Cleaning and sanitizing are considered interchangeable terms.

Cleaning and sanitizing are distinct processes that serve different purposes in food safety. Cleaning refers to the physical removal of dirt, debris, and organic matter from surfaces and equipment. This step is crucial as it helps eliminate the majority of contaminants and prepares surfaces for effective sanitization.

Sanitizing, on the other hand, involves reducing the number of pathogens on a surface to safe levels as determined by public health standards. This is typically done using chemical sanitizers or heat. It is important to note that a surface must be cleaned before it can be effectively sanitized; otherwise, the presence of food residues and other materials can hinder the action of sanitizers and prevent them from effectively reducing harmful microorganisms.

Therefore, because cleaning and sanitizing have separate functions and are part of a comprehensive food safety protocol, the statement that they are interchangeable terms is incorrect. Understanding this distinction is crucial for maintaining safe food handling practices and ensuring the health and safety of consumers.