California Registered Environmental Health Specialis (REHS)- Inspection/Investigation Practice Exam

Food contact surfaces must be sanitized using a method that effectively reduces the number of pathogenic microorganisms to safe levels after they have been cleaned. Applying a chemical sanitizer or employing a high-temperature method is correct because it ensures that any remaining contaminants are properly eliminated. Chemical sanitizers, such as chlorine, quaternary ammonium compounds, or iodine, are designed to kill bacteria and other pathogens that may reside on surfaces that come into contact with food. These sanitizers must be used according to manufacturer instructions regarding concentration and contact time to be effective. Alternatively, a high-temperature method, such as using hot water in a dishwasher equipped with a sanitizing cycle, can also effectively sanitize surfaces by utilizing heat to kill pathogens. This method is particularly effective if the food contact surfaces can withstand high temperatures. The other methods listed do not effectively sanitize surfaces. Soaking in hot water alone, wiping with a dry cloth, or using plain water do not provide the necessary conditions (chemical action or sufficient temperature) to ensure that harmful microorganisms are eliminated.