How should food handlers manage their work surfaces to ensure food safety?

Managing work surfaces effectively is vital for ensuring food safety, as these surfaces can easily become contaminated with harmful pathogens. Keeping surfaces clean and sanitized before preparing food ensures that any potential contaminants are eliminated, significantly reducing the risk of foodborne illnesses.

Sanitization involves both cleaning to remove dirt and bacteria and using sanitizing agents to kill any remaining microorganisms. By following this practice, food handlers create a safe environment for food preparation, which is a crucial step in preventing cross-contamination. This approach is based on the understanding that food can carry bacteria and viruses, so maintaining a clean workspace is foundational to proper food safety protocols.

The other options do not provide adequate measures for maintaining a safe work area. Covering surfaces with plastic does not eliminate existing contaminants and may actually trap bacteria underneath. Simply wiping surfaces with a damp cloth does not ensure thorough cleaning or sanitization, as it may merely spread contaminants rather than removing them. Using disinfectant sprays occasionally may not be effective, as a regular cleaning and sanitizing routine is necessary to consistently manage risks associated with food handling.