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To effectively sanitize surfaces after cleaning, using a solution of bleach and water or another approved sanitizer is the correct approach. Sanitizers are specifically formulated to reduce the number of pathogens on surfaces to safe levels. While cleaning helps remove dirt, food residues, and some pathogens, sanitizing is necessary to address any remaining microorganisms that could cause illness.

Bleach, when diluted properly, is a powerful sanitizer recognized by health authorities for its effectiveness against a wide range of bacteria and viruses. Other approved sanitizers also serve a similar purpose. They have been tested and confirmed to reduce harmful microbes effectively and are suitable for various surfaces found in food handling environments.

Options such as plain water do not sanitize; they may clean but not eliminate pathogens. Pine cleaner and dish soap are also not designed to sanitize surfaces to the level required in food safety. They can help remove grease and food particles but lack the antimicrobial properties necessary to properly sanitize surfaces. Therefore, utilizing a proper sanitizer solution is essential for ensuring public health and food safety.