How should food contact surfaces be sanitized?

Sanitizing food contact surfaces is critical in preventing foodborne illness and ensuring food safety. The use of chemical sanitizers is considered the most effective method because these solutions are specifically formulated to eliminate bacteria, viruses, and other pathogens that can contaminate surfaces. Chemical sanitizers are designed to be safe, effective, and compliant with food safety regulations when used correctly.

Hot water alone may not achieve adequate sanitization at levels necessary to kill all pathogens, as it does not necessarily retain the effectiveness found in properly mixed chemical sanitizers. Air drying can allow surfaces to dry but does not actively kill pathogens and may even allow re-contamination if surfaces are not properly sanitized beforehand. Using disposable towels, while helpful for wiping up spills, does not provide a comprehensive sanitizing approach, as the towels themselves can spread bacteria rather than eliminate them.

In summary, chemical sanitizers provide a reliable and efficient way to ensure that food contact surfaces are free from harmful microorganisms, making this method the best practice for sanitization in food service environments.