What is the main distinction between cleaning and sanitizing in food handling?

The main distinction between cleaning and sanitizing in food handling is that cleaning involves removing dirt, debris, and grease from surfaces, while sanitizing is aimed at reducing the number of pathogens to safe levels. It's crucial to understand that cleaning is the first step in maintaining hygiene, as it prepares the surface by removing the physical contaminants that can harbor bacteria and viruses.

Once a surface or object has been thoroughly cleaned, sanitizing follows, which uses chemicals or heat to kill or significantly reduce the presence of harmful microorganisms. This two-step process is essential in food safety to prevent foodborne illnesses.

The other options do not accurately reflect the roles of cleaning and sanitizing. For example, while cleaning can help eliminate odors, it doesn't specifically address food safety as sanitizing does. Similarly, the mention of taste improvement in sanitizing does not relate to its purpose in food handling, where the focus is on pathogen reduction. Lastly, both cleaning and sanitizing can apply to surfaces and equipment, making any distinction based solely on location inaccurate.