What method can be used to effectively sanitize food contact surfaces?

Using bleach solutions at proper concentrations is an effective method to sanitize food contact surfaces because bleach is a powerful disinfectant that can kill a wide range of pathogens, including bacteria and viruses that can contaminate food. Proper dilution is critical; typically, a concentration of about 100 to 200 parts per million (ppm) of sodium hypochlorite is recommended for sanitizing food contact surfaces. This ensures that the solution is strong enough to eliminate harmful microorganisms while being safe for use on surfaces that come into contact with food.

In contrast, simply using soap and water can help clean surfaces but may not effectively kill pathogens. Soap is primarily for removing dirt and grease rather than disinfecting. Hot water alone may assist in cleaning but lacks the necessary germicidal properties needed for sanitization. Lastly, employing untested chemical mixtures is risky as it could lead to ineffective sanitization or chemical reactions that may be hazardous, making this option entirely unsuitable for maintaining hygiene on food contact surfaces.