True or False: Sanitizing food contact surfaces involves using chemicals and heat to reduce the number of germs to safe levels.

Sanitizing food contact surfaces is indeed a process that involves both the use of chemicals and heat to significantly reduce the number of germs present. When sanitizing, the goal is to bring the microbial population down to a level deemed safe according to public health standards.

Chemical sanitizers, such as bleach or quaternary ammonium compounds, are commonly used because they are effective at eliminating bacteria and viruses. When applied according to the manufacturer's instructions, they can quickly reduce harmful microorganisms to safe levels.

Heat is also an effective method for sanitation, as high temperatures can kill many types of pathogens present on surfaces. This is particularly relevant in situations like dishwashing, where hot water is utilized to ensure that surfaces are not just cleaned but sanitized as well.

The combination of these two methods—chemical and heat treatment—provides a more comprehensive approach to ensuring food safety by effectively reducing the risk of foodborne illness from unsanitized surfaces. Thus, stating that sanitizing food contact surfaces involves using both chemicals and heat is accurate.