For many of the people with whom I’ve conversed, the mere mention of the word “sanitation” conjures up images of garbage trucks, mop buckets, janitors, the lack of clean water, and toilets. The general public has little knowledge of sanitation as an operation or a field of work, and its deeply intertwined relationship with the food we eat every day.
Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day. It is the one safeguard between food and contaminants. Sanitation, then, is the entire set of activities, operations, and products used to produce food hygienically.
Similarly, there is an overwhelming impression that using a sanitizer is all that’s needed to eliminate health risks. This, moreover, is a fallacy shared by more than the general public. Even some workers in the food industry have misconceptions about the purpose, proper use, and appropriateness of sanitizers.
Let’s clear up some of these misunderstandings, shall we?