Key Concepts

  • Sanitation is the process of creating conditions that promote the safe production of food.
  • Sanitation Standard Operating Procedures are the specific steps taken to perform sanitation tasks including the details of procedures and frequency.
  • Many cases of foodborne illness are associated with poor sanitation.
  • Cleaning is important to remove food proteins that may cause an allergic reaction.
  • Cleaning and sanitizing is a five step process and must be done in the correct order to be effective.
  • Biofilms are a thin, not visible, layer of food and bacteria that has built up on a surface due to poor cleaning.
  • Hot water or chemicals are two methods of sanitizing that are commonly used in retail operations.
  • Training and monitoring are key factors for an effective sanitation program.

Learning Objectives

After this training food handlers will be able to:

  1. Discuss the importance of sanitation and why it is essential in preventing foodborne illness.
  2. Explain the difference between cleaning and sanitation.
  3. Perform the 5 steps of cleaning and sanitizing correctly.
  4. Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms.
  5. Select appropriate cleaners and sanitizers.
  6. Practice safety recommendations to avoid the hazards of cleaners and sanitizers.
  7. List two ways to monitor effective sanitation.

Training Tools

  • Additional Support Materials

Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.