Sanitation Supplement: The Essentials of Sanitation in Food Facilities

Sanitation and other safety precautions are essential for helping prevent the spread of harmful pathogens in food facilities, according to Francine Shaw, food safety specialist.

Shaw is an entrepreneur and speaker, the co-host of Don’t Eat Poop! A Food Safety Podcast, founder of Savvy Food Safety and author of “Who Watches the Kitchen?” She has spent over 30 years working in the food service industry.

“As a food safety specialist, I emphasize that maintaining cleanliness and proper sanitation in food facilities is essential to prevent the spread of foodborne illnesses,” Shaw said.

SANITIZATION BASICS. The first sanitation practice Shaw said must be implemented in food facilities is proper handwashing.

“All employees must be trained on proper handwashing techniques before handling food. These procedures include using soap and warm water for at least 20 seconds, scrubbing all surfaces of the hands, under the nails and drying with a clean single-use towel or air dryer,” she said. “Handwashing is critical in preventing the transfer of pathogens onto food and surfaces.”

Along with handwashing, Shaw also said it is important to be regularly cleaning and sanitizing surfaces. Surfaces that come into contact with food should be cleaned and sanitized after every use, and more often in certain circumstances. To prevent cross-contamination, all surfaces must be thoroughly cleaned and sanitized both before and after preparing different foods.

This includes the steps taken before and after handling raw meat proteins, as well as preparing fruits and vegetables, such as after slicing melons and before preparing leafy greens.

Surfaces also need to be cleaned and sanitized after interruptions. If a task is interrupted, the items used may have been contaminated, Shaw said. If items are in continuous use, they need to be sanitized every four hours.

Surfaces, equipment, dishes and utensils, and high-touch areas such as doorknobs, light switches and restroom faucets, should all be sanitized using FDA-approved sanitizing solutions.

For sanitizing, Shaw recommends hypochlorous acid (HOCL), which she said is a powerful, food-safe sanitizer known for killing a wide range of pathogens without leaving harmful residue.

“Quats are another option, effective against bacteria and viruses. A systematic cleaning schedule that includes these sanitizers ensures a high level of hygiene,” Shaw said.

The consistent use of approved sanitizers can significantly enhance cleaning protocols.

“Quats are commonplace, but HOCL is particularly beneficial in food preparation. It is food-safe and has strong antibacterial properties,” Shaw said. “Regular testing by employees should ensure that these solutions are used correctly.”

Another sanitation precaution Shaw highlighted was the proper storage and labeling of food. Storing food at appropriate temperatures reduces bacterial growth, and raw and cooked items need to be stored separately to avoid cross-contamination.

Pre-washing and sanitizing fruits and vegetables with HOCL helps get rid of dirt, feces and other contaminants which could lead to outbreaks of foodborne illnesses.

EMPLOYEE HYGIENE. Personal hygiene and employee health is also something staff at food facilities should be aware of.

“Policies should mandate that sick employees stay home, and guidelines should be defined on how to cover coughs and sneezes appropriately. If your company does not have these policies, FDA Form 1-B is an excellent place to start,” Shaw said.

Employees who have vomited or have diarrhea should not work while sick and for at least 48 hours after evidence of the last symptom from an illness, she said.

“While all measures are essential, proper handwashing is the most critical.” -Francine Shaw

Laundry used in a food facility must be immediately placed in a plastic bag and disposed of if there is a possibility of contamination from vomit or feces. Employees should wear a disposable mask, gloves, apron and shoe covers while handling items that may be contaminated and wash their hands afterwards.

Shaw said that these sanitation precautions should not be viewed as routine tasks, but powerful tools that reduce the risk of contamination from harmful bacteria and viruses.

ADDITIONAL MEASURES. Along with these precautions, there are some additional safety measures that Shaw mentioned should be taken, including continuous employee training and education, regular maintenance of equipment, implementation of a food safety plan, testing food regularly and implementing pest control measures.

“While all measures are essential, proper handwashing is the most critical. Contamination often starts with unwashed hands, making this step vital in preventing foodborne illness,” Shaw said. “This practice, a simple yet crucial task, cannot be overstated.”

Shaw pointed out a couple of commonly overlooked precautions. These include correctly storing and disposing of cleaning supplies and chemicals, maintaining proper ventilation and cleaning hoods regularly and routinely checking refrigerator and freezer temperatures to ensure food remains safe with a free-standing thermometer rather than the exterior digital thermometer, as these are often more accurate.

“Implementing these precautions is vital for protecting public health,” Shaw said. “Foodborne illnesses can lead to severe health consequences, including hospitalization and fatalities, and damage a business’s reputation and financial viability.”

ILLNESS PREVENTION. There are several illnesses that are currently causing concerns within the food industry.

“Foodborne illnesses, particularly those caused by pathogens like E. coli, Salmonella, and Listeria, remain significant concerns. The COVID-19 pandemic has underscored the need for enhanced cleanliness, leading to practices like social distancing and frequent sanitization of high-touch surfaces,” Shaw said.

Earlier this year, norovirus outbreaks on cruise ships were prevalent, with 100 people contracting the disease on a January cruise and over 100 infected on a different cruise in February. This virus is often spread through food service settings, as well as places such as schools and nursing homes.

If there is any chance that food was contaminated with norovirus, it should be thrown out, Shaw said. Employees at food facilities should also make sure seafood, such as oysters and other shellfish, is cooked thoroughly. Shaw said that noroviruses can be resistant and may survive temperatures as high as 140 degrees Fahrenheit as well as the quick steaming processes frequently used to cook shellfish.

A MEANINGFUL INVESTMENT. Shaw believes that food safety precautions should be viewed as meaningful investments as opposed to expenses for businesses. Investments in food safety can lead to significant pay off in the long run.

“I encourage food businesses to view advancements in food safety, such as training, education and AI [artificial intelligence] as meaningful investments rather than mere expenses. When implemented effectively, the return on investment can be substantial. These initiatives can help minimize recalls, lower labor costs, enhance consumer trust, reduce foodborne illnesses and ultimately save lives,” she said. “While there is considerable discussion surrounding food safety culture, it is crucial that we translate this dialogue into actionable measures. Sales and profits will soar.”

In order to ensure employees are following safety precautions, Shaw said food businesses should provide ongoing training and reinforcement of best practices, regularly monitor and audit sanitation practices, provide clear consequences for non-compliance, encourage accountability and open lines of communication to address concerns, and emphasize the importance of food safety.

“Rigorous sanitation precautions, signified by the effective use of HOCL and quats, are imperative in maintaining a safe food environment. Proper handwashing, regular cleaning, appropriate food storage and ensuring employee health are all critical components,” Shaw said. “By adhering to these guidelines, food businesses enhance customer safety and contribute positively to community health.”