What is the correct procedure for cleaning and sanitizing prep surfaces?

• A. Wipe with a dry cloth
• B. Soak in hot water for 5 minutes
• C. Remove debris, wash with soap and water, rinse, apply sanitizer per label, and allow to air dry; follow your store's schedule.
• D. Rinse only

Answer: (C)

Cleaning and sanitizing prep surfaces means first removing any visible debris, then washing with soap and water to lift soil, rinsing to remove soap residues, applying a sanitizer according to its label with the proper contact time, and allowing the surface to air dry. This sequence matters because soil and food particles can shield microorganisms and reduce sanitizer effectiveness; soap breaks down grease and dirt; rinsing clears residues that could interfere with the sanitizer; using the sanitizer per label ensures the correct concentration and enough contact time to reduce pathogens; and air drying lets the sanitizer work without being wiped away or recontaminated. Following store procedures keeps practices consistent and aligned with safety standards. The other options skip essential steps or omit the sanitizing step, so they don’t reliably sanitize surfaces.