Which method is NOT a way to sanitize food contact surfaces?

Sanitizing food contact surfaces is crucial for preventing foodborne illnesses and ensuring a safe food handling environment. The correct method identified in this question is the use of cold air, which is not an effective means of sanitizing these surfaces.

Sanitization requires a method that can effectively eliminate harmful bacteria and pathogens. Using hot water, chemical solutions, and steam are all recognized and effective methods for sanitizing. Hot water can achieve sufficient temperatures that kill microorganisms, while chemical solutions can offer a variety of agents that target and destroy harmful pathogens. Steam sanitization utilizes high temperatures and moisture to also effectively eliminate microbes.

In contrast, cold air does not provide the necessary heat or chemical action needed to achieve sanitization. It lacks the ability to kill or reduce pathogens to safe levels, making it an inadequate method for ensuring food contact surfaces are safe for food preparation and service.