What does sanitization primarily aim to achieve?

Sanitization primarily aims to lower microbial counts on eating utensils to safe levels. This process is essential in food safety and hygiene, especially in settings like kitchens and restaurants, where cleanliness directly impacts public health. The goal of sanitization is not to eliminate all microorganisms but to reduce their numbers to a level that is considered safe for health, thereby minimizing the risk of foodborne illnesses.

In practice, this means using methods such as washing with soap and water, followed by chemical sanitizers, heat, or other approved techniques. While it is important to manage harmful pathogens, complete elimination is not always feasible or necessary in many routine cleaning processes. By focusing on lowering microbial counts, sanitization balances the need for cleanliness with the practicalities of everyday use, making it a crucial aspect of food service operations and public hygiene standards.