Final answer:
Cloths and towels used in food service for cleaning utensils or food contact surfaces should be washed and sanitized daily for repeated use. Antiseptics are the choice for microbial control on living tissues to prevent infection, as opposed to disinfectants, which are meant for inanimate objects.
Step-by-step explanation:
Cleaning Cloths and Towels in Food Service
Cloths and towels used for cleaning, drying, or polishing utensils, or for cleaning food contact surfaces, are typically designed for repeated use and are expected to be washed and sanitized daily. Such materials play a crucial role in maintaining hygiene standards in food service establishments. Although they are not meant to be disposable after each use, they must be frequently laundered to prevent cross-contamination and the spread of microbes. In contrast, certain precision cleaning tasks, like those involving optical components, may require single-use cloths to prevent scratches from trapped debris.
Microbial Control Agents
When it comes to microbial control on tissues to prevent infection, the appropriate choice would be an antiseptic. Antiseptics are suitable for use on living tissues and are formulated to reduce or halt the growth of microbes, thereby preventing infection without causing harm to the tissues treated. Disinfectants, while also designed to kill or inhibit microbes, are intended for use on inanimate objects and surfaces rather than on living tissue. Water alone does not have antimicrobial properties strong enough for microbial control. The use of antiseptics is common in various settings, including healthcare, where they play a key role in reducing the risk of infection.