ABSTRACT
This chapter discusses several aspects of sanitation programs which have not been dealt with elsewhere, but which form an integral part of the overall approach to production of high quality food products. Perhaps surprisingly, it is not in the food processing areas that rodents live and breed, but, rather, in those areas which are considered to be less important from the sanitation viewpoint, e.g. tradepersons' workshops, offices. As with rodents, insects are a potential source of disease for personnel, in addition to their ability to contaminate food with their saliva and faeces. In modern factories, different locker rooms and toilet facilities are provided for staff who work in different areas, so that those who work with raw materials do not cross-contaminate those who work with finished products. One of the most common faults encountered in hygienic design is that it takes too long to dismantle the equipment in preparation for cleaning.
