What is 'cleaning' in the context of food service?

In the context of food service, 'cleaning' specifically refers to the physical removal of dirt and grease from surfaces. This process is essential for maintaining hygiene and preventing contamination in food preparation areas. Effective cleaning ensures that all food contact surfaces, including countertops, cutting boards, and utensils, are free from residues that could harbor pathogens or cause cross-contamination.

In contrast, sanitization, which is sometimes confused with cleaning, involves the reduction of pathogens on surfaces to safe levels but does not specifically involve the physical removal of dirt, which is what cleaning focuses on. Therefore, although both are critical for food safety, they are distinct processes. Organizing kitchen tools and utensils is an important practice for efficiency and safety but is not classified as cleaning, nor is cooking food at high temperatures, which pertains to food preparation rather than cleaning.