Furthermore, it is prudent to include
other information such as the name,
address, telephone number, and website
of the manufacturer to provide addi-
tional access to desired information.- Personal protective equipment (PPE).
Without appropriate training and
supervision, employees may take
unnecessary risks based on their habits
or insufficient information about the
potential hazards associated with the
improper use of cleaning compounds,
sanitizers, and equipment. Employees
should be required to use available PPE
during the work shift. - Chemical selection. Vendors and the
investigation of other available infor-
mation should be utilized to ensure that
appropriate cleaning compounds and
sanitizers are incorporated. Detailed
discussion about cleaning compounds
and sanitizers is included in Chapters 9
and 10 respectively. - Use of chemical dispensers. This equip-
ment requires consistent use and con-
sistent performance to ensure sanitation
effectiveness, worker safety, and eco-
nomical use of cleaning compounds
and sanitizers.
Management and Supervision
The key to success of any sanitation pro-
gram is supervision. The role of manage-
ment in supervision involves the audit of
the sanitation program to ensure that the
rules are being followed. Program require-
ments may be considered the cement that
holds the building blocks of sanitation
together. Supervisors should always be
on the alert to identify unsafe practices
that may creep into an operation. Thor-
ough supervision should be reinforced,
with a continuous training program to
keep employees informed of their responsi-
bilities.
A major challenge of the supervisor is to
set a good example for other employees. A
supervisor who does not follow the rules will
not be effective. The supervisor is frequently
the most experienced employee in the opera-
tion and may be the most immune to learn-
ing and to eradicating bad habits. This
problem can be solved if supervisors recog-
nize that their major challenge is to provide
their customers with a wholesome product.
Monitoring a food production facility
involves an organized supervision routine.
Food handler supervision should incorpo-
rate the same health standards to regulate
workers as are adopted in screening prospec-
tive employees-for example, daily checks of
employees for infections that can be trans-
mitted through food. In fact, many local
health ordinances require that the proprietor
who knows or suspects that an employee has
a contagious disease or is a carrier must
notify health authorities immediately.
The burden of managers is reduced and
supervision is made easier if employees are
motivated to do a good job. Effective train-
ing can be a motivating force. Professional
treatment of employees can improve morale
and be a positive motivating force. Sanita-
tion employee efforts should be recognized,
not ignored. Instead of ignoring their efforts
and criticizing failures, they should be com-
mended for maintaining a hygienic environ-
ment and for their contribution to safe food
products. This approach provides positive
reinforcement and motivates employees to
perform to a higher level. Management
should convey to the sanitation team that its
work is valued and critical to food safety.Sanitation Hazard Analysis Work
Point (SHAWP)
Carsberg (2004) developed this system to
ensure that processing equipment is hygieni-
cally designed and cleaned properly. This
approach involves the tearing apart of all