Final answer:
The final step when cleaning and sanitizing food surfaces is inspecting. Antiseptics are suitable for use on living tissues to control microbes and prevent infection. Sterilization is the most effective method for removing all microbes from a product.
Step-by-step explanation:
When cleaning and sanitizing food surfaces, the final step is inspecting. The general process is as follows: washing to remove food particles and debris, rinse to eliminate any remaining residue, sanitizing to reduce the number of microbes to a safe level, and finally, inspecting to ensure that surfaces have been properly cleaned and sanitized.
For the second part, suitable for use on tissues for microbial control to prevent infection is B. antiseptic.
The difference between a disinfectant and an antiseptic is that a disinfectant is used on inanimate objects to reduce the number of microbes, while an antiseptic is safe to use on living tissues. Both are used to prevent infection, but only the antiseptic can be applied to the skin or living tissues. When comparing sanitization, degerming, and sterilization, sterilization is most effective at removing all microbes from a product, as it involves the complete elimination of all forms of microbial life, including spores.