Sanitation Basics

Safe food is clean food.

When it comes to food safety, there are 4 fundamental principles that everyone needs to follow: Clean, Separate, Chill, and Cook.

Keeping hot foods hot, maintaining cold foods cold or frozen, separating raw from ready to eat, and finally maintaining clean sanitary facilities, food contact surfaces the cleanliness of food handlers is all part of making and serving safe food. Download our white paper on how to clean anything systematically and do it well.

Sanitation Standard Operating Practices (SSOPs)

SSOPs are a foundational element of a competent food safety program. They are required by law for USDA inspected food processing facilities, and are part of the Sanitation Controls.. Learn more about the key elements of an SSOP, and resources on how you can develop your own SSOPs for your facility.