What is the correct way to sanitize surfaces?

The most effective method for sanitizing surfaces involves using an appropriate sanitizing solution and allowing it to air dry. This approach ensures that the sanitizing agent has adequate contact time with the surface, allowing it to effectively kill harmful microorganisms, including bacteria and viruses. Many commercial sanitizers are specifically designed to address foodborne pathogens and are tested for efficacy, meaning they have been scientifically validated to reduce illness-causing germs.

Using merely soap and water does clean surfaces but does not sanitize them effectively, as it doesn't necessarily kill pathogens. Similarly, vinegar can have some antimicrobial properties, but it is not recognized as a reliable sanitizing solution for food preparation surfaces according to health guidelines. Finally, using a damp cloth and air drying may not effectively eliminate pathogens, as this method lacks sufficient sanitization protocols and may lead to surface recontamination. Hence, the most reliable and recommended practice is to apply a suitable sanitizing solution and let it air dry, ensuring surfaces are both clean and safe for food contact.