What is the proper sanitation sequence after contact with raw poultry?

• A. Wash and rinse; sanitize equipment and surfaces; air dry and reuse only after safe.
• B. Air dry first, then wash.
• C. Skip washing and immediately sanitize.
• D. Wash, then reuse without sanitizing.

Answer: (A)

After handling raw poultry, the sequence that best protects food safety starts with cleaning to remove soil and visible contaminants, then sanitizing to kill remaining microorganisms, and finally letting the surfaces air dry before reuse. Cleaning first is crucial because organic matter can shield bacteria from sanitizers, so you won’t effectively reduce pathogen levels without removing dirt. Sanitizing then reduces any remaining microbes to safe levels. Allowing surfaces to air dry ensures the sanitizer stays in place long enough to work and that you don’t recontaminate surfaces by wiping with a cloth. Only after the surface is dry is it safe to reuse equipment or contact surfaces with ready-to-eat foods.