How should food-contact surfaces be sanitized?

Sanitizing food-contact surfaces is a critical process that helps reduce harmful bacteria and pathogens that could lead to foodborne illnesses. Applying a sanitizing solution followed by proper air drying is the correct method because this ensures that the surfaces are effectively treated with a chemical agent that is designed to kill microorganisms.

The sanitizing solution is formulated to eliminate pathogens, and allowing the surface to air dry is essential because it ensures that the sanitizing agent remains in contact with the surface long enough to be effective. Additionally, air drying helps prevent recontamination of the sanitized surface.

In contrast, soaking surfaces in warm water does not provide the necessary antimicrobial action needed to sanitize effectively. Wiping with a dry cloth might spread contaminants rather than remove them, and rinsing with hot water alone is not sufficient to eliminate bacteria, as it lacks the chemical properties necessary for proper sanitation. Therefore, the process outlined in the correct answer combines both mechanical and chemical actions to achieve a hygienic result.