After preparing raw chicken, how should you sanitize surfaces and utensils?

• A. Wash with hot, soapy water, rinse, then sanitize with a bleach solution or approved sanitizer.
• B. Wipe with a dry towel.
• C. Rinse with cold water, then air dry.
• D. Soak in vinegar.

Answer: (A)

When raw chicken is handled, surfaces and utensils can harbor harmful bacteria, so you must both clean and sanitize to reduce the risk of cross-contamination. Start by washing with hot, soapy water to lift away grease and soils, then rinse to remove the soap and loosened material. After cleaning, apply a sanitizer such as a bleach solution or an EPA-registered kitchen sanitizer and follow the label for the right concentration and contact time. Keeping the surface wet for the required time lets the sanitizer do its job, then let it air dry or use a clean towel if allowed. This sequence—cleaning first, then sanitizing—is why this method is the best choice, because dirt and residues can shield bacteria if you skip cleaning. Wiping with a dry towel doesn’t remove all contamination, rinsing with cold water alone doesn’t kill germs, and soaking in vinegar isn’t a reliable sanitizer for poultry-related pathogens.