What surfaces should be sanitized to prevent contamination?

Sanitizing all surfaces that contact food and utensils is crucial in preventing contamination and ensuring food safety. This includes not only food preparation areas but also countertops, cutting boards, utensils, and any equipment that comes into direct contact with food or food containers. When these surfaces are properly sanitized, harmful bacteria and pathogens that could lead to foodborne illnesses are effectively eliminated.

Focusing solely on food storage areas or only on raw food surfaces—like in the other options—leaves gaps in sanitation practices. Food preparation surfaces, cutting boards, and utensils can spread contaminants if not regularly sanitized, especially since they often handle cooked foods or ready-to-eat items. Thus, comprehensive sanitation of all areas in contact with food is essential for maintaining health standards in food safety.