What does the term "sanitizing" specifically refer to in food safety practices?

Sanitizing refers specifically to the process of reducing harmful microorganisms to safe levels on surfaces and equipment that come into contact with food. This process is critical in ensuring food safety as it helps to prevent foodborne illnesses that can arise from pathogens present on surfaces, utensils, and equipment.

While removing visible dirt and debris is an important step in cleaning, it does not necessarily eliminate harmful microorganisms. Similarly, using chemical detergents is part of the cleaning process, but sanitizing requires a different focus aimed at specifically targeting the reduction of pathogens. Washing with hot water may help in cleaning processes, but alone, it does not effectively reduce microorganisms to safe levels unless it is combined with a proper sanitization method. Thus, the definition that encompasses the core concept of sanitizing in food safety is the reduction of harmful microorganisms, making this the most accurate answer.