What is the process for sanitizing surfaces in a food establishment?

The process for sanitizing surfaces in a food establishment is critical for ensuring food safety and preventing foodborne illness. The correct approach involves first cleaning the surfaces with soap and water to remove any food residues, grease, or dirt. This step is essential because sanitizers are less effective on dirty surfaces; if food particles or soil are present, they can shield pathogens from being effectively killed by the sanitizer.

After the initial cleaning with soap and water, the next step is to apply a sanitizer solution. This solution is designed to eliminate pathogens that may remain after the cleaning process. By following this two-step approach—cleaning followed by sanitizing—you ensure that surfaces are not only free of visible soil but are also safe from harmful microorganisms.

Using just water or solely applying sanitizer without prior cleaning would compromise the sanitization process, as sanitizers require a clean surface to function effectively. Additionally, while heat treatment can be effective for certain types of sanitization, it is not always practical or appropriate for all surfaces in food establishments, particularly those that may be sensitive to high temperatures. Therefore, the recommended process emphasizes the importance of cleaning followed by sanitization to maintain a safe food environment.