Utah Food Safety Practice Test

Which of the following is NOT a method of sanitizing?

1. Using chlorine solution

2. Boiling items for a few minutes

3. Washing with soap and water only

4. Using commercial sanitizers

The correct answer is: Washing with soap and water only

The identification of washing with soap and water only as not a method of sanitizing is accurate in the context of food safety practices. Sanitizing typically involves reducing the number of pathogens on a surface to safe levels, which goes beyond just cleaning. While washing with soap and water does effectively remove dirt, grease, and some microorganisms, it does not achieve the level of microbial reduction that sanitizing requires. In contrast, methods like using a chlorine solution and boiling items effectively kill or inactivate a wide range of pathogens, thus fulfilling the criteria for sanitization. Commercial sanitizers are specifically formulated to eliminate microorganisms on food-contact surfaces, further ensuring that they are safe for use in food preparation settings. Each of these other methods contributes to overall food safety by significantly reducing microbiological risks, whereas washing with soap and water alone does not meet this standard.