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.
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Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018). Foodservice Sanitation. In: Principles of Food Sanitation. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-67166-6_21
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DOI: https://doi.org/10.1007/978-3-319-67166-6_21
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