ABSTRACT
Proper and effective sanitation is vital to every step of a food-manufacturing process. The wholesomeness of product is directly dependent on the sanitary practices conducted in the food production operation. Insanitary facilities and equipment, poor food handling, improper personal hygiene, and similar insanitary practices create an environment conducive to contamination of products. There are direct links between inadequate sanitation and the contamination of meat and poultry products with pathogenic bacteria.
