How often should food contact surfaces be cleaned and sanitized?

Food contact surfaces should be cleaned and sanitized after each use or when switching between raw and cooked foods to prevent cross-contamination. This practice is essential to ensure that harmful bacteria and pathogens from raw foods, such as meat and seafood, do not come into contact with cooked foods that are ready to be served or eaten.

By cleaning and sanitizing surfaces frequently, you maintain a safe food handling environment, which reduces the risk of foodborne illnesses. This is particularly critical in commercial kitchens where various food items are prepared and served in a continuous workflow.

In contrast, cleaning once a day regardless of usage fails to address the need for immediate sanitation after each use, leaving surfaces potentially contaminated. Only cleaning when visibly dirty does not account for harmful microorganisms that may not be visible but can still pose a risk. Similarly, only sanitizing before food preparation overlooks the critical times during food preparation, particularly when switching between different types of food. Therefore, frequent cleaning and sanitization following recommended guidelines ensures food safety and hygiene in culinary practices.