Which practice is essential to maintain food hygiene in a food service environment?

Cleaning surfaces before and after food preparation is crucial for maintaining food hygiene in a food service environment because it significantly reduces the risk of cross-contamination and the spread of harmful pathogens. Food preparation areas can become contaminated with bacteria and other microorganisms from raw foods, which can then transfer to cooked foods if surfaces aren't properly cleaned. By ensuring that surfaces are sanitized before and after they are used for food preparation, food service workers create a safer environment that minimizes the potential for foodborne illnesses.

The other practices do not contribute positively to food hygiene. Wiping surfaces with a dry cloth may not effectively remove bacteria or contaminants, while using the same utensils for raw and cooked foods can lead to cross-contamination. Storing food at room temperature can promote bacterial growth and render food unsafe to consume. Therefore, maintaining a routine of cleaning surfaces is a foundational practice in food safety.