How do you properly sanitize food contact surfaces?

To properly sanitize food contact surfaces, using a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water is an effective method. This sanitizing solution is well-regarded for its ability to kill a wide range of pathogens, including bacteria and viruses that could potentially contaminate food. The precise concentration allows for effective disinfection while ensuring it is safe for food contact surfaces when rinsed properly afterward.

Using bleach as a sanitizer is recommended by health organizations because it is effective at eliminating harmful microorganisms that can cause foodborne illnesses. Ensuring the solution is made with unscented liquid bleach is also important, as scented varieties may contain additional chemicals that are not suitable for food contact.

Other methods, such as wiping surfaces with a dry cloth, do not provide sanitization; they can merely spread contaminants around without killing them. A solution of warm water and soap is generally used for cleaning but not for sanitizing. Similarly, while vinegar has some antimicrobial properties, it is not considered effective enough to be relied upon for proper sanitation in food preparation areas. Thus, the use of diluted bleach solution stands out as the best practice for sanitizing food contact surfaces.