When should surfaces and utensils be sanitized?

Surfaces and utensils should be sanitized after cleaning and before preparing food to ensure that they are free from harmful bacteria and pathogens that could contaminate the food being prepared. Cleaning removes dirt and debris, while sanitizing reduces the number of microorganisms to safe levels. This two-step process is crucial in food safety practices, as it helps prevent foodborne illnesses that can occur from cross-contamination.

Selecting this option emphasizes the importance of maintaining a food-safe environment. It reflects best practices in the food service industry, where proper sanitation protocols are essential for public health. Regularly sanitizing surfaces and utensils, especially before food preparation, is a key aspect of food safety management and compliance with health regulations.