What is the correct way to sanitize surfaces in a food establishment?

To effectively sanitize surfaces in a food establishment, using a solution of 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water is the correct approach. This method is widely recognized by health departments and food safety guidelines as an effective way to eliminate pathogens, including bacteria and viruses, which can cause foodborne illnesses.

Chlorine bleach, when diluted properly, creates a solution that can kill a broad spectrum of microorganisms. The concentration of bleach is critical; too much bleach can leave harmful residues or cause damage to surfaces, while too little may not effectively sanitize. This mixture should be applied to cleaned surfaces after they have been scrubbed to remove debris and food residues, which can harbor germs and reduce the effectiveness of the sanitizer.

Other methods mentioned, like hot water alone, soap and water, or vinegar solutions may help in cleaning and removing visible dirt but do not effectively sanitize to the extent that a chlorine bleach solution does. Hot water may help with cleaning but lacks the chemical properties necessary for disinfection. Soap and water clean surfaces but do not necessarily kill bacteria. Vinegar is a weak acid and may have some antimicrobial properties, but it is not as effective as chlorine bleach for sanitizing in food service settings. Thus, using the bleach