Final answer:
Sanitary facilities in a food premise need to have hot and cold running water, soap, and disposable towels or a hand-drying blower to ensure proper hand hygiene. Antiseptics are used on living tissues for microbial control to prevent infection. Sanitization is the process of reducing microbes to safe levels, commonly using hot water, air drying, and chemical disinfectants.
Step-by-step explanation:
The sanitary facilities in a food premise must have hot and cold running water, soap, and a way to dry hands—such as disposable towels or a hand-drying blower. These requirements ensure proper hand hygiene practices, which are critical for preventing the transmission of foodborne diseases and maintaining public health. Items like hands sanitizer, while beneficial, are supplemental to handwashing. Air fresheners are not required for hand hygiene but may be used for odor control.
Regarding microbial control on tissues to prevent infection, an antiseptic is appropriate as it is suitable for use on living tissues to destroy or inhibit the growth of microorganisms.
The term sanitization refers to cleaning to a level where microorganisms are reduced to safe levels. This is often accomplished through the use of hot water, air drying, and chemical disinfectants, particularly in food service and healthcare settings.