After cleaning, how should food-contact surfaces be treated to ensure they are ready for use?

• A. Sanitize according to label directions and allow to air-dry.
• B. Rinse with cold water only.
• C. Wipe with a dry cloth.
• D. Do not sanitize; use immediately.

Answer: (A)

After cleaning, food-contact surfaces must be sanitized according to the product label and then allowed to air-dry. Cleaning removes visible dirt, but it doesn’t reliably kill germs; sanitizing reduces the microbial load to safe levels when done at the correct concentration and contact time specified on the label. Following those directions ensures the sanitizer is effective for that surface, and letting it air-dry prevents recontamination from wiping or towels. Rinsing with cold water alone doesn’t sanitize, wiping with a dry cloth can spread germs, and using the surface without sanitizing leaves potential pathogens behind.