What is the main purpose of sanitizing?

The primary purpose of sanitizing is to reduce the number of microorganisms on surfaces to a safe level, which is critical in food safety. Effective sanitization helps to prevent foodborne illnesses by eliminating harmful bacteria, viruses, and other pathogens that can contaminate food and food contact surfaces. It does not necessarily remove debris or grease; that is the role of cleaning. Additionally, sanitation goes beyond just making a surface look clean—it specifically targets the microbial load to ensure that food preparation areas are safe for handling food.

While other options may touch on aspects of food safety, they do not align with the core intent of sanitization, which is focused on ensuring public health by reducing the risks associated with foodborne pathogens.