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After cleaning in the food prep area, the next crucial step is to sanitize the surfaces. Cleaning removes dirt, debris, and some germs, but sanitation goes a step further by reducing the number of microorganisms to safe levels, which is essential in a food preparation environment to prevent foodborne illness. Sanitizing ensures that surfaces are safe for food contact, helping to maintain high health and safety standards.

Following the cleaning process, sanitizing typically involves applying a chemical solution or heat method that is effective in killing bacteria and viruses that could cause contamination. This step is vital because it protects both the food being prepared and the customers consuming that food.

While rinsing, drying, and disposing of materials may also be relevant actions in a food prep area, they either come before or after the sanitation step. For instance, rinsing would generally follow the cleaning stage but does not address the need to kill pathogens. Drying is essential as well, but it should occur after sanitizing to avoid contaminating the sanitized surface. Disposing of cleaning materials is not typically a direct follow-up to cleaning and sanitizing but rather a part of overall hygiene protocol.