Cleaning & Sanitation of Food Contact Surfaces

This presentation will discuss the importance of cleaning and sanitation of food contact surfaces. Everything discussed in the presentation are some daily procedures used in the food industry, but it is also information that can be applied and used in the home. CDC estimates that 1 out of 6 Americans or 48 million get sick, hospitalized, or die from food boorne illness. In 1998, the CDC reported nearly 35,000 cases of salmonella infection. (CDC, 2009) In the food industry cleaning and sanitation of food contact surfaces are important for prevention of bacteria contamination, like Salmonella.

(This presentation is directed to the food industry, regulators, young adult students, and the general public)

APP11FarnessT[1]  I hope that the information is helpful. If you have any questions, or care to leave a comment, please do so, below.

Thank you,

Tonya Farness, MPH

Walden University PUBH-6165-2

Dr. Howard Rubin

Spring Quarter, 2011

 

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2 Responses

  1. Tanya, your presentation was helpful in understanding the importance of proper cleaning and sanitation of food areas and establishments. The template was attractive and the green set the stage for talking about germs and pathogens that can be transmitted to food. The slides had a quite a bit of information on them, which was slightly distracting; however, the information was great.

    I would have liked to see studies that reveal the number of food establishments with “safe level” cleanliness in the U.S., or a comparison of food cleanliness between countries. In addition, I would have found it helpful and comforting to know how often public health inspectors visit food establishments to test surfaces and equipment.

    Overall, great job on this presentation! I’m sure this will be very helpful to those in the food industry!

    Respectfully,
    Elizabeth Walker

    • Hi Elizabeth, I will definitely keep in mind your suggestions. The addition of studies and statistics will be a great addition to the presentation. If I ever get the opportunity to present I will also add additional sources.
      Thanks so much,
      Tonya Farness

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