SANITATION THE FOUNDATION OF FOOD SAFETY. Retail Meat & Poultry Processing Training Modules. Developed under a cooperative agreement with the United States Department of Agriculture Food Safety and Inspection Service Developed by Minnesota Department of Agriculture
Retail Meat & Poultry Processing
United States Department of Agriculture
Food Safety and Inspection Service
Minnesota Department of Agriculture
Dairy and Food Inspection Division,
Hennepin County Environmental Health
Minnesota Department of Health
University of Minnesota
Good Retail Practices (GRPs)
Sanitation Standard Operation Procedures (SSOPs)
5 step cleaning and sanitizing process
Difference between cleaning and sanitizing
Types of cleaners
Biofilm—a hidden hazard
Hot water sanitizing
Factors affecting sanitizing process
Who’s job is it?
Developing written procedures
Results of poor sanitationTopics
The process of creating conditions that promote the safe production of food
Many cases of foodborne illness are
associated with sanitation problems.
the chemical and physical process of removing dirt, food, or soil from surfaces
results in removing or killing bacteria and viruses
A clean surface is needed so that the bacteria will be killed by the action of the sanitizer and the food allergens are eliminated!
Each type has a specific function – choose an appropriate product for your needs
Success depends upon:
Control of these 4 steps will result in a clean surface!
A thin, not visible, layer of food and bacteria that has built up on a surface.
Success depends on:
Chemicals must be used
according to label directions
DO NOT MIX CHEMICALS!
Is determined by many factors like:
Sanitation is everyone’s responsibility!
Reduced shelf life
Poor quality product
Medical claims, lawsuits
Fines or other regulatory action
Loss of customers
Loss of your job
SANITATION IS A FOUNDATION OF FOOD SAFETY