Food Safety and Sanitation: A Critical Priority in Every Food Establishment

In the world of food service, food safety and sanitation are the cornerstones of public health and safety. Whether you’re managing a bustling commercial kitchen or a long-term care facility, implementing rigorous food safety practices ensures customer well-being and protects your business from violations and liabilities.

With over 35 years of experience in food handler and food manager training, AAA Food Handler emphasizes the importance of maintaining sanitary conditions and food safety standards at every stage of food flow—from purchasing to serving.

Why Is Food Safety and Sanitation So Important?

Sanitation directly impacts food safety. Poor sanitation practices can lead to contamination, the spread of foodborne illnesses, and regulatory violations. That’s why all food service operations must prioritize regular audits, staff training, and adherence to food safety guidelines.

For Certified Food Protection Managers (CFPMs), the responsibility is even greater. A Nationally Accredited Food Manager Certification through ANSI National Accreditation Board (ANSI National Accreditation Board (ANAB)) ensures that CFPMs understand how to oversee food preparation, prevent cross-contamination, and manage sanitation protocols that meet industry and government standards.

Food Safety Throughout the Flow of Food

To ensure proper food and sanitation practices, it’s essential to understand the flow of food, which includes:

Purchasing and Receiving
Storage
Preparation and Cooking
Holding, Cooling, and Reheating
Service

Let’s look at best practices in each phase:

Purchasing and Receiving

Only accept deliveries from approved suppliers who comply with local, state, and federal regulations, including Good Manufacturing Practices (GMPs) and Good Agricultural Practices (GAPs). Always:

Inspect packages for damage or leaks
Check for signs of pest contamination
Verify the temperature of time-temperature control for safety (TCS) foods

TCS foods—such as dairy, meats, seafood, and cut produce—must be received at safe temperatures (41ºF or below, with some exceptions).

Storage: Cold, Frozen, and Dry

Proper storage is key to food safety and sanitation:

Refrigerators: Maintain at 41ºF or below
Freezers: 0ºF or below
Dry Storage: Between 50ºF and 70ºF, well-ventilated and off the floor

Use the FIFO (First In, First Out) method, label all items with preparation dates, and organize storage to avoid cross-contamination, especially between raw meats and ready-to-eat foods.

Preparation and Cooking

Cross-contamination is a major risk during preparation. Use separate equipment for raw and ready-to-eat (RTE) foods, and always ensure hand hygiene. Food handlers should use gloves, tongs, or deli tissues when handling RTE foods.

Use a calibrated thermometer to verify that foods reach safe internal temperatures:

165ºF for poultry and reheated TCS foods
155ºF for ground meats
145ºF for whole cuts of meat and seafood

Holding, Cooling, and Reheating

To maintain food safety:

Hot Holding: 135ºF or higher
Cold Holding: 41ºF or lower
Monitor temperatures at least every 4 hours

For cooling, follow the two-stage cooling method:

Cool from 135ºF to 70ºF within 2 hours
Then from 70ºF to 41ºF within 4 hours

Reheating must reach 165ºF within 2 hours, using equipment designed for this purpose.

Service and Hand Hygiene

During service, prevent bare-hand contact with RTE foods. Frequent handwashing and proper glove use are essential. Encourage the use of dispensing equipment and hand sanitizers to minimize contamination risks.

Conducting Regular Food Safety and Sanitation Audits

Routine food safety and sanitation audits are crucial—not just to prepare for health inspections, but to catch and correct issues early.

We recommend:

Conducting audits monthly, or more frequently if recurring issues arise
Rotating audit times and involving non-kitchen staff for unbiased reviews
Training staff using up-to-date food safety guidelines and techniques

These internal audits help food establishments stay compliant, maintain high hygiene standards, and reduce the risk of foodborne illness outbreaks.

Food Manager Certification: A Responsibility, Not a Formality

Every food service operation should have at least one Certified Food Protection Manager (CFPM) on-site. Earning a Food Protection Manager Certification through an ANSI National Accreditation Board (ANSI National Accreditation Board (ANAB)) accredited program ensures that the individual is equipped to manage sanitation, identify hazards, and lead by example.

The Nationally Accredited Food Manager Certification is recognized across jurisdictions and demonstrates a commitment to food safety excellence.

AAA Food Handler provides access to the Certified Food Protection Manager Certification through an ANSI National Accreditation Board (ANSI National Accreditation Board (ANAB)) and Conference for Food Protection (CFP) approved exam—ensuring both quality and national recognition.

Don’t Confuse Food Manager Certification With Food Handler Certificates

Food Handler Certificate: Entry-level workers use this to learn the basics of hygiene and safety
Food Manager Certification: Required for supervisory roles, with a deeper understanding of HACCP, regulatory compliance, and food safety systems

Both roles are essential, but only a Certified Food Protection Manager can implement and oversee a complete food safety program.

Final Thoughts

The path to food safety starts with knowledge, training, and regular practice. By understanding the importance of food and sanitation, and implementing consistent procedures across your operation, you not only protect your customers—you also build a trustworthy brand.

Whether you’re preparing for your Food Protection Manager Certification or ensuring your team’s Food Handler Certificates are current, AAA Food Handler is here to support your commitment to a cleaner, safer food environment.