Principles of Sanitation

Preventing food-borne illness is the moral obligation of the food professional and is essential to the success of any food-related business. State and local boards of health set rigid standards for food service establishments, offer mandatory safety courses for food professionals, and routinely inspect food establishments to ensure that their standards are upheld; however, it ultimately remains the responsibility of the establishment to impose the most rigorous standards in the working environment. In the home kitchen, it remains the responsibility of the main cook to create impeccably clean conditions.