- 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.
After this training food handlers will be able to:
- Discuss the importance of sanitation and why it is essential in preventing foodborne illness.
- Explain the difference between cleaning and sanitation.
- Perform the 5 steps of cleaning and sanitizing correctly.
- Define biofilms and explain the relationship of cleaning and sanitizing to prevent biofilms.
- Select appropriate cleaners and sanitizers.
- Practice safety recommendations to avoid the hazards of cleaners and sanitizers.
- List two ways to monitor effective sanitation.
- Additional Support Materials
Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.