SafeStaff Food Handler Certificate Practice Test

The correct definition of "sanitize" is to reduce the number of microorganisms on a surface to safe levels. This process is crucial in food safety as it aims to minimize the risk of foodborne illnesses by ensuring that surfaces that come into contact with food are free from harmful pathogens.

Sanitizing does not require the complete elimination of all microorganisms, which is what complete sterilization entails. Instead, it focuses on lowering their counts to levels that are considered acceptable for health standards. This is typically achieved through methods such as using specific sanitizing solutions, hot water, or applying heat.

The other options describe various cleaning methods or processes that do not align with the definition of sanitizing. For instance, completely eliminating all microorganisms from a surface goes beyond sanitizing and moves into the realm of sterilization. Cleaning surfaces with soap and hot water is essential for removing dirt and grime but does not specifically address the reduction of microorganisms. Lastly, disinfecting surfaces often involves the use of strong chemicals aimed at killing a high number of microorganisms but may not necessarily reduce them to safe levels as defined in sanitizing protocols.