Properly sanitized food surface areas are critical to the safety of all food service establishments. That’s because food service establishments are natural breeding grounds for bacteria, and if left unsensitized these bacteria can threaten public safety. To protect the public, the U.S. Food and Drug Administration has enacted strict requirements regarding the use of effective sanitizers. With routine and spot inspections, state and local health officials monitor and enforce these standards. Vigilance is necessary to ensure that food service establishments remain free from harmful bacteria – and our food supply remains safe.