Which of the following describes a clean condition in food safety?

A clean condition in food safety primarily refers to surfaces, utensils, and equipment being free of visible soil, which includes dirt, food particles, grease, and other contaminants. This is fundamental to preventing foodborne illnesses, as visible soil can harbor pathogens that pose risks to food safety. Therefore, surfaces should be maintained in a manner that ensures they look and feel clean, which is essential for safe food preparation and handling.

While the other choices address important aspects of food safety, they do not specifically define what cleanliness entails. Not having harmful chemicals is crucial for food safety but pertains more to safety than cleanliness itself. Maintaining a consistent temperature is vital for food preservation and safety but does not relate directly to the cleanliness of surfaces. Similarly, strong odors can indicate spoilage or contamination but do not necessarily denote a clean environment, as some clean surfaces could still have odors that are not related to hygiene. Understanding the definition of a clean condition is pivotal in practicing effective food safety measures.