Which of the following is a method of sanitizing surfaces in food service establishments?

Sanitizing surfaces in food service establishments is critical for preventing foodborne illnesses, and the use of heat or chemical solutions is a recognized and effective method for achieving this. Heat sanitization involves using hot water or steam to eliminate pathogens, typically at temperatures of at least 171°F (77°C) for a specified time. This method is effective at reducing the number of microorganisms on surfaces.

Chemical sanitizers, on the other hand, include substances such as chlorine bleach, quaternary ammonium compounds (quats), or iodine solutions that are specifically formulated to kill bacteria and viruses when used at the proper concentration and contact time. Maintaining the correct balance of concentration, temperature, and exposure time is essential to ensure effective sanitization.

While microwave sterilization can heat food and potentially kill some pathogens, it is not recognized as a reliable method for sanitizing surfaces as it is not designed for that purpose. Cold water soaking does not effectively sanitize surfaces, as most pathogens require higher temperatures or specific chemical agents to be neutralized. Steam cleaning can be a part of sanitizing procedures, but when described as "steam cleaning only," it implies limitation since it doesn't account for chemical sanitization methods that also play a key role in food safety.

Thus, heat