SANITIZING reduces the number of microorganisms on articles or in substances to levels judged safe by health authorities. In food service, sanitizing refers to the treatments to eliminate pathogenic bacteria from the equipment and utensils used in the preparation and service of food.
Improper sanitizing can cause foodborne illnesses and can impact your food loss due to pre- mature spoiling.
A clean, sanitized food preparation, production or storage area will reduce food spoilage.
Cleaning and sanitizing in the food service operation is a large part of any Hazard Analysis Critical Control Point (HACCP) program.
Where food is received, prepared, stored and served. Where food preparation equipment is used and stored. Where garbage is disposed.
EFFECTIVE CLEANING PROGRAMS CAN HELP
PUT DOLLAR SAVINGS BACK INTO YOUR FOOD OPERATION.