Sanitation and Safety in Food Services

The food safety issue faces increasing attention around the world, as it is established interdependence be- tween food that is consumed and health. Regarding that today’s trades and transportation of food have an international character, a question of food safety has become a common problem in both developed and developing countries. Governments of many countries have established new institutions, standards and methods for regulation of food safety and, also, in- crease investment in the control of potential hazards. The biggest challenge in the food industry right now is the effort to: a) reduce economic losses caused by food spoilage, b) reduce the price of the food production process, c) reduce the possibility of pathogen transfer, and d) satisfy the growing consumer need for ready- to-use food that tastes fresh, has a high nutritional and vitamin value, and has been minimally processed and treated with preservatives. In this endeavor sanitation procedures play a key role. We can say that the definition of “food sanitation” is “protection from contami- nation”. When designing a food hygiene and sanitation program, a total supply chain approach is crucial. The major areas to cover are: equipment, environment, air and water. A key thing to note about these areas is that they function not as a static entity, but as a constantly evolving system. 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. Therefore, another definition could be: “sanitation is a way of life”. The procedures and methods of implementation of sanitation in the food industry are described in many documents of the Codex Aliment Arius Commission, the Food and Agriculture Organization, World Health Organization, the Food and Drug Administration and European Union, as well as numerous professional literature. However, it is very important to know that sanitary procedures must be adapted to each specific technology and each concrete product. Sanitation programs, good manufacturing practices and fulfillment of hygienic conditions in work environment and processes, are considered necessary preconditions for the production of safe food. These programs are a prerequisite and basis for the HACCP and are essential components in the system of ensuring food safety in every company.