Which process reduces pathogens on a food-contact surface to a safe level?
A. Rinsing
B. Washing
C. Cleaning
D. Sanitizing

The process that reduces pathogens on a food-contact surface to a safe level is called sanitizing. Unlike rinsing, washing, or cleaning, sanitizing specifically targets the reduction of harmful microorganisms through chemical or heat methods. Therefore, sanitizing is a critical step in maintaining food safety. ;

Answered by GinnyAnswer | 2025-07-04

Sanitizing is the process that reduces pathogens on food-contact surfaces to a safe level. It specifically targets harmful microorganisms by using chemical agents or heat. Cleaning, washing, and rinsing are important, but they do not have the same effect on pathogens as sanitizing does.
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Answered by Anonymous | 2025-07-11