How often should food contact surfaces be cleaned and sanitized?

Cleaning and sanitizing food contact surfaces after each use or as needed is essential for maintaining food safety and preventing cross-contamination in food handling environments. This practice ensures that any pathogens, food debris, or contaminants that may have been transferred to the surface during food preparation, serving, or processing are effectively removed.

By sanitizing surfaces frequently, especially between different types of food, you minimize the risk of foodborne illnesses. This is particularly important when working with raw meats, dairy products, and fresh produce, which can harbor harmful microorganisms.

The need for cleaning and sanitizing surfaces as required also accounts for different levels of activity in a food establishment. Some surfaces might need more frequent attention depending on the volume of food prepared, the types of food being handled, and the specific context of the foodservice operation. Therefore, following this guideline helps maintain a safe food handling environment and upholds public health standards.