What should a food handler do after using chemicals on surfaces?

Choosing to allow the chemicals to air dry after using them on surfaces is crucial for ensuring that the cleaning agents are effective in eliminating harmful pathogens. Many cleaning agents work by remaining on the surface for a certain amount of time to break down residues and kill germs. This process is known as "dwell time," which allows the chemicals to do their job properly.

When the chemicals are left to air dry, it also prevents contamination that could occur from wiping surfaces before the chemicals have had adequate time to act. Wiping immediately, as suggested in some of the other options, might not only reduce the effectiveness of the cleaning process but could potentially spread contaminants around the surface, undermining the purpose of cleaning in the first place.

This practice of allowing chemicals to air dry is a common recommendation in food safety protocols and best practices in food handling environments, as it contributes significantly to maintaining a safe and sanitary area for food preparation and service.