ABSTRACT
This chapter introduces the basic needs for effective sanitation and the need for a strong linkage to other food safety programs in the plant. The sanitation manager or supervisor is responsible for training the sanitarians, for implementing the requirements of the sanitation operation procedure and the master sanitation schedule, and for verifying sanitation efficacy. The sanitizing step will supplement effective cleaning through the reduction of microorganisms to a level considered safe. This differs from disinfection, which is the complete removal of pathogens and reduction to the lowest level of other microorganisms. When selecting cleaning chemicals and sanitizers, it is also important to match the type of material used for the processing equipment so that the equipment does not deteriorate. The intent of the cleaning process is to remove solids and soils that have accumulated during the manufacturing process.
