What Must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
A. You Must use a wiping cloth that has been soaked in a solution ofwater and an approved sanitizer at proper concentration. B. You Must use a wiping cloth that has been soaked in a solution ofwater, soap, and chlorine. C. It is not necessary to sanitize things that cannot be completelysubmerged in the dish sink compartments. D. You Must pour liquid chlorine on the equipment at the end of theworkday when all of the food is put away.