Sanitation is a quality of living that is express in clean surroundings or environments.
Poor sanitation can cause food spoilage and bad color, smell or flavor. Spoiled foods reduce sale and communicate to consumers that food safety is not a priority.
Microbial foodborne illness, widespread often unrecognized, affect most people at one time or another. It is caused by eating food that is contaminated with pathogens such as bacteria, viruses or parasites.
A major national supermarket chain found that poor sanitation in meat operations caused increased labor, trim loss and packaging costs leading to 5 to 10% lower profits.
Sanitation relates physical, chemical, biochemical and microbial principles to food, the environment and health.
Most food processors have a sanitation program to make sure that their products are safe. Most programs have the components including:
*The product and its ingredient
*Cleaning
*Housekeeping
*Personnel hygiene and safety
*Supply chain
*Sanitation inspection
The implementation of sanitation programs and other program such as GMO, HACCP systems is becoming important to address public concern that food supplies are safe and secure.
Failure to practice good sanitation can result in the spreading of harmful microorganism which affect the product. This could have disastrous effects in reputation and business.
Benefits of food sanitation programs on food quality
