Importance of sanitation in a food service Unit are as follows -

Allergens.  certainly not the main reason that an allergen control program fails, but it is an important component of an effective allergen control program.

When a company uses equipment or production lines that produce both allergen and non-allergen products, the allergen residue (protein) must be removed when the non-allergen containing products are ran. Sanitation is one of the most common and effective means to ensure the protein residue is removed from surfaces. Depending on the products being produced, this may be a dry cleaning method for some materials or it may require a wet or chemical wash. In all instances, the sanitation procedures established for this process must be validated to ensure they are effective. Once these procedures are validated and implemented, the actual task should be verified each time it is carried out. Each company must determine how the verification and validation of the allergen cleaning will be carried out and ensure these procedures are reviewed any time changes are made. Changes may include new equipment, different cleaning chemicals or tools, product modifications, etc.

Microbiological. Microbiological issues are a significant reason for food safety failures and may be introduced from the food plant environment, employees, ingredients/raw materials, or the equipment. Effective sanitation programs can reduce or eliminate