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Sanitation Standards. A comprehensive sanitation program, developed by the American Institute of Baking, that incorporates basic principles of management to ensure the adequacy of the food safety program, Good Manufacturing Practices (q.v.), pest control (q.v.), maintenance for sanitation (q.v.), and proper cleaning practices, so as to preclude the adulteration (q.v.) of food by people, insanitary environmental conditions, and improper processing methods.