What is the recommended process for cleaning food preparation surfaces?

The recommended process for cleaning food preparation surfaces emphasizes the importance of both cleaning and sanitizing to ensure that surfaces are free from dirt, food residues, and harmful microorganisms. Cleaning with soap and water first is essential as it removes physical debris and organic matter, which can interfere with the effectiveness of any sanitizing agents.

After the surfaces have been cleaned, applying an approved sanitizer helps to reduce or eliminate remaining pathogens effectively. This two-step process is crucial in food safety practices to prevent foodborne illnesses and maintain hygiene standards.

Using only sanitizer without prior cleaning would not effectively reduce the risk of contamination, as dirt and residues can harbor bacteria. Spraying surfaces with a disinfectant without cleaning first could also leave harmful residues and may not adequately protect food zones. Therefore, the clarity and effectiveness of the cleaning and sanitizing process represented by the recommended answer supports best practices in sanitation and safety within food preparation areas.