“Sanitizing is important because it helps reduce any of the microbes that may be left after the cleaning,” says Martin Bucknavage, senior food safety extension associate at Penn State College of Agriculture, University Park, Pa. “The cleaning is going to remove any of the solids and any of the materials from the food manufacturing line or the food process. The sanitizing comes in and removes any of the microbes that might be there.”
To measure the effectiveness of sanitation it is necessary to test beyond what can be seen with the naked eye. David Jacobs, quality assurance manager at Mountain States Rosen’s (MSR) Greeley, Colo., facility, believes that holding the crew accountable for the results of their sanitation plans makes them aware of the importance of not just the physical cleaning, but ensuring that surfaces and equipment are chemically clean, reducing the potential presence of biofilms. It is imperative that supervisors not only stress to their crews that the protocol for sanitation must be followed, but that members participate in regular training to ensure they are prepared and armed with the most updated information on sanitation practices, he says.