Principles of Food Sanitation

Management and Sanitation 401

Summary

A major challenge of management in the
food industry is to recruit and train employ-
ees for an effective sanitation operation. The
success or failure of a sanitation program
depends on the extent to which management
supports the program.
An effective sanitation program includes
provisions for constant training and educa-
tion of employees. Educational information
can be disseminated through sanitation
training manuals and short courses given by
trade associations, professional organiza-
tions, or regulatory agencies.
The major functions of sanitation man-
agement are to delegate responsibilities and
to train and supervise employees. Self-super-
vision and self-inspection are two tools that
contribute to a more effective sanitation pro-
gram.

Study questions

1. What is management?


2. What health requirements should be
   considered when selecting employees?


3. What sources exist for sanitation train-
   ing and education?


4. What are three basic responsibilities of
   sanitation management?
   5. What is the major key to success in a
   sanitation program?
   6. How can TQM enhance sanitation?
   7. What is contract sanitation?
   8. What are the advantages of contract
   sanitation?
   9. What are the advantages of in-house
   cleaning?


5. What is Sanitation Hazard Analysis
   Work Point (SHAWP)?

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