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Food safety is vital in protecting consumers from the risk of foodborne illnesses and a critical component of sustainable development. One of the most critical stages in preventing foodborne illness is the cleaning and sanitizing food contact surfaces. Food residues on food contact surfaces and equipment can offer the perfect environment for disease-causing bacteria to thrive. Inadequate sanitization of the food contact surfaces can result in bacteria spreading to deadly levels.

Cleaning and sanitizing food contact surfaces are essential for two reasons. The first is to remove bacteria and other microbes from safe food during preparation, storage, and service to limit the risk of contamination. Secondly, it reduces the transmission risk of disease organisms to the consumer.

It is vital to note that sanitizing is not a substitute for cleaning. Cleaning is the process of physically removing food or soil from a surface using a detergent, water, and some muscle strength. Detergents, solvents, abrasive cleaners, acid cleaners, or combinations are examples of cleaning agents. Sanitizing enhances the cleaning process afterward by reducing the number of germs and other microbes. Sanitation supports the prevention of disease transmission, contamination, and deterioration. 

Article for reference from the Food Safety Magazine: https://www.food-safety.com/articles/4264-cleaning-and-sanitization-of-food-contact-surfaces-in-retail-foodservice-establishments

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