When should food contact surfaces be cleaned and sanitized?

Food contact surfaces should be cleaned and sanitized after each use and whenever they become contaminated to ensure the safety and health of consumers. This practice helps to prevent cross-contamination, which can occur when harmful microorganisms are transferred from one surface to another, increasing the risk of foodborne illness.

By cleaning and sanitizing surfaces after each use, particularly when preparing different types of food (such as raw meat and vegetables), establishments can significantly reduce the likelihood of bacteria and other pathogens proliferating on those surfaces. Additionally, cleaning up spills or food residues promptly prevents the surfaces from becoming a breeding ground for contaminants.

Regular cleaning and sanitizing also support compliance with health regulations and contribute to a safe and sanitary food preparation environment. This standard minimizes risk and prioritizes food safety, which is essential in any food handling operation.