What is the main function of sanitizers in food service?

The main function of sanitizers in food service is to kill bacteria and sanitize surfaces. This is crucial in maintaining food safety as sanitizers help prevent foodborne illnesses by eliminating harmful pathogens that can contaminate food contact surfaces, utensils, and equipment. In a food service environment, surfaces must be kept clean and free from bacteria to ensure that food products remain safe for consumption.

While enhancing flavor and aroma, preserving food, and improving the appearance of utensils are important in the culinary world, they do not directly relate to the primary role of sanitizers. Sanitizers specifically target microbial contamination, which is a key aspect of health and safety standards in food handling and preparation.