How often must food contact surfaces be cleaned and sanitized to prevent cross-contamination?

Food contact surfaces must be cleaned and sanitized after each use to effectively prevent cross-contamination. This practice is critical because food contact surfaces, such as cutting boards, utensils, and countertops, can harbor harmful bacteria or allergens if not properly cleaned. Cleaning removes food particles and residues, while sanitizing reduces the number of pathogens to safe levels, ensuring that any potential transfer of contaminants to food is minimized.

The frequency of cleaning and sanitizing after each use is especially important in food service environments where multiple ingredients and types of food are handled. This approach helps to maintain food safety standards and protects consumer health. Furthermore, when surfaces are sanitized after each use, it creates a proactive environment to address any potential risks associated with cross-contamination, which can lead to foodborne illnesses.