What are the two ways to sanitize surfaces and equipment in food service establishments?

The correct answer highlights the two primary methods used to sanitize surfaces and equipment in food service establishments: heat and chemical sanitization.

Heat sanitization involves using high temperatures to kill harmful microorganisms. This can be achieved through methods such as boiling water or applying steam. For example, immersing utensils in boiling water for a specified period effectively sanitizes them due to the heat's ability to destroy pathogens.

Chemical sanitization, on the other hand, uses chemical solutions specifically formulated for sanitizing surfaces and equipment. Common sanitizers include chlorine, iodine, and quaternary ammonium compounds, which, when used properly, can eliminate bacteria and viruses that might be present on surfaces.

Together, these two methods are essential in ensuring a safe and hygienic environment in food service settings, helping to prevent foodborne illnesses by effectively reducing the number of pathogens to safe levels.

Other options do not accurately represent standard sanitization methods in food service. For instance, sterilization is not commonly used in the everyday cleaning of food service operations since it refers to the complete destruction of all forms of microbial life, which is not typically necessary for surfaces and equipment used in food preparation. Similarly, air and drying are not recognized sanitization methods, as they do not provide the necessary level