Sanitary techniques for handling food are well established. Nevertheless, improper food handling still causes the illness—and sometimes death—of countless restaurant patrons. Based on the sanitation abuses observed at a five-star resort, the author suggests the following food-sanitation principles: (1) Be sincere about sanitation (with clear management support); (2) Train employees properly, making sure that theory is translated into practice; (3) Give employees time to be sanitary, allowing sufficient paid time to tidy work stations between shifts; (4) Provide necessary equipment (e.g., disposable tasting spoons, safe scouring pads); and (5) Inspect the kitchen as a health inspector would, and insist on maintaining sanitation standards as if the health inspector were on the premises.
