Describe the procedure for cleaning a food preparation surface.

The correct procedure for cleaning a food preparation surface is to scrub with soap and hot water, rinse, and then sanitize. This method is effective in ensuring that the surface is not only clean but also safe for food preparation.

Using soap and hot water helps to remove food particles, grease, and other contaminants that can harbor bacteria. Hot water is particularly effective because it helps to dissolve fats and oils, making it easier to clean the surface thoroughly. After scrubbing, rinsing the surface removes any remaining soap and residue, which is essential to prevent contamination from soap that could affect food safety.

Sanitizing the surface afterward is crucial, as it minimizes the risk of foodborne illnesses by reducing the number of pathogens present on the surface to safe levels. This multi-step approach ensures a thorough cleaning process, which is critical in food preparation environments to maintain hygiene standards and protect consumer health.

The other options do not provide an adequate cleaning procedure. For instance, simply wiping with a dry cloth does not effectively remove contaminants, while scrub only with cold water lacks the effectiveness of hot water in cleaning. Additionally, spraying disinfectant and air drying does not involve a cleaning step that removes physical debris or soil, which is vital before any sanitization process.