How should kitchen surfaces be sanitized after cleaning?

• A. Rinse with cold water for 1 minute
• B. Use an approved sanitizer at the proper concentration and contact time
• C. Wipe with a dry cloth
• D. Soak in hot water for 10 minutes

Answer: (B)

Sanitizing after cleaning means applying a product that is proven to kill bacteria and letting it stay on the surface long enough to work. The only reliable way to reduce microbes on kitchen surfaces is to use an approved sanitizer at the concentration specified by its label and allow the surface to remain wet for the required contact time. Rinsing with cold water doesn’t disinfect; it may remove soil but doesn’t kill pathogens. Wiping with a dry cloth can move germs around and doesn’t provide disinfection. Soaking in hot water for 10 minutes isn’t a standard or practical sanitizing method and won’t guarantee the proper chemical action. Using the sanitizer as directed ensures surfaces reach safe levels of cleanliness.