How often should food contact surfaces be cleaned and sanitized?

Food contact surfaces should be cleaned and sanitized after each use and whenever there is a change between handling raw and ready-to-eat foods. This practice is crucial for preventing cross-contamination, which can lead to foodborne illnesses. By cleaning and sanitizing surfaces such as cutting boards, utensils, and food preparation areas after each use, food service workers can eliminate harmful pathogens that may be present from raw foods.

Additionally, switching between raw and ready-to-eat foods poses a heightened risk of transferring bacteria or other contaminants from one type of food to another. For example, if a surface was previously used to prepare raw chicken, failure to clean and sanitize before preparing a salad could allow harmful bacteria to contaminate the ready-to-eat food. Thus, adhering to this guideline not only ensures food safety but also aligns with health regulations that are designed to protect consumers from foodborne illnesses.

Other suggested frequencies, while they may be relevant in some contexts, do not encompass the immediate need for sanitation based on food type transitions and specific usage, making them less effective in promoting food safety practices.