What is the primary goal of sanitizing in food service?

The primary goal of sanitizing in food service is to reduce microorganisms. Effective sanitization is crucial in maintaining food safety, as it minimizes the risk of foodborne illnesses caused by harmful bacteria, viruses, and parasites. By applying sanitizers to surfaces and utensils, food service establishments can ensure that any pathogens present are eliminated or reduced to safe levels, thereby protecting both the staff and the customers.

Sanitizing is a critical aspect of the overall cleaning process but is specifically targeted at reducing potentially harmful microbes, rather than simply keeping surfaces shiny or removing odors. While cleanliness contributes to a positive dining experience, the primary concern with sanitizing is to protect health and safety through the reduction of microorganisms, ensuring that food remains safe for consumption.