What is the proper way to sanitize a food preparation surface?

The proper way to sanitize a food preparation surface involves using a solution of 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water. This method is effective because chlorine bleach is a recognized disinfectant that can kill a wide range of bacteria, viruses, and other pathogens that may be present on surfaces where food is prepared.

This sanitizing solution is appropriate for use on surfaces that come into direct contact with food, as it is safe and effective when used properly. The correct dilution ensures that it is strong enough to eliminate harmful microorganisms without leaving a harmful residue that could contaminate food.

Additionally, proper sanitization involves first cleaning the surface to remove any food debris or grease before applying the sanitizing solution, allowing it to sit for a brief period to ensure effectiveness, and then rinsing or allowing it to air dry.

Other methods, such as using soap and water, vinegar, or brushing with salt, do not provide the same level of sanitization as the chlorine bleach solution. Soap is primarily for cleaning dirt and grease but lacks the disinfecting properties needed to eliminate pathogens effectively. Vinegar, while it has some antibacterial properties, is not as effective as chlorine bleach for sanitizing food contact surfaces. Likewise, brushing a surface