This document discusses food contact surfaces and proper sanitization methods. It defines a food contact surface as any surface that food touches or may drain onto. Cleaning removes dirt but is not enough to kill germs - sanitizing must also be done using heat, radiation, or chemicals. Common methods are hot water over 171°F, steam, or chemical sanitizers like chlorine or quaternary ammonium. For chemicals to work effectively, the right concentration, temperature (55-120°F), and contact time are needed, and concentrations must be tested regularly. Heat sanitizing has advantages over chemicals as it can penetrate cracks and is non-corrosive, non-selective, and leaves no residues. Pro