What will effective cleaning and disinfection do?

• A. destroy all spores in food.
• B. leave surfaces wet to prevent drying.
• C. remove microbiological hazards.
• D. increase flavors.

Answer: (C)

Cleaning and disinfection work to reduce the risk of illness by lowering the number of microorganisms on surfaces and equipment. Cleaning removes dirt and food residues that microbes hide in, while disinfection inactivates many of the remaining microbes, so they can’t contaminate food or environments. This combined effect cuts down microbiological hazards and helps prevent cross-contamination.

It doesn’t guarantee destroying all spores in food—some spores are highly resistant and require more intensive treatments. Leaving surfaces wet isn’t the aim, since moisture can promote microbial growth; surfaces should be allowed to dry after cleaning and disinfection. Increasing flavors isn’t related to reducing microbiological hazards.