What does the term "sanitize" mean in the context of food safety?

The term "sanitize" in the context of food safety refers specifically to the process of reducing the number of pathogens on food contact surfaces to safe levels. Sanitization is an essential step in preventing foodborne illnesses, as it targets microorganisms that can cause health risks. This is typically achieved using heat or chemical sanitizers, which are designed to effectively kill or remove harmful bacteria, viruses, and other pathogens.

In contrast, cooking food to high temperatures primarily serves to eliminate pathogens in the food itself, not specifically on contact surfaces. Cleaning surfaces with detergent is essential for removing dirt and food particles, but it does not necessarily kill pathogens unless followed by sanitization. Visually inspecting food for safety is important to gauge its freshness and absence of visible contaminants, but it does not provide guaranteed assurance against pathogens, which is why sanitation is a critical practice in food handling and preparation.