical - in the food manufacturing environment.

Sanitation involves proper cleaning of the food plant, equipments, utensils, and structure. This kind of an effort requires a good team of sanitarians who can work the hours required and handle the conditions of work. Sanitation department becomes the most important department in food manufacturing.

• Hiring the right people
• Providing requisite training
• Providing proper safety gear for the employees
• Factors to be considered when developing a sanitation procedure
• Information on different food soils and their attributes
• Information on different chemicals, their use and associated hazards
• Considerations with regards to the water to be used for the procedure
• Different cleaning equipments
• Detailed cleaning process

Sanitation is a preventive and proactive process. For more details on how to implement a good sanitation procedure read on