Includes links to resources on sanitation and pest control in the food industry.
Sanitation and Pest Control
Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
University of Florida IFAS Extension.
Document that explains the details of effective equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas
University of Georgia Cooperative Extension Service.
Document that explains how to properly manage sanitation and pest control in a food processing plant. It covers the areas of general cleaning, helpful calculations, pests, design and maintenance of buildings, and inspections.
Food Equipment Cleaning and Sanitizing
Arizona Department of Health Services.
Explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
Food Premises Sanitation
Toronto Public Health.
A document that provides helpful tips with illustrations for cleaning and sanitizing that include various dishwashing methods, housekeeping, sanitary facilities, pest control, and a short review quiz.
Guidance for Industry: Sanitary Transportation of Food
DHHS. Food and Drug Administration.
Provides all sectors of the food industry with broadly applicable recommendations for controls to prevent food safety problems during transport while implementing the Sanitary Food Transportation Act of 2005.
Current Good Manufacturing Practices (CGMPs)
DHHS. FDA. Center for Food Safety and Applied Nutrition.
Discusses the modernization of CGMPs and provides the full text within the Code of Federal Regulations.
Sanitation Control Procedures for Processing Fish and Fishery Products Streaming Videos
Seafood Network Information Center.
Videos on sanitation control procedures for processing fish and fishery products sectioned into 8 chapters consisting of safety of water, condition and cleanliness of food contact surfaces, prevention of cross contamination, maintenance of hand washing, protection of food from adulterants and proper labeling, use of toxic compounds, control of employee health conditions, exclusion of pests, and record keeping.
Sanitizer Selection Guide (PDF | 21.8 KB)
Oregon Department of Agriculture.
Assists in determining which sanitizers are best suited for the situation. Covers chlorine, iodophors, quaternary ammonium compounds, acid-anionic sanitizers, peroxy acid compounds, and more.
Disinfection 101 (PDF | 423KB)
Center for Food Safety and Public Health.
Provides an overview of factors to consider when developing and implementing an effective disinfection protocol, chemicals used for disinfection, and essential steps of an effective disinfection protocol.