Food-contact surfaces should be cleaned with non-toxic detergents and sanitized with appropriate, food-safe sanitizers. This ensures that harmful chemicals do not remain on surfaces that come into direct contact with food.
Cleaning involves removing dirt, food, and debris from surfaces, while sanitizing reduces the number of harmful microorganisms to safe levels, ensuring food safety. Both processes are essential for preventing contamination.
The correct concentration for sanitizing surfaces with bleach is generally 1 tablespoon of bleach per 1 gallon of water. This solution is strong enough to kill harmful bacteria without being hazardous to health when used properly.
Food-contact surfaces, including cutting boards and utensils, should be sanitized after each use to prevent cross-contamination. This helps eliminate any harmful bacteria that may have been transferred from raw food to other surfaces.
After cleaning a food-contact surface, applying an appropriate chemical sanitizer and allowing it to air dry is the most effective way to ensure the surface is sanitized and safe from harmful pathogens.
