State Food Safety Practice Exam

What method is recommended for sanitizing food contact surfaces?

1. Wiping with cloth and detergent only

2. Using heat or a chemical solution

3. Air drying without rinsing

4. Using only hot water above 180°F (82°C)

The correct answer is: Using heat or a chemical solution

Using heat or a chemical solution is the recommended method for sanitizing food contact surfaces because both approaches effectively kill harmful microorganisms that can contaminate food. Heat, often through hot water or steam, can rapidly reduce bacteria and viruses to safe levels if applied at a sufficient temperature for an adequate duration. Chemical sanitizers, such as chlorine bleach or quaternary ammonium compounds, are specifically formulated to be effective at lower temperatures and can provide residual protection against bacteria when used according to manufacturer instructions. This method ensures that surfaces are not only cleaned but also sanitized —meaning they are rendered safe for food contact. It's crucial to follow the proper concentration and contact time specified for any chemical sanitizer to ensure its effectiveness. Additionally, some chemicals can continue to work even after the surface dries, providing ongoing protection. Other methods listed don't sufficiently ensure the elimination of pathogens. For example, simply wiping with cloth and detergent may remove dirt but does not adequately sanitize the surface. Air drying without rinsing and using only hot water above 180°F lack the comprehensive sanitization needed to eliminate harmful pathogens effectively.