Safety and Sanitation

Food Safety and Sanitation is most essential part to the Food Industry Supply Chain. It has for the consumer OSHA required and FDA extensive regulations for the best interest of food and its consumption, with many of same rules or even more being applied to the manufacturing of Drugs and Medicine. Food for consumption can be delivered quickly and with a profit. No one should underestimate the importance of preparation and delivery by the food industry, in the home kitchen or at a public eating facility.


As stated by Clayton County Board of Health, One Should:

Maintain Proper Temperature For Food Items:

  • Cooling and cold holding for refrigerated food should be held at
    or below 41º F.
  • Hot holding for cooked foods must be a minimum temperature of 135º F.
  • Reheating leftovers must be achieved at a minimum temperature of 165º F.

Preparing Food Too Far Ahead Of Service:

Food prepared 12 or more hours before service increases risk of temperature abuse. Foods and food products must come from approved sources-not prepared at home or in unlicensed locations.

Poor Personal Hygiene And Infected Personnel:

Personal cleanliness and hand washing is very pertinent when handling food. Ensure that the facility has a properly working hand sink with soap and single-use paper towels. Other hand washing methods may be approved by the health authority for temporary operations. Wash your hands frequently, especially before you begin work and after performing any of these activities: using the toilet, handling raw food, coughing or sneezing, smoking, handling soiled items and disposing garbage.

Serving Raw Foods And Ingredients:

Ensure that raw products are fresh and wholesome. Otherwise should not be served because they may cause food-borne disease. It is always safer to use pasteurized products.

Food Protection:

Be careful to protect food products at all times from contamination by keeping them covered or packaged above ground or off the floor. Eliminate unnecessary food handling and protect all foods from physical contamination such as sneezing, coughing, touching dirty surfaces or containers.


If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls.

Water Supply:

When food is prepared on the site, a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises.
Only potable water should be used either from a municipal source, a regulated community well, a private well that has been tested to ensure it is free from contamination, or from sealed containers approved by a bottling manufacturer meeting state/federal guidelines.


All sewage, including liquid waste, should be properly disposed of by a public sewage system or by a sewage disposal system constructed and operated according to local plumbing codes.

Garbage And Refuse:

Must be kept in durable, easily cleanable, insect and rodent-proof containers that do not leak and do not absorb liquids.