Food sanitation
The origin of sanitary come from the Latin words sanitas and sanus. Sanitation means creating and maintaining hygienic and healthful conditions.
Food sanitation is an applied science that incorporates the preceding principles into the hygienic and healthful handling of foods, usually for the purpose of eliminating or reducing the level of disease-causing microorganism.
Scientific principles are used by healthy food handlers in a hygienic environment to produce wholesome food.
Sanitation is considered to be an applied science because of its importance to the protection of human health and its relationship with environment factors that related to health.
Food sanitation is protection from contamination. Sanitation is a dynamic and ongoing function and cannot be sporadic or something that can be turned on once a day, once a week, etc.
Sanitation also includes personal cleanliness which helps protect against disease. Food and beverages can easily be contaminated by bacteria, viruses, worms and other organisms and by chemical poisons.
Foodborne illness can be controlled when sanitation is properly implemented in all food operations.
An effective sanitation program can improve product quality and shelf life because the microbial population can be reduced.
