acknowledge the importance of well-trained
employees and should conduct sound
employee training programs as an integral
part of their processing or foodservice oper-
ations. Therefore, sanitarians should attend
training courses and should seek the assis-
tance of regulatory personnel for discussion
of sanitation standards and public health
needs in order to discharge their responsibil-
ities in the training of employees. As a neces-
sary adjunct to training, management has
the responsibility to provide the materials
and facilities necessary for employees to
practice what they have been taught. Man-
agers have found that they benefit from such
employee training activities and that the suc-
cess of the activity depends partially on their
own leadership.
Examples of industry activities that have
produced meritorious results through a
coordinated industry/regulatory authority
approach to problems in the field of food
protection are:
●An achievement citation to food sani-
tarians for outstanding accomplish-
ments has been devised.
●Encouragement and support of uniform
and impartial interpretation and appli-
cation of food sanitation ordinances
have been accomplished.
●Promotion of potential benefits to be
derived from industry cooperation.
●Management’s leadership role has been
asserted through individualized on-the-
job training for employees.If these recommended practices are fol-
lowed, it is possible to optimize human
resources and available technology in attain-
ing good hygiene throughout the food opera-
tions.
A well-trained sanitation team will reduce
production downtime, reduce product
recalls, and improve employee morale. A
clean plant is a more productive plant.
Because motivation comes from within the
individual, it cannot be forced upon employ-
ees. However, they can be given reasons
to be positive about their work. Carsberg
(1998) indicated that sanitation team mem-
bers should be given reasons to justify why
they must do quality work. Because most
employees want to do a good job, the impor-
tance of their assignments should be empha-
sized.Other Sources for Sanitation Training
and Education
Trade associations and regulatory agen-
cies provide information beneficial in edu-
cating and training employees. Examples are
the FDA, Food Safety and Inspection Ser-
vice, American Association of Meat Proces-
sors, American Meat Institute, National
Food Products Association, and National
Restaurant Association Educational Foun-
dation. These organizations periodically
send their membership educational informa-
tion related to sanitation and conduct short
courses in this area.
Professional associations such as the
International Association of Milk, Food and
Environmental Sanitarians and Affiliates are
committed to improving the professional
status of the sanitarian and to educating the
food industry regarding the need for effective
sanitation programs. Universities serve in a
similar capacity. Professional associations
and universities both contribute to the edu-
cation of food organizations by offering
courses related to sanitation.Management of a sanitation operation
Management experts define management
as “getting things done through people.”
Sanitation management has three basic
responsibilities: