What is the appropriate way to sanitize food contact surfaces?

Sanitizing food contact surfaces is critical for preventing foodborne illnesses, and using a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water is an effective method. Chlorine bleach is a proven sanitizer because it kills a wide range of bacteria, viruses, and fungi when diluted to the correct concentration. The specified measurement ensures that the solution is strong enough to effectively sanitize without being hazardous.

Using soap and water alone primarily cleans surfaces by removing dirt and grease but does not have the same antimicrobial properties as a bleach solution. Vinegar, while often used in home cleaning, is not recognized as an effective sanitizer for food contact surfaces, particularly against certain pathogens. Alcohol wipes can be useful for quick sanitization, but they may not be sufficient for thorough sanitation of larger surfaces or for killing all harmful microorganisms. Therefore, the dilution of chlorine bleach is the most reliable choice for ensuring that food contact surfaces are sanitized properly.