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Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
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Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
The Interstate Shellfish Sanitation Conference (ISSC) is the federal cooperative body which manages the National Shellfish Sanitation Program.It was formed in 1982 to foster and promote the sanitation of shellfish through the cooperation of state and federal control agencies, the shellfish industry, and the academic community.
Lack of field hygiene and sanitation were major contributors to non-combat casualties and deaths in pre-modern field armies, and these remained serious threats to soldier health in modern warfare during the First World War, on the Eastern Front during the Second World War, in the Korean War, the Vietnam War and the Soviet–Afghan War.
Onsite sanitation (or on-site sanitation) is defined as "a sanitation system in which excreta and wastewater are collected and stored or treated on the plot where they are generated". [ 22 ] : 173 Another term that is used for the same system is non-sewered sanitation systems (NSSS), which are prevalent in many countries. [ 39 ]
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