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Spoilage dirt and the need for cleaning is crucial when working with food to prevent bacteria buildup. Effective cleaning eliminates harmful bacteria on hands, equipment, and surfaces, preventing cross-contamination of allergens like nuts or gluten. Cleaning is required by law and promotes a positive image to customers. It is recommended to clean as you go and continuously clean. Cleaning involves removing food residues, dirt, and grease using detergents. The next level is disinfection, which reduces microorganisms using disinfectants. Sanitizing combines detergents and disinfectants to ensure surfaces are clean and safe. Pre-cleaning is done to remove food scraps and wastes before the main cleaning process.
