What method is recommended for cleaning surfaces that come into contact with raw meat?

The recommended method for cleaning surfaces that come into contact with raw meat involves using hot, soapy water followed by a sanitizing solution. This approach is effective because it combines two essential steps: cleaning and sanitizing.

First, the hot, soapy water helps to physically remove any dirt, bacteria, and organic matter from the surfaces. This is critical when dealing with raw meat, as it can harbor harmful pathogens like Salmonella and E. coli. The process of scrubbing with soap and water ensures that these contaminants are effectively lifted off the surfaces.

Following the initial cleaning, using a sanitizing solution helps to further reduce the number of bacteria to safe levels. Sanitizers, such as those containing chlorine or quaternary ammonium compounds, are specifically designed to kill pathogens that may still be present after cleaning. This two-step process is vital for preventing cross-contamination and ensuring food safety.

In contrast, simply wiping with a dry cloth does not remove contaminants, and can even spread bacteria. Soaking in bleach solution without prior cleaning may not be effective if the surface is still dirty, as sanitizer needs to be applied to clean surfaces to be effective. Using a vinegar-based cleaner might not sufficiently eliminate certain pathogens, as vinegar is not recognized as an effective