How should sanitizing agents be used according to safety guidelines?

Using sanitizing agents is crucial for maintaining food safety and preventing the spread of harmful bacteria. The correct approach is to always apply sanitizing agents after washing and rinsing. This ensures that any remaining microorganisms on surfaces or utensils that may have been missed during the washing process are effectively destroyed.

Sanitizing after cleaning helps to create a safe environment for food preparation, as it not only cleans but also reduces the risk of contamination. This is especially important in a food handling setting, where foodborne illnesses can be a serious threat.

While the other options suggest certain scenarios in which sanitizing might occur, they do not encompass the full scope of proper sanitization practices. For instance, only sanitizing visibly dirty dishes may overlook items that look clean but may still harbor pathogens. Similarly, stating that sanitization should occur only once a day or after every meal does not capture the necessity of sanitization as a consistent practice after the cleaning process in any food preparation context.