Abstract
A major challenge of management in the food industry is to recruit, train, and retain employees for an effective sanitation operation. The success or failure of a sanitation program depends on the extent to which company leadership is committed to and supports the program.
An effective sanitation program includes provisions for constant education and training of employees. Educational information can be disseminated through sanitation training manuals, websites, booklets, job aids, and tip sheets as well as through company training programs and those offered by trade associations, professional organizations, universities, consultants, or regulatory agencies.
The major functions of sanitation management are to delegate responsibilities and to train and supervise employees. Self-supervision and self-inspection are two tools that contribute to a more effective sanitation program.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Anon (2004a). 6 common food sanitation mistakes-and how to fix them. Food Saf Mag 10(1): 40.
Anon (2004b). Top 10 sanitation problems. Meat Poul 49(5): 58.
Anon (2004c). Top reasons sanitarians fear sanitation software-and why these fears are unfounded. Food Saf Mag 10(1): 48.
Centers for Disease Control and Disease (2009). Multistate outbreak of Salmonella typhimurium infections linked to peanut butter, 2008–2009. (Final Update). https://www.cdc.gov/salmonella/2009/peanut-butter-2008-2009.html
Centers for Disease Control and Disease (2012). Multistate outbreak of listeriosis linked to who cantaloupes from jensen farms, Colorado. (Final Update). https://www.cdc.gov/listeria/outbreaks/cantaloupes-jensen-farms/
Cramer MM (2007). Sanitation best practices. Food Saf Mag 13(1): 20. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2007/sanitation-best-practices/
Cramer MM (2008). Food plant sanitation: Have you found your niche? Food Saf Mag 14(5): 12. http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2008/food-plant-sanitation-have-you-found-your-niche/
Daniel-Sewell S (2017). Sanitation scheduling. In Nextor Technologies white paper. http://www.nexcortech.com/Sanitation%20Scheduling%20Article.pdf
Dawson MG (2010). Outsourcing sanitation a smart alternative. Food Quality and Safety August. http://www.foodqualityandsafety.com/article/outsourcing-sanitation-a-smart-alternative/?singlepage=1
Flynn D (2016). Parnell brothers finally in prison for deadly peanut butter outbreak. Food Safety News February 17. http://www.foodsafetynews.com/2016/02/123674/#.WSL9R4eGPIU
Food Safety News (2015). Settlement reached for 66 victims of 2011 cantaloupe listeria outbreak. Food Safety News February 11. http://www.foodsafetynews.com/2015/02/settlement-reached-in-2011-cantaloupe-linked-listeria-outbreak/#.WSL-j4eGPIU
Food Safety Preventive Controls Alliance (FSPCA) (2015). FSPCA preventive controls for human food training curriculum. 1st ed.
Fournies FF (2007). Why employees don’t do what they’re supposed to do and what to do about it. 2nd ed. McGraw Hill Publishing: New York, NY.
Keener K (2009). Cleaning and sanitizing operations. In Microbiologically safe foods, eds. Heredia N, Wesley I, Garcia S. John Wiley and Sons: Hoboken, NJ. p. 415.
Marriott NG, Gravani RB (2006). Principles of food sanitation. 5th ed. Springer Scientific: New York, NY.
Neal J, Crandall PG, Dawson M, Madera J (2015). Food safety and language barriers on the food processing line. Food Saf Mag 21(1): 22. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2015/food-safety-and-language-barriers-on-the-food-processing-line/
Rath T, Clifton DO (2009). How full is your bucket? Gallup Press: New York, NY.
Sertkaya A, Berlind A, Lange R, Zink DL (2006). Top ten food safety problems in the United States food processing industry. Food Prot Trends 26(5): 310.
Stolovitch HD, Keeps EJ, Rosenberg MJ (2011). Telling ain’t training. 2nd ed. Association for Talent Development: Alexandria, VA.
U.S. Food and Drug Administration (2017a). Federal Food, Drug and Cosmetic Act. Code of Federal Regulations. Title 21. Chapter 9, Section 402 (342) a Definition of Adulterated Food. https://www.law.cornell.edu/uscode/text/21/342
U.S. Food and Drug Administration (2017b). Current good manufacturing practice in the manufacturing, packing or holding human food. Title 21, Code of Federal Regulations, Part 117.10 (21 CFR 117). Personnel. https://www.gpo.gov/fdsys/pkg/CFR-2016-title21-vol2/pdf/CFR-2016-title21-svol2-part117.pdf
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2018 Springer International Publishing AG, part of Springer Nature
About this chapter
Cite this chapter
Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018). Management’s Role in Food Sanitation. In: Principles of Food Sanitation. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-67166-6_22
Download citation
DOI: https://doi.org/10.1007/978-3-319-67166-6_22
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-67164-2
Online ISBN: 978-3-319-67166-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)