Ace the California eFoodHandlers Exam 2025 – Cook Up Your Success!

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Question: 1 / 400

What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food?

A dry towel

A solution of water and soap

Use a wiping cloth that has been soaked in a solution of water and an approved sanitizer with the proper pH level

Wiping surfaces with a dry towel (option A) may remove visible dirt, but it will not effectively sanitize the surface since it does not use a solution with germ-killing properties. Similarly, using a solution of water and soap (option B) may clean the surface, but it is not strong enough to completely sanitize it. A mixture of vinegar and water (option D) may have some sanitizing properties, but it is not an approved sanitizer and may not have the proper pH level to effectively kill germs. Therefore, the best option would be to use a wiping cloth soaked in a solution of water and an approved sanitizer with the proper pH level, as it is specifically designed to sanitize surfaces that come into contact with food and ensure cleanliness and safety.

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A mixture of vinegar and water

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