FOOD PREPARATION HYGIENE
Food poisoning is a serious public health problem. There are many causes of food-borne disease, including bacteria, viruses and parasites that can contaminate fruits and vegetables as well as meat, poultry and eggs.
Improperly cleaned or sanitized equipment can cause cross-contamination between foods which may result in illness if the consumer eats contaminated foods. This is particularly true for raw meats which should be cooked to proper temperatures prior to consumption; however contamination from other food items such as unwashed produce could also lead to sickness.
Cleaning agents help remove dirt, grease, grime and soils from surfaces while disinfectants help kill microorganisms on hard nonporous surfaces that come into contact with food products.