What must be done to food contact surfaces after they are cleaned?

Sanitizing food contact surfaces after they are cleaned is essential for food safety. Cleaning removes dirt, debris, and some bacteria, but it does not kill pathogens that could lead to foodborne illnesses. By sanitizing these surfaces, you reduce the number of microorganisms to safe levels, which is crucial in preventing cross-contamination during food preparation and serving.

The process typically involves using a chemical sanitizer or heat to eliminate any remaining pathogens. This step is a fundamental practice in the food industry to ensure compliance with health regulations and to promote consumer safety.

Options like soaking in water, air-drying only, or covering with plastic wrap do not effectively address the potential presence of harmful microorganisms. While soaking or drying may have their places in food preparation, they do not provide the necessary sanitization to make food contact surfaces safe for use. Covering surfaces with plastic wrap will not prevent contamination; it could actually create an environment for bacteria to thrive if the surface was not properly sanitized first. Thus, the only correct practice to ensure food safety is to sanitize the surfaces after cleaning.