Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures. This was the premise of my book, Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices. With each edition, I have attempted to provide new information to help sanitors, and those who support the sanitation process, with current best practices.
When I retired in 2021 after 43 years in the industry, my new goal was to continue to give back to personnel within the industry. This is the reason why I teach online food safety and sanitation classes and why I post “Cramer’s Corner” weekly on LinkedIn. The weekly posting is my way of presenting information from each chapter in the book and to provide industry professionals with the tools they need to ensure they have an effective sanitation to: