Management’s Role in Food Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Part of the Food Science Text Series book series (FSTS)


A major challenge of management in the food industry is to recruit, train, and retain employees for an effective sanitation operation. The success or failure of a sanitation program depends on the extent to which company leadership is committed to and supports the program.

An effective sanitation program includes provisions for constant education and training of employees. Educational information can be disseminated through sanitation training manuals, websites, booklets, job aids, and tip sheets as well as through company training programs and those offered by trade associations, professional organizations, universities, consultants, or regulatory agencies.

The major functions of sanitation management are to delegate responsibilities and to train and supervise employees. Self-supervision and self-inspection are two tools that contribute to a more effective sanitation program.


Employee selection Management Management selection Sanitation education Sanitation management Supervision Training 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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