What does "sanitizing" mean in the context of food safety?

In the context of food safety, "sanitizing" refers to the process of reducing the number of harmful microorganisms on surfaces and equipment to levels that are considered safe for public health. This does not mean eliminating all microorganisms, which is a more stringent requirement associated with sterilization, but rather bringing down the levels of pathogens to minimize the risk of foodborne illness.

Sanitizing is a crucial step in food safety practices, especially in food preparation areas where the risk of contamination is high. It helps ensure that surfaces are not only clean but also safe for food contact by targeting harmful bacteria that can cause illness. By following sanitizing protocols, food handlers play a vital role in safeguarding consumer health.

Cleaning with soap and water focuses on removing dirt and food residues, which is important but does not necessarily kill pathogens. The removal of all microorganisms is beyond the scope of sanitization, as it requires methods like sterilization. While bleach can be used as a sanitizing agent, simply using it does not encompass the entire process of sanitizing, which includes correct concentrations, contact time, and application methods.