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This document covers current definitions and • Provide functional thermometers to all food
practices of food handling and processing for storage boxes.
institutions and commercial enterprises.
• Monitor the temperature on serving lines on a
Background regular frequency.
A three-word definition of Food Sanitation is • Thaw frozen foods under refrigeration or under
protection from contamination. With this in mind, cold water.
all functions and operations must be included in a
• Do not thaw foods at room temperature.
sanitation program. All food products must be
protected from contamination from receiving (and Hygiene and Personnel Practices
before) through distribution. Sanitation is a dynamic
and ongoing function and cannot be sporadic or Regardless of type of processing or food
something that can be turned on once a day, once a handling operation, the number one consideration in
week, etc. Therefore, another definition could be: food sanitation is people. It is people who set the
"sanitation is a way of life". rules, follow the rules, and also break the rules of
sanitation. A sanitation program is as good as the
Temperature Control attitude, willingness, and efforts of people. That is
The primary rule of sanitation is to pay strict why the most important aspect of a sanitation
program is ongoing personnel training.
attention to food temperatures.
It is essential that the full meaning of sanitation
• Avoid prolonged holding in the danger zone
and its wide economic scope be accepted by everyone
(from 40°F to 140°F).
concerned in the food system-including management.
1. This document is Fact sheet FS15, one of a series of the Food Science and Human Nutrition Department., Florida Cooperative Extension Service, Institute
of Food and Agricultural Sciences, University of Florida. Publication: June 1997. Reviewed: April 2008. Please visit the EDIS Website at
http://edis.ifas.ufl.edu
2. Ronald H. Schmidt, Ph. D., professor and food science extension specialist, Food Science and Human Nutrition Dept., Cooperative Extension Service,
Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and
other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex,
sexual orientation, marital status, national origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service,
University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry
Arrington, Dean
Basic Elements of a Sanitation Program for Food Processing and Food Handling 2
Personnel training should include appropriate warm-running, potable water. Hands must also be
sanitation principles and food handling practices, washed after handling contaminated materials and
manufacturing controls, and personal hygiene after using toilet facilities. Where required,
practices. employees must use disinfectant hand dips.
The two most important overall elements of any Facilities designed to prevent contamination
food-processing and -handling facility is that it should provide for the sanitary storage of waste and
should be cleanable, and so designed and constructed inedible material prior to their removal from plant or
that it prevents entrance or harborage of pests or surroundings. Waste containers are to be clearly
other sources of contamination. Unfortunately, many identified.
existing facilities do not readily meet these essential
elements. General Protection from Contamination
areas. Hand-washing sinks should be separate from and food contact surfaces. Chemicals must be stored
sinks used for equipment cleaning and other in a dry, well-ventilated area which is separate from
operations. food handling areas.
Foods returned from retail outlets must be U. S. Dept. of Agr. (USDA). USDA has
clearly identified and stored in a designated area for equipment construction standards for the meat and
appropriate disposition. Storage conditions need be poultry under the Food Safety and Inspection Service
such that the safety of the returned food is not (FSIS), and other food industries under their AMS
compromised. grading and inspection.
Equipment Calibration
• thermometers,
• pH meters,
• refrigeration controls,
• scales,
• recording thermometers,