What should be used to sanitize work surfaces that come into contact with food?

Using a wiping cloth soaked in a solution of water and approved sanitizer is essential for effectively sanitizing work surfaces that come into contact with food. Sanitation is crucial in food safety to reduce the risk of foodborne illnesses. Approved sanitizers, such as chlorine bleach or quaternary ammonium compounds, are designed to eliminate harmful microorganisms on surfaces.

When surfaces are sanitized properly, the solution must contact the surface for an appropriate amount of time to ensure that it is effective against pathogens. The use of a wet wiping cloth ensures that the sanitizer is evenly distributed and that the surface remains moist long enough for the sanitizer to work effectively.

Other options, like using a dry cloth or hot water only, do not provide the necessary antimicrobial action required to sanitize surfaces effectively. Additionally, simply using any detergent solution may clean surfaces but does not guarantee that harmful microorganisms are killed since not all detergents have sanitizing properties. Therefore, option C is the recommended method for safe food preparation practices.