Which of these cleaning practices is essential for food safety?

The practice of both cleaning and sanitizing is essential for food safety because it ensures that surfaces and equipment are not only visually clean but also free from harmful microorganisms that can cause foodborne illnesses. Cleaning involves removing food residue, dirt, and other contaminants from surfaces, which is the first step in maintaining a sanitary environment. However, cleaning alone does not eliminate pathogens. Sanitizing, on the other hand, reduces the number of those harmful microorganisms to safe levels, effectively making surfaces safer for food preparation and handling.

For example, after cleaning a countertop, applying a suitable sanitizer makes it hygienic, ensuring that any lingering bacteria or viruses are killed or reduced. This two-step process of cleaning followed by sanitizing is recommended by health authorities like the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) as it addresses both visible cleanliness and microbial safety.

The other practices mentioned, like only washing hands or only sanitizing dishes, do not provide a comprehensive approach to food safety, as they neglect important steps in the overall cleaning process or address only one area of concern instead of encompassing the critical aspects of food safety standards.