level above the average of the population
and should maintain appropriate hygiene.
The level of expertise of the sanitation
team is changing rapidly. In the past, it was a
standard practice to hire inexperienced
employees and assign them to the sanitation
team without any training. Today, educa-
tional courses are being developed and
updated to meet the demands of effective
sanitation, and many sanitation employees
are provided with some form of training.
The American Institute of Baking is a leader
in providing sanitation technology courses
through classes conducted at its headquar-
ters in Manhattan, Kansas, or by correspon-
dence courses.
Employee Training
The importance of adequate training of
employees has been suggested several times
throughout this book. It is especially impor-
tant to train sanitation employees in the
basics of sanitation because nothing happens
in a food establishment until the facility is
clean. Sanitation employees should be seri-
ous, dedicated professionals who clearly
comprehend the company’s policy and their
role in the organization. Although the sani-
tarian reports directly to someone on the
management team, indirect responsibilities
and allegiance belong to management, labor,
regulatory agencies, and consumers. A finely
tuned sanitation program consists of effec-
tive interaction between a QA department
and a research and development laboratory
(within the organization or in a private labo-
ratory) for an accurate assessment of sani-
tary practices.
Management must ensure that the sanitar-
ian is well qualified. The sanitarian should
be educated in the operations of the food
facility, the role of cleaning compounds and
sanitizers, and food microbiology. Addi-
tional expertise that the sanitarian should
have as a result of experience and/or training
includes knowledge of specific surface design
and hardness, porosity, vulnerability to oxida-
tion, and corrosion of surfaces to be cleaned,
so that the appropriate cleaning equipment,
cleaning compounds, and sanitizers may be
determined.
An effective management team should
ensure that the sanitarian is educated in the
safety and efficacy of cleaning compounds,
the functions of detergent auxiliaries and
sanitizers, and the most effective cleaning
equipment. A sanitarian that understands the
characteristics of cleaning equipment, clean-
ing compounds, and sanitizers can reduce
waste and employee injury, and simultane-
ously optimize cleaning efficiency. Further
benefits include reduced water consumption,
sewage load, and sanitation labor.
Management must disseminate informa-
tion to sanitation workers in a form for easy
comprehension. It should be presented in a
clear, easily accessible instruction manual
that provides facts related to cleaning all
areas and equipment, including the selection
and application of cleaning compounds and
sanitizers for all cleaning applications. The
instruction manual should also include a
sanitation plan and material on operational
methods, pest control, hygienic practices,
and preventive maintenance. The adoption
and application of these principles will affect
operational appearance, practices, and per-
formance, and will positively reflect on the
company image.
Some companies conduct intensive, for-
mal in-house training programs for sanita-
tion employees. These firms can provide
sanitation technology based on their QA
program needs. Those needs that are most
frequently addressed include determination
of required manpower and effective commu-
nication to non-technical personnel.
Management should realize that con-
sumers desire and deserve wholesome
products. Responsible managers shouldManagement and Sanitation 395