The word comes from the Latin sanitation, namely SANITAS which means “health”. When applied to the food industry, the sanitation as “Creation and maintenance of hygienic and healthy conditions.” In science Sanitation is an applied science that combines the principles of design, development, implementation, maintenance, restoration and / or improvement of hygienic practices and healthy condition. Sanitary applications refer hygiene practices designed to maintain a clean and healthy environment in the food production, processing, preparation, and storage.
However, if done correctly sanitation can improve the aesthetic quality and hygienic conditions of commercial operations, public facilities, and households. Sanitation is considered to be an applied science because of its importance to the protection of human health and its relationship with environmental factors related to health. Therefore, this applied science related to the control of biological hazards, chemical, physical and food environment.
Sanitarian must be familiar with all the dangers and really understand basic food microbiology and organisms are most likely to affect human health. To practice this science, then one must change everything in the environment, which may directly or indirectly endanger human life. In a broader sense, it also includes public health (parks, public buildings, schools, restaurants and other environments).
Food sanitation is important because both directly and indirectly, our environment will be in contact with the human food supply. For example, nature provides food crops which is the raw material for making food. However, we do not know the level of safety, hygiene and health related illnesses that can be caused by food as the source.
Examples of cases of food poisoning from consuming the dish at wedding receptions or free milk distributed in schools. Therefore, there will be more elaborated on sanitation carried food industry but most can be implemented in the household. In the food industry, sanitation activities include aseptically in preparation, processing and packaging of food products; cleaning and sanitation of factories and the factory environment and workers’ health.
Activities related to food products include quality control of raw materials, storage of raw materials, supplies a good water supply, prevention of food contamination at all stages during the processing of equipment, personnel, pest, as well as packaging and storage of the final product. Prevent contamination or pollution does not mean that if the results become entirely free of contamination but to the extent that can be accepted by consumers.
This is particularly harmful contamination, contamination is not classified terindera so often this contamination interfere with human health in the form of poisoning, sick and can even be fatal. Damage to these processed products actually stems from contamination which by its nature causes changes in the sensory properties such results if the taste, smell, color and texture. These changes may occur when the material in the processing, for example due to contamination of spoilage microbes on the treated material or results deviate from the desired olahnya.