Principles of Sanitation

Preventing food-borne illness is the obligation of every foodservice professional and is essential to the success of any food-related business. State and local boards of health set rigid standards for foodservice establishments, offer mandatory safety courses for foodservice professionals, and routinely inspect all types of establishments to ensure that their standards are being met; however, it remains the responsibility of the establishment to enforce these standards in the work environment. In the home kitchen, it is the responsibility of the cook to create impeccably clean conditions.