How is "sanitizing" best defined in food safety practices?

Sanitizing is best defined as reducing harmful microorganisms to safe levels. This is a critical step in food safety practices, as it ensures that surfaces and equipment used in food preparation are free from pathogens that could lead to foodborne illness. Sanitizing does not require the complete elimination of all microorganisms, which is what sterilization entails. Instead, it focuses on lowering the number of dangerous bacteria, viruses, or other pathogens to levels that are considered safe for public health.

In the context of food safety, simply removing food particles from surfaces, although important, does not necessarily eliminate harmful microorganisms. Additionally, while washing hands before handling food is essential for personal hygiene, it does not specifically address the sanitization of surfaces and equipment. Therefore, the practice of sanitizing is crucial for preventing cross-contamination and ensuring the safety of food in a variety of settings.