Which of the following items must be cleaned and sanitized?

The correct answer is that all of the items mentioned must be cleaned and sanitized because proper food safety practices require that any item that comes into contact with food must be treated to eliminate harmful bacteria and pathogens.

This includes utensils, which can transfer contaminants from one food item to another; food preparation surfaces, where cross-contamination can easily occur if not properly sanitized; and clean-in-place equipment, which often remains connected to a water source and requires sanitation to ensure that any residues or contaminants do not compromise food safety.

Regular cleaning and sanitization of these items are critical in maintaining a safe food handling environment, preventing foodborne illnesses, and ensuring the overall safety of the food being prepared and served. Thus, all three categories are essential for effective sanitation practices.