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Sanitization is the reduction of microbes to safe levels to prevent disease, and it's vital in food service and healthcare. Proper handwashing as recommended by the CDC is crucial for public health, and specific food safety practices help prevent foodborne diseases. Hand dishwashing with surfactants enables clean rinsing and the avoidance of residue, and avoiding contamination includes regular handwashing and proper food handling.
Explanation:
Cleaning and Sanitizing Practices
Cleaning and sanitizing are essential practices for maintaining public health and preventing the spread of disease. Sanitization is the process of cleansing to reduce the number of microbes to safe levels. This process is crucial in various settings, including food service and healthcare. For instance, commercial dishwashers use hot water and air to sanitize dishes by killing most microbes.
When it comes to handwashing, the CDC recommends thorough washing under specific circumstances to prevent disease transmission, and provides a five-step method to ensure effectiveness.
Hand dishwashing should be performed with detergents designed to remove food residues and microbes while not harming delicate items. Surfactants in detergents decrease surface tension, enabling water to run off easily and leave dishes clean without residue after rinsing.
To avoid contamination of food and surfaces, one must engage in proper food safety practices such as washing hands before and after certain activities, handling raw meat with care, and cleaning utensils and countertops regularly.
Finally, the correct way to wash hands includes rinsing from the wrist to fingertips and drying with a clean towel or air blower, also using a towel to interact with faucets and doors to prevent recontamination.
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