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Foodservice Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Increased handling of food is responsible for a more complicated and critical challenge of protecting food from contamination. Microbial contamination causes food spoilage and foodborne illness. Sanitary practices in the receiving, storage, preparation, and serving areas safeguard food. Hygienic handling of food involves equipment and utensils and in a physical facility that has been thoroughly cleaned and sanitized.

Hygienic design for cleanability of the facility and equipment improves sanitation in foodservice establishments. If managed properly, mechanized cleaning can effectively remove contamination from utensils and equipment. A written, supervised, evaluated, and subsequently documented cleaning and sanitizing program enhances the effective management of a foodservice facility.

Keywords

Contamination Equipment Foodservice Illness Microorganisms Sanitation 

References

  1. Kravitz R (2015). Floor cleaning eye-opener. Food Qual and Safety 22 (1): 44.Google Scholar
  2. Mann J (2012). All hands on deck. Food Qual 18 (6): 31.Google Scholar
  3. National Restaurant Association Educational Foundation (1992). Applied foodservice sanitation. 4th ed. Education Foundation of the National Restaurant Association: Chicago, Illinois.Google Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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