According to the cleaning process, what should you do after washing surfaces?

After washing surfaces, immersing items in a chemical sanitizer is a crucial step in the cleaning process, particularly in the foodservice industry. This step is essential for ensuring that any remaining pathogens or harmful microorganisms are effectively eliminated. Washing removes visible dirt, grime, and some bacteria, but it may not eliminate all harmful organisms. The use of a chemical sanitizer is designed to reduce the number of pathogens to safe levels, thereby helping to prevent foodborne illnesses.

This process usually follows specific guidelines that dictate the contact time and concentration of the sanitizer used, which is necessary for it to be effective. Following up with sanitization after washing ensures that surfaces are not only physically clean but also sanitized, creating a safe environment for food preparation.

In contrast, while allowing items to air dry, removing loose dirt, or rinsing with clean water are all components of sanitation, they do not provide the same level of pathogen reduction as using a chemical sanitizer. Air drying can be part of the process but is not a substitute for effective sanitization; rinsing with clean water may help remove residual soap, but it does not eliminate harmful bacteria. Hence, the most effective method to ensure cleanliness and safety in food handling is to immerse the items in a chemical sanitizer after washing.