What is the objective of sanitizing food contact surfaces?

Sanitizing food contact surfaces is primarily aimed at reducing microorganisms to safe levels, which is crucial for preventing foodborne illnesses. This process involves applying a substance that can kill or inactivate pathogens that may be present on surfaces that come into contact with food. Proper sanitization does not require the complete elimination of all microorganisms, as that is often not feasible or necessary. Instead, the goal is to lower the microbial load to a level that is considered safe for food handling.

Achieving safe levels of microorganisms is essential in a food service environment to protect public health. In many cases, techniques such as using heat or chemical sanitizers are employed effectively to achieve this outcome. This understanding is foundational in culinary and food safety practices, emphasizing the importance of maintaining hygiene without the unrealistic expectation of completely eradicating all microbial life.