What should be used to clean tables between uses?

Using a clean, damp cloth with sanitizer to clean tables between uses is essential for ensuring food safety. This practice effectively removes any food particles, spills, and potential pathogens left on the surface by previous users. Sanitizing not only cleans the table but also reduces the microbial load, minimizing the risk of cross-contamination and the spread of foodborne illnesses.

When a damp cloth is used in conjunction with an appropriate sanitizer, it ensures that surfaces remain hygienic and safe for the next person using the table. The combination of moisture and sanitizer allows for effective contact with pathogens, which may not be achieved simply by using a dry cloth or water alone.

Other options, such as reusing the setting without cleaning or using only a dry cloth, do not adequately address the need for sanitation and can lead to unsafe dining environments. Additionally, relying solely on water may not provide sufficient disinfection, as it lacks the antimicrobial properties necessary to kill harmful bacteria and viruses.