About Food Safety Sanitation Management

Food safety sanitation management concerns the prevention, identification and control of food-related risks in the workplace. Through training, managers learn effective techniques of ensuring that employees adhere to safe food handling practices and how to keep their operations in accord with Food and Drug Administration (FDA) guidelines.



Sanitation

As the foundation of food safety, sanitation management involves managing the methods of food storage and handling, identifying and inhibiting food-borne illnesses and preventing cross contamination between food items in the kitchen, according to ServSafe.com.

Regulation

Food safety sanitation management requires observation of FDA food standards and county-mandated operation codes. Supervisors keep their facilities ready for random health inspections and train employees to follow food safety protocols daily.

HACCP

Safety management utilizes the Hazard Analysis Critical Control Point (HACCP) system, which is a program through the United States Department of Agriculture (USDA) that assesses high-risk areas of a food service establishment, teaches hazard control techniques and outlines corrective measures in the event of food contamination. The program is standard for all food service establishments, and managers adapt it to fit the needs of their operation.

Training

Culinary schools, private training organizations and state institutions offer food safety management training in all 50 U.S. states. Training through a culinary school varies depending on the price of tuition, but as of August, 2010, certification costs $125 through a national training company and $99 through a state organization.

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