What should be used for single-purpose with dry wiping cloths?

Single-purpose dry wiping cloths are intended for use on single surfaces only to prevent cross-contamination between different areas or types of food preparation. When a cloth is used on a specific surface, such as a cutting board or countertop, it should not be reused on another surface without proper cleaning or disinfection. This practice is critical in food safety to minimize the risk of transferring bacteria or pathogens from one surface to another, which could lead to foodborne illnesses.

Using dry wiping cloths on multiple surfaces could compromise food safety by allowing for the transfer of contaminants. Similarly, they should not be thought of as reusable indefinitely, as each use should be followed by proper disposal or washing if they are indeed meant to be reusable. Wet cloths, while useful in certain cleaning applications, are not the same as dry wiping cloths and could lead to issues like promoting bacterial growth if left damp. Therefore, the emphasis on single-surface use is essential in maintaining a clean and safe food preparation environment.