Microbes are something that our naked eye can't see and we know that microbes is the real culprit for food poisoning. So, how do we know if we have been eating clean food using clean equipment?
We questioned the cleanliness of a cafe/restaurant as we look at their cutleries that are tainted with food stain or dried water drops. The reality is even the cutleries is stain-free, it could still be having microbial loads that our eye couldn't see. Each and every time I eat out, I see my colleagues wiping these cutleries, thinking it could help making the cutleries cleaner. Does the action of wiping these cutleries helps? Perhaps but I doubt the effectiveness.
Are we looking at physical cleanliness or are we looking at the food safety aspect of the cutleries?
Bacteria exist everywhere and it is our responsibility to reduce the microbial load to the minimum by washing and cleaning the equipment used. How are we doing in terms of the trust towards cutleries that others washed for us compared to what have been done at home? What do you think?