What is the primary purpose of sanitizing in food safety?

The primary purpose of sanitizing in food safety is to reduce microorganisms that can lead to foodborne illnesses. Sanitizing involves using chemical agents or heat to eliminate pathogens that can be present on surfaces and equipment that come into contact with food. This process is essential in maintaining a safe food preparation environment, as harmful bacteria, viruses, and fungi can cause serious health risks if ingested.

Employing effective sanitizing practices helps to minimize the risk of contamination and ensures that the food served to consumers is safe to eat. By focusing on reducing harmful microorganisms, food handlers play a crucial role in protecting public health and maintaining food safety standards.