What is the primary purpose of sanitation in food safety?

The primary purpose of sanitation in food safety is to reduce pathogens and prevent illness. This involves implementing practices that effectively eliminate harmful microorganisms such as bacteria, viruses, and parasites from food surfaces, equipment, and hands. By maintaining a high standard of cleanliness and hygiene, the risk of foodborne illnesses is significantly minimized.

While aspects such as improving food taste, enhancing food appearance, and ensuring proper food storage are important in the overall food safety and quality process, they do not directly address the immediate health risks associated with food contamination. Sanitation is fundamentally about creating a safe environment for food production and consumption, making it a critical component in protecting public health.