The word sanitation comes from the Latin word sanitas, which means ‘health’. In the food industry, sanitation means creating and maintaining hygienic and healthful conditions.
It also refers to all activities and conditions that ensure the delivery of safe and wholesome food to consumers.
Sanitation is to maintain or restores a state of cleanliness and promotes hygiene and control the environment so as to prevent the disease agent from getting to a new host.
Most food plants have locations that can promote the growth of pathogens and spoilage microorganisms that may be transferred directly onto product or carried into additional niches. Sanitation can reduce the growth of microorganism on equipment and dirt on food.
This can reduce contamination of food by microorganisms, that cause foodborne illness and food spoilage.
The sanitation includes hygiene, work habits, food preparation and processing, holding equipment, and the psychical facilities so a restaurant and the food supply itself.
The sanitation procedure developed by establishment must detail daily sanitation procedures it will use before pre-operation and during operation to prevent direct product contamination or adulteration.
Food sanitation
