NEHA Food Protection Practice Exam

Using chemical sanitizers is an effective method for controlling microorganisms on food contact surfaces because these substances are specifically designed to kill or deactivate harmful pathogens that can contaminate food. Chemical sanitizers work by breaking down cell walls of bacteria or inhibiting their growth, thereby reducing the risk of foodborne illness. They are regulated and must meet specific standards to ensure their efficacy and safety when used on surfaces that come into contact with food.

In contrast, untreated water does not have the ability to effectively remove or kill microorganisms and could potentially introduce additional pathogens. Wiping with a dry cloth may spread contaminants rather than eliminate them, as it doesn't provide any disinfection. Rinsing with cold water alone is insufficient for sanitization purposes, as it will not kill the microorganisms present but may only remove some debris or visible dirt. Therefore, using chemical sanitizers is the most reliable approach to ensure that food contact surfaces are properly sanitized and safe for use.