What is the step that eliminates harmful microorganisms on a food contact surface?

Sanitization is the step that specifically eliminates harmful microorganisms on food contact surfaces. This process typically involves the use of a chemical sanitizer or heat to reduce the number of bacteria, viruses, and other pathogens to safe levels. While cleaning and washing are important steps in the preparation of food contact surfaces, they primarily focus on removing food residue, dirt, and grease rather than specifically targeting harmful microorganisms. Rinsing is usually a step that follows washing to remove soap or detergent, but it does not inherently eliminate microorganisms.

In the food safety context, sanitization is essential for preventing foodborne illnesses, especially in environments like restaurants and food service areas, where food is being prepared and served. This makes understanding the difference between these steps crucial for maintaining food safety standards in any culinary establishment, including Cracker Barrel.