All food and food contact surfaces must be cleaned and sanitized to reduce the level of germs that cause food poisoning.
All food establishments must have a documented CLEANING (removing visible dirt or soil) and SANITIZING (reducing the number of bacteria into safe level by chemicals or heat) Program to ensure that food, equipment and premises do not pose a hygiene-related risks.
Cleaning hands by proper hand washing techniques, and sanitizing by a sanitizer is also critical before preparing or handling food or eating it.