Which process eliminates harmful microorganisms on a food contact surface?

Sanitizing is the process specifically designed to reduce the number of harmful microorganisms on food contact surfaces to safe levels. This is typically achieved through the use of chemical sanitizers or heat, which are effective in killing bacteria, viruses, and other pathogens that may contaminate food. Proper sanitization is crucial in food safety to prevent foodborne illnesses.

While cleaning involves the removal of dirt, food particles, and other debris from surfaces, it does not necessarily eliminate microorganisms. Washing refers to the act of removing contaminants but may also not provide the level of microbial reduction that sanitizing offers. Drying, on the other hand, is a step that may follow cleaning and sanitizing but does not address the presence of harmful microorganisms.

Thus, the right process for ensuring that food contact surfaces are safe from harmful microorganisms is specifically sanitizing, as it targets the reduction of those pathogens to prevent contamination and ensure food safety.