Before service starts, what sanitation step is required?

• A. Only wipe surfaces with a clean cloth before service.
• B. Sanitize at the end of the shift.
• C. No sanitation is needed.
• D. Sanitize all surfaces and equipment before service starts.

Answer: (D)

Before service starts, you sanitize all surfaces and equipment to minimize any risk of contamination during food handling. Sanitizing uses an approved sanitizer at the correct concentration and contact time, so germs are actually reduced to safe levels. Simply wiping with a clean cloth might remove visible dirt, but it doesn’t reliably kill bacteria or prevent cross-contamination. Starting with fully sanitized surfaces and equipment protects guests and staff and keeps operations compliant with health standards. Wiping alone or sanitizing only at the end of the shift isn’t enough, and doing nothing isn’t acceptable. Follow the pre-service sanitation checklist to ensure every food-contact surface and piece of equipment is properly sanitized before service begins.