ABSTRACT
Modern, more diversified, and large-volume operations in the food manufacturing industry have increased the need for workers to understand the term “sanitation” — a term frequently applied only to the cleaning of equipment and production areas — and how to attain and maintain hygienic conditions. Over the years, sanitary practices have become more complex, and include activities designed to prevent product adulteration during the processing of foods. Persons working in the food industry, and companies producing food for human consumption have the obligation to perform all operations in clean surroundings and with due regard to the principles of sanitation; each has obligations to uphold sanitary standards in common practices for food handling establishments. Those who comprehend the logic and biologic bases behind these practices become more effective workers.
