Final answer:
Food contact surfaces must be sanitized after being cleaned and rinsed, using methods that reduce microbial levels to safe standards for public health. Antiseptics are suitable for use on tissues to prevent infection, and disinfection inactivates most microbes without achieving sterilization. Sterilization is required for surgical instruments to destroy all microbial life.
Step-by-step explanation:
Food contact surfaces must be sanitized after they have been cleaned and rinsed. Sanitization is important as it reduces the number of microbes to safe levels for public health. For instance, commercial dishwashers in the foodservice industry typically use high temperatures to sanitize dishes. Surfaces in hospital rooms are also commonly sanitized with chemical disinfectants to prevent disease transmission.
When it comes to microbial control to prevent infection on tissues, the suitable option is an antiseptic. Protective measures such as wearing a protective coat, face protection, and cut-resistant gloves are crucial for personnel handling contaminated specimens or equipment. Moreover, regular handwashing is critical in defense against the spread of foodborne diseases.
Disinfection inactivates most microbes using antimicrobial chemicals or heat, but does not achieve the level of cleanliness required for sterilization. For sterilization, which is required for surgical instruments and certain medical equipment, all microbial life, including spores, must be destroyed.