How often should food contact surfaces be sanitized?

Food contact surfaces should be sanitized after every use or as necessary to ensure the safety and health of consumers. This frequent sanitization is crucial in preventing cross-contamination and the spread of foodborne pathogens. When surfaces are used for preparing different types of food, especially between raw and ready-to-eat foods, immediate sanitization reduces the risk of harmful bacteria transferring from one item to another.

Regular sanitization also supports compliance with health regulations and industry best practices, which emphasize maintaining a high standard of cleanliness. Situations such as spills or the use of particularly messy or hazardous ingredients necessitate immediate sanitization to maintain a safe environment. By prioritizing sanitization after every use, food service establishments adhere to public health guidelines designed to protect both customers and staff.