Food Safety Certification Practice Test

Using soap and water followed by sanitization is considered an acceptable practice for cleaning food contact surfaces because it effectively removes food residue, dirt, and bacteria. The process begins with cleaning the surface using soap and water, which helps to break down and physically remove contaminants. After cleaning, sanitization is crucial as it reduces the number of pathogens to safe levels, minimizing the risk of foodborne illness.

Effective sanitization can be achieved using a chemical sanitizer or by applying high heat. This two-step approach ensures that not only are surfaces free of visible contamination, but they are also safe for food contact, adhering to food safety guidelines.

Other methods outlined, such as using a wet cloth only, do not ensure effective removal of contaminants, while using a dry cloth does not remove moisture or food residues at all. Submerging food contact surfaces in stagnant water is also inappropriate since stagnant water can harbor microorganisms, making it an ineffective cleaning practice.