What is an acceptable method for cleaning and sanitizing food contact surfaces?

The method of cleaning and sanitizing food contact surfaces that involves washing with soap and hot water, rinsing, and then applying a sanitizing solution is considered the most acceptable practice. This approach ensures that any food residues, dirt, and harmful microorganisms are effectively removed from the surfaces.

First, washing with soap and hot water helps to physically remove debris and grease, which is crucial for effective sanitation. The heat from the water can also aid in breaking down fats and other food residues. Rinsing thereafter removes the soap and any loosened particles, preparing the surface for the sanitizing step.

Following these steps with an appropriate sanitizing solution—such as a chlorine bleach solution, quaternary ammonium compounds, or other food-safe sanitizers—further reduces the number of pathogenic microorganisms to safe levels. It is the combination of these steps that comprehensively addresses both cleaning and sanitization, ensuring that surfaces are safe for food contact.

Other methods may not provide the same level of effectiveness or may not be compliant with food safety regulations, making option C the most appropriate choice for maintaining hygiene standards in a food service environment.