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Sanitation and Pest Control

Learn from the collected resources below and sanitary practices that impact food safety, specifically focused on pest control during all phases of the food chain.

Includes links to resources on sanitation and pest control in the food industry.

Sanitizer Selection Guide  ( pdf | 21.8 KB )

Oregon Department of Agriculture.

Assists in determining which sanitizers are best suited for the situation. Covers chlorine, iodophors, quaternary ammonium compounds, acid-anionic sanitizers, peroxy acid compounds, and more.

Seafood Network Information Center.

Videos on sanitation control procedures for processing fish and fishery products sectioned into 8 chapters consisting of safety of water, condition and cleanliness of food contact surfaces, prevention of cross contamination, maintenance of hand washing, protection of food from adulterants and proper labeling, use of toxic compounds, control of employee health conditions, exclusion of pests, and record keeping.

Toronto Public Health.

A document that provides helpful tips with illustrations for cleaning and sanitizing that include various dishwashing methods, housekeeping, sanitary facilities, pest control, and a short review quiz.

Arizona Department of Health Services.

Explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.

DHHS. Food and Drug Administration.

Provides all sectors of the food industry with broadly applicable recommendations for controls to prevent food safety problems during transport while implementing the Sanitary Food Transportation Act of 2005.

Disinfection 101  ( pdf | 423KB )

Center for Food Safety and Public Health.

Provides an overview of factors to consider when developing and implementing an effective disinfection protocol, chemicals used for disinfection, and essential steps of an effective disinfection protocol.