Sanitation is an important thing to be owned by the food industry in implementing Good Manufacturing Practices (GMP). Sanitation is done in an effort to prevent disease / accidents in consuming food produced, by way of eliminating or controlling factors that play a role in food processing in the removal of danger (hazard) of the receipt of raw materials, processing, packaging and storage of products, up to the final product distributed.
The purpose of the implementation of sanitation in the food industry is to remove contaminants from food and food processing machinery as well as to prevent re-contamination. Benefits to be derived from the application of sanitation in the industry for consumers is that consumers will be protected from illness or accidents due to food poisoning. Meanwhile, the manufacturers can improve the quality and shelf life of products, reduce complaints from consumers, and reduce the cost of the return (Thaheer, 2005).
Sanitation program run is not to resolve environmental problems or dirty dirty material processing, but to remove contaminants from food and food processing machinery as well as prevent re-contamination. Possible contamination from pesticides, chemicals, insects, rodents and particles of foreign matter such as wood, metal, broken glass and others, but most important of all is the microbial contamination. The success of a heat sterilization process depends on the initial number of microorganisms in the food product during the heating process (sterilization or pasteurization) is started, the smaller the better.
Sanitation has three principles, namely:
1) Clean physically
2) Clean chemically
3) Clean the microbiological
Food consumed should meet the criteria that the food is edible and does not cause disease, among others, namely:
1) Being in the desired degree of doneness
2) free of contamination at every stage of production and further handling.
3) Freedom from physical changes, undesired chemical, as a result of the influence of enzymes, microbial activity, rodents, insects, parasites and damage due to pressure, ripening and drying.
4) Free from microorganisms and parasites that cause disease are delivered by food (food borne illness).