How can food handlers ensure that they are properly sanitizing surfaces?

Using the correct concentration of sanitizer and allowing surfaces to air dry is essential for effective sanitization. Sanitizing surfaces helps to reduce the number of harmful microorganisms that can lead to foodborne illnesses. Each sanitizer has a specific concentration that is necessary to effectively kill germs; being precise ensures that the sanitizer works as intended.

Allowing the surfaces to air dry after applying the sanitizer is also crucial. This process not only provides sufficient contact time for the sanitizer to do its job but also helps prevent any potential contamination that might occur from wiping the surface down too soon. Air drying also ensures that the sanitizer remains on the surface long enough to achieve its intended purpose.

In contrast, other options do not fulfill the requirements for effective sanitization. Hot water alone does not kill microorganisms without a proper sanitizing agent; simply wiping with a cloth may spread germs rather than eliminate them, and using any cleaner does not guarantee that it is effective for sanitizing food surfaces.