Sanitation station

Photo © Adobestock

Sanitation and other safety precautions are essential for helping prevent the spread of harmful pathogens in food facilities, says Francine Shaw, an entrepreneur, speaker, co-host of “Don’t Eat Poop! A Food Safety Podcast,” author of “Who Watches the Kitchen?” and founder of consulting firm Savvy Food Safety. She has spent more than 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 says.

Sanitization basics

The first sanitation practice Shaw says 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 towel or air dryer,” she explains. “Handwashing is critical in preventing the transfer of pathogens onto food and surfaces.”

Along with handwashing, Shaw notes it is also important to regularly clean and sanitize surfaces. Surfaces that come into contact with food should be cleaned and sanitized after every use, and more often in certain circumstances. Surfaces also need to be cleaned and sanitized after interruptions. If a task is interrupted, the items used may have been contaminated, Shaw says. If items are in continuous use, they need to be sanitized every four hours.

Surfaces, equipment, dishes and utensils, as well as high-touch surfaces such as doorknobs, light switches and restroom faucets, should all be sanitized using Environmental Protection Agency (EPA)-approved sanitizing solutions. For cleaning, Shaw recommends HOCL, which she says is a powerful, food-safe sanitizer known for killing a wide range of pathogens without leaving harmful residue.

“Quats (quaternary ammonium compounds) are another option, effective at lower concentrations against bacteria and viruses. A systematic cleaning schedule that includes these sanitizers ensures a high level of hygiene,” Shaw says.

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

Employee hygiene

Personal hygiene and employee health are of utmost importance for staff at food facilities.

“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 says.

Laundry used in a food facility must be immediately washed if there is a possibility of contamination from vomit or feces. Employees should wear disposable gloves while handling items that may be contaminated and wash their hands after. When washing linens, staff should wash items at the maximum available cycle length using detergent and then machine dry them, Shaw explains.

Shaw notes 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 Shaw says should be taken, including continuous employee training and certification, regular maintenance of equipment, implementation of a food safety plan, regular food tests and 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 says. “This practice, a simple yet crucial task, cannot be overstated.”

Shaw points out a couple of commonly overlooked precautions. These include correctly storing and disposing of cleaning supplies and chemicals and routinely checking refrigerator temperatures to ensure food remains safe, with a free-standing thermometer rather than the exterior digital thermometer, as the former is often more accurate.

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

A meaningful investment

Shaw believes food safety precautions should be viewed as meaningful investments as opposed to expenses for businesses. Investments in food safety can lead to significant payoff 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 says.

“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,” she adds.

To ensure employees are following safety precautions, Shaw suggests food businesses provide ongoing training and reinforcement of best practices, regularly monitor and audit sanitation practices, provide clear consequences for non-compliance, encourage accountability, 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 (quaternary ammonium compounds), are imperative in maintaining a safe food environment. Proper handwashing, regular cleaning, appropriate food storage and ensuring employee health are all critical components,” Shaw says. “By adhering to these guidelines, food businesses enhance customer safety and contribute positively to community health.”

Addison Foreman was the editorial intern for GIE Media’s Pest Control Technology magazine in summer 2024.