What should food contact surfaces be sanitized with?

Food contact surfaces should always be sanitized with chemicals approved for food contact because these sanitizers are specifically formulated to eliminate harmful bacteria and viruses that can cause foodborne illnesses. These approved chemicals, such as chlorine, quaternary ammonium compounds, and iodine, are effective in reducing microbial load on surfaces that come into direct contact with food.

Using just water does not provide any sanitizing effect, as it lacks the germicidal properties necessary to kill pathogens. Hot soapy water may clean the surface, but it does not necessarily sanitize it unless followed by a proper disinfectant step. Ice water would not clean or sanitize surfaces effectively, as the temperature is not conducive to killing pathogens. Therefore, it is crucial to use approved sanitizers to ensure the safety of food contact surfaces and protect public health.