How is infestation typically defined in a culinary setting?

In a culinary setting, infestation is typically defined as the presence of pests in food establishments. This presence could include rodents, insects, or other unwanted organisms that can compromise food safety and sanitation. Infestation signifies not just the occasional sighting of a pest, but often an established presence that suggests a deeper issue with cleanliness and management of the food environment. Proper pest control measures and a clean facility are essential to prevent infestation as these pests can carry diseases, contaminate food, and lead to health risks for consumers.

The other options, while they relate to food safety and preparation, do not accurately capture the definition of infestation. For example, a method of food preparation involves techniques for cooking or assembling food, which is entirely different from pest presence. Food contamination refers to the introduction of harmful substances into food, which can occur due to pests but is broader than just infestation. The process of cleaning food surfaces pertains to hygiene and maintenance rather than the specific issue of pest presence. Thus, defining infestation as the presence of pests is essential in culinary environments for ensuring safety and compliance with health regulations.