Which of the following is a recommended action after sanitizing food contact surfaces?

Allowing food contact surfaces to air-dry is considered the best practice after sanitizing because it ensures that any residual sanitizer remains effective and that the surface is thoroughly dried without introducing new contaminants. When surfaces are left wet, the sanitizer can continue to protect against microbial growth until the surface is dry, which is important for maintaining food safety.

In contrast to other options, using a cloth immediately after sanitizing can potentially introduce bacteria or grime back onto the surface. Wiping down can lift the sanitizer away from the surface, which may dilute its effectiveness. Leaving surfaces wet for faster drying doesn't take full advantage of the disinfectant properties of the sanitizer and may lead to pooling or streaking, which could harbor bacteria. Using heat to dry them quickly can also compromise the effectiveness of the sanitizer if it causes the surface to dry too rapidly or unevenly, potentially leaving some areas inadequately sanitized. Therefore, air-drying is recommended as it provides a safe, effective method to ensure surfaces remain sanitized.