Sanitation

Sanitation is the establishment and maintenance of environmental conditions conducive to the preservation of public health. In food operations it covers cleaning and disinfecting equipment and premises, controlling pests, managing waste, and ensuring safe water. Where sanitation is poor, pathogens and spoilage organisms thrive, and foodborne illness follows. Effective sanitation programmes combine written procedures, trained staff, and verification through inspection and testing. Audits and swab testing verify that sanitation procedures actually work in practice. Without it, no food business can operate safely for long.